Jump to Recipe Print RecipeAs I stood in my kitchen, the tantalizing aroma of sautéed onions and garlic enveloped me, and I knew I was about to create something special: Creamy Chicken Enchilada Soup. This one-pot wonder is not only a warm hug in a bowl but also a delightful fusion of flavors that transports your taste buds straight to Mexico. With tender chicken nestled in zesty enchilada sauce, a touch of creaminess, and crunchy corn adding texture, it may just become your new go-to for quick comfort food. In under 45 minutes, you’ll whip up a satisfying dish that’s perfect for busy weeknights or cozy gatherings. Who can resist a meal that’s easy to prepare and brings everyone together? Ready to dive into this creamy goodness? Why is This Soup a Must-Try? One-Pot Wonder: This Creamy Chicken Enchilada Soup is a game-changer for busy weeknights. Quick and Easy: In under 45 minutes, you can have a hearty meal ready, leaving you more time to relax with family. Flavor Explosion: The zesty enchilada sauce combined with creamy goodness and crunchy corn creates a taste sensation that will warm your soul. Crowd Pleaser: Perfect for gatherings, this dish will impress guests and keep everyone coming back for seconds! If you love easy, fulfilling meals, explore more comforting recipes like Thai Chicken Soup or Fiery Chicken Ramen—you’re in for a treat! Chicken Enchilada Soup Ingredients For the Soup • Olive Oil – Adds richness and helps sauté the onions. • Onion (1 medium, diced) – Provides aromatic base flavor. • Garlic (3 cloves, minced) – Infuses the soup with fragrant notes. • Cooked Chicken Breast (1 pound, shredded) – Main protein source, adds heartiness. • Chicken Broth (2 cups) – Base liquid that deepens flavor. • Heavy Cream (1 cup) – Gives a rich, creamy texture to the Chicken Enchilada Soup. • Corn (1 cup, fresh/frozen/canned) – Adds sweetness and texture. • Black Beans (2 cups, drained and rinsed) – Provides protein and fiber. • Red Enchilada Sauce (1 can, 10 oz) – Delivers the signature tang and spiciness. • Ground Cumin (1 tsp) – Offers warmth and earthiness. • Chili Powder (1 tsp) – Enhances flavor with mild heat. • Smoked Paprika (1 tsp) – Adds depth and a hint of smokiness. • Salt & Pepper (to taste) – Essential for seasoning. For the Garnish • Shredded Cheese (1 cup, cheddar/Mexican blend) – For garnish, adds creaminess and flavor. • Fresh Cilantro (chopped, for garnish) – Brightens the dish. • Tortilla Chips (for serving) – Adds a crunchy contrast. Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup Step 1: Sauté the Aromatics In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 medium diced onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant. This will create a flavorful base for your Chicken Enchilada Soup. Step 2: Add Garlic for Flavor Next, stir in 3 cloves of minced garlic and sauté for an additional minute. You’ll know it’s ready when the garlic is golden and aromatic but be careful not to burn it. This step enhances the depth of flavor in your creamy soup, setting the stage for the remaining ingredients. Step 3: Combine Main Ingredients Stir in 1 pound of shredded cooked chicken breast, followed by 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 2 cups of drained and rinsed black beans. Mix thoroughly until everything is well combined. The Chicken Enchilada Soup should resemble a creamy blend, ready for the next layer of flavor. Step 4: Season the Soup Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste. Stir the mixture well, allowing the spices to infuse the soup. Bring the soup to a gentle simmer and cook for about 15-20 minutes, stirring occasionally, until it’s heated through and flavors meld beautifully. Step 5: Melt the Cheese Once the soup has thickened slightly, remove it from heat and stir in 1 cup of shredded cheese until melted and creamy. This is the moment when your Chicken Enchilada Soup transforms into a delightful comfort dish. Make sure the cheese is evenly distributed for maximum creaminess in every spoonful. Step 6: Garnish and Serve Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot, alongside crunchy tortilla chips for a delightful contrast in texture. Each bowl of your Chicken Enchilada Soup will be a comforting hug of flavors, perfect for a cozy meal. What to Serve with Creamy Chicken Enchilada Soup Enhance your dining experience with delightful pairings that complement the comforting flavors of your creamy creation. Crispy Tortilla Chips: Perfect for scooping, their crunch contrasts beautifully with the velvety soup texture, adding an enjoyable bite. Mexican Street Corn Salad: A fresh salad bursting with flavors, creamy dressing, and a hint of lime, this dish elevates your meal with vibrant taste. Cilantro Lime Rice: Fluffy rice tossed with fragrant cilantro and zesty lime brings a refreshing counterpoint to the richness of the soup. Guacamole with Tortilla Chips: Creamy, rich guacamole adds a delicious twist; its smooth texture blends perfectly with the soup for mouthwatering bites. Black Bean Tacos: Fill soft tacos with seasoned black beans and toppings; they share similar flavors and make for an appetizing sidekick. Chili Lime Water: Refreshing and slightly tangy, this invigorating drink complements the spices in the soup without overpowering its savory nuances. Margarita Sorbet: For dessert, serve a light and refreshing sorbet; its citrusy flavor cleanses the palate, finishing off your meal on a delightful note. Fresh Cilantro Garnish: A sprinkle on the soup itself will enhance its flavor while providing a fresh herbal lift that completes the dish beautifully. Make Ahead Options These Creamy Chicken Enchilada Soup components are perfect for prep in advance, saving you precious time on busy weekdays! You can cook and refrigerate the soup base (everything except for the cheese and garnishes) up to 3 days ahead. Simply follow the initial steps of the recipe, letting the soup cool before transferring it to an airtight container. When ready to serve, reheat the soup gently on the stove, adding a splash of broth if it thickens too much. Just before serving, stir in the shredded cheese until melted to maintain that creamy texture. With these make-ahead tips, you can enjoy a comforting meal that tastes just as delicious as if it were freshly made! How to Store and Freeze Chicken Enchilada Soup Fridge: Store leftover Chicken Enchilada Soup in airtight containers for up to 4 days to keep it fresh and flavorful. Freezer: For longer storage, freeze the soup in airtight containers or freezer bags. It can last up to 3 months. Thawing: When ready to enjoy, thaw the soup in the fridge overnight before reheating to ensure even warming. Reheating: Gently reheat over medium heat on the stove, adding a splash of chicken broth if the soup has thickened. Chicken Enchilada Soup Variations Feel free to get creative and make this Chicken Enchilada Soup your own with these tasty twists! Lightened-Up: Substitute Greek yogurt for heavy cream for a lighter and tangy finish. This swap maintains creaminess without compromising flavor. Veggie Boost: Toss in diced bell peppers or zucchini to amp up the nutritional value. They add vibrant color and a heartier bite, making each spoonful even more delightful. Rotisserie Convenience: For a no-fuss option, use shredded rotisserie chicken instead of cooking your own. It cuts prep time in half and still delivers on flavor! Herb Infusion: Fresh herbs like oregano or thyme can add an aromatic twist. Just a teaspoon can elevate your soup’s flavor profile, creating a wonderful depth. Bean Twist: Swap black beans for pinto beans or chickpeas for a different flavor and texture. Each bean brings its own unique essence, adding variety to your dish. Extra Spice: To turn up the heat, include diced jalapeños or a sprinkle of cayenne pepper. This will take your soup from cozy to fiery in an instant! Cheesy Indulgence: Experiment with cheese by using pepper jack or a Mexican cheese blend. Each type brings its own rich flavor and creaminess, making it even more irresistible. Topping Variety: Instead of tortilla chips, try crushed tortilla strips or even crispy fried onions for a fabulous crunch. These playful toppings add a delightful surprise to each bowl. Explore these variations to delight your family and friends, and for more scrumptious concoctions, check out Garlic Butter Chicken or Sweet Chili Chicken for just as delicious meal options! Expert Tips for Chicken Enchilada Soup • Browning Matters: Don’t skip the browning step for the chicken; it intensifies flavor and enhances the overall taste of your Chicken Enchilada Soup. • Spice it Up: For those who enjoy a spicy kick, consider adding diced jalapeños or a pinch of cayenne pepper while simmering. • Reheating Tip: If your soup thickens too much when cooled, simply stir in a splash of chicken broth during reheating to restore its creamy consistency. • Storage Strategy: Transfer any leftovers into airtight containers and refrigerate for up to 4 days to maintain freshness and flavor. Creamy Chicken Enchilada Soup Recipe FAQs What kind of chicken should I use for this soup? Absolutely! I recommend using cooked chicken breast, as it shreds easily and adds heartiness to the soup. You can also use rotisserie chicken for a quicker option; just shred it and add it directly to the pot. How long can I store leftover Chicken Enchilada Soup in the fridge? Leftover Chicken Enchilada Soup can be stored in airtight containers for up to 4 days. Just ensure that it cools to room temperature before sealing to help maintain its delicious flavors. Can I freeze the Chicken Enchilada Soup, and if so, how? Yes! To freeze your Chicken Enchilada Soup, pour it into airtight containers or freezer bags, removing as much air as possible. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before gently reheating it on the stove. What should I do if the soup is too thick when reheating? If your soup thickens too much upon cooling or after freezing, don’t worry! Just stir in a splash of chicken broth while reheating over medium heat. This will help restore its creamy consistency and make it as delightful as the first time. Are there any dietary considerations I should be aware of for this recipe? Absolutely! If you’re serving this to guests or family members with dietary restrictions, be mindful of any dairy allergies due to the heavy cream and cheese. You can easily substitute Greek yogurt for a lighter, dairy-free alternative. Additionally, check the enchilada sauce labels for any gluten or spice sensitivities. What should I look for when selecting fresh corn for this soup? When choosing fresh corn, look for ears that have bright green husks and moist, plump kernels. Avoid any with dark spots or dried-out husks, as they may indicate old or stale corn. If using frozen or canned corn, look for bright colors and no added preservatives for the best flavor in your Chicken Enchilada Soup! Creamy Chicken Enchilada Soup: A One-Pot Marvel Creamy Chicken Enchilada Soup is a delightful fusion of flavors that transports your taste buds straight to Mexico. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 bowlsCourse: ChickenCuisine: MexicanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup2 tablespoons Olive Oil Adds richness and helps sauté the onions.1 medium Onion diced, provides aromatic base flavor.3 cloves Garlic minced, infuses the soup with fragrant notes.1 pound Cooked Chicken Breast shredded, adds heartiness.2 cups Chicken Broth base liquid that deepens flavor.1 cup Heavy Cream gives a rich, creamy texture.1 cup Corn fresh/frozen/canned, adds sweetness and texture.2 cups Black Beans drained and rinsed, provides protein and fiber.1 can Red Enchilada Sauce 10 oz, delivers the signature tang and spiciness.1 teaspoon Ground Cumin offers warmth and earthiness.1 teaspoon Chili Powder enhances flavor with mild heat.1 teaspoon Smoked Paprika adds depth and a hint of smokiness.Salt to taste, essential for seasoning.Pepper to taste, essential for seasoning.For the Garnish1 cup Shredded Cheese cheddar/Mexican blend, for garnish.Fresh Cilantro chopped, for garnish.Tortilla Chips for serving. Equipment Large pot or Dutch oven Method Step-by-Step Instructions for Creamy Chicken Enchilada SoupHeat 2 tablespoons of olive oil over medium heat in a large pot or Dutch oven. Add 1 medium diced onion and sauté for about 5 minutes until translucent.Stir in 3 cloves of minced garlic and sauté for an additional minute until golden and aromatic.Add 1 pound of shredded cooked chicken breast, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 2 cups of drained and rinsed black beans.Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika. Add salt and pepper to taste. Bring to a gentle simmer and cook for 15-20 minutes.Remove from heat and stir in 1 cup of shredded cheese until melted and creamy.Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot alongside crunchy tortilla chips. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 4mg NotesBrowning matters; it intensifies flavor. For spiciness, add jalapeños. Reheat with broth if thickened. Store leftovers for up to 4 days in the fridge. Tried this recipe?Let us know how it was!
