Chicken Enchilada Soup with Black Beans

Let Me Tell You About This Soup—It’s a Keeper

Okay, so here’s the deal: Chicken Enchilada Soup with Black Beans is basically my secret weapon for when it’s been “one of those days” and all I want is a big ol’ bowl of comfort (preferably while wearing fuzzy socks). I remember the first time I made it, I’d just come home after getting caught in a surprise rainstorm—no umbrella, just me and my frizzy hair. Ended up throwing this together with whatever was in the pantry and honestly? It’s been a regular ever since. My brother-in-law calls it “bowl-of-hugs soup”; he’s not wrong.

Why You’ll Love This—Or At Least Why I Do

I make this whenever I’m craving something hearty but also too lazy to fuss around. My family goes wild for it because it’s got all those Tex-Mex flavors, plus it reheats like a dream (if there’s any left, which, well, not likely). Sometimes I even double the batch and freeze half. The soup’s forgiving, too—I’ve forgotten to add the corn once or twice, and nobody noticed (but I did, and it bugged me all night. Next time, I triple-checked). If you’ve got chicken, beans, and some canned enchilada sauce, you’re basically golden.

Here’s What You’ll Need (with My Usual Substitutions)

• 2 cups cooked, shredded chicken (rotisserie works great, or leftover grilled chicken. I’ve even just used canned chicken in a pinch)
• 1 can (15 oz) black beans, drained and rinsed (my grandmother swore by Bush’s, but, honestly, any will do)
• 1 can (15 oz) corn, drained (or about a cup of frozen, no need to thaw. I once tried creamed corn—wouldn’t recommend)
• 1 can (10 oz) enchilada sauce—red or green, your call. Homemade is amazing, but I rarely have time to make it (here’s a homemade one I love when I do!)
• 3 cups chicken broth (or veggie broth, or, if you’re out, water plus a bouillon cube. Not ideal, but it works!)
• 1 small onion, diced (skip it if onions aren’t your thing—I get it, no judgment)
• 2 cloves garlic, minced (or a spoonful of pre-minced from the jar—no shame in that game)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (I once used regular paprika by mistake—less oomph, but still tasty)
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla strips, avocado (I once dumped in broken tortilla chips—big win)

How I Usually Throw This Soup Together

1. Grab your biggest soup pot. Drizzle in a glug of oil, then toss in the diced onion. Cook over medium heat until it softens—about 5 minutes (this is when I usually chop the garlic because, well, multitasking).
2. Stir in the garlic, cumin, and paprika. Cook another minute or so, just until it smells amazing. Don’t let it burn! (I once scorched the garlic—bitter city.)
3. Pour in the enchilada sauce and chicken broth. Give it a good stir. Then add the shredded chicken, black beans, and corn. Bring the whole thing up to a boil, then lower to a nice, cozy simmer.
4. Let it bubble, uncovered, for about 20 minutes. Stir now and then. If it looks too thick, add a splash more broth—or water if you’re out. This is where I usually sneak a little taste and adjust the salt and pepper (sometimes I go heavy on the pepper. No regrets).
5. Ladle into bowls. Top with whatever your heart desires—cheese, sour cream, some sliced jalapeños if you like living on the edge.

Real Notes from My Many Attempts

• If you want it super creamy, I’ve stirred in a splash of heavy cream or even a handful of shredded cheese near the end. Actually, I find it works better if you add the cheese right before serving—less stringy that way.
• Forgot to thaw your chicken? Pop it in the microwave for a minute or two, then shred. Or just use canned and call it a day.
• And, on second thought, don’t stress if your soup seems thin at first. It thickens as it cools (sometimes too much, honestly—just add a bit more broth if you’re reheating).

Variations I’ve Tried—Some Winners, Some Not So Much

• Switch out the black beans for pinto beans—good, but not quite as hearty. Still, totally edible.
• I tossed in a handful of spinach once. Not traditional, but hey, greens are greens. Didn’t taste weird at all.
• One time I tried adding diced sweet potato. It kind of took over—wouldn’t do that again, but maybe you’ll like it?
• If you want it spicier, a can of diced green chilies or a diced chipotle in adobo sauce is the ticket. Just, uh, watch your heat tolerance. Speaking from experience here.

Equipment: Don’t Sweat the Small Stuff

You’ll want a big pot—Dutch oven is ideal but, honestly, I’ve made this in a regular stockpot, and even once in a slow cooker (set it for 4 hours on low). If you don’t have a garlic press, just chop that garlic real fine. No blender needed, though if you like it smooth, an immersion blender is handy (but, again, not essential!).

How I Store It (When There’s Leftovers… Ha!)

If you’re luckier than I am and have leftovers, stash the soup in an airtight container in the fridge for up to 3 days. It actually tastes better the next day, in my opinion—the flavors sort of hang out and get cozier. You can freeze it, too (up to 2 months), though sometimes the texture changes a smidge. But honestly, in my house it rarely lasts more than a day!

Ways We Serve It—And a Little Family Quirk

We go with big bowls topped with cheese and crushed tortilla chips (my kids insist on the chips—non-negotiable). Sometimes I make a batch of guacamole like this one to go on the side. Oh, and for some reason, my aunt always puts a fried egg on top. It’s weird, but kinda works? I dunno, try it if you’re feeling wild.

Pro Tips (Learned the Hard Way)

• Let the soup simmer at least 20 minutes—don’t rush it! I once tried to shortcut and it tasted kind of flat.
• Layer your toppings, don’t just dump them all at once. Makes a difference, trust me (or don’t, but I think so).
• Oh, and don’t overboil after adding cheese—it can get grainy. Happened to me, not fun.

FAQ—Because My Friends Always Ask

• Can I make this in the slow cooker? Yep! Just chuck everything in (except toppings) and cook on low for about 4 hours. That’s basically it.
• Is it gluten-free? Usually, as long as your enchilada sauce is GF (some aren’t, so check!).
• Can I use leftover turkey? Oh, totally—I did this after Thanksgiving and it was spot on.
• Soup too thin? Too thick? Add more broth if it’s too stew-y, or simmer longer if it needs to thicken. Sometimes I just wing it, honestly.
• What if I hate cilantro? Skip it. Maybe use green onions or nothing at all. Not a biggie.

And if you’re curious about more fun soups, Budget Bytes has some good ones—I get lost poking around there sometimes.

So go ahead, give this one a try, and if you end up eating it straight from the pot at midnight, well, you’re in good company.

★★★★★ 4.30 from 57 ratings

Chicken Enchilada Soup with Black Beans

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A hearty and flavorful Mexican-inspired soup featuring tender chicken, black beans, corn, and a rich enchilada-flavored broth. Perfect for a comforting dinner any night of the week.

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Ingredients

• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 3 cups chicken broth
• 1 cup red enchilada sauce
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes.
2. 2
   Add minced garlic, ground cumin, and chili powder. Stir and cook for 1 minute until fragrant.
3. 3
   Pour in chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
4. 4
   Add shredded chicken to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
5. 5
   Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 340 caloriescal

Protein: 28 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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