Chicken Enchilada Soup
A hearty, Southwest-inspired soup combining tender shredded chicken, black beans, corn, and tomatoes in a rich enchilada sauce–spiced broth. Top with cheese, sour cream, avocado, and crispy tortilla strips for a customizable, crowd-pleasing meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 10-ounce can enchilada sauce
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: shredded cheese sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
- Add chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin.
- Season to taste.
- Bring to a boil, then reduce heat and simmer 20–25 minutes.
- Remove chicken, shred it, and return to the soup.
- Serve with desired toppings and enjoy!
- See full steps with tips & photos → https://p4pd.org/chicken-enchilada-soup/
Notes
- Make-Ahead: The soup’s flavors deepen if made a day in advance—reheat gently and add extra broth if it thickens.
- Spice Level: Increase chili powder or add a pinch of cayenne for more heat.
- Vegetarian Option: Swap chicken for roasted sweet potatoes or extra beans, and use vegetable broth and omit cheese for a vegan version.