20-Minute Chicken Enchilada Soup Recipe- quick, easy and filling soup packed with beans, chicken, tomatoes and corn! Top it with tortilla chips, cheese, sour cream and avocado!
20-MINUTE ENCHILADA SOUP
This recipe is another attempt of mine to bring more colors to your life. It is a known fact that colorful food makes the soul happy! And as we discussed before, if you are sick of winter and the dull, cloudy days (unless you live in a all-year-long-sunshine place, lucky you! ) - surround yourself with colors. Anything works, from clothes, home decor, makeup, even stationery to food. I can't have a day without my vibrant green smoothie and now this enchilada soup. It's rich in color and flavor. So crazy good - you will end up making it over and over.
Also, this is a 20-minute (start to finish) weeknight dinner idea that everyone will love. Make a double batch to freeze for busy days! Also, check out my 20-Minute Chicken Noodle Soup and the creamy and rich Roasted Tomato Soup.
HOW TO MAKE CHICKEN ENCHILADA SOUP?
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Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
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Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
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Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
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Bring to boil and simmer for 10 to 12 minutes.
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Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.
CAN I MAKE THIS SOUP AHEAD OF TIME?
This recipe uses already cooked chicken. I tend to cook a lot of chicken (roast it in the oven or cook in slow cooker) and divide into ziploc bags to use throughout the week. If you don't have a cooked chicken on hand, you can cut raw chicken breast (skinless boneless) into bite-size pieces and cook them in a little bit of olive oil in the stock pot first, remove from the pot, and then cook the veggies (onion and garlic).
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20-MINUTE CHICKEN ENCHILADA SOUP RECIPE:
20-Minute Chicken Enchilada Soup Recipe
Ingredients
- 2 cups cooked chicken breast shredded or cut into bite size pieces
- 2 cups chicken stock
- 1.25 cup enchilada sauce 1 10oz. can
- 1 can black beans rinsed and drained, 14oz.
- 14 oz can diced tomatoes with juice
- 15 oz can whole kernel corn drained
- 4 oz can diced green chiles
- 1 clove of garlic minced
- ½ cup chopped onion
- 1.5 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chili powder
- shredded cheddar cheese sour cream, chopped avocados, tortilla strips - for topping
Instructions
- Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
- Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
- Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
- Bring to boil and simmer for 10 to 12 minutes.
- Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.
Nutrition
Dana says
I make it often! Love it