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Chicken Enchilada Soup


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  • Author: khaoula belabess
  • Total Time: 35 minutes
  • Yield: 6 Serving 1x
  • Diet: Gluten Free

Description

This Chicken Enchilada Soup is a hearty and flavorful dish that combines tender shredded chicken, black beans, and vibrant vegetables in a savory broth, topped with gooey cheese. Perfect for a cozy night in or as a crowd-pleasing meal, this soup is easy to make and packed with delicious Mexican flavors.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 (10 oz) can enchilada sauce (red or green)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn kernels, drained
  • 1 (15 oz) can diced tomatoes, with juice
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup shredded cheddar or Mexican blend cheese
  • Salt and black pepper, to taste
  • Optional toppings: sliced avocado, chopped cilantro, sour cream, tortilla chips, or extra cheese

Instructions

  • Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes until softened. Add garlic, red bell pepper, and green bell pepper, cooking until softened, about 5 minutes.
  • Season: Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute to release flavors.
  • Add Ingredients: Add enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Bring to a simmer, stirring occasionally.
  • Add Chicken and Cheese: Add the shredded chicken and cheese, stirring until the cheese is melted and the soup is heated through. Season with salt and black pepper to taste.
  • Serve: Ladle the soup into bowls and top with your favorite toppings, like avocado slices, chopped cilantro, sour cream, tortilla chips, or additional cheese.

Notes

  • For a spicier soup, add diced jalapeños or a splash of hot sauce.
  • This soup can be made in advance and tastes even better the next day!
  • Prep Time: 10 mins
  • Cook Time: 25 minutes
  • Category: soup
  • Method: Stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 bowl
  • Calories: 300
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 60mg