20 Minute Chicken Enchilada Soup

overhead view - bowl of soup topped with extra cheese and sour cream

Soup | October 31, 2016 | By

20 Minute Chicken Enchilada Soup ~ loaded with bold flavor, chunks of chicken and lots of creamy, melted cheese. It’s way better than the restaurant version. Load it up with your favorite toppings!

This 20 Minute Chicken Enchilada Soup is the sister to Crockpot Chicken Enchilada Soup – same ingredients, same great flavor as the slow cooker version but this recipe uses rotisserie or leftover chicken and whips in, wait for it . . .20 minutes. Swear.

My husband isn’t always on board new recipes. He likes a traditional meal the way he’s been eating it for years “(insert sigh). So I watched in astonishment as he ate one bowl. . . and then another. Hey Mikey, he likes it.

This is a great recipe for any leftover chicken you may have. If not, pick up a rotisserie chicken from the grocery store or Sam’s Club where not only are huge, but the chickens are too. Either way, you’ll want about 2 cups of shredded or chopped chicken.

What’s in 20 Minute Chicken Enchilada Soup?

  • cooked, shredded or chopped chicken
  • cream cheese
  • 1 tablespoon olive oil
  • onion
  • salt and pepper to taste
  • canned enchilada sauce
  • diced tomatoes
  • black beans
  • corn
  • green chilies
  • chicken stock
  • cumin
  • fresh lime juice
  • sharp cheddar cheese
  • cilantro

How to make Chicken Enchilada Soup in 20 minutes:

cooked, shredded chicken for 20 minute chicken enchilada soup

Shred or chop the chicken then set aside and bring the cream cheese to room temperature.

Drizzle the olive oil into a soup pot then drop in the onions and season with salt and pepper. Cook 3-4 minutes over medium heat or until the onions are softened.

Pour in the enchilada sauce, diced tomatoes (and their juices), drained and rinsed black beans, drained corn, green chilies, chicken stock and cumin then give it all a good stir to combine.

Bring the soup to a boil then squeeze in the lime juice and fold in the cream cheese. Once the cream cheese is melted, add the shredded cheese and cilantro. The fresh lime juice and cilantro give 20 Minute Chicken Enchilada Soup a bright, fresh taste like it’s been simmering for hours. 

That’s it – 20 minutes and it’s time to eat. 

What do I top the soup with?

Here are few of my favorite toppings:

  • sour cream (or plain Greek yogurt)
  • more cheese
  • avocado
  • lime wedges
  • Fritos
  • extra cilantro – or whatever you like best!

Enjoy!

pinterest pin showing soup topped with fritos, sour cream and avocado

If you tried this 20 Minute Chicken Enchilada Soup recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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overhead view - bowl of soup topped with extra cheese and sour cream

20 Minute Enchilada Soup

Make this soup in just 20 minutes using rotisserie or leftover chicken! So much flavor - loaded with chicken, beans and lots of cheesy creaminess.
PIN for later!
Print Recipe
CourseSoup
CuisineAmerican
Cook Time20 minutes
Servings6

Ingredients

  • 2 cups cooked shredded (or chopped) chicken
  • 8 ounces cream cheese
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 10 ounce can enchilada sauce medium spice used
  • 14 ounce can diced tomatoes including the juices
  • 15 ounce can black beans rinsed and drained
  • 15 ounce can corn drained
  • 4 ounce can green chilies
  • 1 1/2 cups chicken stock
  • 1 teaspoon cumin
  • juice from half of one lime
  • 8 ounces sharp cheddar cheese grated
  • 1/4 cup cilantro finely chopped

Instructions

  • Shred or chop the chicken then set aside and bring the cream cheese to room temperature.
  • Drizzle the olive oil into a soup pot then add onions and season with salt and pepper. Cook 3-4 minutes over medium heat or until onions are softened.
  • Pour in the enchilada sauce, diced tomatoes with juices, drained and rinsed black beans, drained corn, green chiklies, chicken stock and cumin. Stir to combine.
  • Bring to a boil then add lime juice and cream cheese. When cream cheese is melted fold in shredded cheese and cilantro. Top with your favorites!

Comments

  1. Leave a Reply

    Mary
    May 24, 2016

    This recipe looks as if it will deliver all the flavor of a good soup……love all the ingredients. This is one of hubby’s favorite soups, and I will be making this soon. The only change will be to chop instead of shredding the chicken. I like the way you cook the chicken….so much more flavor! Pinned. Looking forward to the next recipe. Thanks for sharing. Have a good week…..chat soon!

    • Leave a Reply

      Bernie
      May 25, 2016

      Thanks Mary! Glad you’ll be making it soon. I think it’s great when people adapt the recipes to suit their own tastes. Recipes are just a jumping point for another recipe 🙂 Have a good rest of the week and yes, let’s definitely chat soon!

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