chicken enchilada soup

Name: Chicken Enchilada Soup
Prep time: 5 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 tablespoon(s) olive oil; 1 medium onion chopped; 1 green pepper diced into small bite size pieces; 2 clove(s) garlic minced; 1/2 teaspoon(s) smoked paprika; 1/2 teaspoon(s) marjoram; 1/2 teaspoon(s) chili powder; 1 teaspoon(s) cumin; 4 cup(s) 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 cup(s) cooked diced chicken; 1 tablespoon(s) chopped parsley; tortilla strips; sour cream; cheddar cheese

33 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Sep 7, 2019

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.

Rate

Chicken Enchilada Soup combines onions, peppers, black beans, corn, diced tomatoes, green chiles, and chicken in a perfectly seasoned chicken broth. This easy soup comes together quickly with ready baked scrumptious rotisserie chicken.

prep time 5 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 1/2 tablespoons olive oil
1 medium onion chopped
1 green pepper diced into small bite size pieces
2 cloves garlic minced
1/2 teaspoon smoked paprika
1/2 teaspoon marjoram
1/2 teaspoon chili powder
1 teaspoon cumin
4 cups 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 cups cooked diced chicken
1 tablespoon chopped parsley
tortilla strips
sour cream
cheddar cheese

How To Make chicken enchilada soup

Step 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.

Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes