Chicken Enchilada Soup

Chicken Enchilada Soup

5 from 12 reviews

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!



  • 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


  1. Heat olive in a heavy stockpot or Dutch Oven over medium heat.
  2. Add onions and peppers and cook for 3-4 minutes.
  3. Add the minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking; stirring constantly.
  4. Add chicken stock, black beans, corn, diced tomatoes and green chiles.
  5. Simmer for 20 minutes stirring occasionally.
  6. Add the cooked chicken and simmer for 5 minutes.  Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired.


  • 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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