Chicken Enchilada Soup

One of the things I love during football season is having friends and family over for game day.  Today I decided to try a new recipe for the Chargers game – Chicken Enchilada Soup and  it was a big hit!


Making a big pot of soup is not only cost effective for serving a large crowd, but it is relatively inexpensive and easy to serve.  This delicious soup took less than 10 minutes to prep and 30 minutes to cook.

  • Shredded chicken (I used a rotisserie chicken from Costco)
  • 3 cups red enchilada sauce (My favorite brand is Las Palmas)
  • 3 cups chicken broth
  • 4 cans of Ro-Tel diced tomatoes and green chilies
  • 2 cans black beans, drained
  • 4 garlic cloves, crushed
  • 2 tsp cumin
  • 1 tsp dried oregano
  • Sour cream, cheese, avocado, tortilla chips, and green onions for garnish
  1. Shred chicken.
  2. Combine chicken, enchilada sauce, chicken broth, Ro-Tel tomatoes, black beans, garlic, and spices in large pot and bring to a boil.
  3. Reduce heat and let soup simmer for 20 minutes.
  4. Serve warm and garnish with sour cream, cheese, avocado, tortilla chips, and green onions.