Skip to content

Chicken Enchilada Soup

Image of prepared Chicken Enchilada Soup
  • prep time: 10 min
  • total time: 30 min
  • serves: 6 people
  • calories: 263 1 serving

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!


  • 1 tablespoon vegetable oil
  • 1 large onion, diced (about 1 cup)
  • 1/2 teaspoon ground cumin
  • 4 cups Swanson® Chicken Broth
  • 1 can (10.5 ounces) Pace® Mild Enchilada Sauce
  • 1 cup Pace® Chunky Salsa
  • 2 cups shredded cooked chicken
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 cup frozen whole kernel corn, thawed
  • 4 corn tortilla, cut into 1/2-inch squares (about 1 cup)


  • 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.

Recently Viewed

Made With

Calories 263
Total Fat 7 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 41 mg
Sodium 1241 mg
Total Carb 29 g
Dietary Fiber 5 g
Sugar 5 g
Protein 19 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 12 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.