Hearty Chicken and Black Bean Enchilada Soup

I can never have too many quick and easy dinner recipes, and now that we are literally buried waist deep in snow way up here in Maine, soup recipes are key! We need something hearty and hot to warm our bodies and fuel our next shoveling session. I didn't have the chance to run to the grocery store before this last storm so I had to create my own soup recipe using only what I had on hand, and it was slim pickins.

I created a delicious and Hearty Chicken and Black Bean Enchilada Soup using leftover chicken meat and a few pantry staples. I've made Enchilada Soups in the past but none have ever been so easy, delicious, or so low in calories. My favorite trick for making a perfect enchilada soup is corn flour. It can be found in any grocery store alongside the regular flour. The corn flour thickens the soup slightly giving it a velvety richness that you just cannot get from anything else, you'll be a believer as soon as you try it! Not only does the corn flour thicken the soup but it adds a necessary corn tortilla flavor that you would get if you were eating real enchiladas. Corn flour should be in your pantry at all times, it is that amazing!

 Another wonderful pantry staple I have on hand at all times is Litehouse's Instantly Fresh Herbs. They are my go to when I am in a rush and have no time for rinsing or chopping fresh herbs, or when I just can't get hands on fresh herbs due to inclement weather. A simple spoonful adds all the flavor of fresh herbs without the hassle or mess. For this recipe I used the Instantly Fresh Cilantro to add some fresh light Mexicali flavors to my soup. So perfect for a "dump and serve" recipe like this one. The next time you find yourself in a dinner jam, or just have leftover chicken that needs to be used up try this Chicken and Black Bean Enchilada Soup Recipe. It is quick and delicious and will stretch a little bit of chicken into a couple of more meals for your family. The next time a storm rolls through I plan on making this soup again and letting it snow snow snow.

Hearty Chicken and Black Bean Enchilada Soup

Serves 8-10 | Finish in 30 minutes

Use up that leftover chicken and a few pantry staples to create a quick and delicious Enchilada Soup. Black beans are added for extra protein and a shot of potassium.


1 lg onion chopped
1/3 cup corn flour
1 10 oz can chopped tomatoes w/ green chilies
1 15 oz can tomato sauce
1 1/2 Tbsp. cumin
2 tsp. garlic powder
2 tsp. Litehouse® Instantly Fresh Cilantro
1 tsp salt
4 cups chicken stock
1/3 cup shredded cheddar cheese
1 can black beans drained and rinsed
2-3 c shredded chicken
Pickled jalapenos for topping
Sour cream for topping


In a large pot heat a generous drizzle of olive oil over medium heat. Add the onion and cook until softened. Sprinkle in the corn flour and cook stirring constantly for just a minute. Add the chopped tomatoes, tomato sauce, cumin, garlic powder, cilantro, salt, and chicken stock. Bring to a simmer and continue simmering until soup thickens a bit, about 15 minutes. Stir in the chicken, black beans, and cheddar cheese. Season with salt and pepper to taste. Top with desired toppings and serve.

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