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Chicken Enchilada Soup

Chicken enchilada soup with a thick, smoky dark red broth made by simmering enchilada sauce with chicken broth and Rotel until flavors meld. Loaded with shredded chicken, black beans, and corn, then finished with a mound of melty cheddar, sour cream, tortilla strips, and fresh avocado for that enchilada-style bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Enchilada Soup Base
  • 3 cup cooked chicken, shredded Use pre-cooked chicken (rotisserie or leftover) and shred into bite-size pieces.
  • 1 can (28 oz) red enchilada sauce Choose a mild or medium heat level based on your preference.
  • 1 can (15 oz) black beans, drained and rinsed Rinsing helps reduce excess sodium and improves texture.
  • 1 can (15 oz) corn, drained Drain well so the soup stays thick.
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel), undrained Undrained adds body and a slight tang to the broth.
  • 3 cup chicken broth Chicken broth keeps the soup cohesive and savory.
  • 1 tsp cumin Adds warm, smoky depth to the enchilada flavor.
  • 1 tsp chili powder Boosts the chili notes and deep red color.
  • 0.5 tsp garlic powder Helps round out the flavor profile.
  • 1 Salt and pepper to taste Season gradually and adjust at the end.
  • 1 Shredded cheddar For topping; adds melty, creamy richness when hot.
  • 1 sour cream Spoon on after ladling for cool tang.
  • 1 avocado Slice or dice for fresh, creamy contrast.
  • 1 cilantro Chopped cilantro brightens the finished bowls.
  • 1 tortilla strips For crunch; add last so they stay crisp.

Equipment

  • 1 Dutch oven

Method
 

Simmer the smoky enchilada broth
  1. In a large Dutch oven, combine red enchilada sauce, chicken broth, Rotel, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper over medium-high heat.
  2. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer and cook for 15-20 minutes until the flavors meld and the broth looks slightly thickened.
Add shredded chicken
  1. Stir in the shredded chicken and return to a gentle simmer, cooking for 10 minutes until heated through.
Finish and serve
  1. Taste the soup and adjust seasoning with more cumin, chili powder, or salt as desired, then turn off the heat.
  2. Ladle the soup into bowls and top generously with shredded cheddar, sour cream, avocado, cilantro, and tortilla strips.
  3. Serve immediately while the cheese is warm and the tortilla strips keep their crunch.

Notes

Pro tip: If you like an even thicker soup, simmer uncovered for the full 20 minutes before adding the chicken. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or in the microwave, and add fresh toppings after reheating. Freezing: yes—freeze soup base (without toppings) up to 2 months; thaw and reheat, then top with cheese, sour cream, avocado, cilantro, and tortilla strips. Dietary swap: for a lighter option, use reduced-fat cheddar and light sour cream.