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
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
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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Luna S
This is one of my favorite soups to make when the weather is chilly! I can’t wait for the temps to drop so I can make this again.
Beth Pierce
Thanks, Luna! So happy that you liked the soup.
Kristine
YUM! This recipe for chicken enchilada soup is delicious. My family loved it. We’ll make it again!
Toni
I loooove this twist on enchiladas. Even the kids loved the soup! Thanks for the great recipe!
Beth Pierce
My pleasure, Toni!
Melanie E
I do love this soup. So tasty and easy to make. Delicious down to the last spoonful!!
Katie P
This chicken enchilada soup was absolutely delicious and perfect for a cozy meal! I love the combination of bold flavors and creamy texture. Thanks for the recipe, Beth!
Beth Pierce
My pleasure, Katie!
Stephanie
There is nothing like a bowl of homemade soup! This recipe is one my family enjoys and I’m sure I’ll make it often. Chicken enchilada in soup form!
Beth Pierce
Thanks, Stephanie! I am so glad tht you like it.
Ben
Aww, yeah. This soup is amazing. I made it for Taco Tuesday as a fun twist, and it was awesome!
Lisalia
Soup night just doesn’t get any better than this! So comforting and perfect for winter meal time.
Kristyn
I could eat this weekly!! Love all the flavors & how easy it is to make! It’s been chilly, so I think I need to make this, this weekend!
Jennifer
This is the most delicious soup ever! We love it!