Cozy, hearty, and packed with protein, this easy enchilada soup is a favorite for busy weeks. Made with shredded chicken, black beans, vegetables, and a flavorful enchilada broth, it’s a simple meal that tastes even better the next day!
Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 bell pepper, diced
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
1 (15-ounce) can red enchilada sauce
1 (14.5-ounce) can fire-roasted diced tomatoes
4 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn
3 cups cooked, shredded chicken
1 tablespoon fresh lime juice
Salt and black pepper, to taste
Optional toppings: Plain Greek yogurt, avocado, shredded cheese, cilantro, lime wedges, and crushed tortilla chips.
Instructions
Heat olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, until softened.
Stir in the garlic, cumin, chili powder, and smoked paprika. Cook for 30 seconds, stirring.
Add the enchilada sauce, diced tomatoes, chicken broth, black beans, and corn. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes.
Stir in the shredded chicken and simmer for another 5–10 minutes, until heated through.
Add the lime juice, taste, and season with salt and pepper as needed.
Ladle into bowls and add your favorite toppings!
Slow Cooker Option
Add all ingredients except the olive oil, cooked chicken, lime juice, and toppings to your slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, until the vegetables are tender. Stir in the cooked chicken during the final 20–30 minutes and heat through. Finish with lime juice and your favorite toppings.
Make It Your Own
For a thicker soup: Blend 1–2 cups of the soup before adding the chicken, then stir it back into the pot.
Add potatoes: Add 1 medium potato, cut into small cubes, with the broth. Simmer until fork-tender before adding the chicken, adding extra broth if needed.
Make it creamy: Stir a spoonful of plain Greek yogurt into each bowl.
Keep it gluten-free: Use certified gluten-free enchilada sauce, broth, and tortilla chips.
Storage
Refrigerate in an airtight container for up to 3–4 days, or freeze without toppings for up to 3 months. Reheat individual portions as needed, adding a splash of broth if the soup has thickened.
