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a bowl of chicken enchilada soup topped with slices of lime, cilantro leaves, jalapeno slices, etc
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Chicken Enchilada Soup

This Chicken Enchilada Soup is packed with shredded chicken, black beans, corn, enchilada sauce, and warm spices for a hearty, flavor-packed dinner that's ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: 50 of the Best Easy Soup Recipes for Families
Keyword: enchilada, enchilada sauce, enchilada soup, fall, soup, Soup Recipe
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Onion medium, diced
  • 2 Celery Stalks chopped
  • 1 Carrot medium, chopped
  • 1 Red Bell Pepper large, diced
  • 3 Cloves Garlic minced
  • ½ Can Red Enchilada Sauce
  • 4 Cups Chicken Broth divided
  • 1 ½ teaspoons Cumin
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Dried Mexican Oregano
  • ½ teaspoon Smoked Paprika
  • 1 Can Diced Fire-Roasted Tomatoes 15 oz
  • 2 Tablespoons Tomato Paste
  • Salt and Pepper to taste
  • 1 Can Black Beans 14.5 oz, drain and rinsed, can increase to 2 cans if desired
  • 1 Cup Frozen Corn
  • 2 Chicken Breasts cooked and shredded (about 2-2 ½ cups)
  • 1 Cup Mexican Shredded Cheese Blend
US Customary - Metric

Instructions

  • Drizzle oil in a large stockpot over medium-high heat. Add onion, celery, carrot, bell pepper and garlic. Cook until softened, about 7-8 minutes.
    1 Tablespoon Olive Oil, 1 Onion, 2 Celery Stalks, 1 Carrot, 1 Red Bell Pepper, 3 Cloves Garlic
  • Place in a blender with the enchilada sauce and 1 cup of broth, pulse until smooth.
    ½ Can Red Enchilada Sauce, 4 Cups Chicken Broth
  • Add it all back into the pot (skip the blender if you want more chunks in the soup).
  • Stir in seasonings, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper, to taste, and bring to a boil.
    4 Cups Chicken Broth, 1 ½ teaspoons Cumin, 1 Tablespoon Chili Powder, 1 teaspoon Dried Mexican Oregano, ½ teaspoon Smoked Paprika, 1 Can Diced Fire-Roasted Tomatoes, 2 Tablespoons Tomato Paste, Salt and Pepper
  • Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
  • Add in beans, corn, and chicken. Stir to combine and simmer for a few minutes.
    1 Can Black Beans, 1 Cup Frozen Corn, 2 Chicken Breasts
  • Ladle into bowls and top with shredded cheese, chips, etc.!
    1 Cup Mexican Shredded Cheese Blend

Video

Nutrition

Serving: 1.5cups | Calories: 223kcal | Carbohydrates: 21g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 747mg | Potassium: 571mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2482IU | Vitamin C: 25mg | Calcium: 215mg | Iron: 2mg