Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Easy Chicken Enchilada Soup is a comforting, cozy meal ready in just 40 minutes. After making this countless times, I’ve perfected the balance of spices and textures. The result is a hearty, satisfying soup that’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Classic Split Pea Soup Recipe for Cozy Dinners and Caramelized Rhubarb Muffins with Fresh Nutmeg Flavor.
Why This Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes Is Pure Comfort
- Easy to make in one pot
- Packed with protein and veggies
- Customizable with your favorite toppings
- Freezes well for meal prep
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
- chicken broth
- enchilada sauce
- black beans
- corn
- cumin
- chili powder
- garlic powder
- onion powder
- salt
- pepper
- Optional: avocado
- Optional: lime
- Optional: cilantro
- Optional: tortilla strips
- Optional: shredded cheese
đź“ť Ingredient Notes
- enchilada sauce: Use your favorite store-bought or homemade sauce.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion Blender — Easily blend soup right in the pot → See on Amazon
How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Step 1: Cook chicken breasts in a large pot until browned. Remove and shred.
- Step 2: In the same pot, sauté onions, garlic, and bell peppers until softened. Add spices and cook for 1 minute.
- Step 3: Stir in chicken broth, enchilada sauce, black beans, corn, and shredded chicken. Simmer for 20 minutes.
- Step 4: Use an immersion blender to partially blend the soup for a thicker texture. Serve hot with your favorite 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. To prevent this, use a meat thermometer and cook until it reaches 165°F (74°C).
- Tip: For a smoother soup, blend a little longer. For a chunkier soup, blend less.
- Tip: Make it spicy by adding diced jalapeños or a pinch of cayenne pepper.
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: Prepare the soup ahead of time and reheat 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 (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker version, use canned chicken and skip shredding.
- Best substitution: Substitute chicken with ground turkey or shredded rotisserie chicken.
- Make-ahead: Prepare the soup up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Ingredients
Main Ingredients
- chicken breasts
- chicken broth
- enchilada sauce
- black beans
- corn
Seasonings
- cumin
- chili powder
- garlic powder
- onion powder
- salt
- pepper
Optional Toppings
- avocado
- lime
- cilantro
- tortilla strips
- shredded cheese
Instructions
- Step 1: Cook chicken breasts in a large pot until browned. Remove and shred.
- Step 2: In the same pot, sauté onions, garlic, and bell peppers until softened. Add spices and cook for 1 minute.
- Step 3: Stir in chicken broth, enchilada sauce, black beans, corn, and shredded chicken. Simmer for 20 minutes.
- Step 4: Use an immersion blender to partially blend the soup for a thicker texture. Serve hot with your favorite toppings.
Notes
- Chef tip: For a quicker version, use canned chicken and skip shredding.
- Best substitution: Substitute chicken with ground turkey or shredded rotisserie chicken.
- Make-ahead: Prepare the soup up to 2 days ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more 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 (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: Prepare the soup ahead of time and reheat when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbs: 30g
- Fiber: 8g
- Sugar: 7g
- Sodium: 1200mg
- Cholesterol: 75mg
- 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
Yes, prepare the soup up to 2 days ahead and store in the fridge. Reheat when ready to serve.
To prevent this, make sure to taste and adjust seasoning before serving. You can also add more enchilada sauce for extra flavor.
Yes, cook on low for 6-8 hours or high for 3-4 hours. Stir in the enchilada sauce and shredded chicken during the last hour of cooking.
Yes, pressure cook on high for 8 minutes, followed by a natural release. Stir in the enchilada sauce and shredded chicken before serving.
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
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!
