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Chicken Enchilada Soup

Chicken Enchilada Soup

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 1 tablespoon olive or canola oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 jalapeños, seeded and minced
  • 4 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 (11-oz) can diced tomatoes and chiles
  • 1 (15-oz) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups frozen corn
  • 1 (15-oz) can black beans, drained and rinsed well
  • 1 Rotisserie chicken breast, skin removed and shredded
  • 1 cup half-and-half

 Optional Toppings:

  • Sour cream (or Greek yogurt)
  • Shredded cheddar cheese
  • Hot sauce
  • Guacamole or sliced avocados
  • Crushed tortilla chips


  1. Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes.
  2. Add the jalapeños and garlic and cook for another 5 minutes.
  3. Add the spices and the canned tomatoes/chiles. Season, to taste, with salt and pepper.
  4. Add the chicken broth and bring the mixture to a simmer. Cook for 10 minutes.
  5. Add the corn, canned beans, and chicken breast and simmer for 5 minutes more to warm everything through.
  6. Add the half-and-half and check for seasonings again, adjusting as necessary.
  7. Serve with desired toppings.
  • Cook Time: 30 minutes
  • Category: soup

Keywords: chicken enchilada soup, enchilada soup recipes, healthy soup recipes, comfort food recipes, chicken enchiladas