Easy Chicken Enchilada Soup in 40 Minutes

Easy Chicken Enchilada Soup ready in 40 minutes is the perfect cozy dinner. After making this many times, I’ve discovered the trick to keeping it from turning out watery. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chicken Grape Salad Recipe for Quick Healthy Lunch and Refreshing Korean Strawberry Milk Recipe for Warm Days.

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.

• 2 boneless, skinless chicken breasts
• 1 onion
• 2 cloves garlic
• 1 can (10 oz) enchilada sauce
• 2 cups low-sodium chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans
• 1 cup frozen corn
• 1 cup shredded cheese
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Optional: Fresh cilantro
• Optional: Diced avocado
• Optional: Sliced green onions
• Optional: Crumbled tortilla chips
• Optional: Sour cream or Greek yogurt

How to Make Easy Chicken Enchilada Soup in 40 Minutes

1. Step 1: Dice the chicken, onion, and garlic. Sauté in a large pot until the chicken is cooked through and the onions are translucent.
2. Step 2: Add the enchilada sauce, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
3. Step 3: Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer for 20 minutes, stirring occasionally.
4. Step 4: Use an immersion blender to blend about half of the soup until it's creamy. Alternatively, you can blend 2 cups of the soup in a blender and return it to the pot.
5. Step 5: Stir in the lime juice and shredded cheese until the cheese is melted and the soup is creamy.
6. Step 6: Serve the soup hot, topped with your favorite toppings.

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 in the fridge for up to 5 days. Make-ahead tip: Prepare the ingredients ahead of time and store them in the fridge for up to 2 days.

Freezing Easy Chicken Enchilada Soup 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 a oven-safe dish at 350°F (180°C) for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, substitute the chicken with cooked black beans or chickpeas.
• Best substitution: If you can't find enchilada sauce, substitute it with 1 cup of salsa and 1 cup of chicken broth.
• Make-ahead: Prepare the ingredients ahead of time and store them in the fridge for up to 2 days.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the soup is too thick, add a little more chicken broth to reach your desired consistency.

Easy Chicken Enchilada Soup in 40 Minutes

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Dairy-free option

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 onion
• 2 cloves garlic
• 1 can (10 oz) enchilada sauce
• 2 cups low-sodium chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans
• 1 cup frozen corn
• 1 cup shredded cheese

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Juice of 1 lime

Optional Toppings

• Fresh cilantro
• Diced avocado
• Sliced green onions
• Crumbled tortilla chips
• Sour cream or Greek yogurt

Instructions

1. Step 1: Dice the chicken, onion, and garlic. Sauté in a large pot until the chicken is cooked through and the onions are translucent.
2. Step 2: Add the enchilada sauce, chicken broth, diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
3. Step 3: Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer for 20 minutes, stirring occasionally.
4. Step 4: Use an immersion blender to blend about half of the soup until it's creamy. Alternatively, you can blend 2 cups of the soup in a blender and return it to the pot.
5. Step 5: Stir in the lime juice and shredded cheese until the cheese is melted and the soup is creamy.
6. Step 6: Serve the soup hot, topped with your favorite toppings.

Notes

• Chef tip: For a vegetarian version, substitute the chicken with cooked black beans or chickpeas.
• Best substitution: If you can't find enchilada sauce, substitute it with 1 cup of salsa and 1 cup of chicken broth.
• Make-ahead: Prepare the ingredients ahead of time and store them in the fridge for up to 2 days.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the soup is too thick, add a little more chicken broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a oven-safe dish at 350°F (180°C) for 20-25 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: Prepare the ingredients ahead of time and store them in the fridge for up to 2 days.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 12g
• Carbs: 25g
• Fiber: 6g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 75mg
• 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

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!