Easy Chicken Enchilada Soup
A warm and comforting soup that combines classic enchilada flavors with shredded chicken, black beans, and corn, ready in under an hour or set-and-forget in a Crock Pot.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 can black beans, drained and rinsed 15 oz can
- 1 can corn, drained 15 oz can (fire-roasted corn adds smokiness)
- 1 can enchilada sauce (10 oz, mild or hot depending on heat preference)
- 4 cups chicken broth (low-sodium if you’re watching salt)
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Optional Toppings
- shredded cheese
- sliced avocado
- chopped cilantro
- sour cream
- lime wedges
- tortilla chips or strips
Instructions
Preparation
- Add everything to a large pot or Crock Pot: combine the shredded chicken, black beans, corn, enchilada sauce, chicken broth, diced tomatoes, chopped onion, minced garlic, chili powder, cumin, and a pinch of salt and pepper.
Cooking
- Stove top method: place pot over medium-high heat and bring to a gentle boil. Reduce heat to low and simmer, uncovered, for 20–30 minutes. Taste and adjust seasoning with salt, pepper, or a squeeze of lime.
- Crock Pot method: cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir about 30 minutes before serving and adjust seasoning.
Serving
- Ladle into bowls and top as desired with shredded cheese, avocado, cilantro, and a dollop of sour cream. Add crushed tortilla chips for crunch.
Notes
For a thicker soup, mash a small amount of the beans against the side of the pot or stir in 1/4 cup masa harina or cornmeal dissolved in a little water during the last 10 minutes of simmering.