Description
Chicken Enchilada Soup delivers cozy Tex-Mex comfort in every bowl. This hearty soup blends shredded chicken, black beans, corn, and tomatoes with green chilies in a rich red enchilada broth and warm smoky spices for a satisfying bite. Naturally gluten-free and crowd-friendly, it simmers into a bold, slightly spicy dinner option perfect for weeknights. Finish with melted cheese and toppings like sour cream, avocado, cilantro, or tortilla strips. It’s easy to customize, freezes well, and feeds a hungry crowd.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup red enchilada sauce
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, avocado, tortilla strips, cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth.
- Stir in cumin, chili powder, paprika, salt, and pepper.
- Bring to a simmer and cook for 20–25 minutes.
- Stir in shredded cheese until melted and smooth.
- Taste and adjust seasoning if needed.
- Serve hot with desired toppings.
Notes
- Naturally gluten-free recipe.
- Leftovers refrigerate for up to 3–4 days; freeze for up to 3 months (cheese may separate; reheat gently).
- You can use rotisserie chicken for faster prep.
- Adjust heat by using more or less green chilies in the tomatoes or enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 320 calories
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Chicken Enchilada Soup, Tex-Mex soup, gluten free soup, easy weeknight dinner, shredded chicken soup, black bean corn soup, enchilada soup, comfort food, crowd-pleasing soup