This Chicken Enchilada Soup is made with shredded chicken, black beans, corn, and enchilada sauce simmered together, finished with melted cheese, tortilla strips, and a squeeze of lime.

I make a big pot of this for weeknight dinners since it’s mostly hands-off once everything’s in the pot.

It’s also a good one to load up with toppings for a build-your-own soup night.

This easy chicken enchilada soup is perfect for busy weeknights, meal prep, or chilly fall and winter evenings. Top it with shredded cheese, avocado, sour cream, tortilla strips, or fresh cilantro for a hearty family dinner.

If you love Mexican-inspired soups, this simple recipe is a great way to turn everyday ingredients into a warm, filling meal everyone can enjoy.

If you like warm, Mexican-inspired soups like this one, these are worth trying too:

Ingredients You’ll Need

Rotisserie chicken makes this one fast, though any cooked, shredded chicken works. Red enchilada sauce (not green) is what gives this soup its classic color and flavor, and most grocery stores carry it canned near the other Mexican ingredients.

Ingredients

1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp ground cumin
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 1/2 cups corn kernels
3 cups cooked chicken, shredded
1 cup shredded Mexican blend cheese
Salt and pepper, to taste
Tortilla strips, sliced avocado, and lime wedges, for serving

Directions

Heat the olive oil in a large pot over medium heat.
Add the onion and bell pepper and cook for 5 to 6 minutes, until softened.
Stir in the garlic and cumin, cooking for about a minute until fragrant.
Add the enchilada sauce, diced tomatoes, and chicken broth, stirring to combine.
Bring the pot to a simmer.
Add the black beans and corn.
Simmer for 15 minutes, stirring occasionally, to let the flavors meld together.
Stir in the shredded chicken and cook for another 5 minutes, just until heated through.
This one comes together fairly quickly, just so you know, since the chicken is already cooked and just needs to warm up.
Taste and season with salt and pepper.
Remove the pot from the heat and stir in the shredded cheese until melted, or reserve it for topping individual bowls.
Ladle the soup into bowls.
Top with tortilla strips, sliced avocado, and a squeeze of lime.
Serve hot and enjoy!

Important Recipe Notes

Use red enchilada sauce, not green. Red enchilada sauce is what gives this soup its classic, familiar flavor. Green sauce (usually made with tomatillos) would give you a different, though still tasty, result.
Rotisserie chicken is the fastest option here, but any leftover cooked chicken breast or thigh meat works just as well.

Add tortilla strips right before serving, not into the pot ahead of time, so they stay crisp instead of going soggy in the broth.
Let the soup simmer the full 15 minutes before adding the chicken, since this is what lets the enchilada sauce and spices fully develop their flavor.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months (without the toppings). Reheat gently on the stove.
No black beans on hand? Pinto beans work just as well as a substitute.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot with tortilla strips, avocado, and a squeeze of lime on top, plus extra shredded cheese and sour cream if you like. This is a good one for a build-your-own toppings bar.

Storage:

Keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months (skip freezing any toppings) and thaw overnight in the fridge before reheating.

Customization:

Swap the chicken for shredded pork, or add a diced jalapeño with the onion for more heat. A dollop of sour cream or a drizzle of hot sauce over the top rounds out the toppings nicely.