Chicken enchilada soup

I was supposed to make chicken chili last night, but felt that had gotten boring, so I made chicken enchilada soup instead. We made it grilled cheese style with cheese quesadilla slices on the side and topped with sour cream, cheese, and cilantro.

Chicken Enchilada Soup


  • 2-3 cups shredded cooked chicken
  • 1 can of black beans rinsed and drained
  • 3 cups chicken broth
  • 8 oz can of tomato sauce
  • 15 oz can of diced tomatoes
  • 1 small can diced green chilies
  • 1 tbs cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp garlic powder
  • Optional toppings: shredded cheddar and Monterey Jack cheese, sour cream, cilantro


Combine all ingredients in stock pot. Bring to a boil, and then reduce heat and simmer for 20-30 minutes. Serve with cheesy quesadillas, and top with shredded cheese, sour cream, and cilantro.

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