Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

Easy Chicken Enchilada Soup is a creamy, comforting meal ready in just 40 minutes. After making this dozens of times, I’ve discovered the trick to the perfect balance of flavors. The cozy, hearty soup is perfect for chilly winter nights. If you love recipes like this, you’ll also enjoy Quick Zucchini Noodles with Pesto and Grilled Shrimp and Refreshing Korean Strawberry Milk Recipe for Warm Days.

What You'll Need for Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups enchilada sauce
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Optional: Avocado, sliced
• Optional: Tortilla strips or crushed tortilla chips
• Optional: Shredded cheese (cheddar or Mexican blend)
• Optional: Fresh cilantro, chopped

How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

1. Step 1: Season chicken breasts with salt, pepper, cumin, and chili powder. Cook in a large pot over medium heat until browned on both sides. Remove and set aside.
2. Step 2: In the same pot, add onion and garlic. Cook until softened. Add diced tomatoes, enchilada sauce, corn, black beans, chicken broth, and cooked chicken. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Step 3: Use an immersion blender to partially blend the soup for a creamy texture. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Storing & Reheating Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can make this soup up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a spicier soup, add a diced jalapeño when cooking the onions and garlic.
• Best substitution: Instead of chicken, you can use ground turkey or beef.
• Make-ahead: Prepare the soup up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your soup is too thick, add a little more chicken broth to reach your desired consistency.

Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups enchilada sauce
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste

Optional Toppings

• Avocado, sliced
• Tortilla strips or crushed tortilla chips
• Shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped

Instructions

1. Step 1: Season chicken breasts with salt, pepper, cumin, and chili powder. Cook in a large pot over medium heat until browned on both sides. Remove and set aside.
2. Step 2: In the same pot, add onion and garlic. Cook until softened. Add diced tomatoes, enchilada sauce, corn, black beans, chicken broth, and cooked chicken. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Step 3: Use an immersion blender to partially blend the soup for a creamy texture. Taste and adjust seasoning if needed. Serve hot with your choice of toppings.

Notes

• Chef tip: For a spicier soup, add a diced jalapeño when cooking the onions and garlic.
• Best substitution: Instead of chicken, you can use ground turkey or beef.
• Make-ahead: Prepare the soup up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your soup is too thick, add a little more chicken broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can make this soup up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 10g
• Carbs: 35g
• Fiber: 8g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 65mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Easy Chicken Enchilada Soup Recipe Ready 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!