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 perfected the balance of spices and textures for a cozy, hearty soup that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Lime Fish Curry with Jasmine Rice Recipe and Slow Cooker Parmesan Herb Chicken with Creamy Orzo.
Why This Easy Chicken Enchilada Soup: Ready in 40 Minutes Is Pure Comfort
- Creamy and comforting
- Packed with flavor
- Ready in just 40 minutes
- Better than takeout
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
- Canned diced tomatoes
- Black beans
- Corn
- Onion
- Garlic
- Chicken broth
- Enchilada sauce
- Cream cheese
- Shredded cheese
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Oregano
- Lime juice
- Cilantro
- Optional: Avocado
- Optional: Sour cream
- Optional: Green onions
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Enchilada sauce: Use your favorite store-bought or homemade sauce.
đź›’ Tools & Equipment I Recommend
- Immersion blender — Smooths the soup to your desired consistency without transferring it to a blender. → See on Amazon
- Instant-read meat thermometer — Ensures your chicken is cooked to a safe temperature every time. → See on Amazon
How to Make Easy Chicken Enchilada Soup: Ready in 40 Minutes
- Step 1: Season chicken breasts with salt, pepper, chili powder, and cumin. Cook in a large pot over medium heat until browned and cooked through. Remove and shred.
- Step 2: In the same pot, sauté onion, garlic, and bell pepper until softened. Add diced tomatoes, black beans, corn, chicken broth, enchilada sauce, and spices. Simmer for 20 minutes.
- Step 3: Stir in shredded chicken, cream cheese, and lime juice. Use an immersion blender to partially blend the soup for a creamy texture. Simmer for another 10 minutes.
- Step 4: Serve hot, topped with shredded cheese, avocado, sour cream, and green onions.
Cook's Tips for Perfect Easy Chicken Enchilada Soup: Ready in 40 Minutes
- Common mistake and fix: Adding too much enchilada sauce can make the soup watery. Start with a smaller amount and adjust to taste.
- Pro tip: For a smoother soup, blend a portion of the vegetables and beans before adding them to the pot.
- Pro tip: To make this soup ahead, prepare it up to the point of adding the cream cheese and lime juice. Reheat and then stir in those ingredients just before serving.
Storing & Reheating Easy Chicken Enchilada Soup: Ready 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: You can make this soup ahead and reheat it when needed.
Freezing Easy Chicken Enchilada Soup: Ready in 40 Minutes
Freeze individual portions for up to 3 months. Thaw and reheat in the microwave or on the stovetop.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Substitute the chicken with cooked, shredded turkey or a can of black beans for a vegetarian version.
- Make-ahead: Prepare the soup up to the point of adding the cream cheese and lime juice. Reheat and then stir in those ingredients just before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer it uncovered until it reaches your desired consistency.
Want to level up this recipe?
Slow cooker — Conveniently cook this soup hands-off while you're away. It pays for itself vs takeout. → Check price on Amazon
Easy Chicken Enchilada Soup: Ready in 40 Minutes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Canned diced tomatoes
- Black beans
- Corn
- Onion
- Garlic
- Chicken broth
- Enchilada sauce
- Cream cheese
- Shredded cheese
Seasonings
- Chili powder
- Cumin
- Paprika
- Salt
- Pepper
- Oregano
- Lime juice
- Cilantro
Optional Toppings
- Avocado
- Sour cream
- Green onions
- Shredded cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, chili powder, and cumin. Cook in a large pot over medium heat until browned and cooked through. Remove and shred.
- Step 2: In the same pot, sauté onion, garlic, and bell pepper until softened. Add diced tomatoes, black beans, corn, chicken broth, enchilada sauce, and spices. Simmer for 20 minutes.
- Step 3: Stir in shredded chicken, cream cheese, and lime juice. Use an immersion blender to partially blend the soup for a creamy texture. Simmer for another 10 minutes.
- Step 4: Serve hot, topped with shredded cheese, avocado, sour cream, and green onions.
Notes
- Chef tip: For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
- Best substitution: Substitute the chicken with cooked, shredded turkey or a can of black beans for a vegetarian version.
- Make-ahead: Prepare the soup up to the point of adding the cream cheese and lime juice. Reheat and then stir in those ingredients just before serving.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your soup is too thick, thin it out with a bit more chicken broth. If it's too thin, simmer it uncovered until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw and reheat in the microwave or on the stovetop.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can make this soup ahead and reheat it when needed.
Nutrition Per Serving
- Calories: 420
- Protein: 32g
- Fat: 17g
- Carbs: 38g
- Fiber: 8g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup: Ready in 40 Minutes FAQs
Yes, prepare it up to the point of adding the cream cheese and lime juice. Reheat and then stir in those ingredients just before serving.
Adding too much enchilada sauce can make the soup watery. Start with a smaller amount and adjust to taste.
Yes, freeze individual portions for up to 3 months. Thaw and reheat in the microwave or on the stovetop.
Yes, cook all the ingredients in the slow cooker on low for 6-8 hours or on high for 3-4 hours.
Reheat in the microwave for 2-3 minutes, stirring halfway through. Alternatively, reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
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!
