Chicken Enchilada Soup |

Chicken Enchilada Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Author Karen Gibson


  • 2 tablespoons olive oil
  • 1/2 red onion diced
  • 1 small red bell pepper diced
  • 2 cloves garlic minced
  • 4 ounce can green chilis mild or hot, your choice
  • 10 ounce package frozen corn mostly thawed
  • 2 teaspoons smoked paprika
  • 1 tablespoon chili powder
  • 15 ounce can black beans rinsed and drained
  • 10 ounce can red enchilada sauce
  • 15 ounce can petite diced tomatoes
  • 2 cups chicken broth recommend homemade or low sodium
  • 3 cups cooked chicken pulled or chopped
  • 4 or 6 ounce tub plain Greek yogurt drained

suggested garnishes

  • 1/2 cup cotija cheese grated
  • sour cream
  • green onions chopped
  • tortilla strips
  • kosher salt


  • Heat 1 tablespoon of oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions, red bell peppers, and garlic until the onions are soft. Stir in the green chilis and corn.
  • Scootch the vegetables to one side of the pan and add the remaining 1 tablespoon to the cleared side. When warmed, sprinkle the paprika and chili powder over the oil, and stir it in place to create a fragrant paste. Mix in with the vegetables, along with a big pinch of salt.
  • Add the beans, enchilada sauce, tomatoes, and broth, and increase heat to medium high. Bring the soup to a low boil, stir in the chicken, and reduce heat to maintain a gentle simmer for at least 15 minutes (longer is better, if you have the time).
  • Reduce heat to low and let the soup rest for 10 minutes. Spoon in the yogurt, and stir until melted and thoroughly mixed in.
  • Ladle into bowls, and top with your favorite garnishes.