It is a chilly winter evening and you crave something cozy. You want a meal that feels like a warm hug in a bowl. This Easy Chicken Enchilada Soup is exactly what your family needs tonight.
This recipe delivers big, bold flavors without hours of simmering. It is fast, filling, and uses mostly pantry staples. You can have a hearty dinner ready in just 35 minutes.
Why This Recipe Is a Winner
This soup is a true weeknight hero for busy parents. It only requires one single pot for easy cleanup. You will love how the red enchilada sauce adds instant depth.
It is also incredibly budget-friendly and uses simple ingredients. This dish is perfect for a satisfying winter meal after a long day. Your kids will even ask for seconds of this flavorful soup.
Simple Method
Making this soup is as simple as sautéing and simmering. You start by softening onions and garlic for a fragrant flavor base. Then, you just stir everything else into the pot.
The prep is minimal if you use pre-cooked chicken. Even beginner cooks can master this one-pot wonder with total confidence. It is a foolproof way to get dinner on the table fast.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 32 oz chicken broth
- 10 oz red enchilada sauce
- 15 oz black beans, drained and rinsed
- 15 oz whole kernel corn, drained
- 4 oz diced green chiles
- 2 cups cooked shredded chicken breast
- 1 tsp ground cumin
- 0.5 tsp chili powder
- Salt and black pepper to taste
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and sauté for 5 minutes until softened.
- Add minced garlic and cook for 60 seconds until fragrant.
- Stir in chicken broth, enchilada sauce, black beans, corn, green chiles, and shredded chicken.
- Add cumin and chili powder, stirring to combine.
- Bring to a simmer and cook for 20 minutes.
- Season with salt and pepper to taste before serving with optional toppings.
Best Ways to Enjoy It
The best part of this soup is the fresh toppings. Pile on shredded cheddar cheese and creamy avocado slices. Add a squeeze of lime for a bright, fresh finish.
Serve this with crunchy tortilla strips or warm cornbread. It is a complete meal that feels special and fun. Set the pot on the table and let everyone garnish their own bowl.
Storage & Reheating
This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to four days. You can also freeze it for up to three months.
Reheat it gently on the stove over medium-low heat. You can also use the microwave for a quick weekday lunch. Just add a splash of broth if it thickens too much.
Tips for Best Results
- Use rotisserie chicken to save precious time on busy nights.
- Do not skip sautéing the onions until they are soft and golden.
- Rinse your black beans well to keep the broth clear.
- Add a handful of fresh spinach at the end for extra nutrients.
- Double the batch during winter to have a freezer meal ready.
- Garnish with fresh cilantro to elevate the restaurant-style flavors.
- Adjust the chili powder if you prefer a milder soup.
Ways to Switch It Up
- Stir in 4 ounces of cream cheese for a creamy version.
- Swap the chicken for extra beans for a vegetarian option.
- Add diced jalapeños if you love a spicy kick.
- Use green enchilada sauce for a tangy, bright flavor profile.
Common Questions
Can I make this in a slow cooker?
Yes, you can! Combine everything except the oil and sautéed aromatics in your crockpot. Cook on low for 4-6 hours for a hands-off meal.
Is this soup freezer-friendly?
Absolutely, this soup freezes beautifully because it has no dairy. Just cool it completely before pouring it into freezer-safe bags or containers.
What if I don’t have cooked chicken?
You can poach raw chicken breasts directly in the broth. Simply simmer them for 15 minutes, shred them, and return to the pot.
I hope this Easy Chicken Enchilada Soup brings warmth to your winter table. It is the perfect way to slow down and enjoy a meal with your family. Happy cooking!
— Lidia
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 32 oz chicken broth
- 10 oz red enchilada sauce
- 15 oz black beans, drained and rinsed
- 15 oz whole kernel corn, drained
- 4 oz diced green chiles
- 2 cups cooked shredded chicken breast
- 1 tsp ground cumin
- 0.5 tsp chili powder
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add diced onion and sauté for 5 minutes until softened.
- Add minced garlic and cook for 60 seconds until fragrant.
- Stir in chicken broth, enchilada sauce, black beans, corn, green chiles, and shredded chicken.
- Add cumin and chili powder, stirring to combine.
- Bring to a simmer and cook for 20 minutes.
- Season with salt and pepper to taste before serving with optional toppings like cheese, avocado, or tortilla strips.
