Everything goes into the pot at once: shredded chicken, diced tomatoes, enchilada sauce, broth, rinsed black beans, corn, cumin, and chili powder, no sautéing, no browning. Just bring to a boil and simmer for 20 minutes while the enchilada sauce and spices thicken and become spicy. Rinsing the black beans before they go in matters; skip it, and the soup goes overly salty from the canning liquid. Wednesday, after a long day, and this is already on the table. Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed.
What Happens When You Make It Right
The full 20-minute simmer is what separates a flat soup from one that tastes built, the enchilada sauce needs time to meld with the broth and the spices need time to settle. Start with half the cumin and chili powder and taste at 15 minutes; both spices intensify as they simmer and overseasoning early is hard to fix. Top with cheese and cilantro right before serving, not during cooking, so the cheese melts fresh instead of dissolving into the broth. When the soup thickens and the color turns deep red-orange, it is done.
Ingredient Breakdown
- 2 cups cooked, shredded chicken
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
- Chopped cilantro (for garnish)
The shredded chicken is essential as it serves as the main protein source and absorbs all the delicious flavors from the spices and broth.
The Method
- In a large pot, combine the chicken, diced tomatoes, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. The colors should be vibrant, and the mixture should smell spicy and inviting.
- Bring the mixture to a boil over medium-high heat. You want to hear that satisfying bubbling sound to know it’s heating up.
- Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together. It should thicken slightly and smell amazing.
- Serve hot, topped with shredded cheese and chopped cilantro if desired. The cheese should melt and create a nice creamy layer on top.
Total elapsed time is around 30 minutes, and you’ll know it’s done when the soup is bubbling gently and the cheese is melted.
Timing & Temperature
- Combine ingredients: 5 minutes at medium-high | pot is steaming.
- Bring to a boil: 5 minutes at medium-high | bubbling sound.
- Simmer: 20 minutes at low | fragrant aroma fills the kitchen.
Total: 30 minutes.
The biggest timing mistake is not simmering long enough, which can lead to weak flavor.
Where People Get Stuck
- MISTAKE: Skipping the simmering step. RESULT: Flavor won’t blend, and the soup tastes bland. FIX: Allow it to simmer for 20 minutes. SIGNAL: Soup thickens and smells aromatic.
- MISTAKE: Not rinsing black beans. RESULT: The soup becomes overly salty. FIX: Rinse the beans in cold water before adding. SIGNAL: Beans look clean, and the broth is clearer.
- MISTAKE: Adding too much cumin. RESULT: Overpowering flavor could ruin the balance. FIX: Start with half the suggested amount and adjust to taste. SIGNAL: A more balanced aroma and taste.
A good result comes from allowing the flavors to develop fully.
Variations That Work
- Chicken to turkey: results in a lighter flavor, no major cooking adjustments needed.
- Canned tomatoes to fresh tomatoes: the result is a fresher taste, but add 5 extra minutes for cooking.
- Enchilada sauce to homemade sauce: enhances flavor significantly, maintains the same simmer time.
What to Serve With It
- Tortilla chips: add crunch that contrasts the soup’s texture.
- Avocado salad: a refreshing side that adds creaminess and balances flavors.
- Lime wedges: sprinkle some acidity right before serving for extra brightness.
The tortilla chips are the ultimate pairing, giving you that satisfying crunch to complement the soup’s texture.
Storage
Best eaten fresh, same day.
- Fridge: 3-4 days in an airtight container.
- Freezer: not recommended, as it doesn’t hold up well.
- Reheat: on the stove over medium heat for about 5 minutes, adding a splash of broth to loosen it up.
- Next day: the soup will thicken overnight.
Yield & Nutrition
- Servings: 4-6
- Calories: 290
- Protein: 30g
- Carbs: 45g
- Fat: 8g
- Fiber: 10g
These are estimates. Exact values depend on specific brands and portion sizes.
Final Word
What stands out about this Chicken Enchilada Soup is how the spices deepen the flavor during the simmering process. Next time, consider using fresh tomatoes for a slightly different taste—it can brighten the dish up. It’s a great option for a quick meal prep on Sundays.
FAQ
Can I make this ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat on the stove, adding a bit of chicken broth to adjust the consistency.
How long does Chicken Enchilada Soup keep in the fridge?
It keeps well for 3-4 days when stored in an airtight container in the fridge.
Can you freeze Chicken Enchilada Soup?
Freezing is not recommended, as the texture changes when reheated.
What can I substitute for enchilada sauce?
You can use homemade enchilada sauce for a fresher flavor. Just maintain the same cooking method.
For a deeper dive into this comforting dish, check out Chicken Enchilada Soup on Betty’s website for more tips.
Print
Chicken Enchilada Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Chicken Enchilada Soup made without sautéing, ready in 30 minutes.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
- Chopped cilantro (for garnish)
Instructions
- Combine the chicken, diced tomatoes, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat and let it simmer for about 20 minutes.
- Serve hot, topped with shredded cheese and chopped cilantro if desired.
Notes
Best eaten fresh the same day. Reheat on the stove with a splash of broth if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
