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The other day it was a bit chilly, and I had a head cold.  I was craving something warm and thick, but I didn’t feel well, so I didn’t want to spend much time cooking.  A few days before, I’d made homemade enchilada sauce, and that great Mexican flavor was calling me.  But I couldn’t really just make a bowl of enchilada sauce and eat it straight.

enchilada soup


Then the idea of making an enchilada soup hit me.  I love the flavors in Mexican food…chilies, cumin, garlic, peppers, beans, corn. Yum!  I had most of those flavors in freeze dried format.  What if I put all those flavors into a soup?  I tried it and LOVED the result.  I’ve made a big batch of this soup each week since and eat it for lunch (with a glass of Peach Drink) almost every day.  The best part about it is how little prep time it takes.  Five minutes prep.  Ten minutes simmer.  Seriously.

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Gather your ingredients.  Feel free to adjust amounts slightly depending on what you like.  Less salt or a few more chilies…it’s up to you!

Enchilada Soup Ingredients

Add water to your pot over high heat.  Whisk in tomato powder, garlic powder, salt (or bouillon), and cumin right away.  It can be tough to whisk them in smoothly once all the other ingredients have been added.

Add Spices to Enchilada Soup

Add chicken and beans.  They need to be in the water the longest in order to hydrate properly.

Add chicken and beans to enchilada soup

 Once the soup starts to simmer, add corn, onions, peppers (red or green), and chilies.  Then turn heat down to medium-low.

Add veggies to enchilada soup

Let soup simmer for about 8-10 minutes.  Taste a bean to make sure it is hydrated.  If not, let it simmer for another minute or two.  Once the beans are well hydrated, add the tomatoes.

add tomatoes to enchilada soup

Then whisk in the bechamel.  Don’t add the bechamel until everything is hydrated because the soup will thicken and the food won’t hydrate well.

add bechamel to enchilada soup

Top with cheese and serve with cornbread

Creamy Enchilada Soup and Cornbread

or chips.

Creamy Enchilada Soup with Chips Creamy Enchilada Soup with Chips:


Quick Creamy Chicken Enchilada Soup
Recipe Type: Soup
Cuisine: Mexican
Author: Misty
Prep time:
Cook time:
Total time:
Serves: 8 servings
This delicious soup is even better topped with [url href=””]sour cream[/url], [url href=””]cheese[/url], chips and avocado.
  • For the Soup:
  • 8 cups water
  • 1/2 cup [url href=””]tomato powder[/url]
  • 1-2 Tbsp. cumin (to taste)
  • 1 Tbsp. garlic powder
  • 1-2 tsp. chicken bouillon or salt
  • 1/3 cup [url href=””]freeze dried green chilis[/url]
  • 1/3 cup [url href=””]freeze dried corn[/url]
  • 3/4 cup [url href=””]instant black beans[/url]
  • 1/3 cup [url href=””]freeze dried bell peppers[/url] (I’ve made it with and without the peppers, and it is great both ways.)
  • 1/4 cup [url href=””]freeze dried onion[/url]
  • 1/2 cup [url href=””]freeze dried chicken slices[/url] (I’ve also used [url href=””]ground beef[/url] )
  • 1/3 cup [url href=””]freeze dried tomato dices[/url]
  • 1/2 cup [url href=”” target=”_blank”]bechamel powder[/url]
  1. Put water in a medium to large pot.
  2. Whisk in tomato powder, cumin, garlic, and salt (or bouillon) over medium high heat.
  3. Taste. Add more seasoning if necessary.
  4. Add chicken and beans.
  5. Once water is simmering, add all other ingredients except tomatoes and mix well.
  6. Bring to a boil, and then lower heat and cover and simmer for 8-10 minutes.
  7. Taste to make sure beans are well hydrated. Simmer an additional couple of minutes if needed.
  8. Add tomatoes and stir.
  9. Whisk in bechamel powder.
Serving size: 1 cup


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This soup is the ultimate comfort food and can be ready in just 15 minutes