Chicken Enchilada Soup Recipe

With tender chicken simmered in a rich, creamy soup with red enchilada sauce, black beans, corn, and Rotel, this easy enchilada soup recipe is sure to be a family favorite.

The best part is how easy this soup is to make! In just 40 minutes, you have a comforting and satisfying meal the whole family will love.


• Chicken Breast • Salt and Pepper • Olive Oil • Onion and Garlic • Red Enchilada Sauce • Black Beans • Corn

Add the chicken, onion, salt, and pepper to a soup pot with olive oil over medium heat. Cook it until the chicken is cooked through and the onions are translucent.


Add garlic, chili powder, paprika, cumin, and oregano and give everything a good stir.


Then, add the enchilada sauce (the key that ties everything together), black beans, corn, Rotel, and chicken broth.


Cover and bring the soup to a gentle boil, then lower the heat and simmer if to let all the flavors come together.


Stir in the cream cheese and cheddar cheese until they are melted and incorporated. It helps if you have the cream cheese in little pieces!


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