Enchilada Soup

Enchilada Soup is all the goodness of your favorite Mexican dish, in a bowl. We’d like to put in an early request for seconds, please. A zesty, easy to make soup that is perfect for fall! I love turning classic meals into soups, it’s an easy, maybe a even lazy way to make a dish that only dirties one pot! You can make this in the slow cooker, crock pot, pressure cooker or stove!

This yummy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup. This recipe is super easy and quick!

For toppings for the soup mix and match your favorite toppings. Try sour cream, crushed Fritos, cubed avocado, roasted pumpkin seeds, pickled or fresh jalapeños, pickled red onions… whatever floats your boat. If you love all things spicy, try adding some cayenne (just a pinch at a time), hot sauce, or canned chilis to your soup to kick the heat up a notch.

Not what you are looking for? Check out these recipes: some fresh Super Simple Slow-Cooker Split Pea Soup, Canadian Cheese Soup or some Parma Rosa Tomato Soup.

Enchilada Soup

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Enchilada Soup is all the goodness of your favorite Mexican dish, in a bowl. We’d like to put in an early request for seconds, please. A zesty, easy to make soup that is perfect for fall!

• Author: Ree Drummon – Pioneer Woman
• Prep Time: :10
• Cook Time: :25
• Total Time: :35
• Yield: 4-6
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

1 tbsp. Olive Oil

1 Onion, Peeled And Chopped

4 cloves Garlic, Minced

1 1/2 lb. Boneless Chicken Breast

2 tsp. Ground Cumin

4 c. Chicken Broth

2 cans (10 Oz. Size) Red Enchilada Sauce

2 c. Frozen Corn

1 can (15 Oz. Size) Black Beans, Drained

1 1/2 c. Fresh Tomato Salsa

Your Favorite Toppings (See Note)

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Instructions

Add oil, chopped onion, and garlic to a large sauce pot. Place over medium heat and sauté for 3–5 minutes to soften.

Place chicken breasts in the pot along with cumin, chicken broth, and enchilada sauce. Bring to a boil, then lower heat and simmer for 15–20 minutes, until chicken is cooked through.

Remove chicken from pot and place on a cutting board. Add corn, black beans, and salsa to the soup. Chop or shred the chicken breasts and place back into the pot. Stir well, and salt and pepper to taste.

When ready to serve, ladle into soup bowls and sprinkle with fresh toppings.

Notes

Note: Possible toppings include shredded cheese, sour cream, chopped scallions, chopped avocado, cilantro, and tortilla chips.