Easy Chicken Enchilada Soup in 40 Minutes
Easy Chicken Enchilada Soup is a cozy, comforting meal ready in just 40 minutes. After making this many times, I’ve discovered the secret to preventing a watery soup. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Hearty Lentil and Vegetable Soup and Easy Summer Minestrone Soup with Fresh Basil and Beans.
Why This Easy Chicken Enchilada Soup in 40 Minutes Is Pure Comfort
- Better than takeout taste
- Comforting and cozy
- Quick and easy weeknight dinner
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.
- chicken breasts
- enchilada sauce
- canned beans
- chicken broth
- onion
- cumin
- chili powder
- garlic
- jalapeno
- Optional: shredded cheese
- Optional: green onions
- Optional: tortilla chips
đź“ť Ingredient Notes
- enchilada sauce: Use red or green, mild or spicy, depending on your preference.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Immersion Blender — Smooths the soup and prevents lumps → See on Amazon
How to Make Easy Chicken Enchilada Soup in 40 Minutes
- Step 1: Sauté onion, garlic, and jalapeno until soft.
- Step 2: Add chicken, cook until browned, then remove and shred.
- Step 3: Add enchilada sauce, chicken broth, beans, cumin, and chili powder. Simmer.
- Step 4: Stir in shredded chicken, adjust seasoning, and serve with toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup in 40 Minutes
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry.
- Pro tip: For a smoother soup, blend a portion of it with an immersion blender.
- Pro tip: Add a dollop of sour cream or Greek yogurt for extra creaminess.
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 for up to 4 days. Make-ahead tip: This soup can be made ahead and reheated.
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 the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier soup, add more jalapeno or use spicy enchilada sauce.
- Best substitution: Use ground turkey or chicken thighs instead of chicken breasts.
- Make-ahead: Prepare the soup, but don't add the chicken. Add it when reheating.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth.
Want to level up this recipe?
Cast Iron Skillet — Evenly cooks the chicken and sautés vegetables perfectly → Check price on Amazon
Easy Chicken Enchilada Soup in 40 Minutes
Ingredients
Main Ingredients
- chicken breasts
- enchilada sauce
- canned beans
- chicken broth
- onion
Seasonings
- cumin
- chili powder
- garlic
- jalapeno
Optional Toppings
- shredded cheese
- green onions
- tortilla chips
Instructions
- Step 1: Sauté onion, garlic, and jalapeno until soft.
- Step 2: Add chicken, cook until browned, then remove and shred.
- Step 3: Add enchilada sauce, chicken broth, beans, cumin, and chili powder. Simmer.
- Step 4: Stir in shredded chicken, adjust seasoning, and serve with toppings.
Notes
- Chef tip: For a spicier soup, add more jalapeno or use spicy enchilada sauce.
- Best substitution: Use ground turkey or chicken thighs instead of chicken breasts.
- Make-ahead: Prepare the soup, but don't add the chicken. Add it when reheating.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a bit 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 (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 28g
- Fiber: 7g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup in 40 Minutes FAQs
Yes, prepare the soup without the chicken, then add it when reheating.
You may have added too much chicken broth or enchilada sauce. To fix, simmer the soup uncovered until it thickens.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, cook on low for 6-8 hours or high for 3-4 hours.
Chili typically has a tomato base and more beans, while this soup has a sauce base and fewer beans.
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!
