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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

A fast and easy way to prepare a delicious chicken enchilada soup, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Cooked chicken, shredded
  • 4 cups Chicken broth
  • 15 oz can Enchilada sauce
  • 14.5 oz can Canned diced tomatoes, undrained
  • 15 oz can Canned black beans, rinsed and drained
  • 15 oz can Canned corn, drained
  • 1/2 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 cup Cheddar cheese, shredded
  • 1/4 cup Cilantro, fresh, chopped
  • 1 cup Tortilla chips, crushed for garnish
  • 1 tbsp Olive oil
  • Salt to taste
  • Black pepper to taste

Equipment

  • Pot
  • Ladle

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion until softened, then add minced garlic and cook for another minute until fragrant.
  2. Stir in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring the mixture to a simmer.
  3. Add the shredded cooked chicken to the simmering soup. Continue to cook for 10-15 minutes, allowing all the flavors to meld together.
  4. Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and top with shredded cheddar cheese, fresh cilantro, and crushed tortilla chips.

Notes

This recipe is designed for speed, so pre-cooked or rotisserie chicken is recommended.