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Close-up of a white bowl filled with Easy Chicken Enchilada Soup, garnished with fresh cilantro and cubed avocado.

Easy Chicken Enchilada Soup

This Easy Chicken Enchilada Soup is the perfect cozy meal for fall — packed with tender chicken, black beans, corn, and bold enchilada flavor. Simple, hearty, and ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth low sodium preferred
  • 2 cups cooked shredded chicken
  • 1 can black beans rinsed and drained
  • 1 can corn drained
  • 1 can enchilada sauce red or green
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
Toppings (optional)
  • shredded cheese
  • tortilla strips
  • fresh cilantro chopped

Equipment

  • Large Pot
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until fragrant, about 2–3 minutes.
  2. Add chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, and smoked paprika. Stir to combine.
  3. Bring the mixture to a simmer and cook for 10 minutes.
  4. Add the shredded chicken and continue cooking for another 10 minutes until heated through.
  5. Serve hot with shredded cheese, tortilla strips, and cilantro on top.

Notes

This soup freezes beautifully — make a double batch and save for a quick weeknight meal! You can also make it in a slow cooker for an even easier prep.