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A bowl of creamy chicken enchilada soup topped with shredded cheese and fresh cilantro

Easy Chicken Enchilada Soup Recipe

A hearty and flavorful soup made with shredded chicken, enchilada sauce, and classic Tex-Mex ingredients. Perfect for a quick and comforting meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • knife
  • measuring cups

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until softened, about 3-4 minutes.
  3. Stir in the minced garlic and cook for 1 minute, until fragrant.
  4. Pour in the chicken broth and enchilada sauce, stirring to combine.
  5. Add the shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
  6. Bring the soup to a simmer and let it cook for 20 minutes, allowing the flavors to meld together.
  7. Taste and adjust seasoning as needed.
  8. Serve warm, topped with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips if desired.

Notes

You can substitute rotisserie chicken for convenience. Adjust the spice level by adding more chili powder or smoked paprika.