Black Bean Chicken Enchilada Soup
This Black Bean Chicken Enchilada Soup will quickly become a favorite recipe because it is frugal, healthy, and SUPER easy to make.
After you cook the chicken, the majority of the recipe calls for throwing things in the pot. If you have beans already done, you can whip this up in about ten minutes. Including the time it takes to set the table.
The enchilada sauce makes the soup a bit spicy, so mix in a spoonful of sour cream and top the soup with some cheese to tone down the flavor for kids or the spice-averse.
Black Bean Chicken Enchilada Soup
1 T. avocado oil (or your favorite cooking oil)
1 lb chicken, cut into chunks or shredded
1 clove garlic, diced
28 oz can green enchilada sauce
1 can chicken broth (or bouillon cube with water)
1 tsp cumin
1 can black or kidney beans (depending on preference, or make your own)
1/2 bag frozen corn
Optional add ins: Sour cream, shredded cheese, cilantro, avocado, diced tomatoes, tortilla chips, crumbled bacon, green onions
There really is SO much you can do with this soup to make it your own! The spices, measurements and directions are just a jumping off point for you to get started.
- Heat oil in a large pot over medium heat. Add chicken and cook until browned.
- Add minced garlic, enchilada sauce, water, chicken broth and cumin.
- Drain and rinse beans and add to the pot.
- Add frozen corn last when soup is just about to boil. Bring back to boil.
- Mix in sour cream if desired and add any additional toppings.
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Tried this recipe tonight and it was a huge hit with the family. We garnished it with sour cream and cheese and tortilla chips. I also used a little more broth than enchilada sauce. Definitely a new favorite!
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 =}
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.
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.