Description
This hearty Chicken Enchilada Soup combines tender cooked chicken, flavorful enchilada sauce, and a medley of beans, corn, and diced tomatoes simmered to perfection in a comforting broth. Topped with melted pepper jack cheese and creamy sour cream, this soup offers a delicious twist on traditional enchiladas in a warm, satisfying bowl.
Ingredients
Scale
Main Ingredients
- 3 cups chopped cooked chicken
- 1 (28-oz) can green enchilada sauce
- 4 cups chicken broth
- 2 Tbsp cumin
- 1 Tbsp chili powder
- 2 Tbsp ranch dressing mix
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can corn, drained
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
Toppings
- 2 cups shredded pepper jack cheese
- 1 (8-oz) container sour cream
Instructions
- Combine Ingredients: In a Dutch oven or large pot, mix together the chopped cooked chicken, green enchilada sauce, chicken broth, cumin, chili powder, ranch dressing mix, black beans, pinto beans, corn, and the undrained Rotel diced tomatoes and green chiles.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to allow the flavors to meld together.
- Add Cheese and Sour Cream: Stir in the shredded pepper jack cheese and sour cream until the cheese has completely melted and the soup is creamy and well combined. Serve warm.
Notes
- Use cooked chicken such as rotisserie, poached, or shredded leftover chicken for convenience.
- If you prefer a spicier soup, add more chili powder or some chopped jalapeños.
- Can be garnished with fresh cilantro, sliced avocado, or tortilla chips for added texture.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
