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Chicken Enchilada Soup

Here is a perfect cozy soup if you’re in the mood for a Mexican-ish soup that can be done in under an hour.

Serves: 8-10

Prep Time: 15 Minutes

Cook Time: 30 Minutes

You can top it with a plethora of toppings to customize each bowl to make it your own and it's super easy to double the recipe and throw it in a crock pot for a crowd-pleaser for any occasion.

Chicken Enchilada Soup


2 cups shredded rotisserie chicken

3 tablespoons olive oil

2 tablespoons garlic, minced

1 large onion, chopped

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon dried oregano

4 tablespoons tomato paste

2-4 cups vegetable or chicken broth (I like the soup a little thicker so I only use 2 cups of broth.)

2, 4-ounce cans of diced green chiles or jalapeños

2 cups frozen corn or 2 cans of corn, drained

1 can black beans, rinsed and drained

1 can diced tomatoes

1 teaspoon freshly ground black pepper


  1. Heat olive oil in a large pot over medium heat.

  2. Add the onions and garlic and cook until the onions soften.

  3. Add the chili powder, cumin, dried oregano, pepper, and tomato paste into the pot and mix all together.

  4. While you continue to stir slowly pour in the broth.

  5. Add in the beans, corn, diced tomatoes, and shredded chicken. Bring to a simmer.

  6. Serve hot with shredded cheese, sour cream, chopped onion, tortilla chips, and/or fresh cilantro!

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