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Hearty Enchilada Soup Recipe with Black Beans and Chicken Made Easy

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A comforting and flavorful enchilada soup featuring tender chicken, black beans, and smoky spices, perfect for quick weeknight dinners or family gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs)
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup (240 ml) enchilada sauce (store-bought or homemade)
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 1 can (14.5 oz / 411 g) diced tomatoes, undrained
  • 2 tbsp extra virgin olive oil
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, lime wedges, tortilla strips

Instructions

  1. Chop the onion, garlic, and bell pepper. Drain and rinse the black beans. Dice the tomatoes if using fresh. Set everything close to your stove for easy access.
  2. Heat 2 tbsp olive oil over medium heat in your pot. Add the chopped onion and bell pepper, stirring occasionally until softened and fragrant, about 5-7 minutes. Add garlic last and cook for 1 more minute, stirring constantly to avoid burning.
  3. Sprinkle in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and a pinch of salt and pepper. Stir for 30 seconds to toast the spices and deepen their flavor.
  4. Pour in the enchilada sauce, diced tomatoes with their juice, and chicken broth. Stir to combine everything evenly. Nestle the chicken breasts into the liquid, making sure they’re submerged.
  5. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C).
  6. Carefully remove the chicken breasts with tongs or a slotted spoon, place on a cutting board, and shred with two forks. Return the shredded chicken to the pot.
  7. Stir in the drained black beans and cook for another 5 minutes until heated through. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
  8. Remove from heat and let the soup rest for 5 minutes to develop flavors further. Serve hot with your favorite toppings like shredded cheese, sour cream, cilantro, or a squeeze of lime.

Notes

For a creamier texture, blend about one-third of the soup with an immersion blender before adding shredded chicken. Keep an eye on broth level during simmering and add more if needed. Rinse canned beans well to avoid metallic taste. Adjust seasoning gradually to avoid over-salting. Chicken thighs can be used instead of breasts for more flavor and tenderness.

Nutrition

Keywords: enchilada soup, black beans, chicken soup, easy dinner, hearty soup, Mexican soup, weeknight meal, comfort food

Find it online: https://fizzlefork.com/hearty-enchilada-soup-recipe-with-black-beans-and-chicken-made-easy/