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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