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Chicken Enchilada Soup

Chicken enchilada soup with a thick, smoky, dark red broth simmered until flavorful, then loaded with shredded chicken, black beans, and corn. Finished with melty cheddar, sour cream, crunchy tortilla strips, and fresh avocado for bold Tex-Mex comfort in one pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken enchilada soup
  • 3 cup cooked chicken, shredded Use cooked chicken (rotisserie or leftover) shredded into bite-size pieces.
  • 1 can (28 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel), undrained
  • 3 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 1 salt and pepper to taste Season gradually and taste again after simmering.
  • 1 shredded cheddar For topping.
  • 1 sour cream For topping.
  • 1 avocado For topping, diced.
  • 1 cilantro For topping, chopped.
  • 1 tortilla strips For topping, for crunch.

Equipment

  • 1 Dutch oven

Method
 

Build the enchilada broth
  1. Combine red enchilada sauce, chicken broth, Rotel, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper in a large pot over medium-high heat.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the broth looks dark red and cohesive.
Add the chicken and finish simmering
  1. Stir in the shredded chicken and simmer for 10 minutes until the chicken is heated through and the soup looks thick and smoky.
  2. Taste and adjust seasoning with more cumin, chili powder, or salt as desired so the flavor stands out after simmering.
Serve
  1. Ladle the soup into bowls and top generously with shredded cheddar, sour cream, avocado, cilantro, and tortilla strips so the cheese begins to melt as you eat.
  2. Serve immediately while the broth is hot and the tortilla strips still add crunch.

Notes

Pro tip: If the broth tastes a bit sharp after the first simmer, give it the full 20 minutes—flavors mellow as it thickens. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove. Freezing is not recommended for the best texture of toppings. For a lighter option, use reduced-fat shredded cheese and reduced-fat sour cream.