Easy Chicken Enchilada Soup Ready in 40 Minutes
Easy Chicken Enchilada Soup is ready in 40 minutes. After making this many times, I’ve perfected the creamy, comforting broth. The trick I discovered is using canned green chiles for a quick, easy kick. This cozy soup is better than takeout and perfect for busy weeknights. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mexican Street Corn Avocado Toast and Crispy Za’atar Roasted Chickpeas.
Why This Easy Chicken Enchilada Soup Ready in 40 Minutes Is Pure Comfort
- Creamy, comforting broth
- Packed with flavor in just 40 minutes
- Better than takeout and freezer-friendly
- Customize with your favorite toppings
What You'll Need for Easy Chicken Enchilada Soup 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
- onion
- garlic
- canned tomatoes
- canned green chiles
- chicken broth
- cumin
- chili powder
- salt
- pepper
- sour cream
- avocado
- Optional: shredded cheese
- Optional: green onions
- Optional: cilantro
- Optional: tortilla strips
📝 Ingredient Notes
- chicken broth: Use low-sodium broth for better control over saltiness.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking soup quickly and evenly. → See on Amazon
- Immersion Blender — Makes blending the soup right in the pot easy and mess-free. → See on Amazon
How to Make Easy Chicken Enchilada Soup Ready in 40 Minutes
- Step 1: Cook chicken breasts in a large pot until no longer pink. Remove and shred.
- Step 2: In the same pot, sauté onions and garlic until softened. Add cumin and chili powder, then stir in canned tomatoes, green chiles, and chicken broth. Simmer for 20 minutes.
- Step 3: Use an immersion blender to partially blend the soup until creamy. Stir in shredded chicken and sour cream. Season with salt and pepper.
- Step 4: Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup Ready in 40 Minutes
- : For a smoother soup, blend until mostly smooth but leave some texture for interest.
- Common mistake and fix: Don't overcook the chicken or it will become tough. Remove it from the pot as soon as it's no longer pink.
- : Make this soup ahead and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- : For a spicier soup, add more chili powder or a pinch of cayenne pepper.
Storing & Reheating Easy Chicken Enchilada Soup 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 frozen for up to 3 months.
Freezing Easy Chicken Enchilada Soup Ready in 40 Minutes
Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a saucepan over medium heat or in the microwave.
Recipe Notes
- Chef tip: For a quicker soup, use rotisserie chicken and skip shredding.
- Best substitution: Substitute ground turkey or beef for the chicken.
- Make-ahead: Make this soup ahead and freeze for up to 3 months.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth.
Want to level up this recipe?
Cast Iron Dutch Oven — Even heat distribution ensures perfectly cooked soup every time. → Check price on Amazon
Easy Chicken Enchilada Soup Ready in 40 Minutes
Ingredients
Main Ingredients
- chicken breasts
- onion
- garlic
- canned tomatoes
- canned green chiles
- chicken broth
Seasonings
- cumin
- chili powder
- salt
- pepper
- sour cream
- avocado
Optional Toppings
- shredded cheese
- green onions
- cilantro
- tortilla strips
Instructions
- Step 1: Cook chicken breasts in a large pot until no longer pink. Remove and shred.
- Step 2: In the same pot, sauté onions and garlic until softened. Add cumin and chili powder, then stir in canned tomatoes, green chiles, and chicken broth. Simmer for 20 minutes.
- Step 3: Use an immersion blender to partially blend the soup until creamy. Stir in shredded chicken and sour cream. Season with salt and pepper.
- Step 4: Serve hot with your choice of toppings.
Notes
- Chef tip: For a quicker soup, use rotisserie chicken and skip shredding.
- Best substitution: Substitute ground turkey or beef for the chicken.
- Make-ahead: Make this soup ahead and freeze for up to 3 months.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a bit more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
- Make ahead: This soup can be made ahead and frozen for up to 3 months.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 14g
- Carbs: 23g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 75mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup Ready in 40 Minutes FAQs
Yes, this soup can be made ahead and frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Make sure to use low-sodium chicken broth for better control over saltiness. You can also add more chili powder or a pinch of cayenne pepper for extra flavor.
Yes, cook everything in the slow cooker on low for 6-8 hours or on high for 3-4 hours.
You can use fresh green chiles or a mix of bell peppers and jalapeños for a similar flavor.
Yes, this recipe is naturally gluten-free. Just make sure your chicken broth is gluten-free as well.
A Warm Final Note
I can’t wait for you to try Easy Chicken Enchilada Soup 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!
