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Bowl of creamy chicken enchilada soup garnished with cilantro and tortilla strips

Chicken Enchilada Soup

A warm bowl of Chicken Enchilada Soup filled with rich flavors, tender chicken, and a delightful array of spices. Perfect for cold evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained Can substitute with pinto beans or chickpeas.
  • 1 can (15 oz) corn, drained
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • 1 cup shredded cheese (optional) Stir in for a creamier soup.
  • to taste Chopped cilantro for garnish (optional)
  • to taste Sour cream for serving (optional)

Method
 

Cooking
  1. In a large pot, combine the chicken broth, shredded chicken, diced tomatoes, and enchilada sauce.
  2. Stir in the black beans, corn, cumin, chili powder, salt, and pepper.
  3. Heat the mixture over medium-high heat, allowing it to come to a simmer.
  4. Once it’s simmering, reduce the heat to medium-low, covering the pot for about 20 minutes.
  5. For a creamier texture, stir in the shredded cheese at the end and let it melt into the mixture.
  6. Serve the soup hot, garnished with cilantro and a dollop of sour cream.

Notes

Stores in the refrigerator for up to 3-4 days. For longer storage, freeze in airtight containers for up to three months. Reheat gently on the stove over low heat, adding chicken broth if it thickens.