Easy Chicken Enchilada Soup for Dinner: A Weeknight Favorite (Print Version)
Easy Chicken Enchilada Soup for dinner tonight? Warm up with this flavorful, quick, and satisfying meal. A family favorite!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Can be Gluten-Free
# Ingredients:
→ Soup Base & Protein
01 -
2 cups cooked, shredded chicken
02 -
4 cups chicken broth
03 -
1 (19-ounce) can red enchilada sauce
04 -
1 (14.5-ounce) can diced tomatoes with green chilies, undrained
→ Pantry Essentials
05 -
1 (15-ounce) can black beans, rinsed and drained
06 -
1 cup corn (fresh, frozen, or canned, drained)
07 -
1 tablespoon olive oil
08 -
1 small yellow onion, diced
09 -
3 cloves garlic, minced
→ Flavor Builders
10 -
1 teaspoon chili powder
11 -
1 teaspoon ground cumin
12 -
Salt and freshly ground black pepper to taste
→ Garnish & Toppings
13 -
1 cup shredded cheddar cheese
14 -
1/2 cup sour cream or plain Greek yogurt
15 -
Fresh cilantro, chopped
16 -
Sliced green onions
17 -
Tortilla chips or strips
18 -
Avocado, diced (optional)
19 -
Lime wedges (optional)
# Instructions:
01 -
Okay, first things first, grab a nice big pot or Dutch oven. Drizzle in a bit of olive oil and get it warm over medium heat. Toss in your diced onion and let it soften up for about 5 minutes. You want it translucent and fragrant – this is where the magic starts. I always smell that sweet oniony goodness and know we're on the right track for our delicious soup.
02 -
Now, throw in your minced garlic. Stir it around for just a minute until you can really smell it. Don't let it burn, though! That's a mistake I made once, and the whole soup tasted bitter. Then, stir in the chili powder and cumin. Let them toast for about 30 seconds. This step really wakes up the spices and deepens the flavor of this simple soup. It's a quick but important moment!
03 -
Pour in the chicken broth and red enchilada sauce. Give it a good stir to make sure everything's combined. Next, add the diced tomatoes with green chilies (undrained!), rinsed black beans, and corn. Bring the whole pot to a gentle simmer. You’ll start to see those vibrant colors pop. It’s starting to look like a proper enchilada soup!
04 -
Once the soup is simmering, add your cooked, shredded chicken. Stir it in and let it heat through for about 5-10 minutes. This allows all those flavors to meld together beautifully. I sometimes add a little extra chicken if I have it – because why not? This is where the soup really becomes hearty and satisfying.
05 -
Reduce the heat to low, cover the pot, and let your soup simmer for at least 15-20 minutes. This is crucial for the flavors to fully develop. Taste it and adjust the salt and pepper as needed. Sometimes I add a pinch of sugar here to balance the acidity, especially if my enchilada sauce is on the tangier side. Trust your taste buds!
06 -
Ladle the warm soup into bowls. Now for the fun part – toppings! A generous sprinkle of grated cheddar cheese, a dollop of sour cream (or Greek yogurt for a lighter touch), and some fresh cilantro or sliced green onions. The cheese will melt beautifully into the hot soup, creating a creamy texture. It looks as good as it tastes, honestly!
# Notes:
01 -
Don't rush the sautéing of the aromatics; it really builds the soup's soul.
02 -
This soup tastes even better the next day, so make a big batch!
03 -
No chicken on hand? Ground turkey works surprisingly well in this enchilada soup.
04 -
A dollop of sour cream and fresh cilantro makes all the difference, honestly.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Knife
03 -
Cutting board
# Nutrition (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 25g