Irresistible Chicken Enchilada Soup Ready in 35 Minutes

Name: Irresistible Chicken Enchilada Soup Ready in 35 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 can black beans, drained and rinsed; 1 can corn, drained; 1 can diced tomatoes; 4 cups chicken broth; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tbsp chili powder; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1 cup shredded cheese; Tortilla strips for garnish

Author: lia

Published: October 25, 2025

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There’s something about a steaming bowl of Chicken Enchilada Soup that just feels like a hug in a bowl. I swear, my family goes wild for this recipe—it’s the ultimate weeknight lifesaver when you want big flavor without the fuss. One bite takes me back to those chilly evenings when my kids would race to the table, begging for seconds before I’d even sat down. The best part? It comes together in about 30 minutes, tastes like it simmered all day, and is packed with juicy chicken, smoky spices, and just the right amount of kick. Trust me, once you try it, this soup will become your go-to comfort food too.

Table of Contents

Why You’ll Love This Chicken Enchilada Soup

This isn’t just any soup—it’s a flavor-packed hug in a bowl that’ll make your weeknights infinitely better. Here’s why it’s become my family’s obsession:

Quick magic: Ready in 35 minutes flat (yes, really!) with minimal chopping
Pantry superhero: Uses simple canned goods you probably have already
Customizable spice: Make it mild for kids or turn up the heat with extra chili powder
Leftover wizard: Tastes even better the next day as flavors meld
Crowd-pleaser: Works as casual dinner or impressive potluck dish

Seriously, this soup checks all the boxes—easy, delicious, and endlessly adaptable. Your soup game is about to level up!

Ingredients for Chicken Enchilada Soup

Here’s what you’ll need to make this flavor-packed soup – I promise it’s all simple stuff! The magic happens when these basic ingredients come together:

2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained (or frozen corn works too!)
1 can (14.5 oz) diced tomatoes, with juices
4 cups chicken broth (the better the broth, the better the soup!)
1 medium onion, diced (I like yellow or white)
2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
1 tbsp olive oil (or any neutral oil you have)
1 tbsp chili powder (this is your flavor base – don’t skip it!)
1 tsp cumin (that earthy, smoky magic)
1 tsp paprika (smoked paprika adds awesome depth)
Salt and pepper to taste (start with 1/2 tsp salt)

Ingredient Notes & Substitutions

No black beans? Pinto or kidney beans work great too. Vegetarian? Swap the chicken for extra beans and use veggie broth. If you’re out of fresh garlic, 1/2 tsp garlic powder per clove works fine. For spicier soup, add a diced jalapeño with the onions or use hot chili powder. And here’s my secret – sometimes I stir in a spoonful of cream cheese at the end for extra creaminess (shhh!). The beauty of this soup is how adaptable it is to what you’ve got on hand.

How to Make Chicken Enchilada Soup

Alright, let’s get cooking! This soup comes together so easily—just follow these simple steps and you’ll be ladling up deliciousness in no time:

Sizzle the good stuff: Heat that olive oil in a big pot over medium heat. Toss in your diced onions and minced garlic—you’ll know they’re ready when your kitchen smells amazing and the onions turn translucent (about 3-4 minutes).
Spice it up: Sprinkle in your chili powder, cumin, and paprika right onto those softened onions. Stir for about 30 seconds—just until you can really smell those spices waking up!
Dump and simmer: Pour in the chicken broth, then add your shredded chicken, drained beans, corn, and those juicy diced tomatoes. Give it a good stir and crank up the heat until it starts bubbling.
The magic happens: Once boiling, reduce heat to low and let it simmer uncovered for 20 minutes. This is when all those flavors get to know each other!
Taste and tweak: Give it a taste and add salt and pepper until it’s just right for you. Remember—you can always add more, but you can’t take it out!

Tips for the Best Chicken Enchilada Soup

Want pro-level soup? Here’s my secret sauce: Let it rest! If you’ve got time, turn off the heat and let it sit 10 minutes before serving—the flavors deepen beautifully. For extra richness, stir in a tablespoon of tomato paste with the spices. And if it’s too thin? Mash some beans against the pot to thicken it naturally. Trust me—these little touches make all the difference!

Serving Suggestions for Chicken Enchilada Soup

Ohhh buddy—the toppings are where this soup really sings! I always set up a little DIY topping bar because everyone in my family has their favorite combo. Here’s what you gotta try:

A big dollop of cool sour cream or Greek yogurt
Diced avocado (because everything’s better with avocado)
A squeeze of fresh lime juice—that bright acidity cuts right through the richness
Crunchy tortilla strips (or crushed chips if you’re feeling lazy like me sometimes)
A handful of fresh cilantro if you’re into that

My personal favorite? All of the above piled high—no shame!

Storage & Reheating Instructions

Got leftovers? Lucky you—this soup tastes even better the next day! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over medium heat, stirring occasionally, until it’s bubbling and heated through. If you’re in a hurry, the microwave works too—just heat in 1-minute intervals, stirring in between. Easy peasy!

Chicken Enchilada Soup Nutritional Information

Here’s the scoop on what’s in that delicious bowl! One serving (about 1 1/2 cups) clocks in at roughly 320 calories with 25g of protein to keep you full. You’re getting 6g of fiber from all those good beans and veggies—not bad for comfort food! Of course, these numbers might wiggle a bit depending on your exact ingredients (like using low-sodium broth or full-fat cheese). Pro tip: If you’re watching sodium, go easy on extra salt—the broth and canned goods already bring plenty of flavor!

Frequently Asked Questions

Can I make this soup in a slow cooker? Absolutely! Just sauté the onions and garlic first (trust me, it makes a difference), then dump everything in your slow cooker. Cook on low for 4-5 hours or high for 2-3. The chicken gets crazy tender this way!

How spicy is this recipe? As written, it’s got a mild kick—perfect for my kids. But you do you! Add a diced jalapeño with the onions or double the chili powder if you like it hot. My husband always shakes in some cayenne at the end.

Can I freeze Chicken Enchilada Soup? You bet! Cool it completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently—the beans might soften a bit, but the flavor stays amazing.

Did this Chicken Enchilada Soup hit the spot? I’d love to hear how it turned out for you! Drop a comment below with your favorite twists or topping combos—every bowl tells a story. You can also find more recipes on our site!