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Southwestern Chicken & Bean Enchilada Soup

A warm and comforting soup packed with bold flavors, perfect for busy weeknights and family gatherings, featuring beans, chicken, and enchilada sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cans black beans, drained and rinsed
  • 2 cans pinto beans, drained and rinsed
  • 2 cans petite diced tomatoes
  • 2 cans sweet corn, drained
  • 2 cans chicken breast, drained and shredded (or 5 cups cooked shredded chicken) Can substitute with plant-based protein.
  • 2 cans green enchilada sauce
  • 2 cans chicken broth
Spices
  • 4 tablespoons taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
For serving
  • Lime wedges for serving Adds brightness to the dish.
  • Tortilla chips for that delightful crunch
  • Chopped fresh cilantro optional but highly recommended Elevates the dish.

Method
 

Preparation
  1. In a large soup pot, combine the black beans, pinto beans, diced tomatoes, corn, and shredded chicken (or your alternative).
  2. Pour in the green enchilada sauce and chicken broth. Stir everything well.
  3. Sprinkle in the taco seasoning, cumin, chili powder, and garlic powder. Mix for even flavor distribution.
Cooking
  1. Set the pot over medium-high heat and bring the mixture to a gentle boil.
  2. Once boiling, reduce the heat to low and let it simmer for 20 to 25 minutes, stirring occasionally.
  3. Ladle the soup into bowls and serve hot with lime wedges, tortilla chips, and cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well; let it cool completely before freezing. Adjust spices based on your preference.