Chilis Chicken Enchilada Soup Recipe
This Chilis Chicken Enchilada Soup recipe is a hearty and flavorful soup packed with chicken, beans, corn, and a delicious enchilada sauce. It’s a comforting and easy-to-make meal that’s perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 4 cups chicken broth
- 1 (10-ounce) can enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
- Stir in black beans, kidney beans, corn, and diced tomatoes and green chilies.
- Pour in chicken broth and enchilada sauce. Add chili powder, cumin, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in shredded chicken and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
- Serve hot with your favorite toppings, such as shredded cheese, sour cream, avocado, tortilla strips, and cilantro.
Notes
For a thicker soup, you can blend a portion of the soup before adding the chicken. You can also add more or less cayenne pepper to adjust the spice level to your liking.