20-Minute Chicken Enchilada Soup Recipe

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20-Minute Chicken Enchilada Soup Recipe– quick, easy and filling soup packed with beans, chicken, tomatoes and corn! Top it with tortilla chips, cheese, sour cream and avocado! 

20-MINUTE ENCHILADA SOUP

This recipe is another attempt of mine to bring more colors to your life. It is a known fact that colorful food makes the soul happy! And as we discussed before, if you are sick of winter and the dull, cloudy days (unless you live in a all-year-long-sunshine place, lucky you! ) – surround yourself with colors. Anything works, from clothes, home decor, makeup, even stationery to food. I can’t have a day without my vibrant green smoothie and now this enchilada soup. It’s rich in color and flavor. So crazy good – you will end up making it over and over.

Also, this is a 20-minute (start to finish) weeknight dinner idea that everyone will love. Make a double batch to freeze for busy days! Also, check out my 20-Minute Chicken Noodle Soup and the creamy and rich Roasted Tomato Soup.

HOW TO MAKE CHICKEN ENCHILADA SOUP?

• Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
• Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
• Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
• Bring to boil and simmer for 10 to 12 minutes.
• Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.

CAN I MAKE THIS SOUP AHEAD OF TIME?

This recipe uses already cooked chicken. I tend to cook a lot of chicken (roast it in the oven or cook in slow cooker) and divide into ziploc bags to use throughout the week. If you don’t have a cooked chicken on hand, you can cut raw chicken breast (skinless boneless) into bite-size pieces and cook them in a little bit of olive oil in the stock pot first, remove from the pot, and then cook the veggies (onion and garlic).

MORE SOUP RECIPES:

Chipotle Chicken Soup

Chicken Pot Pie Soup

Broccoli and Cheddar Soup

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!

20-MINUTE CHICKEN ENCHILADA SOUP RECIPE:

4.94 from 15 votes

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20-Minute Chicken Enchilada Soup Recipe

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

 

Quick and easy chicken soup that tastes like enchiladas! Loaded with veggies, this soup is perfect served with cheese and crunchy tortilla chips. 

Course: Soup

Cuisine: Mexican

Keyword: chicken enchilada soup

Servings: 4 people

Calories: 304 kcal

Author: Anna

Ingredients

• 2 cups cooked chicken breast shredded or cut into bite size pieces
• 2 cups chicken stock
• 1.25 cup enchilada sauce 1 10oz. can
• 1 can black beans rinsed and drained, 14oz.
• 14 oz can diced tomatoes with juice
• 15 oz can whole kernel corn drained
• 4 oz can diced green chiles
• 1 clove of garlic minced
• 1/2 cup chopped onion
• 1.5 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon chili powder
• shredded cheddar cheese sour cream, chopped avocados, tortilla strips - for topping

US Customary - Metric

Instructions

1. Heat up 2 teaspoons of olive oil in a stock pot. Add onion and garlic and cook, stirring often, until soft.
2. Add cooked chicken, black beans, corn, diced tomatoes, diced chiles and stir together.
3. Add chicken stock, enchilada sauce, cumin, salt, pepper and chili powder. Stir together.
4. Bring to boil and simmer for 10 to 12 minutes.
5. Serve topped with shredded cheddar cheese, dollop of sour cream, chopped avocados and tortilla strips.

Nutrition Facts

20-Minute Chicken Enchilada Soup Recipe

Amount Per Serving

Calories 304 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 63mg21%

Sodium 1868mg81%

Potassium 657mg19%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 11g12%

Protein 29g58%

Vitamin A 650IU13%

Vitamin C 17.9mg22%

Calcium 56mg6%

Iron 3.1mg17%

* Percent Daily Values are based on a 2000 calorie diet.