Chicken Enchilada Soup Recipe: This 30-Minute Enchilada Soup Recipe Is My Jam During Colder Months by Elizabeth Van Lierde

Soups Dinner
7 months ago
Chicken Enchilada Soup Recipe: This 30-Minute Enchilada Soup Recipe Is My Jam During Colder Months

Simple, flavorful soups like this chicken enchilada soup are my JAM during the winter months. I love a dish that is hearty, but still healthy. It also lets me have dinner on the table in just a half hour – this soup truly does it all! If you want this soup to be reeeeally thick and creamy, add in 1 cup of heavy cream at the end. This will make the soup more of a creamier base if that’s what you’re after! 

Cuisine: Mexican
Prep Time: 10 minutes 
Cook Time: 25 minutes 
Total Time: 35 minutes 
Servings: 6 



  • 1 1/2 ripe, fresh California avocados (1/4 avocado per bowl)
  • crumbled tortilla chips
  • crumbled cotija cheese
  • chopped cilantro

Here's how to make it: 

  1. In a large dutch oven or stock pot, heat olive oil on medium heat. Add in the onion and bell pepper and cook until onion is translucent and bell pepper is tender, about 4 to 5 minutes. Add in the garlic and cook for 1 to 2 minutes or until fragrant.
  2. Add in ground cumin, chili powder and salt. Stir mixture together and cook for 1 to 2 minutes.
  3. To the stock pot, add green chilis, enchilada sauce, shredded chicken, white beans and chicken broth. Bring mixture to a simmer and then cook for an additional 15 to 20 minutes to marry the flavors together. Serve with fresh avocado slices, crumbled tortilla chips, cotija cheese and fresh cilantro.

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That looks so delicious! 😋
Elisa A. Schmitz 30Seconds
Chicken tortilla soup is my jam, too! Love this recipe. Thank you for sharing the yum, Elizabeth Van Lierde !
Delicious and so easy to make!

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