Easy Chicken Enchilada Soup
A comforting and quick soup blending enchilada flavors with beans, corn, and spices, ideal for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded or diced) Breast, thighs, or leftover rotisserie
- 1 can black beans (15 oz, rinsed and drained)
- 1 can corn (15 oz, drained)
- 1 can enchilada sauce (10 oz, red or preferred)
- 1 can diced tomatoes with green chilies (14.5 oz)
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- to taste Salt and pepper
Toppings
- to taste shredded cheese
- to taste avocado
- to taste cilantro
- to taste tortilla chips
Instructions
Preparation
- Shred or chop 2 cups of cooked chicken.
Cooking
- In a large pot or Dutch oven, add the chicken, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, cumin, and a generous pinch of salt and pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and let it simmer gently for 20–30 minutes.
- Taste and adjust seasoning before serving.
Serving
- Ladle into bowls and top with shredded cheese, diced avocado, cilantro, and crushed tortilla chips.
Slow Cooker Option
- Add all ingredients to a Crock-Pot and cook on low for 6–8 hours.
Notes
For creamier soup, stir in 1/2 cup sour cream or cream cheese at the end. You can also adapt with turkey, plant-based chicken, or additional veggies.