Zupas Chicken Enchilada Soup Recipe


The Zupas Chicken Enchilada Soup is a delicious and comforting dish that combines the flavors of chicken, enchiladas, and a creamy soup. It is the perfect meal for a chilly day or when you are craving some Mexican-inspired flavors. This recipe is easy to make and will surely become a family favorite.

Prep Time: 15 minutes
Cook Time: 30 minutes


  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) diced green chilies
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Tortilla chips, for serving
  • Fresh cilantro, chopped, for garnish


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
  2. Add the shredded chicken, red enchilada sauce, diced tomatoes, diced green chilies, black beans, corn, chicken broth, cumin, chili powder, salt, and black pepper to the pot. Stir well to combine.
  3. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
  4. Pour in the heavy