My sister-in-law gave me this recipe a few years ago so our family has since been calling it “Jennie Soup.” Now that I think about it we name a lot of recipes and things after people in our family. We also have a recipe we call “Katie Casserole” for obvious reasons, and our favorite pan is called “the Marci pan” because Marci’s family gave it to us for our wedding. Does anyone else do this?
This Black Bean Chicken Enchilada Soup is one of my favorites because it is frugal, healthy, and easy to make. After you cook the chicken, the majority of the recipe calls for throwing things in the pot. If I have beans already done, I can whip this up in about 10 minutes including the time it takes to set the table. The times I have served this to company they have given it rave reviews.
The first time we gave this to our kids they were less than excited about the spicy flavor that comes from the enchilada sauce, but we soon learned that a spoonful of sour cream mixed in, and/or maybe some cheese really tones down the spicy flavor. Give them some chips or tortillas and they love it.
Black Bean Chicken Enchilada Soup
Ingredients:
1 lb chicken cut into chunks ($1.79/lb from Zaycon!)
1 clove garlic diced
28 oz can green enchilada sauce (La Victoria coupon & deal match up in the Walmart post)
1 can chicken broth (or bouillon cube with water)
1 tsp cumin
1 can black beans (or make your own)
1/2 bag frozen corn
Optional:
sour cream
shredded cheese
cilantro
avocado
tomato
tortilla chips
tortillas
1. Brown chicken in a big pot.
2. Add a clove of garlic, diced.
3. Add can of green enchilada sauce.
4. Add water and chicken bullion cube, or a can of chicken broth.
5. Add cumin.
6. Drain and rinse cans of black beans and add to the pot.
7. Add 1 bag of frozen corn last when soup has been about boiling already. Bring back to boil.
8. Mix in sour cream if desired.
9. Add shredded cheese, cilantro, avocado, and tomato, or tortilla chips if you want, or eat with a tortilla.
Print 
PDF
{ 4 comments… read them below or add one }
If you used red enchilada sauce, would it change the flavor too drastically, or maybe cut back on the spicy flavor the kids complained about? I’m just thinking of what is already in my cupboard…
The flavor would be different, Jen, but it would still be delicious! I’d throw in some tortilla chips. I usually save the end of the bag crumbs and toss them in soup like this or on taco salad.
And the heat measure (mild, medium, etc) of the sauce will be a better spicy indicator than the color.
I make the same thing but my recipe is a little different and not as spicy. My kids too love to add sour cream and cheese. My recipe calls for less enchilada sauce and more chicken broth. Depending on how spicy of the enchilada sauce (medium or mild) I use almost the same amounts of enchilada sauce and chicken broth. Usually a little more sauce. I also add diced tomatoes with the juice and don’t add any cumin. For the chicken, I use left over Rotissere chicken from Costco, making this easier to make. My whole family loves this.
I was assuming since there was “enchilada” in the title that there would be red sauce or molé in it. Looks like a tasty Spanish inspired soup either way =}