Easy Chicken Enchilada Soup Recipe

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Easy Chicken Enchilada Soup Recipe

Cozy cook enchilada soup is a hearty and flavorful dish packed with shredded chicken, black beans, corn, and a savory red enchilada base. Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want a warm and satisfying meal that’s easy to put together. With bold spices like cumin, chili powder, and smoked paprika, it delivers just the right amount of heat to warm you up on a cool evening. When I first made this for my husband, he couldn’t get over how a soup so quick to prepare could taste like it had been simmering all day!

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Why is Easy Chicken Enchilada Soup Recipe so popular?

The Easy Chicken Enchilada Soup Recipe is a favorite because it’s a quick, flavorful, and customizable dinner option. Ready in just 30 minutes, it’s ideal for busy days when you crave something hearty and satisfying.

Bowl of easy chicken enchilada soup garnished with fresh cilantro and tortilla strips.
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Looking for something similar? Try our buffalo chicken wing soup.

For more ideas, check out our thai coconut chicken soup.

You might also enjoy our white chicken lasagna soup.

  • With simple pantry ingredients and leftover shredded chicken, this soup is ready in no time.
  • Depth of Flavors: Red enchilada sauce and bold spices make this soup rich and savory.
  • Add your favorite toppings like cheese, sour cream, or tortilla chips for a personal touch.

  • Bowl of easy chicken enchilada soup garnished with fresh cilantro and tortilla strips.

    Easy Chicken Enchilada Soup Recipe

    A hearty and flavorful soup made with shredded chicken, enchilada sauce, and a variety of delicious ingredients. Perfect for a cozy meal!
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 6 servings
    Course: Soup
    Cuisine: Mexican
    Calories: 250

    Ingredients
      

    Method
     

    1. Heat the olive oil in a large pot over medium heat.
    2. Add the diced onion and cook for 3-4 minutes until softened.
    3. Stir in the minced garlic, cumin, chili powder, and smoked paprika, and cook for another 1 minute until fragrant.
    4. Pour in the chicken broth, enchilada sauce, and diced tomatoes. Stir to combine.
    5. Add the shredded chicken, black beans, and corn to the pot. Bring the mixture to a gentle boil.
    6. Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
    7. Season the soup with salt and pepper to taste. If desired, stir in the chopped cilantro.
    8. Serve the soup hot, topped with shredded cheddar cheese, a dollop of sour cream, and tortilla chips or strips on the side.

    Notes

    For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper. You can also use rotisserie chicken for convenience.

    Bowl of easy chicken enchilada soup garnished with fresh cilantro and tortilla strips.

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