Enchilada Soup


One of my family’s absolute FAVORITES, we make this quick and easy Enchilada Soup at least two to three times per month!


6 cups chicken broth
1 cup cooked chicken, shredded
1 can black beans
1 can tomatoes & chilies (such as Rotel)
1 can corn (optional – we often leave the corn out)
1 can enchilada sauce (we’ve used red and green sauce and love both but my family’s favorite is with green sauce)
1 can evaporated milk
2 tbsp corn starch or arrowroot powder
1 cup shredded cheddar cheese
Optional Garnish:
Tortilla chips
sour cream
additional shredded cheese


Heat chicken broth till simmering; add chicken, beans, tomatoes & chilies, corn, enchilada sauce, and all but 1/4 cup of the milk.  Simmer, stirring occasionally over medium heat approximately 20 minutes.  Stir corn starch or arrowroot powder in remaining milk till dissolved and gently whisk into soup; gently stir in cheese.  Once cheese is melted, remove from heat.  If you like, garnish each bowl with crushed tortilla chips, dollop of sour cream, and small sprinkling of cheddar cheese.  Serves 6.

Nutritional Information: (per serving, including the corn option, excluding garnishes)

Calories: 325
Carbs: 36 g
Fat: 11 g
Protein: 25 g
Fiber: 6 g

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