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chicken enchilada soup
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chicken enchilada casserole verde

Chicken Enchilada Soup is a warm, comforting dish loaded with shredded chicken, beans, and a rich, cheesy broth! 🌶️🧀 Perfect for chilly nights, this one-pot meal is easy to make and packed with bold Tex-Mex flavors. Ready in just 30 minutes, it’s a must-try for any soup lover!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: chicken
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken 🍗
  • 1 tbsp olive oil 🧂
  • 1 small onion diced 🧅
  • 2 cloves garlic minced 🧄
  • 1 tsp chili powder 🌶️
  • 1/2 tsp cumin 🌿
  • 1 can 15 oz black beans, drained & rinsed 🥞
  • 1 can 15 oz corn, drained 🌽
  • 1 can 10 oz enchilada sauce 🌮
  • 4 cups chicken broth 🍲
  • 1 cup shredded cheddar cheese 🧀
  • 1/2 cup heavy cream 🧋
  • Salt & pepper to taste 🧂
  • Tortilla strips sour cream, and cilantro for garnish 🌿

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onions and cook until softened. Stir in minced garlic, chili powder, and cumin, cooking for another minute until fragrant.
  2. Add black beans, corn, enchilada sauce, and chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
  3. Stir in shredded chicken, cheddar cheese, and heavy cream. Cook for another 5 minutes, stirring occasionally, until the cheese melts and the soup is creamy. Check out this delicious Chicken Enchilada Casserole Verde for another comforting meal!
  4. Ladle the soup into bowls and top with tortilla strips, sour cream, and fresh cilantro. Enjoy this warm and comforting dish!

Notes

  • Spicy Kick: Add diced jalapeños or extra chili powder! 🌶️
  • Low-Carb Option: Skip the corn and beans for a keto-friendly version. 🥑
  • Extra Creamy: Stir in a dollop of cream cheese for extra richness. 🧀
  • Vegetarian Twist: Swap chicken for extra beans or tofu. 🌱