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0 from 9 votes

Chicken Enchilada Soup

This easy stovetop chicken enchilada soup has everything you love about chicken enchiladas in soup form!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 381 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic grated or minced
  • 1/4 cup chopped cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 14 ounce can black beans rinsed and drained
  • 14 ounce can fire roasted tomatoes
  • 1 cup frozen corn
  • 2 4 oz cans diced green chiles
  • 15 ounce can red enchilada sauce Hatch is what I used
  • 4 cups low sodium chicken broth
  • 3 cups cooked and shredded chicken

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over medium-high heat. Add in the onion and sauté until soft, about 5 minutes. Add in the garlic, chili powder, cumin, smoked paprika, oregano, salt and pepper, and sauté another minute until fragrant.
  2. Stir in the cilantro then add in the black beans, green chiles, corn, fire roasted tomatoes, enchilada sauce, and chicken broth. Stir everything together.
  3. Bring the soup to a boil then partially cover it with a lid and lower the heat to a simmer. Cook for 15-20 minutes then stir in the chicken. Taste for seasoning and add additional salt and pepper as needed. Serve the soup with your favorite enchilada toppings.

Nutrition Information

Calories 381kcal (19%) Carbohydrates 41g (14%) Protein 39g (78%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 71mg (24%) Sodium 1291mg (54%) Fiber 11g (44%) Sugar 13g (26%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 381

% Daily Value*

Calories 381kcal 19%
Carbohydrates 41g 14%
Protein 39g 78%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Cholesterol 71mg 24%
Sodium 1291mg 54%
Fiber 11g 44%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.