chicken enchilada pasta soup

Recipe type: Soup
Prep time: 5 mins
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 yellow bell pepper
1 red bell pepper 1/2 onion
3 garlics smashed
4 tbsp (1/4 cup) olive oil
1 can black beans, drained and rinsed
336g (12 ounce) black bean pasta or plain noodles
5 dl (2 cups) chicken broth
2 dl (1 cup) enchilada sauce
227 g (1 cup) cooked shredded chicken
1 bunch cilantro
2 corns
1 bunch spring onions, chopped
2 tomatoes, chopped
2 dl (1 cup) shredded cheddar cheese


Preheat oven to 200°C. Chop the bell peppers, onions and garlic and toss them in olive oil and pour onto a baking sheet. Roast the vegetables for 12-15 minutes or until tender.

While the vegetables are roasting, in a large pot, add the chicken broth and enchilada sauce, black beans, corn kernels, tomatoes and cilantro. Bring to a boil, reduce heat and simmer on low for 15 minutes.

When the roasted vegetables are done, add them to the pot of soup, along with the pasta and cheese. Boil for 8-10 minutes.

Serve hot with extra cheese, black olives, tomatoes and green onions

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