Chicken Enchilada Soup

Chicken Enchilada Soup

5 from 11 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.




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.

Keywords: chicken soup, soup, chicken enchilada soup recipe, easy chicken enchilada soup

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