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Chicken Enchilada Soup

Chicken enchilada soup with a thick, smoky dark red broth simmered until flavorful, then loaded with tender shredded chicken, black beans, and corn. Topped with melty shredded cheddar, sour cream, tortilla strips, and fresh avocado for a classic Tex-Mex weeknight soup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken enchilada soup base
  • 3 cup cooked chicken Shredded
  • 1 can (28 oz) red enchilada sauce
  • 1 can (15 oz) black beans Drained and rinsed
  • 1 can (15 oz) corn Drained
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel) Undrained
  • 3 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • salt To taste
  • pepper To taste
Toppings
  • shredded cheddar For topping
  • sour cream For topping
  • avocado For topping
  • cilantro For topping
  • tortilla strips For topping

Equipment

  • 1 Dutch oven

Method
 

Make the soup
  1. Combine red enchilada sauce, chicken broth, diced tomatoes with green chiles (Rotel), black beans, corn, cumin, chili powder, garlic powder, salt, and pepper in a large pot over medium-high heat until fully mixed and glossy from the sauce.
  2. Bring to a boil, then reduce heat to a gentle simmer and cook for 15-20 minutes so the broth turns darker and the flavors meld.
  3. Stir in shredded chicken and simmer for 10 minutes until the chicken is heated through and the soup looks thick and hearty.
  4. Taste the soup and adjust seasoning with more cumin, chili powder, or salt as desired for a balanced Tex-Mex flavor.
Serve
  1. Ladle the soup into bowls and top generously with shredded cheddar, sour cream, avocado, cilantro, and tortilla strips so the cheese begins to melt from the hot broth.
  2. Serve immediately while the tortilla strips stay crisp and the toppings look fresh.

Notes

Pro tip: Keep the simmer gentle after boiling—this helps the broth stay thick and smoky instead of thinning out. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months, but add avocado and sour cream fresh after reheating for best texture. For a lighter option, use reduced-fat cheddar and light sour cream while keeping the same enchilada sauce and toppings schedule.