20-Minute Chicken Enchilada Soup Recipe – a truly remarkable one-pot wonder that brings vibrant flavors and comforting warmth to your table in less than 20 minutes! This quick, easy, and incredibly filling soup is generously packed with tender chicken, hearty beans, sweet corn, and juicy diced tomatoes, all simmered in a rich, zesty enchilada broth. Prepare to tantalize your taste buds and brighten your day with this Mexican-inspired culinary delight. Perfect for a busy weeknight, this flavorful soup is even better when crowned with your favorite toppings like crispy tortilla chips, savory shredded cheese, cool sour cream, and fresh avocado slices.
Embrace Flavor and Color with Our 20-Minute Chicken Enchilada Soup
In the daily hustle and bustle, finding a meal that is both incredibly quick to prepare and deeply satisfying can feel like a culinary quest. Look no further! This 20-Minute Chicken Enchilada Soup is designed to be your new weeknight hero, effortlessly delivering a burst of flavor and a spectrum of colors right to your bowl. We firmly believe that colorful food isn’t just a feast for the eyes; it’s a proven mood booster, bringing joy and warmth, especially during those long, grey days. Just as a splash of color in your wardrobe or home decor can uplift your spirits, so too can a meal that’s rich in visual appeal and robust taste.
This soup is a testament to that philosophy. It’s not just a meal; it’s an experience. Each spoonful is brimming with the vibrant hues of black beans, golden corn, and crimson tomatoes, all mingling in a luscious, spiced broth. It’s an instant antidote to monotony, offering a bright and exciting alternative to routine dinners. Once you taste the harmonious blend of savory chicken, earthy beans, sweet corn, and the distinctive kick of enchilada sauce, you’ll understand why this recipe is destined to become a beloved staple in your kitchen. It’s so irresistibly good, you’ll find yourself craving and making it time and time again.
The Ultimate Weeknight Dinner Solution
Life moves fast, and often, dinner is the first thing to get squeezed. That’s why we’ve perfected this 20-minute chicken enchilada soup recipe, ensuring it’s a genuine start-to-finish meal that fits seamlessly into even the most hectic schedules. Forget hours of simmering; this recipe proves that incredible flavor doesn’t have to take all day. It’s a fantastic solution for busy families, students, or anyone who appreciates a delicious, home-cooked meal without the extensive prep and cook time.
Beyond its speed, this soup is a master of versatility. It’s a complete meal on its own, yet it leaves plenty of room for creative toppings that allow everyone to customize their bowl. Moreover, it’s an exceptional candidate for meal prepping. We highly recommend making a double batch. Enjoy half for dinner tonight, and freeze the other half in individual portions for those future busy days when cooking feels like an impossible task. It reheats beautifully, making it an ideal grab-and-go lunch or a quick dinner solution when time is truly of the essence.
If you’re a fan of quick and comforting meals, be sure to explore some of our other fast favorites. You might love our classic 20-Minute Chicken Noodle Soup, a timeless remedy for any craving, or delve into the rich and creamy depths of our Roasted Tomato Soup, offering a sophisticated twist on a beloved comfort food. Each recipe is crafted with convenience and flavor in mind, ensuring you can enjoy wholesome, homemade meals without sacrificing your precious time.
Crafting Your Perfect Bowl: How to Make Chicken Enchilada Soup
Creating this delicious chicken enchilada soup is surprisingly straightforward, relying on simple steps and readily available ingredients. The beauty of this recipe lies in its efficiency, designed to bring maximum flavor with minimal effort. Here’s a breakdown of the key steps to achieve a rich, satisfying soup every time:
- **Sauté Aromatics:** Begin by heating two teaspoons of olive oil in a large stock pot or Dutch oven over medium heat. Add your chopped onion and minced garlic. Cook these fragrant aromatics, stirring frequently, until they become tender and translucent. This step is crucial for building a foundational layer of flavor for your soup.
- **Combine Core Ingredients:** Once your aromatics are soft, it’s time to introduce the heart of the soup. Stir in your cooked chicken (shredded or bite-sized), a can of rinsed and drained black beans, drained whole kernel corn, diced tomatoes (undrained, with their juices for extra flavor), and a can of diced green chiles. Give everything a good stir to ensure all ingredients are well combined.
- **Add Liquids and Spices:** Pour in the chicken stock and enchilada sauce. These liquids will form the rich broth. Season generously with ground cumin, salt, black pepper, and a touch of chili powder. The spices are key to achieving that authentic enchilada flavor profile. Stir everything thoroughly until the spices are evenly distributed throughout the mixture.
- **Simmer to Perfection:** Bring the soup to a gentle boil, then reduce the heat to a simmer. Allow it to cook for 10 to 12 minutes. This simmering time is essential for the flavors to meld together beautifully and for the soup to heat through completely.
- **Garnish and Serve:** Ladle the hot soup into bowls. Now comes the fun part – topping! Garnish generously with shredded cheddar cheese, a dollop of cool sour cream, fresh chopped avocados, and crunchy tortilla strips. These toppings add layers of texture and flavor, elevating the soup from good to absolutely incredible.
Pro Tips for the Best Chicken Enchilada Soup:
- **Spice Level:** Adjust the chili powder to your preference. For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. For a milder version, reduce the chili powder.
- **Homemade Enchilada Sauce:** While canned enchilada sauce is fantastic for speed, feel free to use homemade enchilada sauce if you have it on hand for an even richer flavor.
- **Chicken Prep:** Using pre-cooked chicken is what makes this a true 20-minute meal. Rotisserie chicken is an excellent shortcut!
- **Taste and Adjust:** Always taste your soup before serving and adjust seasonings (salt, pepper, cumin) as needed.
Frequently Asked Questions About Chicken Enchilada Soup
You’ve got questions, we’ve got answers! Here are some common inquiries about making and enjoying our Speedy Chicken Enchilada Soup:
Can I Make This Soup Ahead of Time?
Absolutely! This chicken enchilada soup is an excellent candidate for making ahead, and in many ways, its flavors deepen and improve overnight. We specifically designed this recipe to be weeknight-friendly by using already cooked chicken. This allows you to assemble and simmer the soup very quickly. Our secret to efficiency? We often prepare a larger batch of chicken – roasting it in the oven or cooking it in a slow cooker – then shred or chop it and divide it into ziploc bags or airtight containers for use throughout the week. This means you always have a lean protein ready to go for recipes like this!
If you don’t have cooked chicken readily available, no worries! You can easily adapt the recipe. Simply cut raw, boneless, skinless chicken breast into bite-sized pieces. Sauté these pieces in a little olive oil in your stock pot until fully cooked. Remove the cooked chicken from the pot, then proceed with cooking the onion and garlic as instructed. Once the aromatics are softened, return the cooked chicken to the pot with the other ingredients. This adds a few extra minutes to the cooking time but ensures your soup is still packed with fresh, delicious chicken.
Once prepared, the soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for meal prep, allowing you to have wholesome lunches or quick dinners ready to heat and eat.
Can I Freeze Chicken Enchilada Soup?
Yes, this soup freezes wonderfully! Once the soup has cooled completely, transfer it to freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion if using containers. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then gently warm on the stovetop over medium-low heat until heated through, stirring occasionally. You might need to add a splash of chicken stock or water to achieve your desired consistency.
How Can I Make This Soup Vegetarian?
Transforming this into a vegetarian delight is simple! Omit the chicken and use vegetable broth instead of chicken stock. You can add extra beans (like pinto beans), more corn, or even a can of diced potatoes for additional heartiness. For a protein boost, consider adding plant-based crumbles or extra black beans. The rich enchilada sauce and spices ensure it remains packed with flavor.
What Are Some Other Topping Ideas?
Beyond the classic shredded cheddar, sour cream, avocado, and tortilla strips, feel free to get creative with your toppings! Consider adding fresh cilantro, sliced green onions, a squeeze of lime juice for brightness, a dollop of Greek yogurt for a lighter option than sour cream, or even some crumbled cotija cheese. A few slices of jalapeño (fresh or pickled) can add an extra kick.
Is This Soup Healthy?
Yes! This chicken enchilada soup is loaded with wholesome ingredients. It’s rich in lean protein from the chicken, fiber from the black beans and corn, and vitamins from the tomatoes and chiles. By controlling the amount of cheese and sour cream, you can easily keep it a very nutritious and balanced meal.
More Comforting Soup Recipes:
If you love the warmth and flavor of our Chicken Enchilada Soup, you’ll definitely want to explore these other fantastic soup creations. Each offers a unique and delicious experience, perfect for any season or occasion:
- Chipotle Chicken Soup: Dive into a smoky, spicy bowl that’s bursting with the robust flavors of chipotle peppers. This soup offers a delightful kick and a deeply satisfying warmth, making it perfect for those who enjoy a little heat.
- Chicken Pot Pie Soup: All the comforting flavors of a classic chicken pot pie, but in a spoonable, creamy soup form! This hearty option is filled with tender chicken and mixed vegetables, delivering pure nostalgic comfort without the crust.
- Broccoli and Cheddar Soup: A rich and creamy delight, this soup is a perfect copycat of a beloved restaurant favorite. Packed with tender broccoli florets and sharp cheddar cheese, it’s a luxuriously smooth and incredibly satisfying vegetarian option.
We believe that soup isn’t just a meal; it’s a hug in a bowl, a comforting embrace that nourishes both body and soul. Our collection of recipes aims to provide you with diverse options that are not only easy to make but also packed with incredible flavor. Whether you’re looking for something spicy, creamy, hearty, or quick, you’ll find a soup to love!
If you create this delicious 20-Minute Chicken Enchilada Soup or any of our other recipes, we’d absolutely love to see your creations! Snap a photo and share it on INSTAGRAM! Be sure to tag us @crunchycreamysweet so we can admire your culinary masterpieces and share in your joy. Your feedback and photos truly inspire us!
The Essential 20-Minute Chicken Enchilada Soup Recipe
20-Minute Chicken Enchilada Soup Recipe
Author: Anna
Quick and easy chicken soup that tastes like enchiladas! Loaded with veggies, this soup is perfect served with cheese and crunchy tortilla chips.
4.94 from 16 votes
Pin Recipe
5 mins
12 mins
17 mins
Soup
Mexican
4 people
304 kcal
Ingredients
- 2 cups cooked chicken breast, shredded or cut into bite-size pieces
- 2 cups chicken stock
- 1.25 cup enchilada sauce (1 10oz. can)
- 1 can black beans, rinsed and drained (14oz.)
- 14 oz can diced tomatoes, with juice
- 15 oz can whole kernel corn, drained
- 4 oz can diced green chiles
- 1 clove of garlic, minced
- ½ cup chopped onion
- 1.5 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chili powder
- For topping: shredded cheddar cheese, sour cream, chopped avocados, tortilla strips
Instructions
- Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
- Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
- Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
- Bring to boil and simmer for 10 to 12 minutes.
- Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.
Nutrition
Calories: 304 kcal | Carbohydrates: 32g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 1868mg | Potassium: 657mg | Fiber: 3g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 17.9mg | Calcium: 56mg | Iron: 3.1mg
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