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Chicken Enchilada Soup

Chicken enchilada soup with a thick, smoky dark red broth simmered until richly flavored. Loaded with shredded chicken, black beans, and corn, then topped with melty cheddar, sour cream, crisp tortilla strips, and fresh avocado.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base and chicken
  • 3 cup cooked chicken, shredded
  • 1 can (28 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel), undrained
  • 3 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • Salt and pepper to taste
Toppings
  • Shredded cheddar
  • sour cream
  • avocado
  • cilantro
  • tortilla strips

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Combine red enchilada sauce, chicken broth, diced tomatoes with green chiles (Rotel), black beans, corn, cumin, chili powder, garlic powder, salt, and pepper in a large pot over medium-high heat; stir until evenly mixed and dark red overall. Bring the mixture to a boil, then lower to a gentle simmer for 15-20 minutes so the flavors meld and the broth thickens slightly.
Cook the chicken
  1. Stir in the shredded cooked chicken and simmer for 10 minutes, until the chicken is heated through and the soup looks cohesive with visible shredded chicken throughout.
Season and serve
  1. Taste the soup and adjust seasoning with more cumin, chili powder, or salt as desired, aiming for a bold smoky Tex-Mex flavor. Ladle into bowls and top generously with shredded cheddar, sour cream, avocado, cilantro, and tortilla strips for a piled garnish with melting cheese and fresh color.
  2. Serve immediately so the tortilla strips stay crisp and the cheese starts melting on contact.

Notes

For the best texture, use cooked chicken that’s already shredded or shred it very finely so it blends into the broth. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop until hot (add a fresh topping mix afterward). Freezing is not recommended because the toppings and tomatoes can change texture; if you want a lighter option, use low-sodium enchilada sauce and broth and keep the same toppings for balance.