Chicken Enchilada Soup – a quick and easy recipe

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A close up picture of the finished enchilada soup.

Chicken Enchilada Soup – a quick and easy recipe

This quick and easy Chicken Enchilada Soup recipe is cheesy, thick, and deliciously loaded with black beans, corn, tomatoes, green chili, and cheese! The best part is that it’s ready in 30 minutes or less!

Course dinner

Cuisine Tex-Mex

Keyword chicken, soup

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 463kcal

Author Jillian Wade

Cost $10.88

Equipment

large pot
wooden spoon
measuring cups (liquid and dry)

Ingredients

2 Tablespoons extra virgin olive oil
1 cup diced white onion
2 large large cloves garlic minced
½ cup masa harina corn flour
3 cups chicken broth
2 cups rotisserie chicken shredded
1 ¼ cups red enchilada sauce homemade or store bought (store bought will be a 10 oz can)
14 ounce can black beans rinsed and drained
10 ounce can Rotel tomatoes with green chiles
4 ounce can chopped green chiles
1 cup frozen corn
1 teaspoon ground cumin
8 ounces sharp cheddar cheese freshly grated
salt to taste

TOPPINGS:

grated cheese
chopped fresh cilantro
sour cream
tortilla strips
diced avocado
lime wedges

US Customary - Metric

Instructions

In large pot over medium-high heat add oil and preheat for 1 minute. Add onion and sauté until onions are translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add masa harina and cook, stirring constantly, for 1 minute.
Pour in chicken broth while stirring constantly; scraping up any brown bits from bottom of pot. Stir in chicken, enchilada sauce, black beans, Rotel, green chilies, and corn. Bring mixture to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn heat off and stir in cheese until melted and combined. Season with salt to taste. Serve with optional toppings.

Nutrition