As the sun dips into the horizon, there’s a certain magic in the air that pulls me into the kitchen, ready to create something soul-warming. Enter the creamy chicken enchilada soup—a delightful blend of tender chicken, zesty tomatoes, and a rich, cheesy broth that wraps around your senses like a comforting hug. Perfect for busy weeknights, this dish is not only a quick prep wonder, but it’s also easily customizable with your favorite beans and spice levels. What’s more, it pairs beautifully with crispy tortilla chips for that perfect crunch. Are you ready to elevate your weeknight dinners with this Tex-Mex delight? Let’s get cooking!
Why is this soup a must-try?
Comforting, Hearty Meal: This creamy chicken enchilada soup offers a warm embrace on chilly nights, combining wholesome ingredients for a satisfying bowl.
Customizable Flavors: With flexible spice levels and ingredient choices, you can adjust the heat and texture to please every palate, whether you prefer mild or fiery.
Quick Prep Time: Ready in just 45 minutes, it’s perfect for busy weeknights when you crave a delicious home-cooked meal without the long wait.
Perfect for Sharing: This crowd-pleaser is great for family gatherings or cozy dinners—serve it with tortilla chips, and watch everyone come back for seconds!
Looking for more comforting recipes? Try Garlic Parmesan Chicken or our hearty Honey Pepper Chicken to keep the cozy vibes rolling!
Creamy Chicken Enchilada Soup Ingredients
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For the Base
• Avocado Oil – Adds healthy fat and flavor. Can substitute with olive oil or butter.
• Skinless Chicken Breasts/Thighs (1 lb) – Main protein source, providing a filling element. Can substitute with cooked rotisserie chicken for quicker prep.
• Medium Onion (1) – Offers sweetness and depth to the soup. Can use shallots or leeks if preferred.
• Fresh Garlic (3 cloves) – Enhances aroma and flavor. Garlic powder can be used in a pinch (1 teaspoon).
• Enchilada Sauce (10 oz) – Base for flavor, can be red or green based on preference. Homemade sauce can be substituted for a fresher taste. -
For the Soup
• Diced Roasted Tomatoes (14.5 oz) – Adds sweetness and texture. Plain diced tomatoes can substitute; for more flavor, use fire-roasted.
• Low-Sodium Chicken Broth (4 cups) – Provides the soup’s body. Vegetable broth works as a substitute for a vegetarian option.
• Black Beans (1 can, drained and rinsed) – Provides fiber and protein. Pinto beans can be used in lieu of black beans.
• Frozen Sweet Corn (1 cup) – Adds sweetness and texture. Canned corn or fresh can also be used. -
For Flavoring
• Ground Cumin (1 tsp) – Essential for the Tex-Mex flavor profile. Omit or replace with chili powder for less earthiness.
• Chili Powder (1 tsp) – Adds heat and flavor complexity. Adjust amount based on heat preference.
• Ground Coriander (½ tsp, optional) – Adds depth and complexity. Can be left out if unavailable.
• Salt and Pepper – To taste, enhances all flavors. -
For Creaminess and Toppings
• Sour Cream (1 cup) – Adds creaminess and tang. Greek yogurt can serve as a lighter alternative.
• Cheese (1 cup, shredded) – Provides richness and melty texture. Use Monterey Jack, cheddar, or Mexican blend for best results.
• Toppings (optional) – Avocado, cilantro, tortilla strips, lime wedges, and extra cheese for serving, enhancing the overall experience of your creamy chicken enchilada soup.
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Prep Ingredients
Begin by gathering and prepping your ingredients for the creamy chicken enchilada soup. Dice one medium onion, mince three cloves of fresh garlic, and shred one cup of cheese of your choice. Setting these aside will ensure a smooth cooking process. Having everything ready makes it easier to focus on each step as you cook.
Step 2: Cook Chicken
In a Dutch oven, heat two tablespoons of avocado oil over medium heat. Once hot, add one pound of cubed or shredded skinless chicken and season with salt and pepper. Sauté for 5-7 minutes or until the chicken is browned and cooked through. Remove the cooked chicken from the pot and set it aside, allowing the flavors to develop further.
Step 3: Sauté Aromatics
In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes, allowing the onions to become translucent and the garlic to become fragrant. This step builds a flavorful base for your creamy chicken enchilada soup and will fill your kitchen with an inviting aroma.
Step 4: Add Spices
Stir in one teaspoon each of ground cumin and chili powder, along with optional ground coriander. Cook the spices for about 1 minute to release their essential oils. Add the 14.5 ounces of diced roasted tomatoes and continue cooking for another 3-4 minutes until everything is well combined and the tomatoes soften.
Step 5: Add Liquids
Pour in a 10-ounce can of enchilada sauce and four cups of low-sodium chicken broth. Return the cooked chicken to the pot, stirring to combine all the ingredients. Increase the heat and bring the mixture to a gentle boil, creating a harmonious blend of Tex-Mex flavors in your creamy chicken enchilada soup.
Step 6: Incorporate Beans & Corn
Once boiling, stir in one drained and rinsed can of black beans and one cup of frozen sweet corn. Reduce the heat to a simmer and let the soup cook uncovered for 15-20 minutes. This simmering time allows the flavors to meld beautifully while the soup thickens slightly, enveloping the hearty ingredients.
Step 7: Add Creaminess
Remove the pot from heat and stir in one cup of sour cream and one cup of shredded cheese, blending until smooth and creamy. This step transforms your soup into a velvety, indulgent dish that balances the wholesome ingredients with richness, making it perfect for a comforting weeknight meal.
Step 8: Adjust Seasoning
Taste the creamy chicken enchilada soup and adjust the seasoning with additional salt, pepper, or a squeeze of lime juice if desired. This personal touch enhances the flavors, creating a flavorful experience that caters to your preference. A little acidity from lime makes all the flavors pop!
Step 9: Serve
Ladle the creamy chicken enchilada soup into bowls and garnish with your choice of optional toppings, such as avocado slices, fresh cilantro, tortilla strips, lime wedges, and extra cheese. Serve hot alongside crunchy tortilla chips, creating a delectable finish to this warming meal.
Make Ahead Options
This creamy chicken enchilada soup is ideal for busy weeknights and can be prepared in advance, saving you precious time in the kitchen! You can chop your onions, mince the garlic, and shred the cheese up to 24 hours ahead, storing them in the refrigerator to keep them fresh. Additionally, the soup itself can be fully cooked and stored in an airtight container for up to 3 days; simply reheat on the stove, adding a splash of broth to maintain creaminess. When it’s time to serve, stir in the sour cream and cheese off the heat for a smooth texture, ensuring that this hearty soup remains just as delicious and comforting.
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. This creamy chicken enchilada soup continues to meld flavors, making it even more delicious over time.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. Make sure to leave some space at the top for expansion, allowing for a smooth defrosting experience.
Reheating: To reheat, thaw the soup overnight in the fridge and warm on the stove over low heat, adding a splash of broth to thin, if necessary. This way, you retain that silky texture you love!
Make-Ahead Tip: Feel free to make this wonderful creamy chicken enchilada soup a day in advance; the flavors deepen and become even more delightful, offering a hassle-free dinner option.
What to Serve with Creamy Chicken Enchilada Soup
Dive into the heartwarming experience of a cozy dinner that invites warmth and flavor into your home.
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Crispy Tortilla Chips: These crunchy delights add a satisfying texture contrast and are perfect for dipping into the creamy soup. The salty crunch enhances the rich flavors wonderfully.
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Refreshing Avocado Salad: Tossed with lime and cilantro, this fresh salad brightens the meal and balances the soup’s richness. Every bite is a burst of refreshing zest!
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Mexican Street Corn (Elote): Charred corn, coated in creamy dressing and sprinkled with queso fresco, offers a delightful twist. The sweetness of the corn complements the savory soup perfectly.
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Guacamole and Salsa: A zesty dip of mashed avocados and diced tomatoes adds layers of flavor while served alongside tortilla chips. It’s a festive touch that elevates your Tex-Mex experience.
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Spanish Rice: Fluffy rice with diced tomatoes and spices complements the creamy chicken enchilada soup, absorbing flavors and adding heartiness to the meal. It makes for a complete plate that’s truly satisfying.
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Margaritas: This classic cocktail, with its limey zing, pairs beautifully with Tex-Mex flavors. Its refreshing tartness cleanses the palate and adds a celebratory touch.
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Churros with Chocolate Sauce: End the meal on a sweet note! These cinnamon-sugar-dusted treats bring warmth and sweetness, rounding out the comforting experience of your creamy chicken enchilada soup.
Creamy Chicken Enchilada Soup Variations
Feel free to let your creativity shine and customize this recipe to fit your family’s tastes!
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Beans Swap: Substitute pinto beans or white beans for black beans. Each option brings a different flavor and texture to the table.
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Extra Veggies: Add diced bell peppers or jalapeños for an added crunch and a zesty kick. These veggies will blend seamlessly into the creamy goodness.
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Heartier Meal: Incorporate cooked quinoa or rice for a more substantial soup that will keep you feeling full and satisfied. Their addition gives a delightful texture as well!
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Cheesy Twist: Swap out your usual cheese for Pepper Jack for a spicy hint that pairs fantastically with the creamy base. It adds an unexpected surprise for the taste buds.
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Herb Infusion: Sprinkle in fresh cilantro or chives before serving to brighten the soup, adding a fresh, fragrant layer of flavor.
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Creamy Alternative: Use Greek yogurt instead of sour cream for a lighter yet still creamy option. It’s a delicious way to enjoy your soup without compromising on creaminess.
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Spice Level Adjustments: If you prefer a milder soup, reduce the chili powder or even leave it out altogether. However, if you’re looking for heat, feel free to add a pinch or two of cayenne!
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Tortilla Upgrade: For an elevated crunch, top with baked tortilla strips instead of fried ones. They provide the perfect texture and a hint of healthiness to balance the creamy soup.
Whether you choose to stick to the original creamy chicken enchilada soup or branch out to try some of these fun variations, your meal is sure to be comforting and memorable. For more time-saving recipes, consider trying the delightful Cajun Chicken Pasta or the cozy Marry Chicken Soup!
Expert Tips for Creamy Chicken Enchilada Soup
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Fresh Ingredients Matter: Using fresh garlic and onion enhances flavor significantly. Avoid using canned or pre-chopped, as they can lack depth in taste.
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Customize Spice Levels: Adjust chili powder to suit your heat preference, especially if kids are in the mix. Start with less; you can always add more as you taste.
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Avoid Curdling: When adding sour cream, remove the pot from heat first. This prevents curdling and keeps your creamy chicken enchilada soup smooth and luscious.
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Make Cheesy Bliss: For the best melt, shred cheese from a block instead of using pre-shredded; the latter often has additives that hinder meltability.
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Experiment with Beans: If you’re out of black beans, pinto or white beans are fantastic alternatives, offering different textures and flavors that still pair wonderfully.
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose ripe ingredients for this soup?
Absolutely! For the best flavor, select firm tomatoes without dark spots. Choose medium onions that feel heavy for their size, and pick fresh garlic bulbs that are tightly closed and free from any sprouting. Using ripe and fresh ingredients will enhance the overall taste of your creamy chicken enchilada soup.
What is the best way to store leftover soup?
Very important! Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re planning to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen.
Can I freeze creamy chicken enchilada soup?
Absolutely! To freeze, make sure the soup is completely cooled before transferring it to freezer-safe containers. Label them with the date, and remember to leave a little room at the top for expansion. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat on the stove over low heat, stirring and adding a splash of broth if necessary to restore creaminess.
What if my soup is too spicy or thick?
Not a problem at all! If your creamy chicken enchilada soup turns out too spicy, balance it out by stirring in a dollop of sour cream or Greek yogurt. To thin it out, simply add more chicken broth or water gradually until you reach your desired consistency. Remember to taste as you adjust!
Are there any dietary considerations for this recipe?
Very much so! This creamy chicken enchilada soup can be made vegetarian by substitute chicken with beans or lentils for protein. Always check your ingredient labels for allergens like dairy or gluten. If you plan to share with pets, I’d recommend keeping the soup away from them, especially due to any seasoning and spices that may not be safe.
Can I make substitutions in the soup ingredients?
Of course! One of the best features of this recipe is its flexibility. You can swap black beans for pinto or white beans, try quinoa or rice for added bulk, and even switch up the cheese based on your preferences. Just remember, whatever variations you choose, keep the love for homemade cooking at the forefront, as that’s what makes this creamy chicken enchilada soup truly special!
Creamy Chicken Enchilada Soup: Comfort in a Bowl Tonight
Ingredients
Equipment
Method
- Begin by gathering and prepping your ingredients for the creamy chicken enchilada soup. Dice one medium onion, mince three cloves of fresh garlic, and shred one cup of cheese of your choice.
- In a Dutch oven, heat two tablespoons of avocado oil over medium heat. Once hot, add one pound of cubed or shredded skinless chicken and season with salt and pepper. Sauté for 5-7 minutes or until the chicken is browned and cooked through.
- In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes, allowing the onions to become translucent and the garlic to become fragrant.
- Stir in one teaspoon each of ground cumin and chili powder, along with optional ground coriander. Cook the spices for about 1 minute to release their essential oils.
- Pour in a 10-ounce can of enchilada sauce and four cups of low-sodium chicken broth. Return the cooked chicken to the pot, stirring to combine all the ingredients.
- Once boiling, stir in one drained and rinsed can of black beans and one cup of frozen sweet corn. Reduce the heat to a simmer and let the soup cook uncovered for 15-20 minutes.
- Remove the pot from heat and stir in one cup of sour cream and one cup of shredded cheese, blending until smooth and creamy.
- Taste the creamy chicken enchilada soup and adjust the seasoning with additional salt, pepper, or a squeeze of lime juice if desired.
- Ladle the creamy chicken enchilada soup into bowls and garnish with your choice of optional toppings, such as avocado slices, fresh cilantro, tortilla strips, lime wedges, and extra cheese.
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