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Easy Chicken Enchilada Soup

This is basically enchiladas in a bowl, without any of the work of rolling them. The cheese gets stirred in right at the end, which makes the whole soup creamy.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp unsalted butter
  • 1 large yellow onion ~1.5 cups, finely diced
  • 2 red bell peppers finely diced
  • 4 cloves garlic minced
  • 1 can red enchilada sauce 19 oz
  • 5 cups low-sodium chicken broth
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained
  • 2 cups shredded Mexican cheese blend
  • 1.5 tsp kosher salt to start

Instructions

  • Melt butter in large Dutch oven over medium-high heat.
  • Sauté diced onion and peppers 5-8 minutes until soft.
  • Add garlic, cook 1 minute.
  • Add whole chicken breasts, enchilada sauce, broth, chili powder, cumin, and salt.
  • Bring to boil, reduce heat, cover and simmer 15-20 minutes until chicken reaches 165F.
  • Remove chicken, shred with forks.
  • Return shredded chicken to pot, add beans and corn.
  • Simmer uncovered 10 minutes.
  • Remove pot from heat completely.
  • Stir in cheese until melted and smooth.
  • Season with additional salt to taste.

Notes

Do not add cheese while soup is boiling to prevent graininess.