Chicken Enchilada Soup
This one pot chicken enchilada soup turns a pantry’s worth of Tex Mex staples into a deeply satisfying meal. Spicy chicken broth simmers with warming cumin and oregano to evoke classic enchilada sauce. Ladle it up and finish with avocado, crunchy tortilla strips and a squeeze of lime for a cozy bowl that’s ready in half an hour.
Directions
- Heat 1 tablespoon of oil in a 2qt. soup pot over medium heat. Sauté the onion for 3 minutes. Add the garlic, cumin, and oregano and cook for another minute until fragrant.
- Add the remaining tablespoon of oil to the pot and the chicken pieces and cook, stirring, until lightly brown, about 4 minutes.
- Stir in the crushed tomatoes and carton of broth. Bring to a boil, then reduce the heat and simmer for 10 minutes until the chicken is cooked through.
- Add the black beans and corn to the pot and simmer for 3 minutes more to heat through.
- Ladle the soup into bowls and top with sliced avocado, tortilla strips, and your choice of garnishes.
Recipe Tips
If you have leftover cooked chicken, shred it and add it in Step 4 instead of browning raw thighs, this saves a few minutes and makes excellent use of leftovers.
Recipe Made With
Campbell’s® Ready to Use Spicy Chicken Broth (900 mL)
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are