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Bowl of chicken enchilada soup topped with cheese, sour cream, and cilantro

Chicken Enchilada Soup

Hearty soup with tender shredded chicken, black beans, corn, and Mexican spices in rich tomato-based broth
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 234
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 pound boneless, skinless chicken breasts
  • 15 ounce black beans canned, rinsed and drained
  • 15 ounce corn canned, drained
  • 10 ounce enchilada sauce canned
  • 14.5 ounce diced tomatoes canned
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste

Equipment

  • large pot
  • Two forks for shredding

Method
 

  1. In large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant.
  2. Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to pot. Season with salt and pepper.
  3. Bring mixture to boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
  4. Remove chicken from pot, shred using two forks, and return to soup.
  5. Ladle soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.

Notes

Shred chicken finely for even distribution. Can be made gluten-free depending on broth and enchilada sauce used. Adjust spice level by modifying chili powder amount.