This quick and easy Chicken Enchilada Soup recipe is cheesy, thick, and loaded with black beans, corn, tomatoes, green chile, and cheese! The best part is that it’s ready in 30 minutes or less! This recipe serves 6 and costs just $1.81 per serving! 

Finished Chicken Enchilada Soup recipe with text overlay for Pinterest.

Life is busy! There is just no way around it. No matter what stage of life you are in, time-saving recipes are always appreciated. The best way I know how to save time every day is through Quick and Easy meals. And that’s where this Chicken Enchilada Soup recipe comes in! 

I love this soup because it’s thick, cheesy, and some serious comfort food! Plus it’s loaded with my favorite enchilada ingredients like chicken, corn, tomatoes, and green chilies. It’s topped off with tortilla strips, diced avocado, sour cream, and fresh chopped cilantro!

This enchilada soup recipe calls for what else, enchilada sauce. You can pick some up from the grocery store or make your own. I have a fabulous enchilada sauce recipe here if you’d like to go the homemade route. 

This soup will get you through busy nights at any time of the year. It’s quick, easy, tasty, and always a family favorite! 

Chicken Enchilada Soup in a white bowl.

What’s in Chicken Enchilada Soup?

All of the good things are in Chicken Enchilada Soup. The ingredients for my soup include:

  • White onion
  • Chicken
  • Enchilada sauce
  • Black beans
  • Tomatoes
  • Green chiles
  • Corn
  • cheese

What to serve with Chicken Enchilada Soup?

Can I freeze chicken tortilla soup?

You can definitely freeze Chicken Enchilada Soup. After you cook it, let it cool completely and then put it in a ziplock bag or freezer-safe container. When you are ready to use it, you can pull it out of the freezer and defrost it in the microwave. This will make your busy nights that much easier!

More Soups:

Close up picture of the finished Chicken Enchilada Soup recipe.

How much will this Chicken Enchilada Soup Cost:



NOTE: The recipe prices are used calculating name brand products from Walmart’s website. The actual cost of the recipe will vary depending on what your pantry is already stocked with and current grocery prices. 


  • 2 Tablespoons extra virgin olive oil $0.28
  • 1 cup diced white onion $0.70
  • 2 large cloves garlic $0.10
  • ½ cup masa harina corn flour $0.03
  • 3 cups chicken broth $0.99
  • 2 cups rotisserie chicken $2.25
  • 1 10 oz can red enchilada sauce $1.98
  • 14 ounce can black beans $0.86
  • 10 ounce can Rotel tomatoes with green chiles $0.98
  • 4 ounce can diced green chiles $0.98
  • 1 cup frozen corn $0.42
  • 1 teaspoon ground cumin $0.03
  • 8 ounces sharp cheddar cheese $1.28

A bowl of Chicken Enchilada Soup

Cook’s Note:

  • You can easily make this a vegetarian recipe. If you leave out the chicken just add in an additional can of black beans or a can of garbanzo beans.
  • Leftover enchilada soup (well, IF there are any leftovers) can be kept in an airtight container in the refrigerator for up to 4 days.
  • I like to round out this enchilada soup recipe with my favorite cornbread recipe. For timing purposes make the cornbread, pop it in the oven, and then prepare the enchilada soup while the cornbread bakes and cools. A good dessert recipe to serve with this meal is my horchata frappuccino

Disclosure: This post includes affiliate links. 

Cook’s Tools and Ingredients:

How to Make Chicken Enchilada Soup:

A close up picture of the finished enchilada soup.
5 from 6 votes

Chicken Enchilada Soup – a quick and easy recipe

Author Jillian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
6 people
This quick and easy Chicken Enchilada Soup recipe is cheesy, thick, and deliciously loaded with black beans, corn, tomatoes, green chili, and cheese! The best part is that it’s ready in 30 minutes or less!


  • large pot
  • wooden spoon
  • measuring cups (liquid and dry)




  • In large pot over medium-high heat add oil and preheat for 1 minute. Add onion and sauté until onions are translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add masa harina and cook, stirring constantly, for 1 minute.
  • Pour in chicken broth while stirring constantly; scraping up any brown bits from bottom of pot. Stir in chicken, enchilada sauce, black beans, Rotel, green chilies, and corn. Bring mixture to a simmer, then reduce heat to medium-low and simmer for 5 minutes, stirring occasionally. Turn heat off and stir in cheese until melted and combined. Season with salt to taste. Serve with optional toppings.


Serving: 1.5cups | Calories: 463kcal | Carbohydrates: 40g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 1313mg | Potassium: 736mg | Fiber: 9g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 24.3mg | Calcium: 349mg | Iron: 4.3mg

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This quick and easy Chicken Enchilada Soup recipe is cheesy, thick, and loaded with black beans, corn, tomatoes, green chile, and cheese! The best part is that it’s ready in 30 minutes or less! This recipe serves 6 and costs just $1.81 per serving! 

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Recipe Rating


  1. My kids loved this! I get requests from them to make this again! And it’s easy too!

    1. I’m thrilled that this recipe was a hit!

  2. This soup is a family favorite year round-delish!

  3. Can i substitute regular flour for the corn flour?

    1. Yes, that will work.

  4. Another easy recipe! I love it. Looks very flavorful and wonderful for leftovers too!

  5. Hannah Chase says:

    Wow, this looks amazing. I’m definitely making this. Thanks for sharing.

  6. Wanda Tracey says:

    This looks so delicious and I can’t wait to try it.We are big fans of soup and find them to be great comforting foods. Thanks for sharing.

  7. So so yummy! Thanks for this delicious recipe that turned out exactly as I hoped. Followed the instructions exactly and it was so good. New meal that will be on regular rotation at ou rhome.

  8. laurie damrose says:

    It’s so good!

  9. Dana Rodriguez says:

    I love warm cheesy comfort food. This looks so good!

  10. Haven’t tried this yet, but I’m a geek for soups. Given the southwestern flair, I think even my husband, who isn’t as crazy about soups as I am, will enjoy thoroughly. Can’t wait to try.