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!

Course main meal soup

Cuisine Mexican

Keyword Chicken enchilada soup, chicken enchilada soup recipe, chicken soup, easy chicken enchilada soup, enchilada soup, Fall soup recipe, soup

Prep Time 5

Cook Time 30

Servings servings

Calories 212kcal

Author Beth Pierce

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.

Nutrition