Chicken Enchilada Soup
Prep time
Cook time
Total time
Nothing beats this flavorful and filling chicken enchilada soup! It's packed with protein and veggies and garnished with tortilla strips, avocado, cilantro and a squeeze of lime. Mmmm!
Yield: 4-6 servings
  • 2 tbsp. olive oil, divided
  • 2 chicken breasts*
  • ½ tsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ tsp. salt
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 c. frozen yellow corn (thawed)
  • 2 (14 oz.) cans black beans, rinsed and drained
  • 1 (14 oz.) can fire roasted diced tomatoes
  • 1 (4 oz.) can chopped green chilies
  • ½ tsp. cumin
  • ¼ tsp. coriander
  • ¼ tsp. salt (more to taste)
  • Juice of 1 lime
  • 4 c. chicken stock
  • 1 (14 oz.) can red enchilada sauce
  • 1 tbsp. chopped cilantro
  • ¼ c. heavy cream**
  • Garnishes:
  • Tortilla strips
  • Shredded cheese
  • Cilantro
  • Avocado chunks or slices
  • Lime wedges
  1. For the chicken: preheat oven to 375 degrees. Drizzle 1 tbsp. of olive oil on the chicken breasts, then mix the chili powder, garlic powder, cumin and salt together and sprinkle on both sides. Place on a parchment-lined baking sheet and bake for about 25 minutes or until the chicken reaches an internal temperature of 160 degrees (it will rise to 165 as it rests). Allow to cool for 3-4 minutes then shred.
  2. For the soup: meanwhile, in a large stockpot or Dutch-oven set over medium-low heat, add the remaining olive oil. When the oil is hot, add the onions and cook until soft, then add the garlic and cook until fragrant (taking care not to brown). Turn the heat up to medium and add the corn, black beans, diced tomatoes, and green chilies. Cook for 3-4 minutes then pour in the seasonings along with the lime juice, chicken stock and enchilada sauce.
  3. Bring to a boil, then reduce heat and simmer for about 30-45 minutes. During the last 5 minutes add in the chicken, cilantro and heavy cream. Garnish individual bowls with tortilla strips, shredded cheese, cilantro, avocado chunks and lime wedges.
*For a quick alternative, use 2 cups of shredded rotisserie chicken and omit 1 tbsp. olive oil. Just toss in the chicken in step
**You can easily swap out the heavy cream for equal parts sour cream or plain Greek yogurt. The cream is what I had on hand, but the others will work too!

Recipe source: inspired by The Pioneer Woman & Gimme Some Oven
Recipe by Life Made Simple at