Easy Chicken Enchilada Soup – Creamy, Spicy & Ready in 30 Minutes!

Hi there, food lover! 👋 Ready to spice things up with a fast, comforting classic?

Some recipes feel like they were made for busy days and cozy nights—and Easy Chicken Enchilada Soup – Creamy, Spicy & Ready in 30 Minutes! is exactly that kind of dish. Inspired by the bold flavors of traditional Mexican enchiladas, this soup brings together smoky spices, tender chicken, and a creamy broth in one satisfying bowl. 🌶️🍲

Enchiladas have long been a celebration food, made for gatherings, family meals, and special occasions. This soup version honors those roots while simplifying the process. Instead of rolling tortillas and baking trays of sauce-covered goodness, everything comes together in one pot—quickly and effortlessly. The result is rich, flavorful, and deeply comforting, without hours in the kitchen.

What makes this soup so special is its balance. The gentle heat of enchilada sauce and spices warms you up, while cream and cheese smooth everything out into a luscious, velvety texture. It’s hearty enough to stand alone as dinner, yet light enough that you won’t feel weighed down. And best of all, it’s ready in about 30 minutes—perfect for weeknights when you want real food, fast.

Whether you top it with crunchy tortilla strips, fresh cilantro, or a squeeze of lime, this chicken enchilada soup is a modern comfort dish with traditional soul. Simple, satisfying, and meant to be shared. 💛

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded or diced

Soup Base

• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth

Creamy & Hearty Additions

• 1 cup heavy cream or half-and-half
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels

Seasoning

• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste

For Serving (Optional)

• Shredded cheddar or Mexican-blend cheese
• Sour cream or Greek yogurt
• Tortilla strips or crushed chips
• Fresh cilantro and lime wedges

Step-by-Step Directions

1. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Build the Base
   Pour in the enchilada sauce and diced tomatoes. Stir well and let simmer for 2–3 minutes to deepen the flavor.
3. Add Broth and Chicken
   Stir in chicken broth and cooked chicken. Bring to a gentle boil, then reduce heat to medium-low.
4. Season the Soup
   Add cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine evenly.
5. Creamy Finish
   Lower the heat and slowly stir in the cream. This creates the signature creamy texture without overpowering the spices.
6. Beans & Corn
   Add black beans and corn. Simmer for 5–7 minutes until everything is heated through.
7. Taste & Adjust
   Taste and adjust seasoning or spice level as desired.
8. Serve Hot
   Ladle into bowls and top with cheese, sour cream, tortilla strips, and fresh cilantro. Serve immediately and enjoy! 🥣✨

Nutritional Information

This soup offers a satisfying balance of protein, fiber, and comforting fats. It’s filling enough for dinner while remaining quick and approachable for everyday cooking.

⏰ Prep Time: 10 minutes | 🔥 Baking Time: 20 minutes | ⏳ Total Time: 30 minutes
⚡ Calories per serving: ~400 | 🍽️ Servings: 6

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Bon appétit and happy cooking! 👩🍳🍽️