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Chicken Enchilada Soup

Chicken enchilada soup with a thick, smoky dark red broth, simmered until the flavors meld and loaded with shredded chicken, black beans, and corn. Finished with a mound of melted shredded cheddar, sour cream, tortilla strips, and fresh avocado.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Enchilada Soup
  • 3 cup cooked chicken, shredded Use fully cooked chicken for fast weeknight soup.
  • 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
  • 0.25 Salt and pepper to taste Season to preference; start with a light hand.
  • 0.25 cup Shredded cheddar Top right before serving for melting.
  • 0.25 cup sour cream Spoon on at the end for a cool tang.
  • 0.5 avocado Dice or slice for fresh topping.
  • 0.25 cup cilantro
  • 1 cup tortilla strips

Equipment

  • 1 Dutch oven

Method
 

Simmer 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. Stir until the sauce and seasonings look evenly distributed.
  2. Bring the mixture to a boil, then reduce heat to maintain a steady simmer for 15-20 minutes. Watch for small bubbling and a deepening, smoky dark red color.
Add chicken and finish
  1. Stir in shredded chicken and simmer for 10 minutes. Keep the soup at a gentle simmer so the chicken stays tender.
  2. Taste the soup and adjust seasoning with more cumin, chili powder, or salt as desired. The broth should be boldly smoky and properly seasoned.
Serve
  1. Ladle the soup into bowls. Fill each bowl generously so toppings have a mound-worthy surface.
  2. Top generously with shredded cheddar, sour cream, avocado, cilantro, and tortilla strips. Serve immediately so the cheese melts and the tortilla strips stay crisp.

Notes

Pro tip: simmering the sauce base long enough (15-20 minutes) is what builds the smoky dark red flavor before the chicken goes in. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove until hot. Freezing is not recommended for best texture of beans and toppings—add fresh avocado, cilantro, sour cream, and tortilla strips after reheating. For a lighter option, use reduced-fat cheddar and light sour cream, keeping the same toppings for the same enchilada vibe.