Creamy Chicken Enchilada Soup Recipe
If you’re craving something that feels like a warm hug in a bowl, this Creamy Chicken Enchilada Soup is exactly what you need. It’s the perfect blend of rich, comforting creaminess with just the right kick of Southwestern spices, loaded with tender chicken, hearty black beans, and sweet corn that all come together in a symphony of flavor. Whether you’re cozying up on a chilly evening or need a crowd-pleasing dish, this soup hits all the right notes.
Ingredients You’ll Need
The magic of this dish really starts with fresh, simple ingredients that each bring their own charm to the mix. From the robust spices to the creamy finishing touches, every component plays a key role in building layers of flavor and texture that make this soup irresistible.
- Avocado Oil (2 tablespoons): Provides a healthy, mild base for sautéing that won’t overpower the other flavors.
- Skinless Chicken Breasts or Thighs (1 pound): Cubed or shredded to give you tender, protein-packed bites throughout the soup.
- Medium Onion (diced): Adds sweetness and depth when cooked down, becoming beautifully soft and fragrant.
- Fresh Garlic Cloves (3, minced): Essential aromatic that lifts every spoonful with its warm, garlicky punch.
- Enchilada Sauce (1 can, 10 oz): The heart of the dish, bringing rich tomato flavor with a hint of spice; pick red or green to suit your mood.
- Diced Roasted Tomatoes (1 can, 14.5 oz): With or without green chilies, these give the soup body and a touch of smoky sweetness.
- Chicken Broth (4 cups): Low-sodium to keep control over salt, this liquid base melds everything together and adds savoriness.
- Black Beans (1 can, drained and rinsed): Adds creamy protein and earthy flavor that balance the spices beautifully.
- Frozen Sweet Corn (1 cup, drained): Sweet bursts of corn kernels bring freshness and texture contrast.
- Ground Cumin (1 teaspoon): A warm, earthy spice that’s a staple for that signature enchilada flavor.
- Chili Powder (1 teaspoon): Adds subtle heat and complexity without overwhelming the palate.
- Ground Coriander (½ teaspoon, optional): Offers floral notes for an extra layer of depth, but it’s optional if you like it simple.
- Salt and Pepper (to taste): Enhances all the flavors and brings everything together harmoniously.
- Sour Cream (1 cup): The key to turning this into a luscious, creamy soup that feels indulgent yet comforting.
- Cheese (1 cup shredded cheddar, Monterey Jack, or Mexican blend): Melts into the soup adding gooey, cheesy goodness in every bite.
- Toppings (optional): Avocado, fresh cilantro, tortilla strips, lime wedges, or extra cheese for a personal finishing touch.
How to Make Creamy Chicken Enchilada Soup
Step 1: Sauté the Chicken
Heat 2 tablespoons of avocado oil in a large pot over medium heat. Season the cubed or shredded chicken generously with salt and pepper, then cook it for 5 to 7 minutes until the outside is golden brown and the chicken is cooked through. Once done, remove the chicken from the pot and set it aside. This initial sear locks in moisture and flavor, giving your soup a robust base.
Step 2: Cook the Aromatics
In the same pot, toss in the diced onion and minced garlic. Sauté them for about 3 to 4 minutes until the onion becomes soft and translucent, and the garlic releases its intoxicating aroma. This step forms the fragrant foundation of your soup, bringing warmth and a savory backdrop to the dish.
Step 3: Spice It Up
Now add the ground cumin, chili powder, and optional coriander. Stir and cook the spices with the aromatics for about a minute to toast them, unlocking deep flavors before adding moisture. Then, pour in the diced roasted tomatoes and cook for 3 to 4 minutes until they break down slightly and marry beautifully with the spices.
Step 4: Combine the Sauces and Broth
Pour in the enchilada sauce and stir until fully incorporated. Follow with the chicken broth to give your soup the perfect consistency and depth. This stage brings all the bold flavors together, giving the soup its signature enchilada taste in a comforting liquid form.
Step 5: Add Beans, Corn, and Chicken
Return the cooked chicken to the pot along with the rinsed black beans and sweet corn. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to let all the flavors mingle and develop fully. This slow simmering step is essential for an irresistible melding of textures and tastes.
Step 6: Stir in Creaminess
Remove the pot from heat and slowly stir in the sour cream until the soup becomes smooth and velvety. For an ultra-rich experience, adding a splash of heavy cream at this point is a delightful option. This step transforms the soup into a luxuriously creamy comfort food.
Step 7: Melt in the Cheese
Finally, sprinkle in your shredded cheese, stirring until it melts completely and the soup reaches that perfect creamy consistency. This cheesy element adds a melty, indulgent touch that makes every spoonful a pure joy.
Step 8: Final Seasoning Adjustments
Taste and adjust with salt and pepper based on your preference. If you like a little brightness, add a splash of lime juice. Now your soup is ready to serve and enjoy!
How to Serve Creamy Chicken Enchilada Soup
Garnishes
Enhance the soup’s flavor and texture by topping it with sliced avocado, crunchy tortilla strips, fresh cilantro, extra shredded cheese, or a squeeze of lime. These garnishes add freshness, color, and an extra layer of deliciousness that make the bowl feel festive and inviting.
Side Dishes
Pair your soup with warm, soft corn tortillas or crispy tortilla chips to scoop up every last drop. A simple green salad with a tangy vinaigrette or Spanish rice on the side also complements the flavors beautifully, turning this soup into a full, satisfying meal.
Creative Ways to Present
For a fun twist, serve this Creamy Chicken Enchilada Soup in mini bread bowls or hollowed-out bell peppers. You can also layer it in glass mugs for a colorful, layered presentation that’s perfect for casual dinners or parties. Presentation can make eating even more delightful, so don’t hesitate to get creative!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to an airtight container and store it in the refrigerator for up to 3 to 4 days. The flavors deepen beautifully overnight, making it perhaps even better the next day.
Freezing
This soup freezes well! Just be sure to cool it completely before placing it in freezer-safe containers. It will keep for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent the cheese from clumping. You might want to add a splash of broth or water if the soup seems too thick after refrigeration or freezing.
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that saves time while keeping the soup flavorful and tender. Just add it back in when you combine the beans and corn.
Is this soup spicy?
The heat level depends largely on the enchilada sauce you choose and how much chili powder you add. For milder soup, use a mild sauce and reduce spices. For more kick, opt for hot enchilada sauce and even add some jalapeños or hot sauce.
Can I make this soup vegetarian?
Yes! Simply skip the chicken and use vegetable broth instead of chicken broth. You can add extra beans and veggies like zucchini or bell peppers for heartiness.
What’s the best cheese to use?
A Mexican cheese blend is perfect for authentic flavor, but sharp cheddar or Monterey Jack melt beautifully too. Use what you love or have on hand!
Can I prepare this soup in a slow cooker?
Definitely. Sear the chicken and sauté the aromatics beforehand to build flavor, then add everything to the slow cooker and cook on low for 4 to 6 hours. Add the sour cream and cheese close to the end.
Final Thoughts
If you want a dish that effortlessly combines comforting creaminess with bold enchilada-inspired flavors, this Creamy Chicken Enchilada Soup will become your new go-to. It’s a crowd-pleaser that’s simple enough for a weeknight but special enough to impress friends and family. So, gather your ingredients, get cozy, and dive into a bowl of pure, delicious happiness.
Print
Creamy Chicken Enchilada Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining tender chicken, enchilada sauce, black beans, corn, and a creamy blend of cheese and sour cream. Perfect for a cozy meal, this soup balances smoky spices with creamy texture and fresh toppings for a satisfying Mexican-inspired meal.
Ingredients
Main Ingredients
- 2 tablespoons Avocado Oil (or Butter or Ghee)
- 1 pound skinless chicken breasts or thighs (boneless, cubed or shredded)
- 1 Medium Onion (diced)
- 3 Cloves Fresh Garlic (minced)
- 1 can Enchilada Sauce (10 oz, red or green)
- 1 can Diced Roasted Tomatoes (14.5 oz, with or without green chilies)
- 4 cups Chicken Broth (low-sodium, 32 oz)
- 1 can Black Beans (drained and rinsed)
- 1 cup Frozen Sweet Corn (drained)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Ground Coriander (optional)
- Salt and Pepper (to taste)
Creamy & Cheese Components
- 1 cup Sour Cream
- 1 cup Cheese (shredded cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado
- Cilantro
- Tortilla Strips
- Lime Wedges
- Additional Cheese
Instructions
- Prep: Dice the onions and finely dice cilantro if using. Grate the cheese and set all aside for easy access during cooking.
- Cook Chicken: Heat 2 tablespoons avocado oil in a large pot over medium heat. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and fully cooked. Remove chicken and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3-4 minutes until onions are softened and garlic is fragrant.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and coriander; cook for 1 minute to release flavors. Add diced tomatoes and cook for 3-4 minutes to break them down and blend with spices.
- Add Liquids and Return Chicken: Pour in the enchilada sauce, stirring to combine, then add the chicken broth. Return cooked chicken to the pot.
- Add Beans and Corn & Simmer: Stir in black beans and corn. Bring the soup to a boil, then reduce heat and simmer 15-20 minutes to meld flavors.
- Make it Creamy: Remove pot from heat. Stir in sour cream until fully combined and smooth. For extra richness, heavy cream can be added here.
- Add Cheese: Stir in shredded cheese until melted and the soup becomes creamy.
- Season & Finish: Taste and adjust salt and pepper as needed. Add a splash of lime juice if desired.
- Serve: Ladle soup into bowls and garnish with optional avocado, cilantro, tortilla strips, extra cheese, or lime wedges for added flavor and texture.
Notes
- Use low-sodium chicken broth to control the salt level in the soup.
- Chicken thighs add more flavor and tenderness compared to chicken breasts.
- If a thicker soup is desired, you can simmer longer or add a small amount of cornstarch slurry.
- For a dairy-free version, substitute sour cream and cheese with dairy-free alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Add fresh lime juice at the end for a bright, fresh flavor contrast.
- Garnishes like avocado and tortilla strips add a wonderful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Chicken Enchilada Soup, Creamy Soup, Mexican Soup, Comfort Food, Easy Dinner Recipe
