Easy to prepare creamy Chicken Enchilada Soup with shredded chicken, black beans, corn, diced tomatoes, and melted cheese. So comforting and delicious! | RotiNRice.com

Chicken Enchilada Soup

Easy to prepare creamy Chicken Enchilada Soup with shredded chicken, black beans, corn, diced tomatoes, and melted cheese. So comforting and delicious!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken enchilada soup
Servings: 6
Calories: 403kcal
Author: Linda Ooi

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 jalapeno pepper seeded and sliced into strips
  • 2 ears corn (kernels removed)
  • 1 can black beans rinsed and drained (15oz/425g)
  • 12 oz cooked chicken (shredded) (340g)
  • 1 can diced tomatoes (14.5oz/411g)
  • 1 can red enchilada sauce (1lb 3oz/538g)
  • 4 cups chicken stock (960ml)
  • Salt to taste
  • 1 tbsp lime juice (optional)
  • 8 oz shredded cheese (226g)

Garnish

  • ½ cup chopped cilantro
  • ½ cup shredded cheese (56g)
  • Tortilla chips

INSTRUCTIONS

  • Heat olive oil in a large pot. Fry onions until softened, about 2 minutes. Add garlic and jalapeno pepper. Continue to fry for another 30 seconds.
  • Add corn, black beans, chicken, tomatoes, enchilada sauce, and chicken stock. Stir to get everything well mixed. Bring soup to a boil over medium heat.
    Chicken Enchilada Soup-9
  • Add salt, lime juice (if using), and shredded cheese. Stir until cheese has melted and is heated through. Turn off stove.
    Chicken Enchilada Soup-10
  • Serve warm topped with chopped cilantro, shredded cheese, and crushed tortilla chips.

NUTRITION

Calories: 403kcal
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