Creamy Chicken Enchilada Soup

You know, there’s an indescribable warmth that comes with a steaming bowl of soup, especially when it’s a creamy chicken enchilada soup like this one. I remember the first time I had it at a friend’s house. It was a chilly evening, and as I took my first spoonful, it felt like a hug in a bowl. The combination of flavors is so rich and comforting, with those Tex-Mex vibes that just scream "home."

Why you’ll love this recipe

Picture this: a bowl full of creamy goodness, the zesty tang of enchilada sauce, and hearty chunks of tender chicken, all mingling together in a delightful dance. This soup is not just any soup; it’s a celebration of flavors that warms your soul and fills your belly.

What makes it even more special? It’s incredibly easy to whip up! In about 30 minutes, you’ll have a dish that feels like it took hours to prepare. It’s perfect for a weeknight dinner, a cozy gathering with friends, or even meal prepping for the week ahead. Plus, it’s versatile: tweak it to your liking or throw in whatever veggies you’ve got lying around. Trust me, once you try this creamy chicken enchilada soup, it’s going to be a staple in your rotation!

Gather these ingredients

To embark on this flavor adventure, you’ll need a few key players. Let me break it down for you:

• 2 cups cooked, shredded chicken: If you don’t have any on hand, just roast or poach some chicken beforehand. Leftover rotisserie chicken works wonders, too!

• 1 onion, diced: This will provide that aromatic base that makes your kitchen smell heavenly. Feel free to use a shallot or a sweet onion if that suits your taste.

• 2 cloves garlic, minced: Garlic is like that secret ingredient that transforms everything! The fresher, the better, but jarred minced garlic will do in a pinch.

• 1 can (10 oz) enchilada sauce: This is the star of the show, bringing in that zesty, bold flavor. If you prefer homemade sauce, go for it!

• 4 cups chicken broth: A must for a flavorful soup. You can use low-sodium broth if you’re watching your salt intake.

• 1 cup heavy cream: This is where the creaminess comes from. You could substitute with coconut milk for a dairy-free option, but it will alter the flavor slightly.

• 1 cup corn kernels (fresh or frozen): For that sweet burst of flavor and nice texture. Not a corn fan? Add diced bell peppers instead!

• 1 can (15 oz) black beans, drained and rinsed: They add a nice heartiness and protein. Kidney beans work well here too if that’s what you have.

• 1 teaspoon cumin: This spice rounds out the flavors beautifully. Toasting it briefly in the pot before adding other ingredients can enhance its warmth.

• 1 teaspoon chili powder: Adjust this to your spice tolerance; it adds both flavor and a hint of heat.

• Salt and pepper to taste: These little guys bring everything together. Just don’t go overboard; you can always add more later.

• Shredded cheese, for garnish: A sprinkle of cheese is the cherry on top. Cheddar, Monterey Jack, or even pepper jack if you like it spicy!

• Chopped cilantro, for garnish: This is your fresh finishing touch that brightens everything up. Don’t like cilantro? Try green onions instead!

The cooking process explained

Ready to create some magic in the kitchen? Here’s how you’ll bring this creamy chicken enchilada soup to life:

1. Sauté onions and garlic: Grab a large pot and drizzle a little olive oil in there, heating it over medium heat. Once it’s shimmering, toss in the diced onion and minced garlic. Let them mingle, stirring occasionally, until the onion turns translucent—about 5 minutes. This step is so crucial because it lays a flavorful foundation.

2. Add the rest of the ingredients: Now, it’s time for the fun part! Add in your shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, chili powder, and a sprinkle of salt and pepper. Give it all a good stir to combine. The colors alone will make you want to dig in!

3. Simmer in bliss: Turn up the heat a bit, bringing the soup to a gentle simmer. Let it bubble away for about 20 minutes. This is when all those lovely flavors come together, soaking into the chicken and corn. Oh, what a glorious smell!

4. Serve it up: When you’re ready, ladle the soup into bowls, and don’t be shy with the toppings—sprinkle with shredded cheese and fresh cilantro. Your soup is now complete!

Best way to enjoy it

Now that your creamy chicken enchilada soup is ready, let’s talk about serving. This dish shines on its own but pairs beautifully with crispy tortilla chips for that satisfying crunch. You could also set out a toppings bar with diced avocados, sour cream, lime wedges, or diced jalapeños for a fun, customizable experience.

If you’re feeling adventurous, serve it alongside a fresh corn salad or a light green salad drizzled with lime vinaigrette to balance the soup’s richness. Trust me, it’s a winning combination!

Storage and reheating tips

What to do with leftovers? This soup keeps well in the fridge for up to 5 days—just store in an airtight container. When you’re ready to enjoy another bowl, simply reheat on the stovetop over low heat, stirring until warmed through. If it’s too thick after chilling, add a splash of chicken broth to loosen it up.

For longer-term storage, you can freeze it! Portion the soup into freezer-safe bags and lay flat in the freezer. It will keep well for about 2-3 months. Just remember to let it thaw in the fridge overnight before reheating.

Extra tips and advice

Here are a few pro tips to elevate your soup-making game:

• Taste as you go: Adjust the spices according to your preference. Not everyone likes a kick, so feel free to dial back the chili powder.

• Make it ahead: This soup tastes even better the next day as the flavors meld together. Make a big batch over the weekend and enjoy it all week long!

• Experiment with proteins: If you’re looking to switch things up, try this with ground turkey or even shrimp. Feeling vegetarian? Load it up with veggies like zucchini and bell peppers!

Creative twists

Now, for those of you who love to think outside the box, here are some delicious variations you might want to explore:

• Spicy version: Toss in some diced jalapeños or a splash of hot sauce for an extra kick.

• Cheesy version: Stir in some cream cheese or Velveeta during the last few minutes of cooking for ultra-creamy perfection.

• Smoky flavor: Add a teaspoon of smoked paprika to give your soup a lovely, smoky depth.

Ingredients list

• 2 cups cooked, shredded chicken
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Shredded cheese, for garnish
• Chopped cilantro, for garnish

Directions to follow

1. Sauté the onions and garlic until translucent.
2. Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, chili powder, salt, and pepper.
3. Bring to a simmer and cook for about 20 minutes until heated through.
4. Serve topped with shredded cheese and chopped cilantro.

Your questions answered

• How long does it take to make?
  Total time is about 30 minutes, which is perfect for a quick weeknight dinner!

• Can I use rotisserie chicken?
  Absolutely! It’s a great time-saver.

• What if I can’t find enchilada sauce?
  You can use taco sauce or even homemade tomato salsa in a pinch.

• Can I make it vegetarian?
  Yes! Just omit the chicken and add more beans or lentils, and swap the chicken broth for vegetable broth.

• How spicy is it?
  It’s pleasantly mild, but you can adjust the chili powder to your preferred heat level.

This creamy chicken enchilada soup has a way of bringing everyone together—whether gathered around the table or sending a bowl to a friend in need. Don’t hesitate to make it your own! Experiment with flavors, and enjoy the process of creating something delicious. I can’t wait for you to try it and share how it turned out. Happy cooking!

Print Recipe

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Creamy Chicken Enchilada Soup

Cooking Method: Simmering Courses: Dinner, Main Course, Soups Recipe Keys: Dairy Gluten Free High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 15 Calories: 500

Best Season: Winter

Description

This creamy chicken enchilada soup is rich in flavor, easy to make, and perfect for any occasion. A warm and hearty dish that brings the delightful taste of Tex-Mex cuisine to your table.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups cooked, shredded chicken (Use rotisserie chicken for convenience.)
• 1 medium onion, diced (Sweet onion or shallots can be used.)
• 2 cloves garlic, minced (Fresh garlic is preferable.)
• 1 can (10 oz) enchilada sauce (Feel free to use homemade sauce.)
• 4 cups chicken broth (Low-sodium broth is a healthier option.)
• 1 cup heavy cream (Substitute with coconut milk for a dairy-free version.)
• 1 cup corn kernels (Fresh or frozen is acceptable.)
• 1 can (15 oz) black beans, drained and rinsed (Kidney beans can be used instead.)
• 1 teaspoon cumin (Toast briefly for enhanced flavor.)
• 1 teaspoon chili powder (Adjust according to your spice preference.)
• Salt and pepper to taste (Add according to your preference.)
• Shredded cheese, for garnish (Cheddar, Monterey Jack, or pepper jack.)
• Chopped cilantro, for garnish (Green onions can be used as an alternative.)

Instructions

Cooking Steps

1. Sauté onions and garlic

   Drizzle olive oil in a large pot and heat over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
   This step lays a flavorful foundation.
   Mark as complete

2. Combine all ingredients

   Add shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, chili powder, salt, and pepper. Stir to combine.
   Mark as complete

3. Simmer the soup

   Bring the soup to a gentle simmer and cook for about 20 minutes.
   This allows the flavors to meld together.
   Mark as complete

4. Serve and garnish

   Ladle the soup into bowls and garnish with shredded cheese and chopped cilantro.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 500kcal

% Daily Value *

Total Fat 30g47%

Saturated Fat 17g85%

Trans Fat 1g

Cholesterol 130mg44%

Sodium 800mg34%

Potassium 650mg19%

Total Carbohydrate 40g14%

Dietary Fiber 10g40%

Sugars 5g

Protein 30g60%

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Vitamin A 1200 IU

Vitamin C 20 mg

Calcium 400 mg

Iron 4 mg

Vitamin D 0 IU

Vitamin E 2 IU

Vitamin K 10 mcg

Thiamin 0.5 mg

Riboflavin 0.5 mg

Niacin 6 mg

Vitamin B6 0.5 mg

Folate 20 mcg

Vitamin B12 2 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 2 mg

Selenium 20 mcg

Copper 0.3 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken enchilada soup, creamy soup, Tex-Mex, comfort food