Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 960 g Chicken broth; 460 g Black beans; 400 g Tomatoes, diced; 150 g Onion; 120 g Green pepper; 300 g Corn, frozen; 6 g Salt; 30 ml Cooking oil

Chicken Enchilada Soup · ready in 30 min · 4 servings · 210 kcal per serving · easy · 8 ingredients

A comforting bowl of hearty chicken enchilada soup with tender vegetables and beans simmered in a savory tomato broth, offering bold Tex Mex flavors in a warm, satisfying spoonful.

Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
kcal: 210
Difficulty: easy

American Mexican Main dishes Soups Supper Quick (30 min or less)Gluten-free Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

960 gChicken broth
460 gBlack beans
400 gTomatoes, diced
150 gOnion
120 gGreen pepper
300 gCorn, frozen
6 gSalt
30 mlCooking oil

Equipment

stovetop, chef knife, colander, cutting board, ladle, serving bowls, soup pot, wooden spoon

Instructions

Prepare ingredients
Gather all ingredients, dice the onion and green pepper, drain and rinse the black beans, and set out a large soup pot. · 5 min
What to look for: onions translucent and peppers softened
Sauté vegetables
Heat cooking oil in the soup pot over medium-high heat, then add the onion and green pepper and sauté until softened. · 5 min
What to look for: vegetables look soft and fragrant
Add soup base
Add chicken broth, black beans, diced tomatoes, frozen corn, and salt to the pot, then stir well and bring to a gentle simmer over medium heat. · 12 min
What to look for: small bubbles break the surface
Serve soup
Ladle the hot chicken enchilada soup into bowls and serve immediately. · 2 min
What to look for: steaming hot

Nutrition (per serving)

kcal	210
Protein	12 g
Carbohydrates	34 g
of which sugars	6 g
Fat	4 g
of which saturated	1 g
Fibre	9 g
Sodium	720 mg

Nutri-ScoreB

Allergens

None of the 14 major allergens, per our data.

May contain: nightshades, fodmap high

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Chicken broth

vegetable broth: Choose low sodium for better salt control.

Black beans

pinto beans: Mash slightly for a thicker soup.

Tomatoes

fire roasted tomatoes: Adds smoky depth to the soup.

Onion

leeks: Lower FODMAP alternative.

Green pepper

yellow bell pepper: Sweeter and milder than green pepper.

Corn

fresh corn kernels: Cut from the cob when in season.