Chicken Enchilada Soup

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Enjoy the bold flavors of Chicken Enchilada Soup, a quick and comforting meal perfect for busy nights and cold days.

Course dinner, Main Course, Soup

Cuisine American, Mexican

Keyword comfort food, one-pot, quick, spicy

Prep Time 10

Cook Time 25

Servings servings

Calories 321kcal

Author Paula

Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until soft.
1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
Add chicken breasts, black beans, corn, enchilada sauce, diced tomatoes (undrained), chicken broth, chili powder, and cumin to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. Simmer for 20 to 25 minutes or until the chicken is cooked through.
1 pound chicken breasts, 15 ounce can black beans, 15 ounce can corn, 10 ounce can enchilada sauce, 14.5 ounce can tomatoes, 4 cups chicken broth, 1 teaspoon chili powder, 1 teaspoon cumin, Salt and pepper to taste
*Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Ladle the soup into bowls. Top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.

*You can use rotisserie chicken. When using rotisserie chicken, shred it before adding it to the pot. Simmer 20 to 25 minutes, and then serve.