Warm up on a cold day with this easy and delicious chicken enchilada soup recipe. With just a few ingredients, you can have a comforting and flavorful meal in no time. This soup combines onions, peppers, black beans, corn, diced tomatoes, green chiles, enchilada sauce, and chicken in a perfectly seasoned chicken broth.
It comes together quickly and easily with ready-baked rotisserie chicken and canned black beans. If you like this easy soup, try ravioli soup, chicken taco soup, and pinto bean soup.
Soup season is just around the corner. Soup is the perfect fall meal, and I love everything about it! This Chicken Enchilada Soup will quickly become one of your favorite meals. It is quick to come together, and no special skills are required. It is delicious and dependable any time of the year.
How To Make Chicken Enchilada Soup
First, add a little olive oil to a heavy stockpot or Dutch Oven over medium heat. Add the onion and peppers and cook for 4-5 minutes or until soft. Then, add minced garlic, paprika, chili powder, marjoram, and cumin, and cook for 1 minute while stirring.
Add the chicken broth, enchilada sauce, black beans, corn, and diced tomatoes with green chiles. Simmer for about 20 minutes, stirring occasionally. Add the cooked chicken and simmer for 5 minutes. Ladle into bowls and top with chopped cilantro, tortilla strips, sour cream, and shredded cheddar cheese, if desired.
Preparation Tips
- If available, use sweet Vidalia Onions.
- Rotisserie chickens are available at warehouse stores like Costco, Sam’s, and most local grocery stores.
- Drain and rinse the black beans and corn to remove all excess sodium.
- Use low-sodium chicken broth, as there is enough sodium in the other canned goods in this recipe.
- If you desire more heat, add a couple of tablespoons of fresh minced jalapenos, a few pinches of ground cayenne pepper, or a finely minced chipotle pepper packed in adobo sauce.
- Top with tortilla strips, sour cream, chopped fresh cilantro, shredded cheddar or Monterey Jack, chopped avocado, and sliced black olives.
Storage and Reheat
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
More Soup Recipes
Chicken Enchilada Soup
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion chopped
- 1 green bell pepper finely diced
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon dried marjoram
- ½ teaspoon ground cumin
- 4 cups low-sodium chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can sweet yellow corn drained
- 1 (10-ounce) can diced tomatoes with green chilies Rotel
- 2 ½ cups cooked diced chicken
- 1 tablespoon chopped cilantro
- tortilla strips optional
- sour cream optional
- cheddar cheese optional
Instructions
- Heat olive oil in a heavy stockpot or Dutch Oven over medium heat.
- Add the onion and peppers and cook for 4-5 minutes or until soft. Reduce the heat to low, add the minced garlic, paprika, chili powder, marjoram, and cumin, and cook for 1 minute while stirring.
- Add the chicken broth, enchilada sauce, black beans, corn, and diced tomatoes with green chiles. Simmer for 20 minutes, stirring occasionally.
- Add the cooked chicken and simmer for 5 minutes. Ladle into bowls and top with chopped cilantro, tortilla strips, sour cream, and shredded cheddar cheese, if desired.
Notes
- If available, use sweet Vidalia Onions.
- Rotisserie chickens are available at warehouse stores like Costco, Sam’s, and most local grocery stores.
- Drain and rinse the black beans and corn to remove all excess sodium.
- Use low-sodium chicken broth, as there is enough sodium in the other canned goods in this recipe.
- If you desire more heat, add a couple of tablespoons of fresh minced jalapenos, a few pinches of ground cayenne pepper, or a finely minced chipotle pepper packed in adobo sauce.
- Top with tortilla strips, sour cream, chopped fresh cilantro, shredded cheddar or Monterey Jack, chopped avocado, and sliced black olives.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
debra
what type of green pepper bell pepper or green chilies
Beth Pierce
Green bell pepper and a can of green chilies down the recipe ingredients further
Deborah
This has become my family’s favorite soup.
Beth Pierce
Awesome! Thanks so much Deborah!
Rose
Is it real spicy? Im not a fan of anything thats too spicy
Beth Pierce
No it is pretty mild. If you are still concerned cut the amount of green chilies down to a smaller can like (4.5 ounnce).
Carla
Is there anyway to cut down on the sodium?
Beth Pierce
Use low-sodium canned goods. I do believe that sodium level is overstated. The software that is offered to food bloggers is only so good.
Mary Kay
Delicious soup!!!! BUT, we careful………in the directions, enchilada sauce is never mentioned. It is listed on the ingredients, so don’t forget to add the enchilada sauce!!
Beth Pierce
So glad that you liked it! Thanks for the heads up Mary Kay! I am fixing it right now!
Sandra
It looks really amazing! My kind of comfort food!
Erin | Dinners,Dishes and Dessert
This soup couldn’t look any more perfect!
Kimberly
That sounds so good and the touch of smoked paprika is perfect!
Noelle
My favorite soup!! I love this recipe, cant wait to make this when it gets chilly out
Kelly Anthony
This chicken enchilada soup has me dreaming of cooler weather and this soup. I’m adding this soup to my list of things to make as soon as it cools down.
Krissy Allori
Yes! I am so ready for Fall and all the soups. I’ll be adding this to the list.
Jamie
This soup hit the spot and was so hearty and filling! The flavors and spices made this so delicious!
Cookilicious
Its bursting with so many flavors..cant wait to make it at home..
Michelle Goth
This is the perfect soup for fall. I love it!
Sara Welch
This was such a robust and flavorful soup and has quickly become a family favorite recipe! Looking forward to enjoying this again later this week!
Stephanie
Enchilada soup is the best! Easy to make and there’s so many delicious flavors inside!
Chrissie Baker
This one of my family’s favorite soups — looks delicious!