20 Minute Cheesy Chicken Enchilada Soup
Flavorful and filling 20 Minute Cheesy Chicken Enchilada Soup recipe is super easy to cook up and full of the BEST flavors!
Oh hi guys! Boy, do I have the most amazing soup recipe to share with you today or WHAT. This 20 Minute Cheesy Chicken Enchilada Soup has more flavor than you could ever think to ask for in a soup. I ate it 3 days in a row and was sad to see it end.
I NEVER eat a meal three days in a row without wanting to cry of food boredom. The avocado and crunchy tortilla chips added on top right before consuming was the best decision ever and gave it great texture.
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
So, guess what? I am in San Antonio, Texas this week! My very first time in Texas and I am beyond excited. I don’t know if I’ve ever told you guys this before, but I have it on my bucket list to visit all 50 states in my lifetime.
I don’t count just being in the airport in a particular state, but actually setting on the ground. When driving down to Virginia Beach years ago, I actually made my in-laws pull over at the West Virginia welcome center so I could walk around and count that as a state I’ve visited.
Somehow, everyone just stopped questioning my weirdness at some point in time. I got out of the car, walked around the welcome center, and had Mr. Wishes snap my photo outside of it. Hey, if you don’t have a picture to prove it then it didn’t happen, right?
So my point is – I’m crossing Texas off the list finally. Mr. Wishes had to come here for a work conference and I’m stoked to explore the city of San Antonio. Does anyone have any “must see” or, preferably, “must eat” ideas for me?
If you’re loving the Mexican food recipes and soups, you will love this Chicken Tortilla Soup. And how about some Greek Chicken Soft Tacos and Homemade Guacamole to go along with it?
Here is a step-by-step video on how to make this 20 Minute Cheesy Chicken Enchilada Soup:
- 2 tablespoons olive oil
- 1 cup diced white onion
- 3 cloves garlic, minced
- ½ cup flour
- 3 cups chicken stock
- 2 cups cooked, shredded chicken
- 1 10-ounce can red enchilada sauce
- 1 (14-ounce) can black beans, rinsed and drained
- 1 (14-ounce) can diced tomatoes, with juice
- ½ teaspoon ground cumin
- 8 ounces sharp cheddar cheese, freshly grated
- 1 teaspoon salt
- optional toppings: tortilla chips/strips, diced/sliced avocado, sour cream, chopped fresh cilantro, and/or pico de gallo
- Heat the oil in a large pot over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.)
- Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garlic and saute for an additional minute until fragrant, being careful not to burn it.
- Whisk in the flour and cook for an additional minute.
- Pour in half of the chicken stock, and stir until completely combined and no lumps remain.
- Add in the rest of the chicken stock, and stir quickly to combine.
- Add in the chicken, enchilada sauce, black beans, tomatoes, salt and cumin, and stir until combined. Continue stirring occasionally until simmering.
- Reduce heat to medium-low and let it simmer for about 3 minutes, stirring occasionally so that the soup does not burn to the bottom of the pan.
- Slowly stir in the cheese until combined. Season with salt, to taste.
- Serve your soup warm with toppings of choice. Enjoy!
Recipe source: slightly adapted from gimmesomeoven.com
I also want to visit all 50 states! We just had chicken enchiladas this week and I love that you turned this classic dish into a soup. We may have to try it soon!
mucho love! looks so caliente, but richo suave!
What a neat idea for a soup! Love all the flavor you’ve crammed into this recipe — just amazing. Thanks!
Same here! I actually grew up in Virginia Beach, i am glad you got to visit! This soup sounds delicious!
How will verde enchilada sauce taste? It’s what I have in the cupboard right and I wanna make this so bad now!
I’m sure that would still be good!
What about Green Enchilada sauce?
I think that should be fine. Would just change the flavor obviously.
I have that goal too! Wanted to before I turned 40. I have TX and OK left. Should hit those this summer before I turn 41.
Make it happen! Lol. I have much of the Midwest and northwest left.
I know you said San antonio was off your list and i wish I had known sooner I would of sent you to Jacalas to eat. MY family has eaten there for 30 yrs. It has puffy tacos like you cant find anyplace else.
I will be going back sometime! Thanks for the recommendation!
This was absolutely amazing! I didn’t change a thing. Was so yummy and a huge hit with the hubs. Will be something I definitely make again. Put a dollop of sour cream on it and serve! YUM! 🙂
Thank you so much for coming back to let me know!! So glad you loved it
This recipe is the BOMB..my whole family loves it.. definitely a keeper in our household weekly dinner menu!!!I’m always sure to have avocado and I even add Pico de gallo on
top with the tortilla chips and cream!! ????????????thanks for sharing this amazing recipe for all!
Just made this for lunch with my niece, it is so good, crunched up corn chips on top! Supper eàsy and yummy!
It being summer and super hot how do you think this would do if I put it all in the crockpot? Sounds super yummy but it’s 100 outside and we don’t have air conditioning. No oven in the summer. 😉
I think it would be great! You might have to add extra liquid if it gets too thick from cooking for a longer amount of time. I hear ya on the no air conditioner! Ours broke recently.
This looks so yummy! Love it! Let’s go to pick up the ingredients and will try to make this tonight.
Just made this and it’s hands down one of my favorite soups now! Way to go!
OMG thank you!! Such a big compliment! Thanks for letting me know!
Very good and easy to make! Whole family loves it! Definitely will be making again and again now that the weather is getting cooler. *We added some Tony Chacheres seasoning to it for some more flavor and it was so amazing!
I made it!!
Delicious????
Made it!!
Delicious????
Can I make it in advance? Does it reheat well?
Yes! You might need to thin it out a little though when you reheat it
When you say 8 oz of cheddar cheese do you mean an 8 oz block grated or a cup of shredded cheese? Thank you in advance. Looks delicious!
So sorry!! 8 oz block!
Looks so delicious. I really need a bowl of this soup. I’m putting kitchen essentials on my December holidays list this year! btw, thank you for sharing this recipe with us. God bless you.
What is the guesstimate for serving size if made for 4 servings? ie. how many grams/ounces/cups? Trying to log for my own record
Made this tonight and it was amazing, i didn’t have cheddar cheese so i substituted with campbells nacoho cheese condensed cooking soup and it was really good. I made this in my instant pot and this will definitely ho into my easy fabulous meals books????
Wow! Love the idea of adding the cheese soup! Thanks so much for coming back to let me know you loved it 🙂
How many calories and carbs?
I’m sorry – I don’t have that information. I would find an app or online calorie counter and input the ingredients for more accurate information than I can give you.
Thank you so much for posting this! I’ve made this recipe 2x this week and my family still wants more! Followed the recipe exactly, no changes needed. Absolutely delicious!!
I made this tonight and I’m in love!!
Oh-my-lanta. I’m eating it right now as I’m typing… it’s incredible. Delicious. Perfect. Amazing. Wow.
Also, I added corn. It’s SO good!
My fiancé is the pickiest eater I have ever known! I made a Chili’s chicken enchilada soup copy cat that ended up being a flop and I was really skeptical trying out this recipe. I went ahead and cooked it and it turned out to be a big hit! Thank you for this recipe!
Thank you! Both my husband and I really enjoyed this soup. We came home from a vacation to a winter storm warning for 3 days without grocery shopping. I surprisingly had the ingredients…it was fast, easy and very tasty with some tortilla chips.
Thank you!
I want to make it today but I have a question, the recipe calls for Flour, is it all purpose flour or the Mexican Masa flour? Thanks for posting this recipe????
I used all purpose flour for this soup! Thank you for your comment!
It’s too hot to make this now, but I’m saving it for fall/winter. I just wanted to let you know when you come to Vermont (where I’m from ) (on your bucket list), make sure you come in the fall and bring a camera and loads of film. The leaves are very pretty at that time. Thank you for the recipe!
Awesome recipe for busy day meals!
These are some of my favorite ever flavors!
This would disappear in less than 20 minutes in our house. Sooo yum!
Yum! Some of my absolute favorite flavors!
This looks super comforting!
Making this for football Sundays this year!
Is it possible to freeze the leftovers??
Can this be made in a crockpot?
Yes I’m sure that would be great!
This was great! I did the first part through the adding the broth to the flour until it was smooth. Then I put that in the crock pot with the remaining ingredients. We put it on low for 4 hours then added the cheese. We had rave reviews at our family gathering on Black Friday. My kids don’t handle spice and we had not one complaint, AWESOME!
The stars did not save
This is delicious. I left out the salt and used a can of garbanzo beans (all I had) instead of black beans. Served with blue corn tortilla chips and cilantro. Will be added to my winter soup rotation!!
I made this for a family get together and everyone loved it. I added frozen corn and because I had run out of flour, I used cornstarch. I doubled the recipe and put it in a crockpot. It was perfect. I offered sour cream, chips and cilantro for toppings. I will make this again!
This is one of my go to recipes that never fails..soo good! I even won a soup cook off at work with this!
Guys, there is something about chicken that the wetter you make it the dryer it becomes. Especially the breast. If there are rich olive oils in that dish it might compensate.
Anyways great recipe to try
What can I use in place of the flour to make this gluten free?
I was wondering the same. Corn starch maybe?
Most gluten free flours are cup for cup. Just substitute gf flour with the regular flour, same amount.
Wondering if I can cut this recipe in half? Will that drastically change anything?
No, you should be fine to do that.
I make this often! It’s fabulous! And freezes well in Mason jars!
I just made this for dinner tonight. It was really good. I added a bit more chicken stock to make it more soupy and added smoked paprika because that’s my favorite spice right now. Tasted delicious!!!i will definitely make again!! Thank you!!