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A hearty bowl of chicken enchilada soup topped with melted cheese, black beans, corn, and fresh cilantro, served with lime wedges on the side.

Chicken Enchilada Soup

A hearty and comforting soup loaded with tender chicken, beans, corn, and bold enchilada flavors. Perfect for a cozy weeknight meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 can enchilada sauce red
  • 1 tsp ground cumin
  • 1 tsp chili powder
Toppings (optional)
  • shredded cheese
  • sour cream
  • tortilla chips crushed

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook another 1 minute.
  2. Stir in chicken broth, enchilada sauce, black beans, corn, cumin, and chili powder. Bring to a boil.
  3. Reduce heat and add shredded chicken. Simmer for 20 minutes to blend flavors.
  4. Serve hot with your choice of toppings: cheese, sour cream, and tortilla chips.

Notes

This soup is easily adaptable — swap in pinto beans, add jalapeños for extra heat, or stir in rice for a heartier version.