“Can you believe how cold it’s getting?” my friend exclaimed as we cozied up over steaming bowls of my new favorite dish. Enter this Creamy Chicken Enchilada Soup—a heartwarming recipe that combines tender chicken with rich, zesty flavors inspired by Mexican cuisine. Perfect for those bustling weeknights or intimate family dinners, this comforting soup comes together in just 30 minutes—making it an absolute lifesaver for those of us tired of fast food. With creamy smoothness and customizable ingredients, you can tailor each bowl to suit your family’s palate. Whether you’re looking to impress guests or simply want a cozy night in, this dish is sure to become a staple in your kitchen! Are you ready to dive into a bowl that feels like a warm hug?
Why Is This Soup a Must-Try?
Unmatched Comfort: This Creamy Chicken Enchilada Soup is your new go-to for a cozy meal, perfect for those chilly evenings.
Quick Preparation: With just a 15-minute prep time and a total cooking time of 30 minutes, it’s an easy weeknight solution!
Flavor Explosion: Each spoonful is bursting with rich, zesty flavors that bring joy to your dining table. Pair it with some Apple Cider Chicken for a delightful feast!
Customizable Ingredients: Make it your own by adding beans, corn, or even a dash of heat with jalapeños.
Crowd-Pleaser: Family-friendly and satisfying, this soup is bound to win over even the pickiest of eaters! So, what are you waiting for?
Creamy Chicken Enchilada Soup Ingredients
For the Base
• Olive Oil – Added for sautéing; enhances flavor. Substitution: Can use avocado oil or melted butter.
• Medium Onion, diced – Provides aromatic base; adds sweetness and depth.
• Garlic, minced – Enhances flavor; crucial for savory depth.
• Cooked Chicken Breast, shredded (1 lb) – Main protein; adds heartiness to the soup. Substitution: Can swap for chicken thighs or turkey.
• Chicken Broth (2 cups) – Provides liquid base; adds savory flavor.
• Heavy Cream (1 cup) – Adds richness and creaminess. Substitution: Use full-fat Greek yogurt for a lighter option.
For the Flavor
• Corn (1 cup) – Adds sweetness and texture; can use fresh, frozen, or canned.
• Black Beans (2 cups, drained and rinsed) – Adds protein and fiber.
• Red Enchilada Sauce (1 can, 10 oz) – Key flavor component; brings tangy and spicy notes.
• Ground Cumin (1 tsp), Chili Powder (1 tsp), Smoked Paprika (1 tsp) – Seasonings that add depth and warmth.
• Salt & Pepper – To taste; balances overall flavor.
For the Toppings
• Shredded Cheese (1 cup, cheddar or Mexican blend) – For melting into the soup; provides creaminess.
• Fresh Cilantro, chopped – For garnish; adds freshness.
• Tortilla Chips – For serving; adds crunch and texture contrast.
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once hot, add one medium diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and tender. This softens the onions and enhances their natural sweetness, setting a flavorful base for your Creamy Chicken Enchilada Soup.
Step 2: Add the Garlic
Next, stir in 3 cloves of minced garlic and continue to cook for another minute. You’ll know it’s ready when the garlic releases a fragrant aroma, which usually takes just about 60 seconds. Make sure to stir constantly to prevent the garlic from burning, as this could impart a bitter taste to your delicious soup.
Step 3: Combine the Base Ingredients
Now, fold in 1 pound of shredded cooked chicken, 2 cups of chicken broth, and 1 cup of heavy cream. Also, add 1 cup of corn and 2 cups of drained and rinsed black beans. Pour in a 10-ounce can of red enchilada sauce, mixing everything together until well combined. The chicken and flavors begin to meld beautifully, creating a hearty base for your Creamy Chicken Enchilada Soup.
Step 4: Season and Simmer
Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste, then bring the mixture to a gentle simmer over medium heat. Cook for 15-20 minutes, allowing it to thicken slightly while stirring occasionally. You’ll see the soup bubble gently and develop a rich color, indicating it’s nearly perfect.
Step 5: Melt in the Cheese
Once the soup has thickened, remove it from the heat and stir in 1 cup of shredded cheese until completely melted. This adds a luscious creaminess that elevates your Creamy Chicken Enchilada Soup to new heights. The cheese should blend beautifully, giving the soup a velvety texture that’s simply irresistible.
Step 6: Serve and Garnish
Ladle the steaming soup into bowls, garnishing each serving with fresh chopped cilantro and a handful of crunchy tortilla chips on the side. The bright green cilantro adds a pop of freshness, while the tortilla chips provide delightful texture contrast. Enjoy your cozy, flavorful bowl of Creamy Chicken Enchilada Soup right away for the best experience!
Creamy Chicken Enchilada Soup Variations
Feel free to let your creativity shine and customize this delightful soup to match your taste buds!
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Vegetable Boost: Add diced bell peppers or zucchini for extra nutrients and vibrant colors. Bright veggies not only enhance the flavor but also make the dish more visually appealing.
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Creamy Alternative: Substitute heavy cream with cream cheese for a different kind of richness. This swap offers a uniquely tangy flavor that also thickens the soup beautifully.
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Spice It Up: Add jalapeños or a pinch of cayenne for an exciting kick! If your family loves heat, consider serving with a side of spicy salsa for those adventurous taste buds.
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Protein Swap: Use shredded turkey or chicken thighs instead of chicken breasts. Turkey will add a deliciously robust flavor that perfectly complements the zesty spices.
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Herb Upgrades: For a fresh twist, incorporate herbs like oregano or thyme. Fresh herbs can transform the dish, adding layers of flavor that make each bite a little different.
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Cheesy Goodness: Crumble some queso fresco on top for a mild, creamy finish. This cheese not only enhances the taste but also brings a wonderful texture contrast to the dish.
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Enchilada Bake: Turn leftovers into an enchilada bake by layering with tortilla strips and cheese, then broiling until golden. This fun twist gives you the best of both worlds!
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Tortilla Alternatives: Swap traditional tortilla chips with baked tortilla strips or even air-fried options for a healthier crunch. This twist allows you to cater to various dietary preferences, ensuring everyone enjoys!
For more delicious ideas, check out our recipes for Chicken Enchilada Soup and Apple Cider Chicken. Happy cooking!
Make Ahead Options
These Creamy Chicken Enchilada Soup is a lifesaver for busy weeknights! You can prepare all the base ingredients—sautéed onions, garlic, shredded chicken, broth, cream, corn, black beans, and enchilada sauce—up to 24 hours in advance. Simply store them in an airtight container in the refrigerator. To prevent the ingredients from losing their freshness, ensure they cool completely before sealing. When you’re ready to serve, heat the mixture in a pot, then season and simmer for about 15-20 minutes, stirring occasionally. Finally, stir in the shredded cheese until melted, and enjoy a warm and comforting meal that tastes just as delicious as when freshly made!
What to Serve with Creamy Chicken Enchilada Soup
Looking to elevate your meal with delightful sides that beautifully complement the rich flavors of this cozy soup?
- Crispy Tortilla Chips: The perfect crunchy addition, these chips add texture and are ideal for scooping up the creamy soup.
- Mexican Street Corn: Grilled corn tossed in lime, chili powder, and Cotija cheese creates a burst of flavor that pairs wonderfully.
- Avocado Salad: Fresh avocado, diced tomatoes, and lime vinaigrette bring a refreshing contrast to the hearty soup, balancing flavors beautifully.
- Spanish Rice: This savory, seasoned rice acts as a substantial base, making for a satisfying and family-friendly meal.
- Black Bean Tacos: Serve with warm tortillas, filled with seasoned black beans and topped with cilantro for a tasty and fun side option.
- Margaritas: A zesty lime margarita cools down the palate while enhancing the Mexican flavors in your meal.
- Churros with Chocolate Sauce: End your meal on a sweet note with these crispy pastries and rich dipping sauce. Their warm, sugary exterior is heavenly!
- Quesadillas: Cheesy, gooey quesadillas stuffed with peppers or chicken can be dipped right into the soup for an extra layer of comfort.
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3 days. To reheat, warm it on the stovetop over medium heat, adding a splash of broth if it has thickened.
Freezer: For longer storage, freeze the soup in batches in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, reheat on the stovetop or microwave until piping hot. Stir in a bit of broth if needed to restore creaminess.
Avoid Freezing with Toppings: It’s best to freeze the soup without adding shredded cheese or garnishes. Add those fresh before serving for the best flavor and texture.
Expert Tips for Creamy Chicken Enchilada Soup
Perfect Texture: Use freshly shredded chicken for optimal texture, avoiding overcooked pieces.
Flavor Balance: Stir in lime juice before serving for a bright flavor contrast against the creamy base.
Ingredient Substitution: Don’t hesitate to swap the heavy cream with full-fat Greek yogurt for a lighter version of the Creamy Chicken Enchilada Soup.
Thickening Agent: If the soup is too thin, mix a tablespoon of corn starch with cold water and stir it in while simmering to thicken.
Spice Control: For a milder soup, reduce the chili powder and smoked paprika, ensuring the dish is still comforting without overwhelming heat.
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose the best chicken for the soup?
Absolutely! For the best results, I recommend using cooked chicken breast, as it provides a lean and tender protein. You can also opt for chicken thighs for more flavor and moisture. If you’re starting with raw chicken, ensure it’s cooked through before shredding—boiling or baking works well!
What’s the best way to store leftover Creamy Chicken Enchilada Soup?
Very! Store leftovers in an airtight container in the refrigerator for up to 3 days. When you reheat, warm it slowly on the stovetop over medium heat, adding a splash of chicken broth if it’s thickened too much. Just make sure to keep it covered to retain that mouthwatering creaminess!
Can I freeze the Creamy Chicken Enchilada Soup?
Absolutely! To freeze, let the soup cool completely, then transfer it to freezer-safe containers or resealable bags. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator, then reheat on the stovetop or in the microwave, stirring to restore creaminess.
What if my soup is too thick after reheating?
No worries! If your soup has thickened too much, simply stir in a little chicken broth or water while reheating until it reaches your desired consistency. This not only helps achieve the perfect texture but also keeps it creamy and delicious.
Is this soup safe for my pet to taste?
Very! While the soup is packed with flavors that are great for humans, it’s best to avoid sharing it with your pets. Ingredients like garlic and onion can be harmful to dogs and cats. Stick to safe treats and keep this comforting soup all for yourself!
Can I make this soup lighter in calories?
Yes, absolutely! You can substitute the heavy cream with full-fat Greek yogurt for a lighter option, while still maintaining that creamy texture. You can also reduce the amount of cheese you use, or swap it for a dairy-free cheese alternative if you want to keep it lighter!
Creamy Chicken Enchilada Soup: Your Cozy Weeknight Solution
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add one medium diced onion and sauté for about 5 minutes until translucent.
- Stir in 3 cloves of minced garlic and cook for another minute until fragrant.
- Fold in 1 pound of shredded cooked chicken, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 2 cups of black beans. Add a 10-ounce can of red enchilada sauce and mix well.
- Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste, and bring to a gentle simmer for 15-20 minutes.
- Once thickened, stir in 1 cup of shredded cheese until melted, enhancing creaminess.
- Ladle into bowls, garnishing with chopped cilantro and tortilla chips on the side.