Introduction

If you’re craving all the bold flavors of chicken enchiladas but want something hearty, warming, and spoonable, this Chicken Enchilada Soup with Black Beans is exactly what you need. This dish takes the comfort of Mexican-inspired enchiladas—spiced chicken, savory sauce, beans, corn, and melty cheese—and transforms them into a one-pot soup that’s filling yet easy to make.

It’s the perfect marriage of cozy and zesty. The base of enchilada sauce, tomatoes, and spices creates a robust broth, while tender shredded chicken and black beans add protein and heartiness. Each spoonful delivers a fiesta of flavor, and the best part is that you can load it with your favorite toppings—cheese, avocado, tortilla strips, sour cream, or fresh cilantro.

Why I Love This Recipe

I love this recipe because it’s comfort food with a kick. It satisfies like enchiladas but with much less effort—no rolling tortillas, no baking in the oven. Just one pot, simple ingredients, and you get a big batch of delicious soup that tastes even better the next day.

It’s also incredibly versatile—you can make it mild or spicy, creamy or broth-based, meaty or vegetarian. Plus, it’s freezer-friendly, so I can always have a batch ready for busy nights.

Why It’s a Must-Try Dish

• Full of flavor: All the classic enchilada taste in a warm, comforting soup.
• One-pot meal: Minimal cleanup, maximum comfort.
• Nutritious & filling: Packed with protein and fiber from chicken and black beans.
• Crowd-pleaser: Perfect for family dinners, potlucks, or game day.
• Topping-friendly: Everyone can customize their bowl to their liking.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6 bowls
• Calories per Serving: ~370 kcal
• Course: Main Course, Soup
• Cuisine: Mexican-American

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 4 cups chicken broth (low sodium)
• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
• 1 cup red enchilada sauce (store-bought or homemade)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and black pepper, to taste

Optional Toppings:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Avocado slices
• Tortilla strips or crushed tortilla chips
• Jalapeño slices (fresh or pickled)
• Lime wedges

Step-by-Step Preparation Method

Step 1: Sauté the Vegetables

1. Heat olive oil in a large soup pot or Dutch oven over medium heat.
2. Add diced onion and green bell pepper. Cook for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 more minute until fragrant.

Step 2: Build the Base

4. Pour in chicken broth, enchilada sauce, diced tomatoes with chilies, black beans, and corn. Stir well.

Step 3: Season the Soup

5. Add cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix thoroughly.

Step 4: Add the Chicken

6. Stir in shredded chicken. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes to let flavors meld.

Step 5: Taste and Adjust

7. Taste the soup and adjust seasoning with extra chili powder, salt, or pepper as desired.

Step 6: Serve

8. Ladle hot soup into bowls and garnish with your favorite toppings.

How to Serve

• Serve hot with tortilla strips for crunch.
• Pair with warm flour or corn tortillas on the side.
• Offer a topping bar with cheese, avocado, sour cream, and lime wedges so everyone can customize their bowl.
• Great with a side salad or Mexican rice.

Recipe Tips

• For extra creaminess, stir in 1/2 cup cream cheese or heavy cream before serving.
• Use fire-roasted diced tomatoes for smoky depth.
• If you like it spicy, add extra cayenne pepper or hot sauce.
• To thicken the soup, blend 1 cup of the soup in a blender and stir it back in.

Variations

• Vegetarian version: Skip chicken, add another can of black beans or pinto beans, and use vegetable broth.
• Creamy enchilada soup: Stir in sour cream, cream cheese, or heavy cream for a velvety texture.
• Beef enchilada soup: Substitute shredded beef or ground beef instead of chicken.
• Instant Pot method: Cook all ingredients (except toppings) for 10 minutes on high pressure, quick release, then stir in chicken.
• Low-carb option: Skip corn and beans, add diced zucchini or cauliflower rice.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving

FAQ

Q: Can I use raw chicken instead of cooked?
Yes! Add raw chicken breasts or thighs when adding the broth, simmer until fully cooked (about 20 minutes), then shred and return to the pot.

Q: What kind of enchilada sauce is best?
Both red and green enchilada sauces work—red gives a deep, smoky flavor, while green offers tangy freshness.

Q: Can I make this soup in advance?
Yes, it reheats beautifully and the flavors deepen overnight.

Q: How do I make it thicker?
Blend part of the soup, or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

Conclusion

This Chicken Enchilada Soup with Black Beans is everything you love about enchiladas in an easy, one-pot recipe. It’s hearty, flavorful, customizable, and perfect for weeknights, meal prep, or serving a crowd. With endless topping possibilities and freezer-friendly storage, it’s a recipe you’ll return to again and again.

Once you try it, you’ll see why this soup deserves a permanent spot in your family’s comfort food collection.