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Close-up of a bowl of chicken enchilada soup with visible chicken pieces and cilantro on a marble surface.

Chicken Enchilada Soup

A hearty and flavorful soup combining tender chicken, black beans, corn, and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and spices
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced red bell pepper, diced
  • 4 cloves garlic cloves, minced
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 cup tomato sauce
  • 2 cans (15 oz) no salt-added black beans, drained and rinsed
  • 2 cups corn kernels
  • 1 teaspoon cumin
  • 0.5 teaspoon oregano
  • 3 tsp chopped chipotle peppers in adobo sauce
  • 1 lb boneless skinless chicken breasts
  • 3 cups no salt-added chicken broth
Salt and pepper

Method
 

  1. Add all ingredients except broth to a large Ziploc bag, freeze up to 3 months.
  2. Thaw in fridge for 24 hours, then dump into slow cooker, add broth, and stir.
  3. Cook on low for 8 hours, shred chicken, season with salt and pepper.
  4. Serve with toppings like tortilla strips, avocado, sour cream, and cilantro.

Notes

This soup is easy to prepare and perfect for make-ahead meals.