Chicken Enchilada Soup combines onions, peppers, black beans, corn, diced tomatoes, green chiles, and chicken in a perfectly seasoned chicken broth. This easy soup comes together quickly with ready baked scrumptious rotisserie chicken.
Soup season is just right around the corner. Thank goodness! Fall is my absolute favorite time of the year. There is just something magical about the beautiful trees of the Midwest changing colors and putting the best that nature has to offer on display. Soup is just 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 there are no special skills required. It is delicious and dependable every time.
How do you make Chicken Enchilada Soup?
First, add a little olive to a heavy stockpot or Dutch Oven over medium heat. Now add the onion and peppers and cook for 3-4 minutes adding the minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking.
Then add the chicken stock, enchilada sauce, black beans, corn, diced tomatoes and green chiles. Simmer for around 20 minutes stirring occasionally. Finally, add the cooked chicken and simmer for 5 minutes. Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired.
Recipe notes and helpful tips
- If available, use sweet Vidalia Onions.
- Cut your vegetables in small bite-size pieces so there is a variety of tastes in every spoonful.
- Rotisserie chickens are available at warehouse stores like Costco, Sams 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.
- You can find green chiles and red enchilada sauce in the Hispanic food section of most grocery stores.
- If more heat is desired, add a couple tablespoons fresh minced jalapenos, a few pinches of ground cayenne pepper or a finely minced chipotle pepper packed in adobo sauce.
- Do not overcook the peppers and onions. This soup is better with the vegetables a little crisp-tender.
- Top with your choice of tortilla strips, sour cream, chopped fresh parsley, chopped fresh cilantro, shredded cheddar or Monterey Jack, chopped avocado or sliced black olives.
Well, what you are waiting for! Put the ingredients on your shopping list and get your fall off to a great start with this flavor-packed, easy soup.
Other soups you will love!
- Stuffed Pepper Soup
- Chicken Barley Soup
- Best Ever Italian Wedding Soup
- Creamy Ham and Potato Soup
- Lentil Soup
- Black Bean Soup
Chicken Enchilada Soup
Enchilada sauce, chicken, green peppers, onions, black beans, corn and tomatoes come together in a slightly spicy perfectly seasoned broth to make this one of our family’s favorite soups. Perfect for a Fall supper, it’s easy to reheat for delicious leftovers as well!
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6 servings
- Category: main meal soup
- Method: stove top
- Cuisine: Mexican
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion chopped
- 1 green pepper diced into small bite size pieces
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon marjoram
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups low sodium chicken broth
- 1 (10 ounce) can red enchilada sauce
- 1 (15.25 ounce) can black beans drained and rinsed
- 1 (15.25 ounce) can corn drained and rinsed
- 1 (10 ounce) can diced tomatoes
- 1 (7 ounce) can green chiles
- 2 1/2 cups cooked diced chicken
- 1 tablespoon chopped parsley
- tortilla strips
- sour cream
- cheddar cheese
Instructions
- Heat olive in a heavy stockpot or Dutch Oven over medium heat.
- Add onions and peppers and cook for 3-4 minutes.
- Add the minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking; stirring constantly.
- Add chicken stock, black beans, corn, diced tomatoes and green chiles.
- Simmer for 20 minutes stirring occasionally.
- Add the cooked chicken and simmer for 5 minutes. Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired.
Notes
- If available, use sweet Vidalia Onions.
- Cut your vegetables in small bite-size pieces so there is a variety of tastes in every spoonful.
- Rotisserie chickens are available at warehouse stores like Costco, Sams 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.
- You can find green chiles and red enchilada sauce in the Hispanic food section of most grocery stores.
- If more heat is desired, add a couple tablespoons fresh minced jalapenos, a few pinches of ground cayenne pepper or a finely minced chipotle pepper packed in adobo sauce.
- Do not overcook the peppers and onions. This soup is better with the vegetables a little crisp-tender.
- Top with your choice of tortilla strips, sour cream, chopped fresh parsley, chopped fresh cilantro, shredded cheddar or Monterey Jack, chopped avocado or sliced black olives.
Keywords: chicken soup, soup, chicken enchilada soup recipe, easy chicken enchilada soup, Fall soup recipe, Chicken enchilada soup, enchilada soup
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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!
★★★★★
debra
what type of green pepper bell pepper or green chilies
Beth Pierce
Green bell pepper and a can of green chilies down the recipe ingredients further
Deborah
This has become my family’s favorite soup.
★★★★★
Beth Pierce
Awesome! Thanks so much Deborah!
Rose
Is it real spicy? Im not a fan of anything thats too spicy
Beth Pierce
No it is pretty mild. If you are still concerned cut the amount of green chilies down to a smaller can like (4.5 ounnce).
Carla
Is there anyway to cut down on the sodium?
Beth Pierce
Use low-sodium canned goods. I do believe that sodium level is overstated. The software that is offered to food bloggers is only so good.
Mary Kay
Delicious soup!!!! BUT, we careful………in the directions, enchilada sauce is never mentioned. It is listed on the ingredients, so don’t forget to add the enchilada sauce!!
★★★★★
Beth Pierce
So glad that you liked it! Thanks for the heads up Mary Kay! I am fixing it right now!
Sandra
It looks really amazing! My kind of comfort food!
★★★★★
Erin | Dinners,Dishes and Dessert
This soup couldn’t look any more perfect!
★★★★★
Kimberly
That sounds so good and the touch of smoked paprika is perfect!
Noelle
My favorite soup!! I love this recipe, cant wait to make this when it gets chilly out
★★★★★
Kelly Anthony
This chicken enchilada soup has me dreaming of cooler weather and this soup. I’m adding this soup to my list of things to make as soon as it cools down.
★★★★★
Krissy Allori
Yes! I am so ready for Fall and all the soups. I’ll be adding this to the list.
★★★★★
Jamie
This soup hit the spot and was so hearty and filling! The flavors and spices made this so delicious!
★★★★★
Cookilicious
Its bursting with so many flavors..cant wait to make it at home..
Michelle Goth
This is the perfect soup for fall. I love it!
★★★★★
Sara Welch
This was such a robust and flavorful soup and has quickly become a family favorite recipe! Looking forward to enjoying this again later this week!
★★★★★
Stephanie
Enchilada soup is the best! Easy to make and there’s so many delicious flavors inside!
★★★★★
Chrissie Baker
This one of my family’s favorite soups — looks delicious!
★★★★★