This Spicy Chicken Enchilada Soup is not for the weak at heart when it comes to heat.

January is National Soup month,  and it has been cold here in WV this week.  I decided this makes it the perfect time to do this Spicy Chicken Enchilada Soup. This is definitely one of my family’s favorite soups to make in the fall and winter months.

It is a very quick and easy soup to put together.  As with all soups, I think they taste better if you make them a day ahead, or at least several hours. This allows them to let the flavors blend together.

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

Instructions

1. 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.
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.

The holidays are over and everyone is back into their normal routines.  I created this soup for 2 people, but there is enough to have a few bowls leftover. The ingredient amounts can easily be increased if a larger pot is desired.

This post was shared on Sweet Little Bluebird Weekend Potluck.

If you would like another soup recipe downsized for 2 people, please check out my recipe for Potato Ham Broccoli Cheddar Soup. 

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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

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.