Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Easy Chicken Enchilada Soup is ready in 40 minutes. After making it dozens of times, I’ve perfected the technique for a cozy, hearty soup that’s better than takeout. The trick I discovered is using canned green chiles for a quick, flavorful base. This soup is perfect for busy weeknights or holiday meals. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Thai Peanut Chicken Recipe for Dinner and Roasted Beet Salad with Feta and Fresh Dill.
Why This Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes Is Pure Comfort
- Better than takeout taste at home
- Ready in just 40 minutes
- Comforting and hearty for busy weeknights
- Easy cleanup with one pot
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.
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 cup water
- Optional: Shredded cheese
- Optional: Green onions
- Optional: Avocado
- Optional: Sour cream
📝 Ingredient Notes
- Chicken breasts: You can also use thighs or a rotisserie chicken for faster prep.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smooths the soup in the pot, no transferring needed. → See on Amazon
- Cast Iron Dutch Oven — Even heat distribution for perfect simmering. → See on Amazon
How to Make Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
- Step 1: Cook chicken, onion, and garlic in a large pot until chicken is no longer pink.
- Step 2: Add diced tomatoes, green chiles, chicken broth, water, and seasonings. Simmer for 20 minutes.
- Step 3: Use an immersion blender to partially blend the soup for a thicker, creamier texture.
- Step 4: Shred the chicken in the pot, then 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 or it will become tough. Shred it in the pot after simmering to ensure it's still tender.
- Pro tip: For a spicier soup, add a diced jalapeño with the onion or use canned diced green chiles with seeds.
- Pro tip: Make it a meal by serving with warm tortilla chips or crusty bread.
- Pro tip: For a lighter soup, use low-sodium chicken broth and skip the optional toppings.
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 4 days. Make-ahead tip: The soup can be made ahead and reheated on the stove or in the microwave.
Freezing Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a creamier soup, stir in a spoonful of sour cream or Greek yogurt before serving.
- Best substitution: Use canned black beans for a vegetarian version.
- Make-ahead: Prepare the soup up to 2 days ahead and reheat on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the soup is too thick, thin it out with a little water or chicken broth.
Want to level up this recipe?
Instant Pot — Cooks the soup in half the time for busy weeknights. → Check price on Amazon
Easy Chicken Enchilada Soup Recipe Ready in 40 Minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 cup water
Optional Toppings
- Shredded cheese
- Green onions
- Avocado
- Sour cream
Instructions
- Step 1: Cook chicken, onion, and garlic in a large pot until chicken is no longer pink.
- Step 2: Add diced tomatoes, green chiles, chicken broth, water, and seasonings. Simmer for 20 minutes.
- Step 3: Use an immersion blender to partially blend the soup for a thicker, creamier texture.
- Step 4: Shred the chicken in the pot, then serve with your favorite toppings.
Notes
- Chef tip: For a creamier soup, stir in a spoonful of sour cream or Greek yogurt before serving.
- Best substitution: Use canned black beans for a vegetarian version.
- Make-ahead: Prepare the soup up to 2 days ahead and reheat on the stove or in the microwave.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- 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 individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The soup can be made ahead and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 350
- Protein: 32g
- Fat: 12g
- Carbs: 22g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 3g
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, the soup can be made ahead and reheated on the stove or in the microwave. It also freezes well for up to 3 months.
If the soup is too watery, simmer it on the stove until it thickens. You can also add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to help thicken it.
Yes, cook the chicken, onion, and garlic in a skillet, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
You can use vegetable broth or water in a pinch. For a richer flavor, use chicken bone broth.
Yes, this soup is gluten-free as written. Be sure to check your chicken broth for any hidden gluten.
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!
