Are you craving the rich, savory flavors of chicken enchiladas but want the comforting warmth of a hearty soup? If so, you have come to the perfect place. This recipe for creamy chicken enchilada soup captures all the magic of the classic baked dish and transforms it into a soul-soothing bowl of goodness. Furthermore, it’s incredibly easy to make, which means you can enjoy this restaurant-quality meal any night of the week. This soup is loaded with shredded chicken, beans, corn, and a velvety, cheesy broth that is simply irresistible. In short, it’s the perfect one-pot meal for busy weeknights, chilly evenings, or whenever you need a delicious comfort food fix.
Why This Recipe is an Absolute Must-Try
There are countless reasons to fall in love with this particular soup. First and foremost, it delivers an incredible depth of flavor. The combination of red enchilada sauce, green chiles, and classic Tex-Mex spices like cumin and chili powder creates a beautifully balanced and zesty taste profile. However, what truly sets this soup apart is its luxurious, creamy texture. Unlike thinner, broth-based soups, this one gets its richness from a blend of cream cheese and shredded cheddar, resulting in a velvety consistency that coats every spoonful.
In addition to its amazing taste, this creamy chicken enchilada soup is remarkably versatile. For instance, you can easily adjust the spice level to suit your family’s preferences. You can also customize it with a wide array of toppings, allowing everyone to build their perfect bowl. Consequently, it’s a fantastic choice for feeding a crowd or dealing with picky eaters. Above all, this recipe is designed for convenience. It comes together in one pot, which significantly minimizes cleanup, and it uses simple, easy-to-find ingredients.
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Creamy Chicken Enchilada Soup: The 10 Ultimate Steps for the Best Comfort Meal
A hearty and creamy soup inspired by classic chicken enchiladas, loaded with tender chicken, beans, corn, enchilada sauce, and cheese in a rich, Tex-Mex flavored broth.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1.5 lbs boneless skinless chicken breasts
1 tsp chili powder
1 tsp cumin
1/2 tsp dried oregano
Salt and pepper, to taste
4 cups low-sodium chicken broth
1 (10 oz) can red enchilada sauce
1 (15 oz) can black beans, rinsed and drained
1 cup frozen or canned corn, drained
1 (4 oz) can diced green chiles
8 oz cream cheese, softened and cubed
1.5 cups shredded cheddar or Monterey Jack cheese
1/2 cup heavy cream (optional)
Optional Toppings:
Tortilla chips or strips
Sour cream
Cilantro
Avocado
Jalapeños
Lime wedges
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent.
2. Add garlic and cook for 1 more minute until fragrant.
3. Add chicken breasts and season with chili powder, cumin, oregano, salt, and pepper.
4. Pour in chicken broth and enchilada sauce. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until chicken is cooked through.
6. Remove chicken from the pot, shred with two forks, and set aside.
7. Add cream cheese to the soup and whisk until melted and smooth.
8. Return shredded chicken to the pot. Stir in black beans, corn, and green chiles.
9. Add shredded cheese a handful at a time, stirring until melted. Add heavy cream if using.
10. Simmer for 5–10 more minutes. Serve hot with desired toppings.
Notes
For faster prep, use rotisserie chicken and skip the initial simmering step.
Adjust spice level by using hot enchilada sauce or extra jalapeños.
Use certified gluten-free enchilada sauce and broth to make this recipe gluten-free.
Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop.
If freezing, do so before adding cream cheese and shredded cheese, then add them when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 490
- Sugar: 4g
- Sodium: 870mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg
Essential Ingredients for the Perfect Creamy Chicken Enchilada Soup
To create the best possible version of this dish, it is essential to start with high-quality ingredients. Although the list might seem long, each component plays a crucial role in building the soup’s signature flavor and texture. Let’s break down what you will need.
For the Soup Base
- Chicken Breasts: Boneless, skinless chicken breasts work best as they are easy to cook and shred directly in the soup.
- Chicken Broth: A quality chicken broth provides a savory foundation for all the other flavors.
- Onion and Garlic: These aromatics are fundamental for building a deep, savory base.
- Olive Oil: Used for sautéeing the onion and garlic to release their flavors.
- Black Beans and Corn: These add texture, fiber, and a touch of sweetness that complements the spicy notes. Canned versions work perfectly; just be sure to rinse and drain them.
For the Enchilada Flavor
- Red Enchilada Sauce: This is the star ingredient. Choose a brand you love, as it will define the primary flavor of your creamy chicken enchilada soup.
- Diced Green Chiles: A small can of mild diced green chiles adds a subtle, tangy heat without being overwhelming.
- Spices: A simple blend of chili powder, cumin, and oregano provides that classic enchilada warmth.
For the Ultimate Creaminess
- Cream Cheese: This is the secret to an incredibly rich and creamy broth. Be sure to use the full-fat block style for the best results.
- Shredded Cheese: A sharp cheddar or a Monterey Jack blend melts beautifully into the soup, adding both flavor and a silky texture.
- Heavy Cream (Optional): For an even more decadent finish, a splash of heavy cream can be stirred in at the end.
Step-by-Step Instructions To Make Creamy Chicken Enchilada Soup
Following these steps will ensure your creamy chicken enchilada soup turns out perfectly every single time. It’s a straightforward process that yields incredibly delicious results.
- Sauté the Aromatics: First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Add Chicken and Spices: Next, place the whole chicken breasts into the pot. Sprinkle them with the chili powder, cumin, oregano, salt, and pepper. This step ensures the chicken is seasoned from the very beginning.
- Pour in Liquids: Subsequently, pour the chicken broth and the entire can of red enchilada sauce into the pot. Stir everything together gently to combine.
- Simmer the Soup: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. After that, set it aside for a moment.
- Create the Creamy Base: While the chicken cools slightly, add the softened cream cheese to the simmering broth. Whisk continuously until the cream cheese is fully melted and incorporated into the soup, creating a smooth, creamy base.
- Return Chicken and Add Veggies: Now, add the shredded chicken back into the pot. Also, stir in the drained and rinsed black beans, corn, and diced green chiles.
- Melt the Cheese: Gradually stir in the shredded cheese, a handful at a time, until it is completely melted into the soup. This slow addition prevents the cheese from clumping.
- Final Simmer: Let the soup simmer on low for another 5-10 minutes. This allows all the flavors to meld together perfectly. The creamy chicken enchilada soup should be slightly thickened and piping hot.
- Serve and Garnish: Finally, ladle the soup into bowls. Garnish generously with your favorite toppings and serve immediately for the best experience.
Pro Tips and Delicious Variations
One of the best things about this creamy chicken enchilada soup recipe is how easily you can adapt it. Here are some tips and variations to make it your own.
Topping Heaven: Customize Your Bowl
Toppings are arguably one of the most fun parts of this soup. Consequently, setting up a small toppings bar can make serving a special event. Some fantastic options include:
- Crushed tortilla chips or crispy tortilla strips
- A dollop of sour cream or Greek yogurt
- Freshly chopped cilantro
- Diced avocado or a scoop of guacamole
- Extra shredded cheese
- Sliced jalapeños for a spicy kick
- A squeeze of fresh lime juice to brighten the flavors
Spice It Up or Tone It Down
The spice level is completely within your control. For a spicier soup, for instance, you can use a hot enchilada sauce, add a pinch of cayenne pepper, or stir in some diced jalapeños with the onions. On the other hand, to make it milder for kids or those sensitive to heat, be sure to use a mild enchilada sauce and mild green chiles. You could even omit the chiles entirely if necessary.
Make-Ahead and Storage Solutions
This soup is an excellent candidate for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop over low heat to prevent the creamy base from separating. If you enjoy make-ahead meals, you might also love this French Onion Chicken Orzo Casserole, which is another comforting and easy dish.
Nutritional Information and Health Benefits
While this creamy chicken enchilada soup is undoubtedly a comfort food, it also packs a decent nutritional punch. For instance, chicken is a fantastic source of lean protein, which is essential for muscle repair and overall health. According to Healthline, chicken provides important nutrients without a high fat content, especially when using skinless breasts. In addition, the black beans contribute a significant amount of dietary fiber and plant-based protein.
Furthermore, fiber is crucial for digestive health and can help you feel full and satisfied after your meal. Information from WebMD highlights how beans support a healthy gut and can aid in managing blood sugar levels. By including vegetables like onions, corn, and chiles, you also get a variety of vitamins and antioxidants. To lighten up the recipe, you can opt for low-fat cream cheese and reduced-fat shredded cheese. If you’re looking for other hearty and wholesome soup options, this Creamy Cowboy Soup is another fantastic choice that is sure to please the whole family.
Conclusion About Creamy Chicken Enchilada Soup
In summary, this creamy chicken enchilada soup is the ultimate one-pot wonder that brings incredible flavor and comfort to your dinner table. It successfully combines the zesty taste of enchiladas with the satisfying richness of a creamy soup. Moreover, its simple preparation and customizable nature make it a go-to recipe for any occasion. Whether you need a quick weeknight dinner or a crowd-pleasing meal for a gathering, this soup is guaranteed to be a hit. Therefore, give this recipe a try and get ready to discover your new favorite comfort food.
Frequently Asked Questions About Creamy Chicken Enchilada Soup
Can I use a rotisserie chicken for Creamy Chicken Enchilada Soup?
Absolutely! Using a pre-cooked rotisserie chicken is a wonderful time-saving hack. Simply shred about 3 cups of chicken and add it to the soup along with the beans and corn in step 7. You can reduce the initial simmering time to about 10 minutes, just long enough to meld the flavors of the broth.
How can I make this soup gluten-free?
Making this soup gluten-free is very simple. The most important step is to ensure that your canned red enchilada sauce is certified gluten-free, as some brands use flour as a thickener. Additionally, check that your chicken broth is also gluten-free. The other ingredients are naturally free of gluten, so with those two checks, you’re all set.
Can this creamy chicken enchilada soup be frozen?
Freezing soups with a dairy base can sometimes be tricky, as the texture can change upon thawing. Because of the cream cheese and shredded cheese, the soup may separate a bit when reheated. If you plan to freeze it, it is best to do so before adding the dairy components. You can freeze the broth-based soup with the chicken and veggies, then add the cream cheese and shredded cheese while reheating on the stovetop.
