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Enchilada Chicken Soup in a bowl.

20-Minute Chicken Enchilada Soup Recipe

Quick and easy chicken soup that tastes like enchiladas! Loaded with veggies, this soup is perfect served with cheese and crunchy tortilla chips. 

Course Soup
Cuisine Mexican
Keyword chicken enchilada soup
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 people
Calories 304 kcal
Author Anna

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
  • 1/2 cup chopped onion
  • 1.5 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon chili powder
  • shredded cheddar cheese sour cream, chopped avocados, tortilla strips - for topping
US Customary - Metric

Instructions

  1. Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
  2. Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
  3. Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
  4. Bring to boil and simmer for 10 to 12 minutes.
  5. Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.
Nutrition Facts
20-Minute Chicken Enchilada Soup Recipe
Amount Per Serving
Calories 304 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 63mg21%
Sodium 1868mg81%
Potassium 657mg19%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 11g12%
Protein 29g58%
Vitamin A 650IU13%
Vitamin C 17.9mg22%
Calcium 56mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.