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Spicy Chicken Enchilada Soup

 Spicy Chicken Enchilada Soup is packed with spices and flavor! This easy Mexican soup is cooked on the stove top for an easy weeknight dinner.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 2 tablespoons butter
  • 1½ 1½ pounds boneless skinless chicken breast, cut into ½-inch pieces
  • 1 1 onion chopped
  • 1 1 red bell pepper chopped
  • 1 1 tablespoon minced garlic 
  • 1 1 32-ounce container chicken broth
  • 1 1 10-ounce can Green Enchilada Sauce
  • 1 1 10-ounce can red enchilada sauce
  • 1 1 15-ounce can corn, drained
  • 1 1 15-ounce can pinto beans, rinsed and drained
  • 1 1 15-ounce can black beans, rinsed and drained
  • 1 1 10-ounce can diced tomatoes and green chiles, drained
  • 2 2 tablespoons ground cumin
  • 1 1 tablespoon chili powder
  • 2 2 cups shredded Monterey jack cheese
  • 1 1 cup sour cream
  • Garnish: sliced green onions toritilla chips

Instructions

    Cup of Yum
  1. In a large pot melt the butter over medium heat. Add the chicken, onion, bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is done.
  2. Add the broth, enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Bring to a boil, then turn down the heat and simmer for 30 minutes.
  3. Add the cheese and sour cream and stir until melted. Garnish with green onions and tortilla chips.

Notes

  • adapted from Paula Deen Magazine January 2014