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The Boat Shed Kitchen

Chicken Enchilada Soup

This cozy chicken enchilada soup is packed with protein, veggies, and smoky spices. With shredded chicken, black beans, corn, and a rich enchilada broth, it’s an easy one-pot meal topped with all your Tex-Mex favorites.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3.25 cloves garlic minced
  • 1 pound boneless skinless chicken breasts
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can corn, drained
  • 1 10-ounce can enchilada sauce
  • 1 14.5-ounce can diced tomatoes
  • 3.5 cups chicken broth
  • 1 teaspoon chili powder
  • 1.25 teaspoon cumin
  • Salt and pepper to taste
Optional Toppings
  • Shredded cheese
  • Sour cream
  • Chopped cilantro
  • Avocado slices
  • Lime wedges
  • Crispy tortilla strips

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Add chicken, beans, corn, enchilada sauce, diced tomatoes, broth, chili powder, and cumin.
  4. Season with salt and pepper.
  5. Bring to a boil, then simmer for 20–25 minutes until chicken is fully cooked.
  6. Remove chicken, shred it, and return it to the soup. Stir well.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-enchilada-soup-2/

Notes

  • Rotisserie chicken can be used to speed things up—just skip the simmering step and stir it in at the end.
  • Want it spicier? Add jalapeños or a dash of cayenne.
  • Use green enchilada sauce for a tangier twist.