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A bowl of savory chicken enchilada soup topped with cheese and cilantro

Quick way to grow chicken enchilada soup in 30 minutes

This recipe delivers a delicious and hearty chicken enchilada soup in under 30 minutes, making it an ideal choice for a fast and satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken shredded
  • 4 cups Chicken broth
  • 15 oz Enchilada sauce
  • 10 oz Diced tomatoes with green chilies undrained
  • 15 oz Black beans rinsed and drained
  • 1 cup Corn frozen or canned, drained
  • 0.5 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
Optional Toppings
  • Sour cream
  • Shredded cheese
  • Fresh cilantro chopped

Equipment

  • Large pot
  • Ladle

Method
 

Preparation
  1. In a large pot, sauté chopped onion and minced garlic over medium heat until softened, about 3-5 minutes.
  2. Add chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, salt, and pepper to the pot and bring to a simmer.
Cooking
  1. Stir in the shredded cooked chicken and continue to simmer for 10-15 minutes, allowing the flavors to meld.
  2. Taste and adjust seasonings as needed, then ladle the hot soup into bowls.
Serving
  1. Serve immediately with your favorite toppings such as sour cream, shredded cheese, and fresh cilantro.

Notes

For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce. This soup reheats well and is great for meal prep; simply store leftovers in an airtight container for up to 3 days.