This Chicken Enchilada Soup recipe is amazing for several reasons: you can pull it together with pantry staples in only 30 minutes, it's delicious enough for company but easy enough for a family dinner and it's endlessly customizable and fun because you can serve it with your favorite Tex-Mex toppings! The enchilada sauce is the hero here because it's so flavorful you won't need a lot of other ingredients to have the base for a great-tasting soup. Chicken, black beans, corn and corn tortilla squares make this Chicken Enchilada Soup hearty and filling, then serve it with lots of topping options so everyone can have their perfect bowl!
Step 1
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and cook for 3 minutes or until tender-crisp. Add the cumin and cook and stir for 30 seconds.
Step 2
Stir in the broth, enchilada sauce, salsa, chicken, beans and corn and heat to a boil. Stir in the tortilla squares. Reduce the heat to medium. Cook for 10 minutes. Serve topped with sour cream, shredded cheese and sliced green onions, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
