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This Chicken Enchilada Soup is the perfect cozy dish for chilly evenings or when you’re craving something hearty, flavorful, and comforting. With a delicious blend of rotisserie chicken, black beans, corn, and a rich red enchilada sauce, this soup is guaranteed to satisfy your taste buds. The creamy finish from cottage cheese adds an extra layer of richness, and don’t forget the crispy blue corn tortilla chips for the perfect crunch!

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Chicken Enchilada Soup

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  • Author: Ellie Teale
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 1 yellow bell pepper, diced

  • 1 yellow onion, diced

  • 3 cloves garlic, minced

  • 1 can diced tomatoes with green chilis

  • 1 can black beans, drained and rinsed

  • 1 can corn, drained and rinsed

  • 1 jar red enchilada sauce

  • 4-6 cups chicken broth 

  • Rotisserie chicken, shredded

  • 1/2 cup cottage cheese

  • Fresh cilantro

  • Blue corn tortilla chips

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp chili powder

  • Salt and pepper, to taste

  • 1 tsp cumin

Instructions

1. Sauté the Veggies:

In a large pot, heat a splash of oil over medium heat. Add the yellow bell pepper and yellow onion and sauté for about 2-3 minutes, until softened. Add the minced garlic and seasonings (garlic powder, onion powder, chili powder, salt, pepper, and cumin). Cook for an additional 2-3 minutes, allowing the flavors to develop.

2. Add the Rest of the Ingredients:

Stir in the diced tomatoes with green chilis, black beans, corn, enchilada sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow all the flavors to meld together.

3. Blend the Cottage Cheese:

In a blender, combine the cottage cheese and about 1/2 cup of broth. Blend until smooth and creamy. Add more broth if needed to reach your desired consistency.

4. Add the Creamy Cottage Cheese:

Once the soup has finished simmering, spoon the creamy cottage cheese mixture over the soup and stir until fully incorporated. This will add a velvety texture to your chicken enchilada soup.

5. Assemble Ladle the soup into bowls and garnish with fresh cilantro and blue corn tortilla chips for added crunch. 

6. Enjoy

Notes

  • For a spicier version, you can add extra green chilis, jalapeños, or a dash of hot sauce.

  • Vegetarian option: Skip the rotisserie chicken and add more beans or vegetables like zucchini or sweet potatoes for a plant-based version.

  • Top with cheese: Feel free to add shredded cheese, sour cream, or avocado for extra creaminess and flavor.

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