Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

Easy Chicken Enchilada Soup is ready in just 40 minutes, making it the perfect weeknight dinner solution. After making this many times, I’ve discovered the trick to keeping it creamy and full of flavor. The warm, comforting aroma will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Creamy Moroccan Harissa Lentil Soup Recipe for Dinner and Easy Homemade Vegan Salami Recipe for Plant-Based Dinner.

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.

• 1 lb boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup shredded Mexican cheese blend
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado
• Optional: Sour cream or Greek yogurt

How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

1. Step 1: Cut chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.
2. Step 2: Cook chicken in a large pot over medium heat until browned. Remove from pot and set aside.
3. Step 3: Add enchilada sauce, black beans, corn, diced tomatoes, and 2 cups of water to the pot. Stir to combine.
4. Step 4: Return chicken to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Step 5: Use an immersion blender to partially blend the soup, leaving some chunks of chicken and beans for texture.
6. Step 6: Stir in shredded cheese until melted and creamy. Taste and adjust seasoning if needed.
7. Step 7: Serve hot, topped with fresh cilantro, diced avocado, and a dollop of sour cream or Greek yogurt.

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 in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated on the stove or in the microwave.

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, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a quicker version, use rotisserie chicken and skip browning the chicken at the beginning.
• Best substitution: Substitute the chicken with cooked ground turkey or shredded cooked chicken for even faster prep.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your soup is too thick, thin it out with a little chicken broth or water.

Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained and rinsed
• 1 can (14.5 oz) diced tomatoes

Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 cup shredded Mexican cheese blend

Optional Toppings

• Fresh cilantro, chopped
• Diced avocado
• Sour cream or Greek yogurt

Instructions

1. Step 1: Cut chicken into bite-sized pieces and season with cumin, chili powder, garlic powder, salt, and pepper.
2. Step 2: Cook chicken in a large pot over medium heat until browned. Remove from pot and set aside.
3. Step 3: Add enchilada sauce, black beans, corn, diced tomatoes, and 2 cups of water to the pot. Stir to combine.
4. Step 4: Return chicken to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Step 5: Use an immersion blender to partially blend the soup, leaving some chunks of chicken and beans for texture.
6. Step 6: Stir in shredded cheese until melted and creamy. Taste and adjust seasoning if needed.
7. Step 7: Serve hot, topped with fresh cilantro, diced avocado, and a dollop of sour cream or Greek yogurt.

Notes

• Chef tip: For a quicker version, use rotisserie chicken and skip browning the chicken at the beginning.
• Best substitution: Substitute the chicken with cooked ground turkey or shredded cooked chicken for even faster prep.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for easy meals later.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your soup is too thick, thin it out with a little chicken broth or water.

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 the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
• 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 on the stove or in the microwave.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 10g
• Carbs: 30g
• Fiber: 6g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 70mg
• Sat. Fat: 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

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!