Chicken Enchilada Soup Recipe

A cozy, hearty soup that brings all the bold flavors of chicken enchiladas into one warm, comforting bowl. Perfect for dinner and ready in just 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American, Mexican, Southwestern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

2 tbsp olive oil
1 medium onion chopped
2 cloves garlic minced
1 lb chicken breast cooked and shredded (or rotisserie chicken)
14 oz enchilada sauce 1 can
14 oz diced tomatoes 1 can, with juice
15 oz black beans 1 can, drained and rinsed
1 cup corn kernels fresh, frozen, or canned
4 cups chicken broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
salt and black pepper to taste
1/2 cup heavy cream or cream cheese optional
shredded cheddar or Monterey Jack cheese for serving
tortilla strips or crushed tortilla chips for serving
sour cream for serving
fresh cilantro for serving
lime wedges for serving

Equipment

large pot or Dutch oven
Wooden spoon
ladle
cutting board
sharp knife

Method

Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Add minced garlic and cook another 30 seconds until fragrant.
Stir in shredded chicken, enchilada sauce, diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
Bring the soup to a gentle boil, then reduce heat and simmer for 20-25 minutes to blend flavors.
If desired, stir in the heavy cream or cream cheese until smooth and creamy.
Ladle into bowls and top with shredded cheese, tortilla strips, sour cream, fresh cilantro, and a squeeze of lime.

Notes

Perfect recipe for using leftover rotisserie chicken. Can be made ahead and reheats beautifully. For lighter version, skip the cream and use more broth. Adjust spice level to preference. For extra heat, add chopped jalapenos or hot sauce. Use fire-roasted diced tomatoes for deeper flavor.