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Quick and Easy Chicken Enchilada Soup

An Olive Oil Recipe

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Prep Information

Prep Time

5 minutes

Cook Time

20 minutes


4-6 people


  • 2 Tablespoons California Garlic Oil
  • 1 cup diced white onion
  • 3 cloves garlic, minced
  • 1/2 cup flour
  • 3 cups chicken stock
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • One 10 oz. can red enchilada sauce
  • One 14 oz. can black beans, rinsed and drained
  • One 14 oz. can diced tomatoes, with juice
  • 1/2 teaspoon ground cumin
  • 8 oz. sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • Toppings (all optional....but delicious): tortilla chips, diced avocado, sour cream, chopped fresh cilantro, pico de gallo


  1. Heat the California Garlic Oil in a large pot over medium-high heat and add the chopped onion and sauté for 5 minutes or until translucent. Add the garlic and sauté it for a short time until fragrant. Be careful not to burn it as the garlic cooks quickly.
  2. Whisk in the flour and cook for an additional minute.
  3. Pour in half the chicken stock and stir until completely combined and there are no lumps remaining.
  4. Add the rest of the chicken stock and stir quickly to combine.
  5. Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
  6. Reduce heat to medium-low and let the soup simmer for about 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan.
  7. Slowly stir in the cheese until combined and melted. Season with salt, to taste.
  8. Serve immediately with any of the toppings you have chosen.
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