Chicken Enchilada Soup Recipe

Warm-up during those chilly winter months with a welcoming bowl of this Chicken Enchilada Soup. Capture all your favorite enchilada flavors in this easy and quick recipe. Black beans, juicy chicken, corn, and other staple enchilada ingredients come together to make the perfect soup recipe!

Chicken Enchilada Soup Recipe

Soup is one of those must-have meals when it comes to fall and winter, although Hubby eats soup all-year-round! To me, the colder temperatures call for a dish that warms you up from the time it hits your tongue until it hits your stomach. I honestly could not imagine winter without soup!

One of my favorite soups to make when the time rolls around is this Chicken Enchilada Soup. It is super easy to make involving little effort (honestly!) Not just that, but you can make large batches of the chicken enchilada soup and it freezes well for later. I like to put it in single-serve containers, freeze it, and take it for lunch. You can even use it in lieu of tacos for your taco Tuesday, which is something I have done quite often.

How Do You Make Chicken Enchilada Soup?

This soup is made all in one pot which is nice for fewer dirty dishes after dinner. Start by adding your oil and sauté the onion and green pepper until the onion is translucent. Add in all the rest of the ingredients except the cornstarch and garnishes. Bring ingredients to a light boil over low heat and keep it at this rate for about 15 minutes. Remove a bit of liquid from the pot (I do ½ a cup) and dissolve the cornstarch in it before adding the liquid back to the pot. Stir well, remove from heat, and allow to sit and thicken for around 10 minutes before serving. That’s all it takes! One of the easiest soups ever.

Tips for Making Chicken Enchilada Soup

● This soup freezes really well, as mentioned previously. To freeze, store in an airtight container for up to a month. If refrigerating, store in an airtight container for up to 5 days.
● If you do not care for black beans, another bean, similar in size will do well as a substitute. However, remember that each bean has its own distinct flavor which may change the taste and texture of the soup.
● If your soup seems too watery, you can try adding more cornstarch by dissolving it like you did the first time around. You can always try a bit of flour as well. Simmering for a bit longer also helps remove some liquid, so you may let it simmer longer than 15 minutes. Remember that allowing it to sit off of the heat will help thicken it as well.
● Be sure to cook your chicken before placing it in the soup. This recipe uses already cooked chicken which means you’ll need to prepare your chicken the way you like it best before starting this dish.

Common Questions about Chicken Enchilada Soup

What Goes Good with Enchilada Soup?

Some of the top choices for added ingredients, toppings, garnishes, or sides for enchilada soup are guacamole, tortilla strips/chips, sour cream, tortillas, shredded cheese, various salads, various breads, pico de gaillo, pickled jalapeno, and refried beans. However, the soup works as a wonderful meal all on its own. The hearty beans and chicken make it a very filling and satisfying meal, making it easy to leave out sides and extras if desired. Chicken Enchilada Soup also works great as a 4-course meal starter and is often served in restaurants in this manner. If followed by a salad, a chicken or fish main dish, and a sorbet, sopapilla, or other similar desserts, it is honestly the perfectly paired meal.

How Do I Make Chicken Tortilla Soup Thicker?

As mentioned above, you can remove about half a cup of liquid and dissolve 1 tablespoon cornstarch in it before mixing it back into the soup in order to thicken up the enchilada soup. For other options, you can try adding in a bit of flour, but only do about a tablespoon at a time, or let it simmer a bit longer to steam off some of the liquid. Remember, it is important that you don’t attempt to thicken the soup until you’ve let it sit off of the heat for about 10-15 minutes. If at this point it needs to be thickened, then move on with trying the thickening techniques.

Where Did Chicken Tortilla Soup Originate?

It is unknown (with any certainty) where chicken tortilla soup first originated. However, it is strongly believed that this soup recipe specifically came from the Aztecs, or the region where the Aztecs first settled. This soup is actually referred to as “sopa azteca” which means “soup of the Aztecs” which is why it is supposed to have originated with the Aztecs. The specific region it is believed to have surfaced from is central or southern Mexico, although some modern sources have stated it could be from Mexico City. One thing is for certain, this is a classic Mexican dish that has found its way all over the world because of its simplicity and bold taste.

Grab some ingredients and whip up this delicious and easy Chicken Enchilada Soup for a tasty, spicy and delicious soup!

Chicken Enchilada Soup Recipe Ingredients:

● ½ cup Onion, diced
● ½ cup Green Pepper, diced
● 1 TBSP Oil
● 2 cups Cooked Chicken, shredded
● 4 cups Chicken Broth
● 15oz Black Beans, drained (1 can)
● 19oz Enchilada Sauce (12-19oz jar)
● 2 cups No Salt Diced Tomatoes
● 10.75oz Condensed Cream of Chicken Soup (1 can)
● 10oz Frozen Corn
● 1 TBSP Corn Starch
● 1 oz Cheddar Cheese, Guacamole or Tortilla Strips for Garnish

Chicken Enchilada Soup Mise en Place:

● Measuring Cup
● Measuring Spoons
● Cutting Board
● Knife
● Large Pot
● Large Spoon

Chicken Enchilada Soup Recipe Directions:

1. In a large pot over medium heat, sauté ½ cup of diced onion and ½ cup of diced green pepper in the one tablespoon of cooking oil until softened, about 5 minutes.

2. Add two cups of shredded cooked chicken, four cups of chicken broth, 15 ounces of black beans, 12-19 ounces of enchilada sauce (one jar), two cups of no salt diced tomatoes, 10.75 ounces of condensed cream of chicken soup (one can), and 10 ounces of frozen corn to the pot, mix well.

3. Bring to a simmer over low heat, and once simmering allow to heat for 15 minutes.

4. Remove ½ cup of liquid from your heated soup, and mix one tablespoon of corn starch until completely blended. Pour the corn starch mixture blend back into your soup pot, and mix very well.

5. Turn off the heat and allow to sit for 10 minutes.

6. Serve Chicken Enchilada Soup hot with a garnish of cheddar cheese, guacamole or tortilla strips.

Yield: 6 cups

Chicken Enchilada Soup Recipe

Print

Chicken Enchilada Soup Recipe. Warm-up during those chilly winter months with a welcoming bowl of this Chicken Enchilada Soup. Capture all your favorite enchilada flavors in this easy and quick recipe. Black beans, juicy chicken, corn, and other staple enchilada ingredients come together to make the perfect soup recipe!

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• ½ cup Onion, diced
• ½ cup Green Pepper, diced
• 1 TBSP Oil
• 2 cups Cooked Chicken, shredded
• 4 cups Chicken Broth
• 15oz Black Beans, drained (1 can)
• 19oz Enchilada Sauce (12-19oz)
• 2 cups No Salt Diced Tomatoes
• 10.75oz Condensed Cream of Chicken Soup (1 can)
• 10oz Frozen Corn
• 1 TBSP Corn Starch
• 1 oz Cheddar Cheese, Guacamole or Tortilla Strips for Garnish

Instructions

1. In a large pot over medium heat, sauté ½ cup of diced onion and ½ cup of diced green pepper in one tablespoon of cooking oil until softened for about 5 minutes.
2. Add two cups of shredded cooked chicken, four cups of chicken broth, 15 ounces of black beans, 12-19 ounces of enchilada sauce (one jar), two cups of no-salt diced tomatoes, 10.75 ounces of condensed cream of chicken soup (one can), and 10 ounces of frozen corn to the pot, mix well.
3. Bring to a simmer over low heat, and once simmering allow to heat for 15 minutes.
4. Remove ½ cup of liquid from your heated soup, and mix one tablespoon of corn starch until completely blended. Pour the corn starch mixture blend back into your soup pot, and mix very well.
5. Turn off the heat and allow to sit for 10 minutes.
6. Serve Chicken Enchilada Soup hot with a garnish of cheddar cheese, guacamole, or tortilla strips.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 1852mgCarbohydrates: 48gFiber: 11gSugar: 13gProtein: 25g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

If you like good soup you will love these unique and fabulous soup recipes:

● Angler’s Soup Recipe – Also known as a fishermen’s soup, this tasty angler’s soup recipe is a perfect meal on a chilly day. Serve before your meal, or as your lunch or dinner with bread or rolls. This delicious soup is one your whole family will enjoy.

● Philly Cheesesteak Soup Recipe – The meaty delightful goodness of a Philly cheesesteak sandwich turned into a creamy and delicious comfort-food soup. Your family will be asking for seconds!

● Stuffed Banana Pepper Soup Recipe – This stuffed banana pepper soup recipe is simply fabulous. Spring, summer, winter or fall, this delicious soup makes for a great lunch or dinner, or a great soup course. Slightly spicy, slightly cream, totally flavorful stuffed banana soup recipe is one your whole family will enjoy.

● For more Recipes on Ann’s Entitled Life, click here.

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