Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Easy Chicken Enchilada Soup is the ultimate comfort food, ready in just 40 minutes. After making this soup dozens of times, I’ve perfected the recipe to ensure a creamy, hearty bowl every time. The trick I discovered is using a combination of chicken broth and cream cheese for an irresistible, restaurant-style soup. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken and Easy Roasted Beet Salad with Feta and Cucumber.
Why This Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes Is Pure Comfort
- Creamy and comforting
- Packed with chicken and veggies
- Better than takeout
- Easy and quick
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.
- Chicken breasts
- Canned enchilada sauce
- Cream cheese
- Onion
- Garlic
- Cumin
- Chili powder
- Optional: Avocado
- Optional: Cilantro
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Chicken breasts: You can also use rotisserie chicken to save time.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Immersion blender — Makes blending the soup easy and safe → See on Amazon
How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Step 1: Cook chicken breasts in a large pot until browned. Remove and shred.
- Step 2: In the same pot, sauté onion and garlic. Add spices and cook for 1 minute.
- Step 3: Stir in enchilada sauce, chicken broth, and cream cheese. Simmer until cream cheese melts.
- Step 4: Add shredded chicken, corn, and black beans. Simmer for 10 minutes.
- Step 5: Blend the soup until smooth (optional). Serve with your favorite toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. Remove it from the pot once it's no longer pink.
- Pro tip: For a smoother soup, blend it until smooth. It's optional, but it adds a creamy touch.
- Pro tip: Add a splash of milk or heavy cream for an extra creamy soup.
- Pro tip: Make it spicy by adding diced jalapeños or a pinch of cayenne pepper.
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 for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated.
Freezing Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Freeze for up to 3 months. Thaw overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a healthier version, use low-sodium chicken broth and cream cheese.
- Best substitution: You can substitute the chicken with cooked turkey or shredded pork.
- Make-ahead: Prepare the soup ahead of time and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth.
Want to level up this recipe?
Cast iron Dutch oven — Evenly cooks the chicken and keeps the soup warm → Check price on Amazon
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Ingredients
Main Ingredients
- Chicken breasts
- Canned enchilada sauce
- Cream cheese
Seasonings
- Onion
- Garlic
- Cumin
- Chili powder
Optional Toppings
- Avocado
- Cilantro
- Shredded cheese
Instructions
- Step 1: Cook chicken breasts in a large pot until browned. Remove and shred.
- Step 2: In the same pot, sauté onion and garlic. Add spices and cook for 1 minute.
- Step 3: Stir in enchilada sauce, chicken broth, and cream cheese. Simmer until cream cheese melts.
- Step 4: Add shredded chicken, corn, and black beans. Simmer for 10 minutes.
- Step 5: Blend the soup until smooth (optional). Serve with your favorite toppings.
Notes
- Chef tip: For a healthier version, use low-sodium chicken broth and cream cheese.
- Best substitution: You can substitute the chicken with cooked turkey or shredded pork.
- Make-ahead: Prepare the soup ahead of time and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the soup is too thick, thin it out with a little chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 340
- Protein: 28g
- Fat: 14g
- Carbs: 26g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes FAQs
Yes, you can make this soup ahead and reheat when ready to serve.
If the soup is too watery, try simmering it for a longer period to reduce the liquid.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can freeze this soup for up to 3 months. Thaw overnight before reheating.
If you can't find enchilada sauce, you can substitute it with a combination of tomato sauce, chili powder, and cumin.
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!
