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20 Minute Cheesy Chicken Enchilada Soup

  • 25 minutes
  • Serves 4 to 6


2 cups

Chicken, cooked

1 14 ounce can

Black beans

3 cloves


1 14 ounce can

Tomatoes, with juice

1 cup

White onion

3 cups

Chicken stock

1/2 cup


1 tsp


2 tbsp

Olive oil

1/2 tsp

Cumin, ground

8 oz

Cheddar cheese, sharp

1 10 ounce can

Enchilada sauce, red


  • Doubled and added roasted frozen corn from Trader Joe’s and used an entire rotisserie chicken, no leftovers!

    Tammy Howe • 2018-11-28

  • Instructions
    Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
    Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
    Whisk in the flour and cook for an additional minute.
    Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
    Add in the rest of the chicken stock, and stir quickly to combine.
    Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
    Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
    Slowly stir in the cheese until combined. Season with salt, to taste.
    Serve your soup warm with toppings of choice. Enjoy!

    Alexa Olenick • 2018-10-15

1 person Recommend This Recipe