Name: Creamy Chicken Enchilada Soup: Your New Cozy Weeknight Favorite
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons Olive Oil (Can substitute with vegetable oil.); 1 medium Onion, diced (Yellow or white onions work well.); 2 cloves Garlic, minced (Use fresh or pre-minced.); 2 cups Cooked Chicken Breast, shredded (Leftover rotisserie chicken is a great substitute.); 4 cups Chicken Broth (Can use low-sodium for a healthier option.); 1 cup Heavy Cream (Substitute with coconut milk for a lighter option.); 1 cup Corn (Fresh, frozen, or canned, canned corn should be drained.); 1 can Black Beans, drained and rinsed (Can swap for pinto beans.); 10 oz Red Enchilada Sauce (Any store-bought or homemade version works.); 1 teaspoon Ground Cumin (Can substitute with taco seasoning.); 1 teaspoon Chili Powder (Adjust based on desired heat level.); 1 teaspoon Smoked Paprika (Can swap with regular paprika if unavailable.); to taste Salt & Pepper (Essential seasonings, adjust to taste.); 1.5 cups Shredded Cheese (Cheddar or Mexican blend; can substitute with dairy-free cheese.); to taste Fresh Cilantro, chopped (For garnish, adding freshness; omit if not a fan.); as needed Tortilla Chips (Served on the side for crunch; can use croutons as a substitute.)

On a chilly evening, there’s nothing quite like the aroma of simmering soup wafting through the house. Today, I’m thrilled to share my Creamy Chicken Enchilada Soup, a comforting one-pot meal that delivers all the warmth you crave. With tender chicken, zesty enchilada sauce, and a luxurious touch of cream, this dish makes weeknight dinners feel special. Plus, it’s not only quick to prep—taking mere 45 minutes—but also completely customizable! Whether you prefer a spice level that’s milder or want to sneak in extra veggies, this recipe is perfect for everyone at the table. Ready to warm your soul with a hearty scoop? Let’s dive in!

Why is Chicken Enchilada Soup a Must-Try?

Cozy Comfort: Imagine curling up with a bowl of this perfectly creamy Chicken Enchilada Soup after a long day. It’s like a warm hug for your taste buds!

Quick Prep: With just 45 minutes from start to finish, it’s ideal for busy weeknights when you want something delicious without the fuss.

Customizable Flavors: Adjust the spice level and add your favorite veggies—like bell peppers from your fridge—making it a versatile choice for every palate.

Hearty and Filling: Each spoonful is packed with tender chicken, beans, and sweet corn, ensuring everyone leaves the table satisfied.

Crowd-Pleaser: From family dinners to gatherings, serve this dish alongside some tortilla chips, and watch it disappear faster than you can say “enchilada”!

Chicken Enchilada Soup Ingredients

For the Base
Olive Oil – Provides fat for sautéing; can substitute with vegetable oil.
Medium Onion, diced – Adds sweetness and depth; yellow or white onions work well.
Garlic, minced – Enhances flavor; use fresh or pre-minced.
Cooked Chicken Breast, shredded – Primary protein source; leftover rotisserie chicken is a great substitute.
Chicken Broth – Adds liquid base and flavor; can use low-sodium for a healthier option.
Heavy Cream – Enriches soup with creaminess; substitute with coconut milk for a lighter option.
For Extra Goodness
Corn (fresh, frozen, or canned) – Provides sweetness and texture; canned corn should be drained.
Black Beans, drained and rinsed – Adds fiber and heartiness; can swap for pinto beans.
Red Enchilada Sauce (10 oz) – Imparts the signature enchilada flavor; any store-bought or homemade version works.
For Flavor
Ground Cumin – Adds warm, earthy notes; can substitute with taco seasoning.
Chili Powder – Offers mild spice; adjust based on desired heat level.
Smoked Paprika – Adds smoky depth; can swap with regular paprika if unavailable.
Salt & Pepper – Essential seasonings; adjust to taste.
For the Toppings
Shredded Cheese (cheddar or Mexican blend) – Melts into the soup for creaminess; can substitute with dairy-free cheese.
Fresh Cilantro, chopped – For garnish, adding freshness; omit if not a fan.
Tortilla Chips – Served on the side for crunch; can use croutons as a substitute.

Now you’re all set to whip up a delightful Chicken Enchilada Soup that will surely please the crowd!

Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup

Step 1: Heat the Oil
In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This will take about 2 minutes. Once hot, you’ll want to ensure the oil coats the bottom of the pot to prevent sticking and enhance sautéing.

Step 2: Sauté the Aromatics
Add 1 diced medium onion to the pot and sauté for about 5 minutes, until the onion is translucent and tender. Next, stir in 2 minced garlic cloves and cook for an additional minute until fragrant, stirring continuously to prevent burning.

Step 3: Combine the Chicken and Broth
Mix in 2 cups of shredded cooked chicken and pour in 4 cups of chicken broth. Stir well to combine all ingredients, ensuring the chicken gets evenly distributed. This mix will start forming the comforting base of your Creamy Chicken Enchilada Soup.

Step 4: Add Cream and Veggies
Next, stir in 1 cup of heavy cream, 1 cup of corn, and 1 can of drained and rinsed black beans. The cream will create a velvety texture, while the corn and beans add a delightful sweetness and heartiness to the soup.

Step 5: Flavor It Up
Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and season with salt and pepper to taste. Stir the mixture vigorously to evenly distribute the spices, allowing the soup to soak in all those robust flavors, creating a comforting aroma in your kitchen.

Step 6: Simmer the Soup
Bring the soup to a gentle simmer over medium heat, stirring occasionally. Allow it to cook for 15-20 minutes, until the soup thickens and the flavors meld beautifully. You’ll know it’s ready when it bubbles gently and looks creamy.

Step 7: Melt the Cheese
Remove the pot from heat, and stir in 1 ½ cups of shredded cheese until it melts into the soup completely. This creates a luscious, creamy experience in your Creamy Chicken Enchilada Soup, giving each bite a cheesy delight.

Step 8: Serve and Garnish
Ladle the soup into bowls, garnishing each with chopped fresh cilantro and serving with a side of crispy tortilla chips for added crunch. The vibrant colors and inviting aromas will certainly enhance your dining experience!

Expert Tips for Creamy Chicken Enchilada Soup

Ingredient Substitutions: Feel free to customize your Chicken Enchilada Soup by using leftover rotisserie chicken or low-sodium chicken broth for a healthier option.
Monitor the Spice Level: If you’re unsure about the heat, add the chili powder gradually, tasting as you go to achieve your desired flavor without overwhelming your palette.
Avoid Overcooking: Keep an eye on the simmering time to prevent ingredients from becoming mushy. The soup needs just 15-20 minutes for the perfect consistency.
Stirring is Key: Stir the soup occasionally while it simmers to ensure even cooking and prevent anything from sticking to the bottom of the pot.
Rich and Creamy Finish: To achieve that velvety texture, make sure to stir in the cheese off the heat, allowing it to melt beautifully without clumping in your Chicken Enchilada Soup.

How to Store and Freeze Chicken Enchilada Soup

Fridge: Store your Chicken Enchilada Soup in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.

Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave space at the top of the container for expansion.

Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop. Add a splash of broth if needed to adjust the consistency back to creamy.

Make-Ahead: Consider making a double batch! This way, you’ll always have a comforting meal ready to go in the freezer for those busy nights.

What to Serve with Creamy Chicken Enchilada Soup

Imagine a cozy dinner table surrounded by loved ones, your comforting soup steaming in bowls, and the aroma filling the air with warmth.

Avocado Slices: Creamy avocado adds a refreshing contrast, enhancing the richness of the soup while offering a delightful texture.
Fresh Green Salad: A crisp salad with tomatoes and cucumbers brightens the meal, balancing the hearty flavors of the enchilada soup perfectly.
Cilantro Lime Rice: Fluffy rice infused with cilantro and lime lifts the overall dish, making it feel like a true Mexican fiesta on your plate.
Cornbread Muffins: Sweet cornbread is the perfect companion, its fluffy texture soaking up the soup’s creamy goodness and adding a touch of sweetness.
Tortilla Chips: Extra crunchy chips on the side complement each bowl, providing a satisfying crunch that contrasts beautifully with the smooth soup.
Sangria: A refreshing glass of sangria, with its fruity notes, makes for the perfect beverage pairing, complementing the spice and richness of the soup.
Churros with Chocolate Sauce: For dessert, indulge in warm churros sprinkled with cinnamon sugar, dipping them into luscious chocolate sauce for a sweet finish.

Make Ahead Options

These Creamy Chicken Enchilada Soup ingredients are perfect for meal prep, allowing you to enjoy a homemade dinner with ease! You can shred the cooked chicken and mix the spices, storing them in the refrigerator up to 3 days before cooking. Additionally, the soup itself can be made and chilled up to 24 hours in advance—just cool it completely before refrigerating in an airtight container to prevent spoilage. When you’re ready to serve, reheat the soup on the stove over medium heat, stirring occasionally until warmed through. Stir in the cheese just before serving to ensure it melts nicely, giving you the same delicious, comforting flavors without the last-minute rush!

Variations & Substitutions for Chicken Enchilada Soup

Feel free to explore these delightful twists that will make your Chicken Enchilada Soup uniquely yours!

Dairy-Free: Swap heavy cream for coconut milk to keep the soup rich yet lighter, accommodating lactose-free diets. The coconut adds a subtle sweetness that complements the bold spices beautifully.
Extra Veggies: Add bell peppers or spinach for a health boost. Sauté the peppers along with the onions for added flavor and a pop of color. These veggies will not only enhance the nutrition but also add great texture.
Low-Fat Option: Use low-fat Greek yogurt in place of heavy cream. This substitute keeps the soup creamy while making it a bit healthier. Don’t worry, the flavors will still shine through!
Spicy Kick: If you love heat, toss in some diced jalapeños or a pinch of cayenne pepper. This adds an exciting warmth that elevates the whole dish, perfect for those who enjoy a fiery experience.
Bean Variety: Swap black beans for pinto beans for a twist on texture and taste. Both beans pack in protein, so you won’t miss out on the hearty goodness!
Tortilla Substitutes: Serve with croutons instead of tortilla chips for a delightful crunch. The croutons will add a unique texture while holding up to the soup’s creamy richness.
Enchilada Bake: Transform leftovers into a baked casserole by layering the soup with tortilla strips and cheese, then broiling until bubbly. This makes for a fun, new meal that’s as delicious as the original!
Flavor Boost: Stir in some taco seasoning for an extra punch of flavor. This simple addition can really elevate the taste, creating a robust and memorable dining experience.

Consider pairing your creamy soup with fresh avocado slices or a crunchy green salad for a complete meal that the whole family will enjoy. And when time allows, check out Crockpot Chicken Soup or Mediterranean Chicken Gyros for more comforting, family-loved recipes!

Creamy Chicken Enchilada Soup Recipe FAQs

How should I select the chicken for my enchilada soup?
Absolutely! When choosing chicken, opt for cooked chicken breasts or thighs, whether it’s freshly cooked or leftover rotisserie chicken. It’s key to ensure it’s not dried out—look for pieces that are moist and tender. If using raw chicken, make sure to season and brown it well during the sautéing step for added flavor before incorporating it into the soup.

How can I store leftover Chicken Enchilada Soup?
You can store your Chicken Enchilada Soup in an airtight container for up to 3 days in the refrigerator. Allow the soup to cool completely before sealing it; this helps maintain its freshness. Make sure to stir gently before serving, as flavors tend to deepen over time!

Can I freeze Chicken Enchilada Soup?
Absolutely! To freeze, let the soup cool, then pour it into freezer-safe containers. Be sure to leave about an inch of space at the top to allow for expansion as it freezes. Your soup will keep beautifully for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then reheat gently on the stovetop, adding a splash of broth if needed to adjust the consistency.

What should I do if my soup is too thick?
No worries! If your Chicken Enchilada Soup turns out thicker than you’d like, simply add a bit more chicken broth or water while reheating. Stir well to incorporate and gradually adjust until you reach your desired creamy consistency. You can also keep the pot covered while simmering to retain moisture during cooking.

Is this recipe suitable for people with dietary restrictions like gluten or dairy allergies?
Very! To make it gluten-free, ensure that your enchilada sauce is labeled as such and choose gluten-free tortilla chips for serving. For those avoiding dairy, substitute heavy cream with coconut milk and use dairy-free cheese. This way, you can tweak the recipe while still enjoying the comforting flavors!

Can I customize the spice level in my Chicken Enchilada Soup?
Definitely! For a milder flavor, reduce the chili powder and opt for a mild enchilada sauce. If you’re looking to spice things up, add diced jalapeños or a pinch of cayenne pepper during the simmering phase. Taste as you go to ensure it fits everyone’s palate—it’s all about what you love best!