Go Back
–+ servings
savory chicken enchilada soup

Chicken Enchilada Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup set
  • 1 set of measuring spoons

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 2 cups cooked chicken shredded
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) corn drained
  • 1 can (15 ounces) diced tomatoes with juices
  • 2 cups enchilada sauce
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro chopped
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 avocado diced (optional, for garnish)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook until softened, about 5 minutes.
  • Stir in minced garlic, ground cumin, chili powder, and paprika, cooking for another minute.
  • Pour in chicken broth and bring to a simmer.
  • Add shredded chicken, black beans, corn, diced tomatoes, and enchilada sauce.
  • Season with salt and pepper to taste.
  • Simmer the mixture for 20-25 minutes, stirring occasionally.
  • Remove from heat and stir in sour cream until well blended.
  • Ladle soup into bowls and top with fresh cilantro and shredded cheese.
  • Garnish with diced avocado if desired and let sit for 5 minutes before serving.

Notes

For the best flavor, use homemade enchilada sauce if possible, as it adds a depth and richness to the soup. Additionally, taste and adjust seasoning as needed throughout the cooking process, and consider preparing all your ingredients ahead of time to streamline the cooking process.
Tried this recipe?Let us know how it was!