Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of vibrant chicken enchilada soup garnished with melted cheese, chopped cilantro, and a slice of lime on the side, with shredded chicken and corn visible through the rich, tomato-based broth. The soup is presented in a rustic white bowl on a wooden surface, with a spoon resting beside it and fresh ingredients like tortillas and chili peppers in the background.

Chicken Enchilada Soup [45 Minutes] – Chasety

  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free

Description

A quick, flavorful, and hearty Chicken Enchilada Soup that comes together in just 45 minutes. This nutritious recipe features tender chicken, rich enchilada flavors, and a comforting broth, perfect for busy weeknights and family dinners. Easy to customize with your favorite toppings, it offers a healthy twist on classic enchiladas in soup form.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels
  • 1 (10 oz) can enchilada sauce
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, sliced jalapeños, lime wedges

Instructions

  1. Prepare the Chicken: Cook the chicken by boiling or pan-searing until fully cooked. Cool and shred or use pre-cooked rotisserie chicken.
  2. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and cook until fragrant.
  3. Combine Ingredients: Add shredded chicken, black beans, corn, enchilada sauce, and chicken broth to the pot. Season with cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Serve the Soup: Ladle into bowls and garnish with shredded cheese, sour cream, cilantro, jalapeños, and lime. Serve with tortilla chips or bread.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave. Freeze in individual portions for up to 3 months.
  • For extra flavor, add fresh toppings after reheating.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 250 kcal Kcal
  • Sugar: 4 g
  • Sodium: 900 mg
  • Fat: 8 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 20 g
  • Cholesterol: 55 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipeswonders.com/chicken-enchilada-soup-45-minutes-chasety-2/