This Chicken Enchilada Soup (Fast & Flavorful) is a one-pot dinner packed with bold enchilada flavors, tender chicken, beans, corn, and a rich, cozy broth. Ready in under 30 minutes, it’s perfect for busy weeknights, meal prep, or comforting family dinners. Easy to customize and freezer-friendly, this soup is always a crowd favorite.
Why You’ll Love This Recipe
- Quick & easy one-pot meal
- Family-friendly with customizable spice levels
- Budget-friendly pantry ingredients
- Perfect for meal prep, leftovers, and freezing
Ingredients
For the Soup
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup red enchilada sauce
- 1 (15 oz) can black beans, drained & rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 (10 oz) can diced tomatoes with green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt & black pepper, to taste
Optional Toppings
- Shredded cheddar or Monterey Jack cheese
- Tortilla strips or crushed tortilla chips
- Fresh cilantro
- Sour cream or Greek yogurt
- Lime wedges
Step-by-Step Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add chicken breasts, chicken broth, enchilada sauce, tomatoes, beans, corn, cumin, chili powder, paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 18–22 minutes, until chicken is cooked through.
- Remove chicken, shred with two forks, and return it to the pot.
- Simmer an additional 5 minutes to let flavors meld.
- Taste and adjust seasoning as needed. Serve hot with desired toppings.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or ladle
- Measuring cups & spoons
Tips & Variations
- Creamy version: Stir in ½ cup heavy cream or cream cheese at the end.
- Spice level: Add jalapeños or cayenne for extra heat.
- Protein swap: Use rotisserie chicken to save time.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave.
Serving Suggestions
- Serve with warm cornbread or tortilla chips
- Pair with a simple green salad
- Add avocado slices or guacamole on top for extra richness
Nutrition Facts (Approximate per serving)
- Calories: 360
- Protein: 32g
- Carbohydrates: 24g
- Fat: 14g
Conclusion
This Chicken Enchilada Soup (Fast & Flavorful) proves that bold, comforting meals don’t need to be complicated. With one pot, simple ingredients, and big enchilada flavor, it’s a recipe you’ll come back to again and again. Save it, print it, and share it with anyone who loves easy weeknight dinners.
FAQ – Chicken Enchilada Soup
Can I freeze this soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months.
How do I make it ahead of time?
Make the full soup, cool, and refrigerate. Reheat when ready to serve.
Can I use a different cheese?
Absolutely pepper jack, Colby Jack, or mozzarella all work well.
Can I make this in a slow cooker?
Yes. Cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken.
Is this soup gluten-free?
Yes, just double-check your enchilada sauce label.