Creamy Chicken Enchilada Soup Recipe
If you’re craving the comfort of enchiladas but want something cozier and ready in under an hour, Creamy Chicken Enchilada Soup is your new weeknight hero. This soup is a full-flavored hug in a bowl, brimming with shredded chicken, beans, corn, and melty cheese, all swirled into a velvety, spiced broth that tastes like your favorite Tex-Mex feast in spoonable form. It’s as perfect for chilly evenings as it is for busy nights when you need something hearty, satisfying, and guaranteed to make everyone at the table ask for seconds.
Ingredients You’ll Need
The beauty of Creamy Chicken Enchilada Soup is in its simple, pantry-friendly lineup. Each ingredient brings something special—savory depth, creamy richness, or a pop of color—creating a soup that’s layered with flavor and impossible to resist.
- Olive oil: Gives your aromatics a rich, golden start and helps build flavor from the very first step.
- Onion: Diced onion adds sweetness and a foundation of flavor that balances the spices.
- Garlic: Fresh garlic infuses the soup with irresistible aroma and depth.
- Ground cumin: Earthy and fragrant, cumin is essential for that classic enchilada flavor.
- Chili powder: Provides warmth and gentle heat, making the soup bold but approachable.
- Smoked paprika: Adds a subtle smokiness that makes the flavor pop.
- Cayenne pepper (optional): For those who love a little kick, cayenne brings extra heat.
- Cooked shredded chicken: Rotisserie or leftover chicken works perfectly and soaks up all the delicious flavors.
- Red enchilada sauce: This shortcut ingredient packs in bold, tangy flavor with zero fuss.
- Diced tomatoes: Adds juiciness and a touch of acidity to balance the creamy base.
- Diced green chiles: Mildly spicy and tangy, these bring a gentle heat and extra dimension.
- Frozen corn: Sweet, crisp kernels give color and a burst of freshness.
- Black beans: Drained and rinsed, they add heartiness and protein for a more filling bowl.
- Chicken broth: Forms the backbone of the soup, making it rich and sip-able.
- Cream cheese: When melted in, it transforms the broth into a creamy, dreamy delight.
- Heavy cream: Rounds out the soup’s texture and adds extra indulgence.
- Shredded cheddar cheese: Melts into the soup, making it gooey and flavorful.
- Salt and pepper: Essential for bringing all the flavors together and seasoning to taste.
How to Make Creamy Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 3 to 4 minutes until they’re soft, fragrant, and just starting to turn translucent. This is where your kitchen will begin to smell amazing—don’t rush this step, as it’s key for building that irresistible flavor base.
Step 2: Toast the Spices
Sprinkle in the ground cumin, chili powder, smoked paprika, and cayenne pepper if you’re craving a spicier kick. Let the spices toast with the onions and garlic for about 30 seconds. This quick toasting releases their essential oils and intensifies the flavors, giving your Creamy Chicken Enchilada Soup a serious flavor boost.
Step 3: Add the Main Ingredients
Pour in the shredded chicken, red enchilada sauce, diced tomatoes, green chiles, frozen corn, black beans, and chicken broth. Give everything a good stir to combine, then bring it up to a gentle simmer. You’ll already be able to see the beautiful colors and hearty textures coming together in the pot.
Step 4: Make It Creamy
Reduce the heat to low and drop in the cubed cream cheese. Stir patiently as it melts and blends into the soup, transforming your broth into a velvety, creamy base. Next, pour in the heavy cream and shredded cheddar cheese, stirring until both are fully melted and the soup looks dreamy and smooth.
Step 5: Final Simmer and Season
Let the soup simmer gently for another 5 to 10 minutes so all the flavors can mingle. Taste and season with salt and pepper until it’s just right for you. Now, your pot of Creamy Chicken Enchilada Soup is ready to serve hot and bubbling!
How to Serve Creamy Chicken Enchilada Soup
Garnishes
No bowl of Creamy Chicken Enchilada Soup is complete without a flurry of toppings! Try creamy slices of avocado, crunchy tortilla strips, fresh cilantro, a dollop of sour cream, or a sprinkle of extra cheese. These garnishes add color, texture, and a touch of fiesta flair to every bowl.
Side Dishes
Pair your soup with warm cornbread, fluffy rice, or even a crisp green salad for a well-rounded meal. If you’re feeling extra indulgent, serve with cheesy quesadillas or jalapeño poppers—these sides turn your soup night into a Tex-Mex celebration!
Creative Ways to Present
For a fun twist, ladle your Creamy Chicken Enchilada Soup into mini bread bowls or serve in mugs for a cozy, casual vibe. Hosting a party? Set up a toppings bar and let everyone customize their own bowls—guaranteed to wow your guests and make dinner interactive.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Enchilada Soup in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making leftovers taste even better the next day!
Freezing
This soup is a meal-prep superstar! Let it cool completely, then transfer to freezer-safe containers or zip-top bags. It’ll keep beautifully in the freezer for up to two months—just be sure to leave a little space at the top for expansion.
Reheating
To reheat, simply warm your Creamy Chicken Enchilada Soup gently on the stovetop over low heat, stirring occasionally until hot and creamy again. If reheating from frozen, let it thaw overnight in the fridge first. Add a splash of broth or cream if the soup thickens up a bit.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a fantastic shortcut and blends seamlessly into the soup, making it even quicker and easier to prepare.
Is there a way to make this soup spicier?
Yes, spice lovers can use medium or hot enchilada sauce, add extra cayenne pepper, or toss in some chopped jalapeños for added heat. Adjust the spice level to suit your taste.
Can I make this soup dairy-free?
You can swap in dairy-free cream cheese, plant-based cream, and dairy-free shredded cheese alternatives. The soup will still turn out deliciously creamy!
What’s the best way to thicken the soup if I want it heartier?
If you prefer a thicker soup, you can mash some of the beans before adding them or let the soup simmer uncovered a bit longer to reduce and thicken naturally.
Can I make Creamy Chicken Enchilada Soup in a slow cooker?
You sure can! Sauté the aromatics and spices first, then transfer everything except the dairy to the slow cooker. Cook on low for 4 to 5 hours, then stir in the cream cheese, cream, and cheddar at the end until melted and smooth.
Final Thoughts
If you’re looking for a soul-warming, flavor-packed meal that’s as easy as it is unforgettable, you have to try Creamy Chicken Enchilada Soup. It’s the kind of recipe that quickly becomes a family favorite—so grab your spoon and dig in!
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Creamy Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A rich and creamy chicken enchilada soup bursting with bold Mexican-inspired flavors. This comforting soup combines shredded chicken, enchilada sauce, diced tomatoes, black beans, and corn in a creamy broth made with cream cheese, heavy cream, and cheddar. Perfect for cozy dinners, it’s easy to prepare on the stovetop and can be customized with your favorite toppings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups chicken broth
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 3–4 minutes until softened and fragrant.
- Add Spices: Stir in ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds to toast the spices and enhance their flavors.
- Add Main Ingredients: Add the shredded chicken, red enchilada sauce, diced tomatoes, diced green chiles, frozen corn, black beans, and chicken broth to the pot. Stir well to combine.
- Simmer: Bring the mixture to a simmer over medium heat, then reduce heat to low.
- Add Cream Cheese: Add the cubed softened cream cheese, stirring continuously until it is melted and fully incorporated into the soup, creating a creamy base.
- Incorporate Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and smooth, making the soup rich and creamy.
- Final Simmer and Season: Let the soup simmer gently for an additional 5–10 minutes to allow all flavors to meld. Season with salt and pepper to taste.
- Serve: Serve the soup hot, topped with your favorite garnishes such as avocado slices, crispy tortilla strips, fresh cilantro, or a dollop of sour cream.
Notes
- For extra heat, choose medium or hot enchilada sauce and increase the cayenne pepper.
- This soup reheats well and can be frozen for up to 2 months for convenient meals later.
- Using rotisserie chicken is a great shortcut that adds flavor and saves time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 940mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
