Chicken enchilada soup is one of those dishes that feels like a warm hug in a bowl. It is hearty, flavorful, and full of all the classic Mexican-inspired ingredients you love, like beans, corn, enchilada sauce, and tender chicken. What makes this recipe even better is that it can be made in just 45 minutes. That makes it a perfect option for busy weeknights when you want something filling, healthy, and delicious without spending hours in the kitchen.

This soup is also a versatile dish. You can make it mild or spicy, creamy or light, depending on your preference. It’s family-friendly, meal-prep friendly, and can be customized in endless ways.

What is Chicken Enchilada Soup?

Chicken enchilada soup is a modern take on the traditional Mexican enchilada. Instead of wrapping chicken and cheese in tortillas and baking them in sauce, this recipe transforms all the key ingredients into a comforting soup.

It has the bold flavors of enchilada sauce, seasoned chicken, beans, and spices, all simmered together in a broth. Unlike tortilla soup, which typically has a thinner consistency, enchilada soup is thicker, richer, and often includes cheese or cream for added depth.

If you want to learn more about the traditional dish that inspired this soup, you can read about the history of enchiladas.

Why Choose a 45-Minute Recipe?

One of the biggest advantages of this recipe is how quickly it comes together. Traditional versions of enchilada soup or similar Mexican soups can take hours to simmer for flavor development. But this 45-minute method delivers all the taste in a fraction of the time.

It’s a perfect weeknight dinner solution. With a few shortcuts, like using cooked rotisserie chicken or canned beans, you can save even more time. Despite the short cooking process, the soup develops a deep, satisfying flavor because the spices and enchilada sauce blend beautifully during simmering.

Busy families, working professionals, and anyone who loves home-cooked meals without spending all evening in the kitchen will appreciate this quick and delicious recipe.

Essential Ingredients for Chicken Enchilada Soup

The beauty of this soup is that it uses simple ingredients you likely already have in your pantry and refrigerator.

Chicken: You can use chicken breast, thighs, or even shredded rotisserie chicken. Breast meat is lean and cooks quickly, while thighs provide a richer flavor.

Vegetables: Onion, garlic, and bell peppers form the flavor base. Corn and diced tomatoes add sweetness and acidity.
Enchilada Sauce: Red enchilada sauce provides the bold, smoky flavor. You can use homemade or store-bought depending on preference.
Beans: Black beans or pinto beans add protein, fiber, and texture.

Spices: Chili powder, cumin, paprika, oregano, and salt balance the flavors. Learn more about chili powder spice.
Broth: Chicken broth is the liquid base of the soup, helping bring everything together.
Cheese and Cream: Cheddar, Monterey Jack, or cream cheese can be added to create a creamy, indulgent texture.

Toppings: Cilantro, avocado, lime juice, sour cream, and tortilla strips give the soup a finishing touch. You can read more about fresh garnishes like cilantro and avocado.

For substitutions, use vegetable broth instead of chicken broth for a vegetarian version, or dairy-free cheese for a lighter option.

Step-by-Step Cooking Instructions

Follow these steps to create the perfect chicken enchilada soup in just 45 minutes:

Prepare the chicken. If using raw chicken breasts or thighs, season them lightly with salt and pepper, then cook them in a large pot until fully done. Shred into bite-sized pieces and set aside. If using rotisserie chicken, simply shred the cooked meat.
Sauté aromatics. In a large soup pot, heat oil and sauté diced onions, garlic, and bell peppers until fragrant and softened. This builds the flavor base.

Add spices. Stir in chili powder, cumin, and paprika to release their oils and deepen the flavor.
Combine base ingredients. Add enchilada sauce, diced tomatoes, beans, corn, and chicken broth. Stir well to combine.
Simmer. Let the soup simmer for about 20–25 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed.

Add chicken. Stir shredded chicken into the pot and continue to simmer for 5–10 more minutes until everything is heated through.
Finish with cheese or cream. For a creamier soup, stir in shredded cheese or cream cheese before serving.
Adjust texture. If the soup is too thick, add more broth. If too thin, let it simmer uncovered to reduce.

Serve hot with your favorite toppings.

Best Toppings & Serving Suggestions

Toppings transform this soup from good to great. The contrast of textures and flavors takes it to the next level.

Tortilla strips or chips: Add crunch and authenticity.
Shredded cheese: Melts beautifully into the hot soup.

Sour cream or Greek yogurt: Adds creaminess and balances spice.
Fresh garnishes: Cilantro, diced avocado, and lime wedges brighten theish.
Side dishes: Pair with cornbread, quesadillas, or Mexican rice for a complete meal.

Variations of Chicken Enchilada Soup

This recipe is endlessly adaptable.

Creamy version: Add cream cheese, heavy cream, or sour cream.

Healthy version: Skip cheese, use lean chicken breast, and choose low-sodium broth.
Spicy version: Add jalapeños, chipotle peppers, or hot sauce for extra heat.
Vegetarian version: Replace chicken with beans, tofu, or extra vegetables.

Slow cooker version: Add all ingredients (except dairy) and cook on low for 6–8 hours. Stir in cheese at the end.
Instant Pot version: Pressure cook all ingredients for about 15 minutes, then quick release and stir in cheese.

For more inspiration, check out Mexican soup recipes on Pinterest.

Storage, Meal Prep & Freezing Tips

One of the best things about this recipe is how well it stores.

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portions for 3–4 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or in the microwave. Add extra broth if needed.

This makes chicken enchilada soup a great option for meal prep or make-ahead dinners.

Nutritional Breakdown & Health Benefits

A typical serving of chicken enchilada soup contains around 300–400 calories, depending on toppings and add-ins. It provides:

Protein: From chicken and beans, essential for muscle repair.
Carbohydrates: From beans, corn, and vegetables for sustained energy.
Fiber: Helps with digestion and keeps you full longer.

Healthy fats: From avocado and cheese if added.

To make it lighter, use reduced-fat cheese, skip the cream, and choose lean chicken.

FAQs: Chicken Enchilada Soup

What is the difference between chicken tortilla soup and chicken enchilada soup?
Tortilla soup is lighter, with a brothier base and fried tortilla strips mixed in. Enchilada soup is thicker, often creamier, and has more of the enchilada sauce flavor.

Can I use canned enchilada sauce or homemade?
Both work well. Store-bought is convenient, but homemade allows you to control spice levels and ingredients.

How do I make chicken enchilada soup thicker?
Simmer uncovered to reduce liquid, or stir in a slurry of cornstarch and water. Adding cheese also thickens the soup.

Can I make this soup dairy-free?
Yes. Skip the cheese and cream, or use dairy-free alternatives.

What type of chicken works best—breast or thighs?
Breast is leaner, while thighs are juicier and more flavorful. Both work, so use your preference.

Can I make chicken enchilada soup ahead of time?
Absolutely. It actually tastes better the next day as the flavors deepen.

How do I keep tortilla strips crispy in the soup?
Add them just before serving so they don’t become soggy.

What can I substitute if I don’t have enchilada sauce?
You can make a quick version using tomato sauce mixed with chili powder, cumin, and garlic powder.

Conclusion

Chicken enchilada soup is a flavorful, hearty meal that brings all the classic enchilada flavors into one comforting bowl. This 45-minute recipe makes it possible to enjoy a homemade, Mexican-inspired dish even on busy weeknights.

Whether you enjoy it spicy, creamy, or light, it’s a dish that can be customized to fit your lifestyle. Serve it with your favorite toppings, save leftovers for meal prep, and enjoy the warmth and flavor of this easy soup.

Chicken Enchilada Soup [45 Minutes]

Author: Hamza

Print Recipe

Description

This quick and easy Chicken Enchilada Soup has all the bold Mexican-inspired flavors of traditional enchiladas, transformed into a hearty one-pot meal. Made with tender shredded chicken, beans, corn, and a rich enchilada sauce base, it comes together in just 45 minutes. Perfect for busy weeknights, this comforting soup can be customized with your favorite toppings like tortilla strips, avocado, cheese, and fresh cilantro.

Ingredients

Scale

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced

1 pound boneless, skinless chicken breasts
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained

1 (10-ounce) can enchilada sauce
1 (14.5-ounce) can diced tomatoes
4 cups chicken broth

1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, crispy tortilla strips

Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft.
Add Chicken and Broth: Add whole chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, chili powder, and cumin to the pot. Season with salt and pepper.

Simmer: Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
Shred Chicken: Remove the chicken from the pot, shred it using two forks, and return it to the soup.
Serve: Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges, and crispy tortilla strips.

Notes

Chicken options: Boneless, skinless chicken breasts or thighs work well. Rotisserie chicken is a great shortcut.
Spice level: Adjust the heat by adding jalapeños, chipotle peppers, or extra chili powder. For a milder version, stick with a mild enchilada sauce.
Make it creamy: Stir in cream cheese, sour cream, or heavy cream before serving.

Storage: Refrigerate leftovers for up to 4 days or freeze for 3–4 months. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.
Toppings: Don’t skip the garnishes—crispy tortilla strips, fresh lime juice, avocado, and cheese add amazing texture and flavor.
Diet swaps: Use vegetable broth and add more beans for a vegetarian version. For dairy-free, use vegan cheese or skip the cream.