Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper (red or green), diced; 1 jalapeño, seeded and minced (optional); 2 cups cooked shredded chicken (rotisserie chicken works well); 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (10 oz) diced tomatoes with green chilies; 4 cups chicken broth; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper, to taste; 1 cup shredded cheese (cheddar or Mexican blend); ¼ cup fresh cilantro, chopped (for garnish); 1 avocado, diced (for garnish); 1 lime, cut into wedges (for serving); Crushed tortilla chips (for serving)

Description

Chicken Enchilada Soup is a hearty, flavorful, and comforting dish packed with shredded chicken, beans, corn, and smoky spices. Topped with fresh avocado, cheese, cilantro, and crispy tortilla chips, it’s a customizable and satisfying meal that’s perfect for family dinners, meal prep, or cozy nights in.

Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 jalapeño, seeded and minced (optional)

2 cups cooked shredded chicken (rotisserie chicken works well)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

4 cups chicken broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend)

¼ cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

1 lime, cut into wedges (for serving)

Crushed tortilla chips (for serving)

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Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the diced bell pepper and jalapeño (if using). Cook for another 3–4 minutes until tender.
Stir in the shredded chicken, black beans, and corn.
Pour in the diced tomatoes (with juices) and chicken broth. Mix well.
Add chili powder, cumin, smoked paprika, salt, and pepper. Stir to incorporate.
Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes.
For a thicker texture, blend a small portion with an immersion blender and return it to the pot.
Stir in the shredded cheese until melted and combined.
Ladle the soup into bowls. Garnish with avocado, cilantro, extra cheese, tortilla chips, and serve with lime wedges.

Notes

Use rotisserie chicken for convenience and extra flavor.
To make it vegetarian, replace chicken with beans or lentils and use vegetable broth.
For a spicier kick, add chipotle peppers, hot sauce, or extra jalapeños.
Stir in sour cream, cream cheese, or Greek yogurt for a creamier texture.
This soup freezes beautifully—cool completely before transferring to freezer-safe containers.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican