Chicken Enchilada Soup

Beth Pierce


Soup season is just right around the corner. Thank goodness! Fall is my absolute favorite time of the year. There is just something magical about the beautiful trees of the Midwest changing colors and putting the best that nature has to offer on display. Soup is just the perfect fall meal and I love everything about it! This Chicken Enchilada soup will quickly become one of your favorite meals.


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 1 1/2 Tbsp
    olive oil
  • 1
    medium onion chopped
  • 1
    green pepper diced into small bite size pieces
  • 2 clove
    garlic minced
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
  • 1/2 tsp
    chili powder
  • 1 tsp
  • 4 c
    low sodium chicken broth
  • 1
    (10 ounce) can red enchilada sauce
  • 1
    (15.25 ounce) can black beans drained and rinsed
  • 1
    (15.25 ounce) can corn drained and rinsed
  • 1
    (10 ounce) can diced tomatoes
  • 1
    (7 ounce) can green chiles
  • 2 1/2 c
    cooked diced chicken
  • 1 Tbsp
    chopped parsley
  • ·
    tortilla strips
  • ·
    sour cream
  • ·
    cheddar cheese

How to Make Chicken Enchilada Soup


  1. Heat olive in a heavy stockpot or Dutch Oven over medium heat. Add onions and peppers and cook for 3-4 minutes. Add the minced garlic, paprika, marjoram, chili powder and cumin the last 30 seconds of cooking; stirring constantly.
  2. Add chicken stock, black beans, corn, diced tomatoes and green chiles. Simmer for 20 minutes stirring occasionally. Add the cooked chicken and simmer for 5 minutes. Top with chopped parsley, tortilla strips, sour cream and shredded cheddar cheese if desired.

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