Easy Chicken Enchilada Soup Ready in 40 Minutes
Easy Chicken Enchilada Soup is the ultimate comfort food ready in just 40 minutes. After making this countless times, I’ve perfected the balance of flavors and textures. The creamy, hearty soup is filled with tender chicken, soft tortellini, and a rich tomato base. Better than takeout, this soup will become your family’s favorite. If you love recipes like this, you’ll also enjoy Easy Mediterranean Baked Cod with Tomatoes and Olives and Easy Iced Matcha Strawberry Latte Recipe for Summer.
Why This Easy Chicken Enchilada Soup Ready in 40 Minutes Is Pure Comfort
- Easy and quick to make
- Creamy and comforting
- Packed with flavor
- Better than takeout
What You'll Need for Easy Chicken Enchilada Soup Ready in 40 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- chicken broth
- canned tomatoes
- enchilada sauce
- tortellini
- onion
- garlic
- cumin
- chili powder
- salt
- pepper
- cumin
- chili powder
- salt
- pepper
- Optional: avocado
- Optional: cilantro
- Optional: shredded cheese
- Optional: sour cream
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Immersion Blender — Makes blending soup easy and safe → See on Amazon
How to Make Easy Chicken Enchilada Soup Ready in 40 Minutes
- Step 1: Sauté onion and garlic until soft. Add chicken and cook until browned.
- Step 2: Add chicken broth, canned tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Bring to a boil.
- Step 3: Add tortellini and cook until al dente. Use an immersion blender to blend half the soup for a creamy texture.
- Step 4: Serve hot with your choice of toppings.
Cook's Tips for Perfect Easy Chicken Enchilada Soup Ready in 40 Minutes
- Common mistake and fix: Don't overcook the chicken. It can become tough. To prevent this, use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For a smoother soup, blend a little longer with the immersion blender.
- Pro tip: Add a splash of milk or cream for an extra creamy soup.
Storing & Reheating Easy Chicken Enchilada Soup Ready in 40 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: This soup can be made ahead and reheated when ready to serve.
Freezing Easy Chicken Enchilada Soup Ready in 40 Minutes
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier soup, add a diced jalapeño when sautéing the onion and garlic.
- Best substitution: You can substitute the chicken with ground turkey or shredded rotisserie chicken.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
Good quality enchilada sauce — Makes a big difference in flavor → Check price on Amazon
Easy Chicken Enchilada Soup Ready in 40 Minutes
Ingredients
Main Ingredients
- chicken breasts
- chicken broth
- canned tomatoes
- enchilada sauce
- tortellini
Seasonings
- onion
- garlic
- cumin
- chili powder
- salt
- pepper
- cumin
- chili powder
- salt
- pepper
Optional Toppings
- avocado
- cilantro
- shredded cheese
- sour cream
Instructions
- Step 1: Sauté onion and garlic until soft. Add chicken and cook until browned.
- Step 2: Add chicken broth, canned tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Bring to a boil.
- Step 3: Add tortellini and cook until al dente. Use an immersion blender to blend half the soup for a creamy texture.
- Step 4: Serve hot with your choice of toppings.
Notes
- Chef tip: For a spicier soup, add a diced jalapeño when sautéing the onion and garlic.
- Best substitution: You can substitute the chicken with ground turkey or shredded rotisserie chicken.
- Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 10g
- Carbs: 35g
- Fiber: 4g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Enchilada Soup Ready in 40 Minutes FAQs
Yes, this soup can be made ahead and reheated when ready to serve. It also freezes well.
The soup may have been thinned out with too much chicken broth. To thicken it, simmer the soup on the stove until it reaches your desired consistency.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
You can use salsa, tomato sauce, or a combination of the two as a substitute for enchilada sauce.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural release.
A Warm Final Note
I can’t wait for you to try Easy Chicken Enchilada Soup Ready in 40 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
