Chicken Enchilada Soup
A hearty, flavorful chicken enchilada soup with bold Mexican spices, tender chicken, black beans, corn, and green chiles. Perfect for cozy dinners, it combines creamy, spicy, and savory elements that appeal to those craving comfort food with a southwestern twist.
Ingredients
- 2 Tbsp. cornstarch
- 2 Tbsp. water ⓘ
- 32 oz. chicken broth ⓘ
- 1 can cooked, chopped chicken breast ⓘ
- 15 oz. can black beans, drained and rinsed ⓘ
- 14 oz. can diced tomatoes ⓘ
- 11 oz. can Mexican-style corn ⓘ
- 8 oz. bottle Ortega taco sauce ⓘ
- 4 oz. can diced green chiles ⓘ
- 2 Tbsp. finely chopped fresh cilantro
Instructions
- Combine cornstarch and water in a small bowl.
- Stir together all remaining ingredients, except cilantro, in a saucepan.
- Add the cornstarch water mixture and bring to a boil, stirring occasionally.
- Add chopped fresh cilantro to the soup.
- Garnish with tortilla chips and shredded Cheddar cheese before serving.
Tips & Substitutions
For a thicker soup, consider adding more cornstarch or reducing the broth slightly. You can use shredded rotisserie chicken instead of canned chicken for added flavor. If you prefer a spicier kick, add diced jalapeños or a splash of hot sauce. This Chicken Enchilada Soup is versatile; feel free to substitute black beans with pinto beans or add other vegetables like bell peppers.
Serving Suggestions
Serve this Chicken Enchilada Soup with a side of warm tortilla chips for dipping. Top each bowl with shredded Cheddar cheese, sour cream, or avocado slices for added creaminess. This dish pairs beautifully with a fresh green salad or Mexican rice for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally. You can also microwave it in a bowl, covering it to prevent splatters, for about 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada Soup contains roughly 633 calories, with 20g protein, 193g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (440% of the Daily Value), vitamin C (140% of the Daily Value), and iron (73% of the Daily Value), and a good source of vitamin A. It also contributes 123g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just be mindful that the texture may change slightly as the ingredients meld. Reheat gently before serving, and add fresh cilantro just prior to serving for the best flavor.
Is there a vegetarian version of this soup?
Absolutely! You can substitute the chicken with additional beans or lentils and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or bell peppers to enhance the flavor and texture while keeping it hearty and satisfying.
How can I make this soup spicier?
To increase the heat of your Chicken Enchilada Soup, add diced jalapeños or use a spicier taco sauce. You might also consider using hotter green chiles or a dash of cayenne pepper. Adjust to your preference, and remember that the flavors will intensify as the soup simmers.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).