5 from 1 vote
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
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

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

Course: Soup
Cuisine: Mexican
Keyword: chicken enchilada soup
Servings: 6
Calories: 403 kcal
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
  1. 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.
  2. 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
  3. 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
  4. Serve warm topped with chopped cilantro, shredded cheese, and crushed tortilla chips.