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5.0 from 18 votes

Easy Chicken Enchilada Soup Recipe

Enjoy the flavors of your favorite Mexican dish without all of the work in this Chicken Enchilada Soup recipe! A can of enchilada sauce and taco seasoning mix combine with shredded chicken thighs, corn, tomatoes, and black beans for a quick and easy meal the whole family will love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 347 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 tablespoon avocado oil
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 ½ teaspoons salt divided
  • ¾ teaspoon black pepper divided
  • 1 tablespoon salted butter
  • 1 small sweet onion diced
  • 1 red bell pepper seeded and diced
  • 2-3 jalapeños seeded and finely diced
  • 4 garlic cloves finely minced
  • 4 cups chicken broth
  • 1 (10-ounce) can enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15.5-ounce) can black beans rinsed and drained
  • 1 (15.25-ounce) can corn drained
  • 3 tablespoons taco seasoning
  • 2 teaspoons sugar
  • ½ teaspoon ground coriander
  • 1 tablespoon lime juice from 1 lime, optional
For Serving (optional)
  • shredded cheddar cheese
  • fresh cilantro finely chopped
  • sour cream
  • avocado peeled, pitted, and sliced
  • tortilla chips crushed

Instructions

    Cup of Yum
  1. Sprinkle chicken all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat avocado oil in a large pot or Dutch oven over medium. Add the chicken in a single layer and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (It does not need to be cooked through.) Transfer the chicken to a clean plate.
  2. Add the butter to the pot. Once the butter melts, add the onion, bell pepper, and jalapeños and cook for 3-4 minutes, or until softened. Add the garlic, and cook for an additional 30 seconds, or until fragrant.
  3. Pour in the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Add the taco seasoning, sugar, coriander, 1 teaspoon salt, and ½ teaspoon black pepper. Add the seared chicken thighs and make sure they are completely immersed in the liquid.
  4. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and simmer for 20 minutes, or until the chicken is cooked through.
  5. Transfer the chicken to a cutting board and shred using two forks on. Add the chicken back to the pot, along with the lime juice.
  6. Serve the soup with a sprinkle of cilantro, shredded cheese, sour cream, sliced avocados and/or crushed tortilla chips, if desired.

Notes

  • Spices: This recipe was written using a homemade taco seasoning which included salt and black pepper. If your packet does not contain salt (sodium) then you’ll want to add additional salt to taste.
  • Nutrition: Nutritional information is calculated without any toppings.
  • Prep-Ahead: This soup will last for a couple of days in the fridge, so you can easily make it completely ahead of time.
  • Storage: Let the leftover soup cool completely, then place in an airtight container. It will keep for up to 3-4 days in the fridge.
  • Freezing: After the soup has cooled for at least 8 hours in the fridge, you can freeze it in a freezer-safe container for up to 3-4 months.
  • Reheating: For the best results, warm the soup back up in a pot on the stove. You can also use the microwave if you're in a hurry.
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Nutrition Information

Calories 347kcal (17%) Carbohydrates 37g (12%) Protein 29g (58%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 113mg (38%) Sodium 2339mg (97%) Potassium 841mg (24%) Fiber 10g (40%) Sugar 11g (22%) Vitamin A 1934IU (39%) Vitamin C 49mg (54%) Calcium 78mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 347

% Daily Value*

Calories 347kcal 17%
Carbohydrates 37g 12%
Protein 29g 58%
Fat 10g 15%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 113mg 38%
Sodium 2339mg 97%
Potassium 841mg 18%
Fiber 10g 40%
Sugar 11g 22%
Vitamin A 1934IU 39%
Vitamin C 49mg 54%
Calcium 78mg 8%
Iron 4mg 22%

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