Name: Creamy Chicken Enchilada Soup That's Comfort in a Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil (Substitution: Avocado oil can be used.); 1 medium onion, diced (Note: Yellow or white onions work best.); 3 cloves garlic, minced; 1 pound cooked chicken breast, shredded; 2 cups chicken broth (Note: Low-sodium broth is recommended.); 1 cup heavy cream (Substitution: Full-fat Greek yogurt may be used for a lighter version.); 1 cup corn (fresh, frozen, or canned.); 2 cups black beans, drained and rinsed; 10 oz red enchilada sauce (Provides zesty flavor and color.); 1 teaspoon ground cumin (Adds warm, earthy flavor.); 1 teaspoon chili powder (For more spice, increase the amount or add cayenne pepper.); 1 teaspoon smoked paprika (Adds depth and smokiness.); salt & pepper (to taste); 1 cup shredded cheese (cheddar or Mexican blend; for garnish.); fresh cilantro (for garnish.); tortilla chips (for serving.)

As I stirred the pot, a fragrant wave of spices swept through my kitchen, transporting me straight to a bustling mercado in Mexico. That’s the magic of this Creamy Chicken Enchilada Soup—a delightful medley of tender shredded chicken and zesty enchilada sauce that’s not only rich and satisfying but also incredibly quick to whip up. With just one pot required, this comforting meal is perfect for those evenings when you crave something hearty yet effortless. Whether you’re feeding the family or enjoying a cozy night in, this soup promises to warm your soul. Are you ready to dive into a delicious bowl that brings a taste of Mexico right to your home?

Why is this soup a must-try?

Quick Preparation: With just one pot and minimal prep time, you’ll have a satisfying meal on the table in under 30 minutes. Flavor-Packed: The combination of zesty enchilada sauce, creamy textures, and aromatic spices brings vibrant Mexican flavors to your kitchen. Comforting Goodness: Each spoonful delivers warmth, making it ideal for chilly nights or cozy family dinners. Versatile Enjoyment: Customize it by adding your favorite veggies or spices for a personal touch. Crowd Pleaser: This Creamy Chicken Enchilada Soup is perfect for feeding a hungry crowd or enjoying as leftovers—just like my delicious Chicken Poblano Soup or a comforting One Pot Chicken Dumpling Soup!

Chicken Enchilada Soup Ingredients

For the Soup Base

Olive oil – Adds richness and helps sauté vegetables. Substitution: Avocado oil can be used.
Onion (medium, diced) – Provides a savory base flavor. Note: Yellow or white onions work best.
Garlic (3 cloves, minced) – Enhances aroma and depth of flavor.
Cooked chicken breast (1 pound, shredded) – Main protein source for heartiness. Substitution: Chicken thighs can be used for more flavor; adjust cooking time if using raw chicken.
Chicken broth (2 cups) – Provides flavor as the soup base. Note: Low-sodium broth is recommended.
Heavy cream (1 cup) – Adds creaminess and richness. Substitution: Full-fat Greek yogurt may be used for a lighter version.
Corn (1 cup; fresh, frozen, or canned) – Adds sweetness and texture.
Black beans (2 cups, drained and rinsed) – Adds protein and fiber.
Red enchilada sauce (1 can, 10 oz) – Provides zesty flavor and color.

For Seasoning

Ground cumin (1 teaspoon) – Adds warm, earthy flavor.
Chili powder (1 teaspoon) – Adds mild heat. For more spice, increase the amount or add cayenne pepper.
Smoked paprika (1 teaspoon) – Adds depth and smokiness.
Salt & pepper (to taste) – Enhances overall flavor.

For Garnish and Serving

Shredded cheese (1 cup; cheddar or Mexican blend) – Added for melty texture and richness. Note: Cheese is for garnish.
Fresh cilantro (for garnish) – Provides freshness.
Tortilla chips (for serving) – Adds crunch and complements the soup.

This Chicken Enchilada Soup promises a comforting meal that comes together quickly and delivers fantastic flavors—making it a true winner in your kitchen!

Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup

Step 1: Heat the Oil
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer for about 1 minute, indicating it’s ready for cooking. This step sets the stage for a delicious base for your Creamy Chicken Enchilada Soup.

Step 2: Sauté the Onion
Add 1 medium diced onion to the pot and sauté for approximately 5 minutes, stirring frequently until the onion becomes soft and translucent. You’ll notice a delightful aroma filling your kitchen, creating a flavorful foundation for the soup.

Step 3: Add the Garlic
Stir in 3 cloves of minced garlic and let it cook for another minute. The garlic should become fragrant, adding depth to the soup. This quick step enhances the overall flavor before we introduce the heartier ingredients.

Step 4: Incorporate the Chicken and Broth
Next, add 1 pound of shredded cooked chicken, 2 cups of chicken broth, and 1 cup of heavy cream to your pot. Mix everything thoroughly so that the creamy elements meld with the broth, creating a luscious base for the Creamy Chicken Enchilada Soup.

Step 5: Mix in the Vegetables
Stir in 1 cup of corn and 2 cups of drained black beans. These ingredients not only infuse the soup with texture but also add nutrition. Continue stirring until all ingredients are well combined and heated through.

Step 6: Season the Soup
Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste, incorporating these spices to elevate the flavors. Bring the soup to a gentle simmer, allowing it to warm for about 5 minutes.

Step 7: Simmer Until Thickened
Let the mixture simmer for 15-20 minutes on low heat, stirring occasionally. You’ll notice the soup thickening and the flavors developing beautifully, creating a comforting base for your Creamy Chicken Enchilada Soup.

Step 8: Add the Cheese
Once simmered, remove the pot from heat and stir in 1 cup of shredded cheese until it melts into the soup, making it creamy and irresistible. This final touch transforms your soup into a rich and hearty dish that’s ready to serve.

Step 9: Serve and Garnish
Ladle the hot soup into bowls and garnish with fresh cilantro for a burst of color and flavor. Serve with tortilla chips on the side for that perfect crunch, completing your delightful Creamy Chicken Enchilada Soup experience!

How to Store and Freeze Creamy Chicken Enchilada Soup

Fridge: Store leftover Creamy Chicken Enchilada Soup in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens.

Freezer: You can freeze the soup for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers or bags.

Thawing: To thaw, place the container in the refrigerator overnight. Reheat thoroughly on the stovetop before serving, ensuring it reaches a safe temperature.

Reheating: When reheating, stir occasionally and add more broth if needed to restore the creamy consistency. Enjoy that comforting taste again!

Expert Tips for Creamy Chicken Enchilada Soup

• Brown the Chicken First: Taking a few extra minutes to brown your chicken enhances its flavor, adding depth to your Creamy Chicken Enchilada Soup.

• Use Low-Sodium Broth: Opt for low-sodium chicken broth to control the salt level in your soup, allowing the flavors of the spices to shine.

• Adjust Creaminess: If you prefer a lighter version, substitute heavy cream with full-fat Greek yogurt for a creamy texture that’s still delicious.

• Don’t Skip the Simmer: Allowing the soup to simmer for a full 15-20 minutes helps all the flavors meld beautifully and thicken the texture—this is key for a comforting soup.

• Garnish with Freshness: Fresh cilantro isn’t just for decoration—it adds a burst of flavor that elevates the overall taste of your Creamy Chicken Enchilada Soup.

• Watch for Spices: If you’re sensitive to heat, be cautious when adjusting the chili powder. Remember, it’s easier to add more spice than to take it away!

Chicken Enchilada Soup Variations

Feel free to dive into these fun twists that’ll make your Creamy Chicken Enchilada Soup even more exciting and uniquely yours!

Spicy Kick: Add chopped jalapeños or a pinch of cayenne for an exhilarating heat that tingles on your taste buds. A little spice can elevate the comforting flavors and make each bite a warming adventure.
Veggie Boost: Customize with additional veggies like bell peppers or zucchini for extra nutrition. Toss them in during the sautéing step and let them soften for a delightful crunch and fresh taste.
Dairy-Free: Swap heavy cream with coconut milk or cashew cream for a dairy-free creamy texture that’s still rich and delicious. This variation will surprise you with a subtle tropical twist!
Fiber & Protein Power: Include cooked quinoa or farro instead of black beans for a hearty grain addition. It lends a nice chew and makes the soup even more filling and satisfying.
Herbed Flavor: Toss in a handful of fresh spinach or kale towards the end of cooking for a burst of green goodness. Their earthiness complements the soup wonderfully while enriching your meal.
Enchilada Bake: Transform the soup into an enchilada bake by layering it with tortilla strips and cheese before broiling until bubbly. This fun twist adds a different texture—a crunchy topping contrasting the creamy soup!
Creamier Delight: For an ultra-creamy version, blend a portion of the soup before stirring in the cheese. This extra step creates a velvety texture that envelops the flavors beautifully.
Smokey Flavor: Incorporate chipotle in adobo sauce for a smoky depth that pairs perfectly with the enchilada flavor. Just a spoonful brings a beautiful complexity to every spoonful.

With these tasty adaptations, your Chicken Enchilada Soup can be a new adventure in every bowl! If you’d like to explore more comforting recipes, check out my Garlic Parmesan Chicken Pasta or try my flavor-packed Cashew Chicken Savory for another cozy night in!

Make Ahead Options

These Creamy Chicken Enchilada Soup preparations are a lifesaver for busy weeknights! You can chop the vegetables and prepare the shredded chicken up to 24 hours in advance, storing them in airtight containers in the fridge. Additionally, the soup can be fully cooked and refrigerated for up to 3 days; just make sure to let it cool before transferring it to sealed containers. To reheat, gently warm the soup on the stove, adding a splash of chicken broth if needed to keep it creamy and prevent thickening. The flavors actually deepen overnight, so this soup can be even more delightful when reheated!

What to Serve with Creamy Chicken Enchilada Soup

Imagine the comforting embrace of warm flavors, complemented by delightful sides that elevate your dining experience.

Crispy Tortilla Chips: These provide a satisfying crunch, perfectly balancing the creamy texture of the soup while making each bite a delightful adventure.
Fresh Avocado Slices: Creamy avocado adds a rich, buttery element that enhances the zesty flavor of the soup, creating a harmonious blend.
Mexican Street Corn Salad: The sweetness of grilled corn, combined with a tangy lime dressing, offers a refreshing contrast and the essence of true Mexican cuisine.
Cornbread Muffins: Soft and slightly sweet, cornbread muffins are an ideal match, soaking up the soup and adding comfort to your meal.
Cilantro Lime Rice: Fluffy rice flavored with cilantro and lime brings bright notes that cut through the creaminess, balancing your plate beautifully.
Margaritas or Agua Frescas: Sip on a festive drink like a margarita or a refreshing agua fresca while enjoying the soulful warmth of your soup, adding a festive touch.

Creamy Chicken Enchilada Soup Recipe FAQs

What should I look for when selecting the best ingredients for this soup?
Absolutely! When choosing your ingredients, particularly the chicken, opt for cooked chicken breast that is moist and shredded. If using fresh chicken, make sure it’s pinkish without any dark spots or unpleasant odors. For fresh corn, the kernels should be sweet and juicy, while canned or frozen corn should look vibrant and not mushy. Using low-sodium chicken broth will help you control the soup’s overall saltiness, enhancing the flavor without overpowering it.

How long can I store leftover Creamy Chicken Enchilada Soup?
You can store this delightful soup in an airtight container in the refrigerator for up to 3 days. To maintain its creamy consistency, reheat it gently over medium-low heat, stirring occasionally. If you find the soup is thickened too much while stored, simply add a little chicken broth or water as you warm it up!

Can I freeze Creamy Chicken Enchilada Soup for later?
Certainly! This soup freezes beautifully. Allow it to cool completely and transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stovetop, stirring in a splash of broth to restore its original creamy texture.

What if my soup is too thick after refrigerating?
No worries! It’s common for the soup to thicken as it cools. While reheating on the stovetop, add chicken broth or water a little at a time until you reach your desired consistency. Stir gently, allowing it to combine and heat up thoroughly. This will bring back that comforting creamy texture you love!

Are there any dietary considerations for this chicken enchilada soup?
Absolutely! If you’re concerned about allergies, be conscious of the black beans and cheese, as dairy and legumes can be common allergens. For a lighter option, you can swap out heavy cream for full-fat Greek yogurt. If you’re serving this soup to your pets, be cautious, as ingredients like onions and garlic can be harmful to dogs. Always double-check if you’re adopting any dietary changes for those at your table!

Can I add extra ingredients to customize my soup?
Very! One of the wonderful aspects of this Creamy Chicken Enchilada Soup is its versatility. Feel free to throw in additional veggies like bell peppers, zucchini, or even jalapeños for heat. Just make sure to adjust the cooking time slightly if you add more ingredients to ensure everything cooks evenly! Your kitchen, your rules!