Easy Chicken Enchilada Soup Ready in 40 Minutes
Easy Chicken Enchilada Soup is a comforting, creamy, and flavor-packed meal ready in just 40 minutes. After making this countless times, I’ve discovered the secret to a perfectly balanced, better-than-takeout soup. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Air Fryer Chicken Cutlets and Italian Grinder Salad Sandwich.
Why This Easy Chicken Enchilada Soup Ready in 40 Minutes Is Pure Comfort
- Better than takeout taste at home
- Comforting and creamy texture
- Packed with chicken, beans, and corn
- Easy and quick to make
What You'll Need for Easy Chicken Enchilada Soup Ready 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 black beans
- Canned corn
- Canned green chiles
- Chicken broth
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Lime juice
- Cilantro
- Shredded cheese
- Optional: Sour cream
- Optional: Diced avocado
- Optional: Fresh cilantro
- Optional: Crushed tortilla chips
đź“ť Ingredient Notes
- Chicken breasts: You can also use rotisserie chicken to save time.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion blender — Makes blending soup easy and safe → See on Amazon
How to Make Easy Chicken Enchilada Soup Ready in 40 Minutes
- Step 1: Sauté onion, garlic, and chicken in a large pot until chicken is cooked through. Remove chicken and shred.
- Step 2: Add black beans, corn, green chiles, chicken broth, and seasonings. Bring to a boil.
- Step 3: Add shredded chicken back to the pot. Reduce heat and let simmer for 20 minutes.
- Step 4: Use an immersion blender to blend some of the soup for a creamy texture. Stir in lime juice and cilantro.
- Step 5: Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup Ready in 40 Minutes
- : For a smoother soup, blend a little longer with the immersion blender.
- Common mistake and fix: Don't overcook the chicken. It can become tough. Remove it once it's no longer pink and shred it separately.
- : Add more or less liquid depending on your preferred consistency.
- : Store leftovers in the fridge for up to 5 days.
Storing & Reheating Easy Chicken Enchilada Soup Ready in 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Yes, can be made ahead and reheated
Freezing Easy Chicken Enchilada Soup Ready in 40 Minutes
Up to 3 months
How to Reheat Without Drying It Out
Oven: 350°F for 15 minutes Microwave: 2 minutes
Recipe Notes
- Chef tip: For a spicier soup, add more green chiles or a pinch of cayenne pepper.
- Best substitution: You can substitute ground turkey or beef for the chicken.
- Make-ahead: This soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is too thick, add more chicken broth or water to reach your desired consistency.
Want to level up this recipe?
High-quality chicken broth — Makes a big difference in flavor → Check price on Amazon
Easy Chicken Enchilada Soup Ready in 40 Minutes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Canned black beans
- Canned corn
- Canned green chiles
- Chicken broth
Seasonings
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Lime juice
- Cilantro
- Shredded cheese
Optional Toppings
- Sour cream
- Diced avocado
- Fresh cilantro
- Crushed tortilla chips
Instructions
- Step 1: Sauté onion, garlic, and chicken in a large pot until chicken is cooked through. Remove chicken and shred.
- Step 2: Add black beans, corn, green chiles, chicken broth, and seasonings. Bring to a boil.
- Step 3: Add shredded chicken back to the pot. Reduce heat and let simmer for 20 minutes.
- Step 4: Use an immersion blender to blend some of the soup for a creamy texture. Stir in lime juice and cilantro.
- Step 5: Serve hot with your choice of toppings.
Notes
- Chef tip: For a spicier soup, add more green chiles or a pinch of cayenne pepper.
- Best substitution: You can substitute ground turkey or beef for the chicken.
- Make-ahead: This soup freezes well. Thaw overnight in the fridge before reheating.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your soup is too thick, add more chicken broth or water to reach your desired consistency.
Storage
- Fridge: Up to 5 days
- Freezer: Up to 3 months
- Oven reheat: 350°F for 15 minutes
- Microwave reheat: 2 minutes
- Make ahead: Yes, can be made ahead and reheated
Nutrition Per Serving
- Calories: 350
- Protein: 28g
- Fat: 10g
- Carbs: 32g
- Fiber: 6g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 65mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup Ready in 40 Minutes FAQs
Yes, it reheats well. Store in the fridge for up to 5 days or freeze for up to 3 months.
You may need to add more seasoning. Taste and adjust as needed.
Yes, cook on low for 6-8 hours or high for 3-4 hours.
You can use vegetable broth or water, but chicken broth adds the most flavor.
Yes, this recipe is naturally gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Chicken Enchilada Soup 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!
