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Chicken Enchilada Soup with Black Beans

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Mexican-American
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Sauté the Vegetables: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced onion and green bell pepper. Cook for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
  • Step 2: Build the Base: Pour in chicken broth, enchilada sauce, diced tomatoes with chilies, black beans, and corn. Stir well.
  • Step 3: Season the Soup: Add cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix thoroughly.
  • Step 4: Add the Chicken: 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: Taste the soup and adjust seasoning with extra chili powder, salt, or pepper as desired.
  • Step 6: Serve: Ladle hot soup into bowls and garnish with your favorite toppings.