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This Chicken Enchilada Soup is one of those recipes that saves dinner when you need something fast. It takes about 20 minutes from start to finish, and it’s loaded with everything you love about enchiladas.
The base of this soup is what makes it work so well. Masa flour thickens up the enchilada sauce base, adding fantastic corn tortilla flavor that makes it feel like it took hours. It is such a great trick and one that also takes this easy 30 Minute Chili to the next level.
A Quick Look at the Recipe
- Recipe Name: 20 Minute Chicken Enchilada Soup
- Prep Time: 5 minutes
- Bake Time: 15 minutes
- Servings: 5-6 servings
- Time Saving “Practically Homemade” Ingredients: Rotisserie chicken (optional), canned enchilada sauce, canned black beans, Rotel
Table of Contents
Key Ingredients
- Masa Flour {Corn Flour} – This is what thickens the soup and gives it that authentic corn tortilla taste. You can find masa flour in the Mexican food aisle at most grocery stores. It’s different from regular cornmeal, so don’t substitute.
- Cooked Chicken – Rotisserie chicken is perfect for this and saves you time. You can also use any leftover cooked chicken you have on hand. Just chop or shred it into bite-sized pieces.
- Enchilada Sauce – This brings all the flavor and a little heat to the soup. You can use mild or hot depending on what you like. A 15-ounce can is the standard size you’ll find at the store.
- Chicken Stock – Use a good quality chicken stock here since it makes up the bulk of the soup. Low sodium works best so you can control the salt level yourself.
- Black Beans – Drain and rinse these before adding them to the soup. They add protein and make the soup more filling. They also make a great ingredient in this Doritos Casserole.
- Rotel – Rotel adds both tomatoes and a kick of heat. I love Rotel because it comes in a mild version with green chilies, a medium version with jalapeños, and a hot version with habaneros. Pick the one that works for your family!
See recipe card for full information on ingredients and quantities.
How to Make Chicken Enchilada Soup in 20 Minutes
Step 1: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 4-5 minutes until soft and translucent. Add the garlic and cook for another minute. Stir in the masa flour and cook for one more minute.
Step 2: Slowly pour in the chicken stock while whisking so the masa flour doesn’t clump.
Step 3: Once smooth, add the chicken, enchilada sauce, black beans, Rotel, cumin, and salt. Stir to combine.
Step 4: Stir until the soup comes to a boil, then reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally so nothing sticks to the bottom. Ladle into bowls and top with tortilla chips, avocado, cheese, sour cream, cilantro, or salsa.
Expert Tips
- Use rotisserie chicken for speed. If you want this soup done quickly, grab a rotisserie chicken from the store. The meat is already cooked and seasoned, so you just need to shred or chop it and toss it in.
- Don’t skip whisking the masa flour. When you add the chicken stock, whisk constantly to avoid lumps. Masa flour can clump up quickly, so taking your time here makes a big difference in the texture of your soup.
- Adjust the heat level. This recipe uses red enchilada sauce and Rotel, which can both be bought in mild or hot versions.
- Make it heartier. Add a drained can of corn or some diced bell peppers for extra vegetables.
- Let the toppings shine. Just like Taco Soup, the toppings really make it special. Tortilla chips, avocado, and a dollop of sour cream turn a simple bowl of soup into something amazing.
Storage and Freezing
Store: Keep leftover chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes, or warm it on the stovetop over medium heat, stirring occasionally until heated through.
Freeze: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Leave a little room at the top since the soup will expand as it freezes. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Chicken Enchilada Soup FAQs
Masa flour (also called masa harina) is corn flour that’s been treated with lime. It’s what’s used to make corn tortillas and tamales. It has a distinct corn flavor and works as a thickener in soups. You’ll find it in the Mexican food aisle at most grocery stores.
No, cornmeal won’t work the same way. Masa flour is much finer and has been specially treated. Regular cornmeal will make the soup gritty instead of smooth and thick.
You’ll still need to start on the stovetop to cook the onion, garlic, and masa flour. Once that’s done, transfer everything to your slow cooker and cook on low for 2-3 hours or high for 1-2 hours. The flavors will come together even more with the longer cooking time.
You should also try this Broccoli Cheddar Crock Pot Soup, Baked Potato Soup with Cream Cheese and Tortellini Slow Cooker Soup with Cream Cheese.
Do you love easy to make soups?
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Crock Pot Broccoli Cheese Soup
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Easy Crock Pot Taco Soup
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Pancake Mix Dumplings
Did you try this recipe?
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Chicken Enchilada Soup
Ingredients
- 2 Tablespoon olive oil
- ½ cup onion, {chopped}
- 2 cloves garlic , {minced}
- ½ cup masa flour {corn flour}
- 32 ounces chicken stock, {4 cups}
- 2 cups cooked chicken , {chopped or shredded}
- 15 ounces red enchilada sauce
- 1 can black beans
- 10 ounces canned tomatoes and chilies, {I used Rotel}
- ½ teaspoon cumin
- 1 teaspoon salt
Instructions
- Over medium-high, heat oil in a large pot. Add the chopped onion and cook until translucent {4-5 minutes}. Add the garlic and saute for an additional minute or until fragrant. Stir in masa flour and cook for an additional minute.
- Pour in chicken stock slowly and whisk until completely combined. Once the chicken stock is stirred in, add the chicken, enchilada sauce, black beans, Rotel, cumin and salt, stir to combine. Continue stirring until the mixture reaches a boil, reduce the heat to medium-low and let it simmer for 5 minutes {be sure to stir occasionally so it doesn't stick to the bottom of the pan}.
- Serve the soup warm with desired toppings and enjoy. Store leftovers in the refrigerator for up to 3 days.
Notes
- Topping Ideas: Tortilla Chips, diced avocado, grated cheese, sour cream, cilantro and salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the perfect weeknight meal to kick off soup season!