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Chicken Enchilada Soup in a bowl with chips and herbs.
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Easy Chicken Enchilada Soup

This easy chicken enchilada soup is made with cooked vegetables, shredded meat, cheese, and enchilada sauce. Enjoy the flavor of regular enchiladas in tasty soup form.
Course Soup
Cuisine Mexican
Keyword Chicken Enchilada Soup, Chicken Enchilada Soup Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 410kcal
Author Natalya Drozhzhin

Ingredients

  • 2 tbsp unsalted butter
  • 1 medium onion finely diced
  • 1 red bell pepper finely diced
  • 3 garlic cloves minced
  • 15 oz red enchilada sauce
  • 4 cups chicken broth low sodium
  • 1 lb chicken boneless skinless
  • 15 oz black beans rinsed
  • 15 oz canned corn drained
  • 1 tsp salt adjust to preference
  • 1 1/2 cups Mexican cheese shredded
US Units - Metric

Instructions

  • Melt the butter in a large pot over medium-high heat. Once melted, add the diced onion and bell pepper. Cook until softened, about 5-8 minutes.
    Peppers and onions frying in a pan.
  • Add the minced garlic and cook for another minute. Pour in the red enchilada sauce & broth. Add chicken and simmer until fully cooked.
    Chicken and broth added.
  • Remove chicken from the soup and chop or shred it into bite sized pieces.
    Chopped chicken on a cutting board.
  • Add chicken back to the pot. Add black beans, corn, and salt. Bring to a gentle boil.
    Corn and beans added to the cooking pot of soup.
  • Sprinkle in the cheese and stir until melted and creamy. Enjoy!
    Cheese added to the pot of Chicken Enchilada Soup.

Video

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1907mg | Potassium: 569mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1422IU | Vitamin C: 30mg | Calcium: 227mg | Iron: 3mg