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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 chicken enchilada soup is a quick and flavorful meal perfect for a busy weeknight. It comes together in just 30 minutes with minimal effort.
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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
  • 15 ounces enchilada sauce
  • 14.5 ounces diced tomatoes
  • 15 ounces black beans drained and rinsed
  • 1 cup corn canned or frozen
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup cheddar cheese shredded (for topping)
  • 0.5 cup sour cream for topping
Optional Garnishes
  • tortilla chips crushed
  • fresh cilantro chopped
  • avocado diced

Equipment

  • large pot
  • sharp knife
  • cutting board

Method
 

Preparation
  1. In a large pot, sauté chopped onion over medium heat until softened, about 3-5 minutes, then add minced garlic and cook for another minute until fragrant.
  2. Stir in the shredded cooked chicken, chicken broth, enchilada sauce, diced tomatoes, drained and rinsed black beans, corn, cumin, and chili powder.
  3. Bring the soup to a simmer, then reduce heat and let it cook for 15-20 minutes, allowing the flavors to meld.
Serving
  1. Ladle the hot soup into bowls and top with shredded cheddar cheese and a dollop of sour cream.
  2. Garnish with crushed tortilla chips, fresh cilantro, or diced avocado if desired, and serve immediately.

Notes

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