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Southwestern Chicken & Bean Enchilada Soup

A hearty, flavorful soup that combines the vibrant tastes of the Southwest with comforting warmth, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 ounces) black beans, drained and rinsed
  • 2 cans (15 ounces) pinto beans, drained and rinsed
  • 2 cans (14.5 ounces) petite diced tomatoes
  • 2 cans (15 ounces) sweet corn, drained
  • 2 cans (12.5 ounces) chicken breast, drained and shredded or 5 cups cooked shredded chicken
  • 2 cans (28 ounces) green enchilada sauce
  • 2 cans (14 ounces) chicken broth
Spices
  • 4 tablespoons taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
Garnishes
  • 1 lime wedges, for garnish
  • 1 bag tortilla chips, for crunch
  • chopped fresh cilantro, optional, for a fresh burst of flavor

Method
 

Preparation
  1. In a large soup pot, combine the black beans, pinto beans, diced tomatoes, corn, and shredded chicken.
  2. Pour in the green enchilada sauce and chicken broth, giving everything a good stir.
  3. Add the taco seasoning, cumin, chili powder, and garlic powder to the pot and stir until everything is well mixed.
Cooking
  1. Set the pot over medium-high heat and bring your soup to a gentle boil.
  2. Once boiling, reduce the heat to low and let it simmer for about 20 to 25 minutes, stirring occasionally.
  3. When you’re ready, ladle the soup into bowls and serve it hot with lime wedges and tortilla chips.

Notes

Use rotisserie chicken for convenience. Adjust spices for more heat if desired. This soup stores well in the fridge and can be frozen for longer periods.