Name: Cozy Up with Creamy Chicken Enchilada Soup Delight
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons Olive Oil (Can be replaced with vegetable or canola oil.); 1 medium Onion, diced (Use shallots for a milder taste.); 3 cloves Garlic, minced (Substitute with garlic powder (1 teaspoon) in a pinch.); 1 pound Cooked Chicken Breast, shredded (Rotisserie chicken works well for convenience.); 2 cups Chicken Broth (Vegetable broth is a vegetarian alternative.); 1 cup Heavy Cream (Can be replaced with half-and-half or coconut milk for dairy-free.); 1 cup Corn (Fresh, frozen, or canned; omit for a lower-carb version.); 2 cups Black Beans, drained and rinsed (You could use pinto beans instead.); 1 can Red Enchilada Sauce (10 oz can; homemade sauce can also work.); 1 teaspoon Ground Cumin (Swap for ground coriander if preferred.); 1 teaspoon Chili Powder (Adjust to taste or use taco seasoning.); 1 teaspoon Smoked Paprika (Can substitute with regular paprika.); Salt and Pepper (To taste; adjust based on broth saltiness.); 1 cup Shredded Cheese (Cheddar or Mexican blend; use dairy-free cheese for an alternative.); Fresh Cilantro (For garnish; can be omitted if not a fan.); Tortilla Chips (For serving; opt for crunchy bread for a different texture.)

On a chilly evening, when the clouds seem to wrap the world in a gray blanket, there’s nothing quite like a steaming bowl of Creamy Chicken Enchilada Soup to brighten your spirits. This delightful one-pot meal combines tender chicken with a zesty punch of enchilada sauce, enveloped in a rich, creamy broth that warms you right to your core. Not only is it a ridiculously easy dish to whip up—perfect for busy weeknights—but it also offers a comforting embrace reminiscent of your favorite Mexican cantina. Plus, with minimal cleanup, you’ll have more time to cozy up and enjoy every spoonful. Are you ready to take the plunge into this flavorful adventure? Let’s get cooking!

Why You’ll Crave This Soup

Comforting and Hearty: This Creamy Chicken Enchilada Soup is the ultimate hug in a bowl, perfect for chilly nights. One-Pot Wonder: Minimal dishes mean you can focus on savoring every bit of its rich flavor. Versatile Enjoyment: Pair it with tortilla chips or transform leftovers into a cheesy enchilada bake! To expand your culinary repertoire, check out our delicious Crockpot Creamy Broccoli Cheddar Chicken for another easy-to-make comfort dish. Quick Prep Time: With a cook time of only 30 minutes, it’s perfect for busy weeknights. Authentic Mexican Flavors: The zesty enchilada sauce and diverse spices transport you to a vibrant Mexican market with each spoonful.

Creamy Chicken Enchilada Soup Ingredients

For the Soup Base

Olive Oil – Adds fat for sautéing; can be replaced with vegetable or canola oil.
Onion (1 medium, diced) – Provides base flavor; use shallots for a milder taste.
Garlic (3 cloves, minced) – Enhances aroma and flavor; substitute with garlic powder (1 teaspoon) in a pinch.
Cooked Chicken Breast (1 pound, shredded) – Primary protein; rotisserie chicken works well for convenience.
Chicken Broth (2 cups) – Establishes liquid base; vegetable broth is a vegetarian alternative.
Heavy Cream (1 cup) – Contributes richness; can be replaced with half-and-half or coconut milk for dairy-free.

For the Additions

Corn (1 cup, fresh, frozen, or canned) – Adds sweetness and texture; omit for a lower-carb version.
Black Beans (2 cups, drained and rinsed) – Provides fiber and protein; you could use pinto beans instead.
Red Enchilada Sauce (1 can, 10 oz) – Gives flavor and color; homemade sauce can also work.
Ground Cumin (1 teaspoon) – Adds warmth; swap for ground coriander if preferred.
Chili Powder (1 teaspoon) – Contributes spiciness; adjust to taste or use taco seasoning.
Smoked Paprika (1 teaspoon) – Provides a smoky flavor; can substitute with regular paprika.
Salt and Pepper – To taste; adjust based on broth saltiness.

For the Toppings

Shredded Cheese (1 cup, cheddar or Mexican blend) – Melts for creaminess; use dairy-free cheese for an alternative.
Fresh Cilantro (for garnish) – Brightens flavor; can be omitted if not a fan.
Tortilla Chips (for serving) – Adds crunch; opt for crunchy bread for a different texture.

Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup

Step 1: Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat for about 2 minutes. Once the oil shimmers, add 1 medium diced onion and sauté for approximately 5 minutes until it turns translucent and softens. Stir occasionally to ensure even cooking and to release the delightful aroma that kicks off your Creamy Chicken Enchilada Soup.

Step 2: Incorporate Garlic
Next, stir in 3 minced garlic cloves and allow them to cook for an additional minute. As the garlic becomes fragrant, ensure you stir frequently to prevent burning. This step intensifies the flavor base, setting the stage for the heartiness of your soup.

Step 3: Add the Chicken and Broth
Now, mix in 1 pound of shredded cooked chicken breast, followed by 2 cups of chicken broth. Pour in 1 cup of heavy cream, incorporating the ingredients smoothly. Allow the mixture to combine fully, creating a rich base for your Creamy Chicken Enchilada Soup.

Step 4: Stir in Vegetables and Sauce
Add 1 cup of corn and 2 cups of drained and rinsed black beans to the pot, then pour in 1 can of red enchilada sauce. Stir well to combine all the ingredients, ensuring you coat everything with the zesty enchilada sauce. Let this simmer for about 5 minutes to meld those fabulous flavors together.

Step 5: Season the Soup
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 thoroughly to incorporate the spices into your Creamy Chicken Enchilada Soup. Allow the mixture to come to a gentle simmer, cooking for about 15-20 minutes. Keep an eye on it, stirring occasionally to prevent sticking.

Step 6: Finish with Cheese
Once the soup is thickened and heated through, remove it from the heat. Stir in 1 cup of shredded cheese, preferably cheddar or a Mexican blend, until melted and creamy. This will add an irresistible richness, making each spoonful of your Creamy Chicken Enchilada Soup delightful.

Step 7: Serve and Enjoy
Ladle the warm soup into bowls and garnish with fresh cilantro for an added burst of flavor. For extra crunch, serve alongside tortilla chips. This comforting dish is perfect for cozy dinners and ensures that every bite of your Creamy Chicken Enchilada Soup is satisfyingly delicious!

Creamy Chicken Enchilada Soup Variations

Feel free to explore and personalize this delightful recipe to suit your taste buds!

Spicy Kick: Add chopped jalapeños or a sprinkle of cayenne pepper for an extra heat boost. Perfect for fans of fiery flavors!
Vegetable Medley: Mix in bell peppers or zucchini for added nutrition and texture. This not only enhances the soup but also brightens the color.
Coconut Twist: Substitute heavy cream with full-fat coconut milk for a dairy-free option that brings a subtle sweetness to the dish.
Hearty Base: Substitute chicken broth with vegetable broth for a vegetarian version, while still retaining lots of flavor.
Cheesy Goodness: Mix in queso fresco or pepper jack cheese for a unique twist that amps up the cheesy goodness.
Leftover Magic: Transform leftover soup into an enchilada bake by layering it with tortilla strips, topping with cheese, and baking until golden brown.
Protein Boost: Swap in shredded turkey or even seasoned ground beef for a different protein profile; each choice brings its own unique flavor.
Herb Infusion: Elevate freshness by adding chopped fresh basil or oregano right before serving to complement the existing flavors beautifully.

For more comforting dishes, try out my hearty Chicken Alfredo Tater or indulge in a bowl of rich Creamy Cauliflower Soup.

How to Store and Freeze Creamy Chicken Enchilada Soup

Fridge: Store leftover soup in an airtight container for up to 3 days. When ready to enjoy again, simply reheat on the stove, adding a splash of broth if it thickens.

Freezer: For longer storage, freeze the Creamy Chicken Enchilada Soup for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container or bag.

Thawing: To thaw, place the frozen soup in the fridge overnight. Reheat slowly on the stove over low heat, stirring occasionally for an even temperature.

Reheating: Always reheat soup gently to maintain its creamy texture. Stir often, and add a little chicken broth if needed to restore its consistency.

Expert Tips for Creamy Chicken Enchilada Soup

Use Rotisserie Chicken: For convenience, shred a rotisserie chicken instead of cooking raw chicken to save time without sacrificing flavor.
Avoid Overcooking Garlic: Watch your garlic closely while sautéing; burning it can give a bitter taste to your Creamy Chicken Enchilada Soup.
Adjust Spiciness: Start with a small amount of chili powder; you can always add more, but it’s hard to tone down the heat once it’s there.
Creamy Texture Tip: Incorporate heavy cream slowly, stirring constantly to achieve an ultra-smooth, creamy consistency without curdling.
Store Leftovers Correctly: Keep leftover soup in an airtight container for up to 3 days. Reheat gently and add a splash of broth if it thickens.

What to Serve with Creamy Chicken Enchilada Soup

On a chilly evening, you’ll want to complete your meal with delightful sides that enhance this comforting soup’s rich and zesty flavors.

Tortilla Chips: Perfect for dipping, these crunchy bites add a playful texture that contrasts beautifully with the creamy soup. Don’t forget to sprinkle them with a hint of lime for an extra zing!
Fresh Salad: A crisp green salad with lime vinaigrette offers a refreshing contrast, cutting through the richness of the soup. The added crunch and vibrant flavors will leave everyone feeling light and satisfied.
Mexican Rice: This fluffy rice, cooked in a zesty broth, brings a hearty complement to your soup, soaking up every bit of flavor. It’s a delightful way to add substance to the dining experience.
Avocado Slices: Creamy avocado adds a velvety texture that complements the enchilada soup perfectly. Plus, it brings a fresh, cool contrast to the warmth of the dish.
Pickled Jalapeños: For those seeking a kick, pickled jalapeños introduce a tangy heat that brightens the entire bowl. They’re a quick way to elevate the flavor profile of your meal.
Margaritas: Pair your meal with a classic margarita for a fiesta-inspired experience! The sweet and tart notes balance the savory elements beautifully, transforming dinner into a festive occasion.

Make Ahead Options

These Creamy Chicken Enchilada Soup preparations are perfect for busy home cooks wanting to save time during the week! You can shred the cooked chicken and mix together all the soup ingredients (except for the cheese and garnishes) up to 24 hours in advance; store the mixture in an airtight container in the refrigerator. To ensure the best quality, avoid adding the cheese until you’re ready to cook it. When you’re ready to serve, simply heat the soup on the stove, adding the shredded cheese at the end while stirring until it melts. This allows you to enjoy a delicious, homemade meal with minimal effort!

Creamy Chicken Enchilada Soup Recipe FAQs

What is the best onion to use for this soup?
I recommend using a medium yellow or white onion for a balanced flavor that complements the other ingredients. However, if you prefer a milder taste, shallots can be a fantastic alternative.

How can I store leftover Creamy Chicken Enchilada Soup?
Leftover soup can be placed in an airtight container and refrigerated for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove over medium heat, adding a splash of chicken broth to restore consistency if it thickens.

Can I freeze Creamy Chicken Enchilada Soup?
Absolutely! To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag, ensuring to leave some room for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat slowly on the stove, stirring occasionally.

What if I don’t have heavy cream?
No worries! You can substitute heavy cream with half-and-half or coconut milk for a dairy-free option. Just remember to incorporate it slowly while stirring to achieve that creamy texture.

How can I make this soup spicier?
If you crave extra heat, consider adding chopped jalapeños or increasing the chili powder to taste. Start with a small amount, as you can always add more if desired. Just remember to mix well and taste as you go!