Home / Food / Cooking / Feed the Fam: 20 Minute Chicken Enchilada Soup (Bonus: can also be made into a freezer meal)

Feed the Fam: 20 Minute Chicken Enchilada Soup (Bonus: can also be made into a freezer meal)

This entry is part 19 of 26 in the series Feed the Fam

You know those nights when you don’t feel like cooking and you just need to get something on the table quickly? Well, this is a great quick and easy kid-approved recipe. Every time I make this my 3 year old raves about how good it is and tells me we should eat it every day. For this recipe to be ready in 20 minutes, you need to have pre-cooked shredded chicken on hand. I usually have some cooked and shredded chicken portioned out in my freezer (for times like these), but you can also just buy a whole roasted chicken from your local supermarket.



***You can also make this a freezer meal by placing all of the ingredients in a gallon freezer bag (except the stock and cheese). I have several batches of this in my freezer right now. When you are ready to use it, just thaw it in the refrigerator the night before. When you are ready to cook, pour the contents of the bag into a stock pot, add 3 cups of chicken stock, cover and cook on medium low for 15 minutes. Then stir in the cheese and cook on low for another 5 minutes.

  • 2 tablespoons olive oil (or whichever you prefer)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ¼ cup masa harina (corn flour)
  • 3 cups chicken stock
  • 1 10 ounce can of red enchilada sauce
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can diced tomatoes (don’t drain)
  • 1 cup cooked corn
  • 2 cups cooked shredded chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 cup cheddar cheese, freshly grated
  • 1 teaspoon salt or to taste

***I love topping this soup with a little extra shredded cheese and some avocado. Yum. Other ideas: sour cream, cilantro, tortilla chips, salsa


Add oil to a large stock pot. Add onions and sauté for about 5 minutes. Next add the garlic and stir for another minute. Next add the masa harina and stir for a minute. Add in 3 cups of chicken stock and whisk to incorporate the masa. Next stir in the rest of the ingredients (enchilada sauce, black beans, diced tomatoes, corn, shredded chicken, spices, cheese and salt.) Cover and simmer on medium-low for about 10 minutes.

Serve and top with your favorite toppings.

Serves 4

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About Meagan Sabich

Meagan Sabich grew up in Las Vegas, NV and moved to Reno in 2004 to attend the University of Nevada, Reno. Since then, she has called Reno her home. She's a former corporate girl who worked for Microsoft and Facebook, before turning in her work badge to be a stay at home mom and wife for her two girls, Sophie and Sadie, and husband Mike. Meagan is an avid cook and very passionate about food. When she gets free time she likes to blog about her cooking adventures on her blog at Waist Not, Want Not, or share recipes for Reno Moms Blog Feed the Fam Series. Meagan is very passionate about fitness and enjoys yoga, zumba and weight training.

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