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Chicken Enchilada Soup

Chicken Enchilada Soup

Delicious Chicken Enchilada Soup is cheesy and tasty and ready to eat in 20 minutes. Top with tortilla strips, cheese and avocado for a great soup.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Cuisine Mexican
Servings 6 Servings

Ingredients
  

  • 1 Medium White Onion diced
  • 2 Tablespoons vegetable oil
  • 2 Cloves garlic minced
  • 1/2 Cup Corn Flour
  • 3 Cups Chicken Stock
  • 2 Cups Cooked Shredded Chicken
  • 10 oz Can Red Enchilada Sauce
  • 14 oz Black Beans rinsed and drained
  • 10 oz Sweet Corn drained
  • 14 oz diced tomatoes
  • 4 oz Chopped Green Chiles
  • 1/2 Teaspoon ground cumin
  • 1 Teaspoon Kosher Salt
  • 1 Cup Shredded Sharp Cheddar Cheese

Instructions
 

  • Heat the oil in a large stock pot over medium heat. Add the onion and garlic and saute until the onion is cooked and translucent. Stir in the corn flour and cook for an additional one minute.
  • Pour in the chicken stock and stir to combine.
  • Add in the cooked chicken, enchilada sauce, black beans, corn, diced tomatoes, green chiles, salt and cumin. Stir until combined.
  • Heat over medium heat until the soup reaches a simmer. Let the soup simmer for 3 minutes stirring slowly.
  • Add in the cheese and stir until combined.
  • Serve with toppings of tortilla strips, sliced avocado, shredded cheese or sour cream.
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