Easy Chicken Enchilada Soup in 40 Minutes
Easy Chicken Enchilada Soup in 40 minutes. After making this many times, I’ve perfected the creamy, comforting texture. The trick I discovered is using canned tomatoes and enchilada sauce for quick flavor. This soup is cozy, better than takeout, and my family begs for it. If you love recipes like this, you’ll also enjoy Easy High Protein Beef and Broccoli Rice Bowls for Meal Prep and Classic Split Pea Soup Recipe Perfect for Cozy Dinners.
Why This Easy Chicken Enchilada Soup in 40 Minutes Is Pure Comfort
- Creamy texture without heavy cream
- Packed with flavor in just 40 minutes
- Better than takeout, healthier too
- Customize with your favorite toppings
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.
- 2 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 medium onion
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese blend
- Optional: Chopped green onions
- Optional: Sliced avocado
- Optional: Tortilla strips
- Optional: Sour cream
📝 Ingredient Notes
- chicken breasts: You can also use leftover chicken or a rotisserie chicken for quicker prep.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smoothes the soup to creamy perfection in seconds. → See on Amazon
- Instant Pot — Cuts cooking time in half for a quicker, healthier meal. → See on Amazon
How to Make Easy Chicken Enchilada Soup in 40 Minutes
- Step 1: Dice the chicken and onion. Mince the garlic. Heat a large pot over medium heat and add the chicken. Cook until browned, then remove and set aside.
- Step 2: In the same pot, add the onion and garlic. Cook until softened. Stir in the cumin, chili powder, and oregano. Add the diced tomatoes, enchilada sauce, and cooked chicken. Bring to a simmer, then reduce heat to low. Cover and let it cook for 20 minutes.
- Step 3: Use an immersion blender to partially blend the soup until creamy. Stir in the shredded cheese until melted. Season with salt and pepper to taste. Serve hot with your favorite toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup in 40 Minutes
- Common mistake and fix: Don't over-blend the soup. It should still have some texture and chunks of chicken and vegetables.
- Pro tip: For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
- Pro tip: Make it vegetarian by using canned black beans instead of chicken.
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 for a quick meal.
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 a pot on the stove over medium heat until warmed through. Microwave: Reheat individual portions in the microwave until warmed through.
Recipe Notes
- Chef tip: For a thicker soup, simmer uncovered for a few more minutes.
- Best substitution: Use chicken broth instead of water for added flavor.
- Make-ahead: Prepare the soup up to a day ahead. Reheat before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or chicken broth.
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Easy Chicken Enchilada Soup in 40 Minutes
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 1 medium onion
- 2 cloves garlic
Seasonings
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese blend
Optional Toppings
- Chopped green onions
- Sliced avocado
- Tortilla strips
- Sour cream
Instructions
- Step 1: Dice the chicken and onion. Mince the garlic. Heat a large pot over medium heat and add the chicken. Cook until browned, then remove and set aside.
- Step 2: In the same pot, add the onion and garlic. Cook until softened. Stir in the cumin, chili powder, and oregano. Add the diced tomatoes, enchilada sauce, and cooked chicken. Bring to a simmer, then reduce heat to low. Cover and let it cook for 20 minutes.
- Step 3: Use an immersion blender to partially blend the soup until creamy. Stir in the shredded cheese until melted. Season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
- Chef tip: For a thicker soup, simmer uncovered for a few more minutes.
- Best substitution: Use chicken broth instead of water for added flavor.
- Make-ahead: Prepare the soup up to a day ahead. Reheat before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little water or 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 a pot on the stove over medium heat until warmed through.
- Microwave reheat: Reheat individual portions in the microwave until warmed through.
- Make ahead: This soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 15g
- Carbs: 22g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup in 40 Minutes FAQs
Yes, this soup can be made ahead and reheated for a quick meal. It also freezes well.
If the soup is too watery, simmer it uncovered for a few more minutes to reduce the liquid. If it's too thick, thin it out with a little water or chicken broth.
Yes, cook the chicken and onions on the stove, then transfer to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
This soup has a creamy, tomato-based broth, while chili is typically thicker and has a more prominent chili pepper flavor.
Yes, you can use canned chicken or leftover chicken for quicker prep. Simply add it to the pot after blending the soup.
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!
