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    You are in: Home / Recipes / Chicken Enchilada Soup Recipe
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    Chicken Enchilada Soup

    Chicken Enchilada Soup. Photo by Lavender Lynn

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    KLBoyle's Note:

    This soup is so easy to throw together and is really tasty. It gets quite a bit of heat from the enchilada sauce so be careful about adding extra spice. I serve with cheese quesadillas for a filling meal. Enjoy!

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    Units: US | Metric

    • 1 cup cooked chicken, diced
    • 3 cups chicken broth (bouillon works just fine)
    • 1 (15 ounce) can black beans, drained
    • 1 (19 ounce) can enchilada sauce (I prefer Old El Paso)
    • 1 (14 1/2 ounce) can diced tomatoes
    • 1 (10 3/4 ounce) can cream of chicken soup
    • 1/2 cup onion, diced
    • 1/2 cup green pepper, diced
    • 1 (10 ounce) package frozen corn
    • 1 tablespoon oil
    • 1 teaspoon salt


    1. 1
      In large soup pot, sauté onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes.
    2. 2
      Add all other ingredients and mix until well blended.
    3. 3
      Let simmer over medium heat for 10-15 minutes so flavors can blend.
    4. 4
      Ladle into bowls and enjoy!

    Ratings & Reviews:

    • on December 11, 2010


      Delicious!! This quick and easy soup was a huge hit with my family. I used about 2 c. of rotisserie chicken which made this soup even quicker to make. Also, I didn't drain the black beans, I added a couple of generous handfuls of finely crushed tortilla chips, and about 1 tsp. cumin and some garlic powder, to taste. I served this topped with sliced green onions and 4-cheese Mexican cheese. Thank you for sharing this wonderful is definitely a keeper!!
      *Made for PRMR tag game*

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2010


      Love this recipe- very good flavor and very economical. I added an extra can of black beans- I had them and there was not any too many beans with just the one can. I used left over turkey and stock from boiling the turkey bones.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2010


      Great soup. We added a little more chicken than called for and added about a teaspoon of cumin. Will have this one again! Thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Chicken Enchilada Soup

    Serving Size: 1 (482 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 289.5
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 1.9 g
    Cholesterol 21.5 mg
    Sodium 1919.5 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 8.3 g
    Sugars 9.2 g
    Protein 17.8 g

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