Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Easy Chicken Enchilada Soup is a creamy, comforting, and better-than-takeout option ready in just 40 minutes. After making this many times, I discovered the trick to a perfectly creamy soup is using a blend of canned tomatoes and chicken broth. The result is a cozy, hearty soup that’s perfect for busy weeknights. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe and Easy Spanish Potato Soup with Chorizo Recipe.
Why This Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes Is Pure Comfort
- Creamy and comforting
- Better than takeout
- Ready in just 40 minutes
- Packed with flavor
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.
- Chicken breasts
- Onion
- Garlic
- Canned tomatoes
- Chicken broth
- Black beans
- Corn
- Canned green chiles
- Cumin
- Chili powder
- Salt
- Cumin
- Chili powder
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cayenne pepper (optional)
- Optional: Shredded cheese
- Optional: Sour cream
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Crushed tortilla chips
📝 Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts work best.
- Canned green chiles: Use mild or hot depending on your preference.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes blending the soup a breeze. → See on Amazon
- Large soup pot — Ensures even cooking and easy stirring. → See on Amazon
How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Step 1: In a large pot, cook chicken breasts with onion, garlic, cumin, chili powder, and salt until chicken is cooked through. Remove chicken and shred.
- Step 2: In the same pot, add canned tomatoes, chicken broth, black beans, corn, and canned green chiles. Blend until smooth using an immersion blender. Stir in shredded chicken.
- Step 3: Simmer for 20 minutes. Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Common mistake and fix: Don't overcook the chicken. It can become tough. Remove it from the pot as soon as it's cooked through.
- Pro tip: For a smoother soup, blend it until completely smooth. For a chunkier soup, blend only partially.
- Pro tip: Add a pinch of cayenne pepper for an extra kick of heat.
- Pro tip: Make this soup ahead of time and store in the fridge. The flavors will meld together and it will taste even better the next day.
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: This soup can be made ahead of time and reheated when 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 (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a faster cooking time, use a pressure cooker or Instant Pot.
- Best substitution: Substitute chicken thighs for chicken breasts for even more flavor.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little bit of water or chicken broth.
Want to level up this recipe?
Slow cooker — Turns this recipe into a set-it-and-forget-it meal. Pays for itself vs takeout. → Check price on Amazon
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Ingredients
Main Ingredients
- Chicken breasts
- Onion
- Garlic
- Canned tomatoes
- Chicken broth
- Black beans
- Corn
- Canned green chiles
- Cumin
- Chili powder
- Salt
Seasonings
- Cumin
- Chili powder
- Salt
- Pepper
- Garlic powder
- Onion powder
- Cayenne pepper (optional)
Optional Toppings
- Shredded cheese
- Sour cream
- Fresh cilantro
- Diced avocado
- Crushed tortilla chips
Instructions
- Step 1: In a large pot, cook chicken breasts with onion, garlic, cumin, chili powder, and salt until chicken is cooked through. Remove chicken and shred.
- Step 2: In the same pot, add canned tomatoes, chicken broth, black beans, corn, and canned green chiles. Blend until smooth using an immersion blender. Stir in shredded chicken.
- Step 3: Simmer for 20 minutes. Serve hot with your choice of toppings.
Notes
- Chef tip: For a faster cooking time, use a pressure cooker or Instant Pot.
- Best substitution: Substitute chicken thighs for chicken breasts for even more flavor.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little bit of water or chicken broth.
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 (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 30g
- Fiber: 6g
- Sugar: 6g
- Sodium: 1300mg
- Cholesterol: 85mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes FAQs
Yes, this soup can be made ahead of time and reheated when ready to serve. It actually tastes even better the next day.
The soup may have thickened too much due to overcooking or not using enough liquid. To fix, thin it out with a little bit of water or chicken broth.
Yes, this soup can be made in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
The best way to reheat this soup is in the oven at 350°F (175°C) for 15-20 minutes. Stirring halfway through helps ensure even heating.
Yes, this soup can be made in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural release.
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!
