Marry Thompson This Easy Enchilada Soup Recipe is a hearty and flavorful recipe, which is made with tender chicken, black beans, and a rich enchilada sauce broth. It’s a simple, one-pot meal, ready in about 40 minutes.
Jump to RecipeEasy Enchilada Soup Recipe Ingredients
- 1 Tbsp. Olive Oil
- 1 Onion, Peeled And Chopped
- 4 cloves Garlic, Minced
- 1 1/2 lb. Boneless Chicken Breast
- 2 tsp. Ground Cumin
- 4 cups Chicken Broth
- 2 cans (10 Oz. Size) Red Enchilada Sauce
- 2 cups Frozen Corn
- 1 can (15 Oz. Size) Black Beans, Drained and Rinsed
- 1 1/2 cups Fresh Tomato Salsa
- Your Favorite Toppings: Shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.
How To Make Easy Enchilada Soup
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté for 3–5 minutes, until softened and fragrant.
- Cook the chicken: Place the whole chicken breasts in the pot. Sprinkle with the ground cumin, then pour in the chicken broth and the red enchilada sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, until the chicken is cooked through and tender.
- Shred the chicken: Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Finish the soup: While you are shredding the chicken, add the frozen corn, drained black beans, and fresh salsa to the soup pot. Return the shredded chicken to the pot and stir everything together.
- Season and serve: Let the soup simmer for a few more minutes to heat everything through. Taste and season with salt and pepper as needed. Ladle the hot soup into bowls and let everyone add their favorite toppings.
Recipe Tips
- How to get the most flavor? Using a good quality, flavorful enchilada sauce and fresh salsa will make a huge difference in the final taste of the soup.
- Time-saving shortcut: To make this soup even faster, you can use a store-bought rotisserie chicken. Simply shred the meat (you’ll need about 3-4 cups) and add it in step 4 along with the corn and beans. You can reduce the initial simmer time to about 10 minutes.
- Can I use a different kind of bean? Yes. Pinto beans or kidney beans would be a great substitute for the black beans in this recipe.
- How to adjust the spice level? The heat in this soup will come from your enchilada sauce and salsa. Choose mild, medium, or hot versions of those ingredients to easily control the spice level of the finished soup.
What To Serve With Enchilada Soup
This hearty soup is a complete meal in a bowl, especially with all the toppings! It’s also great with:
- Warm flour or corn tortillas
- A slice of cheesy cornbread
- A simple side salad with a creamy avocado or ranch dressing
How To Store Enchilada Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days. The flavors are often even better the next day! Freeze: This soup freezes beautifully. Let it cool, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Easy Enchilada Soup Nutrition Facts
- Calories: 380kcal
- Carbohydrates: 40g
- Protein: 35g
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 1450mg
- Fiber: 10g
- Sugar: 12g
Nutrition information is estimated per serving without toppings and may vary based on specific ingredients used.
FAQs
Yes, this soup is easily made vegetarian. Omit the chicken and use vegetable broth. To make it heartier, you can add an extra can of beans (like pinto beans) or some diced sweet potatoes.
Absolutely. Place the chicken, onion, garlic, cumin, broth, and enchilada sauce in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Remove and shred the chicken, then return it to the pot with the corn, beans, and salsa and cook for another 30 minutes.
Yes, as long as you use a gluten-free enchilada sauce and serve with corn tortilla chips, this recipe is naturally gluten-free.
Try More Recipes:
Easy Enchilada Soup Recipe
Course: SoupsCuisine: Mexican-AmericanDifficulty: Easy8
servings10
minutes30
minutes380
kcalA quick and easy one-pot soup that has all the delicious flavors of chicken enchiladas, perfect for a weeknight family dinner.
Ingredients
1 Tbsp. Olive Oil
1 Onion, chopped
4 cloves Garlic, minced
1 1/2 lb. Boneless Chicken Breast
2 tsp. Ground Cumin
4 cups Chicken Broth
2 (10 oz.) cans Red Enchilada Sauce
2 cups Frozen Corn
1 (15 oz.) can Black Beans, drained
1 1/2 cups Fresh Tomato Salsa
Your favorite toppings
Directions
- In a large pot, sauté the onion and garlic in olive oil until soft.
- Add the whole chicken breasts, cumin, chicken broth, and enchilada sauce.
- Bring to a boil, then simmer for 15-20 minutes until the chicken is cooked through.
- Remove the chicken and shred it.
- Add the corn, black beans, and salsa to the pot.
- Return the shredded chicken to the soup, stir, and season with salt and pepper.
- Serve hot with toppings like cheese, sour cream, and tortilla chips.
Notes
- This is a complete one-pot meal, making cleanup a breeze.
- Using a rotisserie chicken is a great time-saving shortcut.
- The soup tastes even better the next day, making it perfect for leftovers.
- Don’t be shy with the toppings—they are a key part of the enchilada experience!