This Spicy Chicken Enchilada Soup is a flavorful, hearty soup with chicken, black beans, corn, tomatoes, green chilies, and enchilada sauce. It has plenty of Mexican-inspired flavor and a little kick of heat.

I created this recipe in a smaller amount for two people, with enough for a few leftovers. It is quick to put together and makes a great lunch or easy dinner on a chilly day.

The combination of enchilada sauce, tomatoes and green chilies, chicken, beans, and corn gives this soup plenty of flavor without requiring a long list of ingredients. I usually use rotisserie chicken, which makes this recipe especially easy.

How to Make Spicy Chicken Enchilada Soup

Ingredients

• onions, chopped
• garlic, minced
• chicken broth
• diced tomatoes with green chilies (Rotel)
• enchilada sauce (red or green)
• diced green chilies, un-drained
• chicken breast, shredded or chopped
• black beans, rinsed and drained
• frozen corn
• sour cream
• shredded cheddar cheese

• Toppings
• shredded cheddar cheese
• sour cream
• tortilla chips
• hot sauce (optional for additional heat)

Instructions

1. Heat oil in a Dutch oven or medium  saucepan, over a medium heat. Add the onions and cook 4 minutes, stirring frequently. Add the garlic and cook another 1 minute.
2. Stir in the chicken broth, diced tomatoes, enchilada sauce, green chilies, and chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
3. Stir in the beans and corn and simmer another 15 minutes. Remove from the heat and stir in the sour cream and cheese.
4. When ready to serve, warm soup over a low heat. Ladle into a bowl and top with sour cream, cheese, and tortilla chips.

Tips for Making This Soup

• Rotisserie chicken works beautifully. I usually use it because it makes this soup especially quick and easy.
• Adjust the heat to your liking. The enchilada sauce and diced tomatoes with green chilies provide much of the heat. Choose mild varieties for a gentler soup.
• Make it ahead. Like many soups, the flavors have time to blend as it sits. It can be made several hours ahead or the day before.
• Add toppings just before serving. Sour cream, shredded cheddar cheese, and tortilla chips add extra flavor and texture.
• Want a larger batch? The ingredient amounts can easily be increased if you want to make a larger pot.

Some other soup recipes you will enjoy this winter are:
CREAMY CHICKEN POT PIE SOUP
OLD FASHIONED POTATO SOUP WITH HAM
SPICY BEEF AND 3 BEAN CHILI

Frequently Asked Question

Can I use rotisserie chicken?
YES. That is what I always do. It is so convenient.

How do I store and reheat the leftovers?
Store any leftover soup in an airtight container and refrigerate for up to 3 days.

To reheat, place desired amount in a saucepan and heat over a low heat. Stir frequently. This can also be reheated in a microwave safe bowl. Cover with a paper towel so it won’t splash on the inside of microwave.

How can I make this soup spicier?

The soup has a mild-to-moderate kick as written, but the heat can easily be adjusted. For a spicier soup, use hot enchilada sauce or hot diced tomatoes with green chilies, or add a small amount of crushed red pepper flakes or cayenne pepper. You can also add sliced jalapeños or your favorite hot sauce to individual servings.

This post was shared on Sweet Little Bluebird Weekend Potluck.

Print Pin

SPICY CHICKEN ENCHILADA SOUP- COOKING FOR 2

A Mexican themed soup loaded with chicken, black beans, corn, veggies, in a spicy broth.

Course Cooking For 2, Soups/Stews

Cuisine Mexican

Keyword Spicy Enchilada Soup, Chicken Enchilada Soup

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 2

Calories 242kcal

Author pamelashank2015

Ingredients

• 2 teaspoon extra virgin olive oil
• 1/2 cup onions chopped
• 1 teaspoon garlic minced
• 2 cups chicken broth
• 1 can diced tomatoes with green chilies Rotel
• 1/2 cup enchilada sauce red or green
• 1 4oz can diced green chilies, un-drained
• 1 1/2 cups cooked chicken breast shredded or chopped
• 1/2 cup black beans rinsed and drained
• 1/2 cup frozen corn
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• Toppings
• shredded cheddar cheese
• sour cream
• tortilla chips
• 1 bottle hot sauce (optional)

Instructions

• Heat oil in a dutch oven or medium size saucepan, over a medium heat. Add the onions and cook 4 minutes, stirring frequently. Add the garlic and cook another 1 minute.
• Stir in the chicken broth, diced tomatoes, enchilada sauce, green chilies, and chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
• Stir in the beans and corn and simmer another 15 minutes. Remove from the heat and stir in the sour cream and cheese.
• When ready to serve, warm soup over a low heat. Ladle into a bowl and top with sour cream, cheese, and tortilla chips.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips:

• It is so good because has so many unique flavors and textures in it.
• This soup can be made ahead of time and served when you want it.
• The recipe makes a smaller amount of soup, perfect for 2 people and still having some leftovers.
• Use rotisserie chicken is you can get it, as it is so convenient.

To make the soup spicier, you can use hot diced tomatoes instead of regular,  hot enchilada sauce, or a 1/4 teaspoon of crushed red pepper flakes. You can also set out a bottle of your favorite hot sauce with the toppings.