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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 quick chicken enchilada soup is a flavorful and satisfying meal that can be prepared in just 30 minutes, making it ideal for busy weeknights.
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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
  • 1 can (15 oz) Enchilada sauce
  • 1 can (10 oz) Diced tomatoes with green chilies, undrained
  • 1 can (15 oz) Black beans, rinsed and drained
  • 1 cup Corn, frozen or canned (drained)
  • 1/2 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Chili powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Toppings
  • Cheddar cheese, shredded for serving
  • Sour cream or Greek yogurt for serving
  • Fresh cilantro, chopped for serving
  • Tortilla chips or strips for serving

Equipment

  • Large pot or Dutch oven
  • Ladle

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
  2. Add the chopped onion and sauté until softened, about 3-5 minutes.
  3. Stir in the minced garlic, chili powder, cumin, salt, and pepper; cook for 1 minute until fragrant.
Cooking the Soup
  1. Pour in the chicken broth, enchilada sauce, and diced tomatoes with green chilies, then bring the mixture to a simmer.
  2. Add the shredded cooked chicken, black beans, and corn to the pot, stirring well to combine.
  3. Reduce heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld.
Serving
  1. Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, cilantro, or tortilla chips.

Notes

For extra heat, add a pinch of cayenne pepper or a chopped jalapeño with the onions. This soup freezes well for future meals.