Easy Chicken Enchilada Soup in 40 Minutes
Easy Chicken Enchilada Soup is the ultimate comfort food, ready in just 40 minutes. After making this countless times, I’ve perfected the creamy texture and rich flavor. Keep reading for my best tips on preventing a watery soup. If you love recipes like this, you’ll also enjoy Easy Spring Zucchini Basil Soup Recipe for Dinner and Easy Spicy Honey Soy Sauce Recipe for Dinner.
Why This Easy Chicken Enchilada Soup in 40 Minutes Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Ready in just 40 minutes
- Perfect for busy weeknights
What You'll Need for Easy Chicken Enchilada Soup in 40 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Canned green chiles
- Canned black beans
- Canned corn
- Chicken broth
- Canned diced tomatoes
- Enchilada sauce
- Shredded Mexican cheese blend
- Chili powder
- Cumin
- Salt
- Pepper
- Garlic powder
- Onion powder
- Dried oregano
- Lime juice
- Optional: Sour cream
- Optional: Avocado
- Optional: Fresh cilantro
- Optional: Green onions
- Optional: Tortilla strips
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Enchilada sauce: Red or green enchilada sauce works well in this recipe.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Easily blend the soup right in the pot for a smooth texture. → See on Amazon
- Large Dutch oven — Perfect for cooking and serving this hearty soup. → See on Amazon
How to Make Easy Chicken Enchilada Soup in 40 Minutes
- Step 1: Cook chicken breasts in a large pot until browned and cooked through. Remove and shred.
- Step 2: In the same pot, sauté onions, garlic, and seasonings until softened. Add chicken broth, canned tomatoes, and enchilada sauce. Bring to a boil.
- Step 3: Add shredded chicken, black beans, corn, and green chiles. Simmer for 20 minutes. Use an immersion blender to partially blend the soup for a creamy texture.
- Step 4: Stir in shredded cheese until melted. Season with lime juice, salt, and pepper. Serve hot with desired toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup in 40 Minutes
- Common mistake and fix: Avoid overcooking the chicken to prevent it from becoming dry. Remove it from the pot as soon as it's cooked through.
- Pro tip: For an even creamier soup, blend a small portion of the soup and return it to the pot before adding the cheese.
- Pro tip: To prevent the soup from becoming watery, don't overcook the vegetables. They should be softened but still have some bite.
Storing & Reheating Easy Chicken Enchilada Soup in 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead and reheated on the stovetop.
Freezing Easy Chicken Enchilada Soup in 40 Minutes
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 20-25 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
- Best substitution: Instead of enchilada sauce, you can use a combination of tomato sauce and taco seasoning.
- Make-ahead: Prepare the soup up to 2 days ahead, but wait to add the cheese until ready to serve.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Want to level up this recipe?
High-quality chicken broth — Using a flavorful broth is key to a delicious soup. It pays for itself vs using water and bouillon cubes. → Check price on Amazon
Easy Chicken Enchilada Soup in 40 Minutes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Canned green chiles
- Canned black beans
- Canned corn
- Chicken broth
- Canned diced tomatoes
- Enchilada sauce
- Shredded Mexican cheese blend
Seasonings
- Chili powder
- Cumin
- Salt
- Pepper
- Garlic powder
- Onion powder
- Dried oregano
- Lime juice
Optional Toppings
- Sour cream
- Avocado
- Fresh cilantro
- Green onions
- Tortilla strips
Instructions
- Step 1: Cook chicken breasts in a large pot until browned and cooked through. Remove and shred.
- Step 2: In the same pot, sauté onions, garlic, and seasonings until softened. Add chicken broth, canned tomatoes, and enchilada sauce. Bring to a boil.
- Step 3: Add shredded chicken, black beans, corn, and green chiles. Simmer for 20 minutes. Use an immersion blender to partially blend the soup for a creamy texture.
- Step 4: Stir in shredded cheese until melted. Season with lime juice, salt, and pepper. Serve hot with desired toppings.
Notes
- Chef tip: For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
- Best substitution: Instead of enchilada sauce, you can use a combination of tomato sauce and taco seasoning.
- Make-ahead: Prepare the soup up to 2 days ahead, but wait to add the cheese until ready to serve.
- Scaling: This recipe can easily be doubled to serve a larger crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 20-25 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made up to 2 days ahead and reheated on the stovetop.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 28g
- Fiber: 6g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup in 40 Minutes FAQs
Overcooking the vegetables or not using enough seasonings can cause the soup to become watery. To fix, simmer the soup for a few more minutes to reduce the liquid and add more seasonings to taste.
Yes, combine all ingredients except the cheese in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese before serving.
You can use a combination of tomato sauce and taco seasoning, or a store-bought enchilada sauce alternative like salsa verde.
Yes, freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Using low-sodium broth or not adding enough seasonings can result in a bland soup. To fix, use a high-quality, flavorful broth and add more seasonings to taste.
A Warm Final Note
I can’t wait for you to try Easy Chicken Enchilada Soup in 40 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
