Chicken Enchilada Soup

5 from 5 votes

Chicken Enchilada Soup is a quick and easy dinner to make with leftover chicken or a rotisserie chicken. A hearty meal that is full of tasty Tex-Mex flavors.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: American

Keyword: 30 minute enchilada soup, chicken soup with black beans, Mexican soup with leftover chicken

Servings: Servings

Calories: 677kcal

Author: Milisa

Ingredients

2 tablespoons olive oil
2 cups diced yellow onion
2 cups diced bell peppers
2 cups enchilada sauce
2 cups chicken broth
8 ounces heavy cream
14.5 ounces fire roasted diced tomatoes
15 ounce can black beans rinsed and drained
3 cups diced chicken
1 teaspoon kosher salt
1 cup shredded colby-jack cheese
2 green onions sliced for optional garnish

Instructions

Cook onions and bell peppers in olive oil in a dutch oven or large pan over medium-high heat. Cook, stirring often until softened, about 10 minutes.
Stir in enchilada sauce, chicken broth and heavy cream. Then add in the tomatoes, black beans and chicken.
Season with salt and continue to cook until soup is heated through, about 10 - 15 minutes, stirring occasionally.
Remove from heat and stir in the shredded cheese.
Serve with green onions if desired.

Notes

Make it Spicy: Add ½ cup diced jalapeños with the onions and bell peppers.

Variations: Use pinto beans in place of the black beans if desired.

Other Garnishes: Candied jalapeños, tortilla chips, chopped cilantro, sour cream.

Storage: Store leftover soup in an airtight container in the refrigerator up to 4 days.

Freeze in a zip top bag or freezer container up to 3 months. Thaw in refrigerator.

Reheat: Add leftover soup to a pan, adding additional broth if needed. Cook over medium heat, stirring until heated through.

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