45-Minute Chicken Enchilada Soup That Warms Your Soul

There’s something magical about a steaming bowl of chicken enchilada soup on a chilly evening. It’s like getting wrapped in a warm hug from the inside out! I first made this soup years ago when my sister came over last-minute with her kids – I needed something fast, filling, and packed with flavor. This recipe saved the day! The rich enchilada sauce blends perfectly with tender chicken and hearty beans, while the spices give it that authentic Mexican kick. Now it’s my go-to for busy weeknights and lazy Sundays alike. Trust me, once you try this soul-warming soup, you’ll understand why my family begs me to make it every week!

Why You’ll Love This Chicken Enchilada Soup

This isn’t just another soup recipe – it’s a game-changer for busy cooks who crave big flavors without the fuss. Here’s why it’s become my family’s favorite:

• Weeknight superhero: From pot to bowl in under 45 minutes (yes, really!), making it perfect when you’re starving and short on time
• Flavor bomb: That enchilada sauce and spice combo gives you all the taste of rolled enchiladas without the messy assembly
• Your heat, your way: Start mild for kids, then crank up the chili powder for spice lovers – it’s foolproof to customize
• Meal prep MVP: Tastes even better next day, and freezes like a dream for instant cozy meals later
• Clean-out-the-pantry friendly: Got extra chicken or veggies? Toss ’em in – this soup loves improvisation

I’ve made this for everything from book club nights to sick-day comfort meals, and it never disappoints. The best part? That moment when everyone at the table goes quiet because they’re too busy eating to talk!

Ingredients for Chicken Enchilada Soup

Here’s what you’ll need to make this flavor-packed soup – I promise it’s all simple stuff you might already have! The magic happens when these humble ingredients come together:

• 1 lb boneless chicken breast (or grab a rotisserie chicken if you’re in a hurry!)
• 1 onion, diced – trust me, taking time to chop it small makes all the difference
• 2 cloves garlic, minced – fresh is best for that aromatic punch
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing – it cuts the sodium)
• 1 can (15 oz) corn, drained (or frozen works great too!)
• 1 can (14.5 oz) diced tomatoes – juice and all for extra liquid
• 4 cups chicken broth (I use low-sodium to control the salt)
• 1 cup enchilada sauce – mild or hot, your call!
• Spices: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp each salt & black pepper
• For topping: 1/2 cup shredded cheese (I’m team Monterey Jack) & 1/4 cup fresh chopped cilantro

See? Nothing fancy – just real ingredients that make magic in the pot. Now grab those cans from the pantry and let’s get cooking!

Equipment You’ll Need

No fancy gadgets required here! This soup comes together with just a few kitchen basics:

• Large pot (at least 5 quarts – things get cozy when everything’s simmering!)
• Wooden spoon for stirring (metal can scratch your pot)
• Cutting board & sharp knife for prepping veggies
• Measuring cups & spoons (eyeballing spices never ends well)
• Can opener (because wrestling with cans is the worst)

That’s it! Now roll up those sleeves – we’re about to make some soup magic.

How to Make Chicken Enchilada Soup

Ready to transform those simple ingredients into a flavor-packed bowl of comfort? Follow these easy steps – I’ve made this soup so many times, I could do it in my sleep (but don’t worry, I’ll walk you through every detail)!

Step 1: Cook and Shred the Chicken

First, let’s tackle the chicken. If you’re using raw chicken breasts, place them in your pot with just enough water to cover. Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until no longer pink inside. Fish them out with tongs (save that flavorful cooking liquid!) and let them cool slightly before shredding with two forks. Pro tip: Rotisserie chicken is my secret weapon here – just shred 2 cups from a store-bought bird and skip this step entirely when you’re really pressed for time!

Step 2: Sauté Aromatics

Now for the flavor foundation! In the same pot (no need to wash it – we want those tasty bits!), heat a drizzle of oil over medium. Add your diced onions and cook for 3-4 minutes until they turn translucent and smell amazing. Toss in the minced garlic and stir for just 30 seconds more – you’ll know it’s ready when the garlic’s fragrance makes your stomach growl! This quick step builds deep flavor, so don’t rush it.

Step 3: Simmer the Soup

Time for the grand mix! Add back your shredded chicken along with all the remaining ingredients: beans, corn, tomatoes, broth, enchilada sauce, and spices. Give it a good stir, then bring it just to a boil before reducing to a gentle simmer. Here’s where the magic happens – let it bubble uncovered for 20 minutes, stirring occasionally. You’ll know it’s ready when the broth turns a rich reddish-brown and the whole kitchen smells like your favorite Mexican restaurant. The flavors marry beautifully during this simmer, so resist the urge to cut it short!

Tips for Perfect Chicken Enchilada Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “can I have thirds?” good:

• Taste as you go: Start with half the spices, then add more after simmering – enchilada sauces vary in saltiness!
• Fresh is best: That cilantro topping? Non-negotiable in my book. It adds bright freshness that cuts through the richness.
• Texture play: For thicker soup, mash some beans against the pot before serving. Prefer brothy? Add extra chicken stock.
• Garnish game strong: Set out bowls of diced avocado, sour cream, lime wedges, and tortilla strips for DIY topping bars.
• Leftover magic: The flavors deepen overnight – just thin with broth when reheating.

My biggest tip? Don’t skip the 20-minute simmer – that’s when all the flavors become best friends!

Variations and Substitutions

One of my favorite things about this soup? How easily it adapts to what’s in your fridge! Here are some tasty twists we’ve loved over the years:

• Protein swaps: Shredded turkey after Thanksgiving? Perfect! Vegetarian? Skip the chicken and add an extra can of beans.
• Veggie boost: Toss in diced bell peppers when sautéing onions or stir in chopped zucchini at the end.
• Sauce switch: Green enchilada sauce gives a tangy twist – my cousin swears by this version!
• Heat lovers: Add a diced jalapeño (seeds and all!) with the onions for extra kick.
• Creamy dream: Stir in 1/2 cup heavy cream at the end for luxurious richness.

The beauty is – there’s no wrong way to make it your own. As my abuela used to say, “The best recipes are the ones you make twice!”

Serving Suggestions

Oh, the toppings – that’s where the fun begins! I always set up a little “soup bar” with bowls of crispy tortilla strips (pro tip: crush some right into your bowl for texture), creamy avocado slices, and fresh lime wedges for squeezing. Don’t forget a dollop of cool sour cream to tame the heat if you went spicy! For a real fiesta feel, serve with warm flour tortillas on the side – perfect for sopping up every last delicious drop.

Storing and Reheating

Here’s the beautiful thing about this chicken enchilada soup – it actually tastes better the next day! I always make a double batch because it stores like a dream. In the fridge, it’ll stay fresh for about 3 days in an airtight container. For longer storage, freeze portions in freezer bags (lay them flat to save space!) for up to 3 months. When reheating, I prefer the stovetop – just add a splash of broth if it’s thickened up too much. The microwave works too (stir every 30 seconds to prevent volcano eruptions!). Pro tip: Freeze individual portions for quick single-serve meals – just thaw overnight and heat when those soup cravings hit!

Nutrition Information

Now, I’m no dietitian, but here’s the nutritional scoop on this chicken enchilada soup – take it as a guide rather than gospel! These numbers are per generous 1-cup serving (and let’s be real, who stops at just one cup?):

• Calories: About 280 – not bad for such a filling meal!
• Protein: 25g (thank you, chicken and beans)
• Carbs: 25g (with 5g fiber from those good-for-you beans and veggies)
• Fat: 8g (mostly from the cheese topping – worth every bite)
• Sodium: Around 800mg (use low-sodium broth if watching salt intake)

Remember, these are estimates – your actual numbers will dance around depending on your exact ingredients and toppings. My philosophy? Focus on the fact that you’re eating real, wholesome food that tastes amazing and makes you feel good!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this chicken enchilada soup – here are the ones that pop up most often from friends and readers:

Can I make this soup ahead of time?
Absolutely! In fact, I almost prefer it that way. The flavors deepen beautifully after sitting overnight. Just store it in the fridge, then gently reheat when you’re ready. If it thickens up too much, add a splash of broth to loosen it.

Does it freeze well?
Like a champ! I freeze it in individual portions for quick meals. Pro tip: Leave off any dairy toppings before freezing. Thaw in the fridge overnight, then reheat on the stove with a little extra broth.

How can I make it less salty?
Easy fixes: Use low-sodium broth, rinse your canned beans really well, and choose a low-sodium enchilada sauce. You can always add more salt at the table if needed!

Can I make it in the slow cooker?
You bet! Just sauté the onions and garlic first (trust me, it’s worth the extra step), then dump everything in and cook on low for 4-5 hours. The chicken will be so tender!

Ready to Make Chicken Enchilada Soup?

What are you waiting for? Grab that pot and let’s get cooking! This chicken enchilada soup is about to become your new favorite comfort food – I can practically smell the aromas from here. When you make it, snap a pic and tag me – I love seeing your kitchen creations! Now go forth and simmer up some magic. Trust me, your taste buds will thank you.

Got more questions? Just ask—I’ve probably made every mistake possible with this recipe so you don’t have to! For more delicious recipes and inspiration, check out our blog.

You can also find more sweet treat ideas on our Pinterest page.

Print