This Creamy Chicken Enchilada Soup is essentially everything you adore about enchiladas, cleverly transformed into a satisfyingly rich and comforting bowl. It’s packed with the deeply savory flavors of red enchilada sauce, tender shredded chicken, and pops of corn and black beans all swirled together in a luxurious, cheesy broth. Whether you’re seeking a cozy weeknight dinner or a crowd-pleasing party dish, this is the kind of recipe you’ll come back to anytime you crave something warm, hearty, and irresistibly creamy.
Ingredients You’ll Need
Gathering your ingredients for creamy chicken enchilada soup is delightfully simple, and each one brings something special—zest, warmth, richness, or a pop of color. You’ll find most of these are pantry staples, making this recipe as easy as it is delicious.
- Olive oil: Adds a subtle depth and helps soften the onions for the flavor base.
- Onion (diced): Brings sweetness and texture to every spoonful of soup.
- Garlic (minced): Infuses the soup with classic, aromatic warmth.
- Ground cumin: Provides earthy, slightly smoky undertones essential for Mexican-inspired dishes.
- Chili powder: Delivers a gentle heat and deep, complex flavor.
- Smoked paprika: Offers a hint of smokiness that mimics charred enchilada filling.
- Salt: Balances and brings out all the other flavors.
- Black pepper: Adds a touch of peppery bite without overpowering the soup.
- Cooked shredded chicken: The creamy protein base; leftover or rotisserie chicken works perfectly.
- Red enchilada sauce: The bold, saucy backbone of this dish—choose your favorite brand or homemade.
- Diced green chiles: Give gentle heat and tang along with authentic Tex-Mex zing.
- Black beans (rinsed and drained): Add heartiness, fiber, and their signature rich color.
- Corn kernels (drained): Sweet and bright, corn adds chewy bursts of texture.
- Low-sodium chicken broth: Builds a savory, seasoned base without excess saltiness.
- Heavy cream: Makes the soup decadently velvety—swap with half-and-half for a lighter touch.
- Shredded cheddar cheese: Melts right in for gooey, flavorful stretches in every bite.
- Sour cream: Adds tang and further creaminess, finishing the soup with a touch of luxury.
How to Make Creamy Chicken Enchilada Soup
Step 1: Sauté Aromatics
Heat the olive oil in a large pot set over medium heat—the sizzle is your first hint of delicious things ahead. Add in the diced onion and cook for 4 to 5 minutes, stirring occasionally, until it turns soft and translucent. This gentle sauteing is the foundation, helping the onion release natural sweetness. Next, stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Let these cook for another couple of minutes, filling your kitchen with the irresistible fragrances that set the tone for true enchilada flavor.
Step 2: Build the Soup Base
Add your cooked shredded chicken right into the pot, along with the red enchilada sauce, diced green chiles, black beans, and corn. Pour in the chicken broth and give everything a good, hearty stir to combine. This combination is where the magic happens—the broth absorbs all those savory spices and the vegetables begin to soak up that tangy sauce. Bring the mixture to a boil, then lower the heat and simmer uncovered for 15 minutes so everything melds together beautifully.
Step 3: Add Creamy Elements
Now it’s time for the luscious signature of creamy chicken enchilada soup! Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, and sour cream. Let the soup simmer gently for 5 to 7 minutes, stirring every now and then, until the cheese has melted fully and the broth becomes gloriously rich and creamy. Take a taste and adjust for salt or spices if you like a little extra zing.
Step 4: Serve Hot
Ladle the steaming soup into bowls and serve while it’s bubbling hot. Top with your favorite garnishes, and enjoy the wonderful melding of flavors and textures—the true comfort food experience in a bowl.
How to Serve Creamy Chicken Enchilada Soup
Garnishes
The garnishes are not just for looks—they add pops of color, texture, and flavor that make creamy chicken enchilada soup truly special. Pile on crunchy tortilla strips, creamy avocado slices, a sprinkle of extra cheddar, a few jalapeño rings, or a scatter of fresh cilantro. You can even offer a dollop of extra sour cream for those who love it extra tangy.
Side Dishes
This soup is truly a meal on its own, but if you’re feeding a crowd or want to make it festive, pair it with sides like crispy quesadillas, warm flour or corn tortillas for dipping, a vibrant green salad, or even Mexican rice. These additions let your guests customize their meal and add extra options to the table.
Creative Ways to Present
For a fun party twist, set up a creamy chicken enchilada soup bar with bowls of toppings and sauces so everyone can make their own perfect bowl. Or serve smaller portions in cups or mugs as a hearty appetizer at game night or a casual get-together. Don’t forget: edible tortilla bowls make for an impressive (and delicious!) presentation.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover creamy chicken enchilada soup to an airtight container and keep it chilled in the refrigerator. It’ll stay fresh and just as tasty for up to 3 days—making lunch and quick dinners delightfully easy. The flavors actually deepen overnight, making it even better the next day!
Freezing
If you want to freeze your soup, let it cool completely first. Then portion it into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep for up to 2 months. Just note: any soup with dairy can separate a bit when thawed, but a good stir after reheating will help it return to its creamy glory.
Reheating
For best results, reheat creamy chicken enchilada soup on the stovetop over low heat, gently stirring occasionally until heated through. If it seems too thick after storing or freezing, simply add a splash of chicken broth or milk. You can also reheat it in the microwave in short bursts, stirring in between, for a quick and satisfying meal.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely—it’s one of my favorite shortcuts! Rotisserie chicken brings loads of flavor and cuts down on prep time, making your creamy chicken enchilada soup come together in a breeze.
Is there a way to make this recipe lighter?
Yes! Swap out the heavy cream for half-and-half or even low-fat cream cheese, and use reduced-fat cheddar and sour cream. You’ll still get a creamy texture with fewer calories, so you can enjoy this cozy treat even more often.
How can I make creamy chicken enchilada soup spicier?
If you love heat, add a diced jalapeño with the onion, toss in a pinch of cayenne pepper, or drizzle in a bit of your favorite hot sauce. You can also use medium or hot enchilada sauce rather than mild for an extra kick.
Can I make this soup vegetarian?
Definitely! Omit the chicken and swap in extra beans, roasted sweet potatoes, or sautéed bell peppers. Use vegetable broth in place of chicken broth and you still get all that delicious enchilada flavor.
What’s the best way to thicken the soup?
If you’d like your soup even thicker, let it simmer uncovered a bit longer before adding the cream and cheese, or stir in a tablespoon of cornmeal or masa harina towards the end for extra body and flavor.
Final Thoughts
If you’re searching for a soul-soothing dinner that delivers both comfort and wow-factor, you simply have to try creamy chicken enchilada soup. It’s the kind of meal that’s endlessly adaptable and always delivers big flavor—perfect for sharing with family or warming yourself on a chilly night. So grab a spoon (and maybe a few tortilla chips) and let this favorite become a staple in your kitchen!
Print
Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Warm up with a bowl of comforting Creamy Chicken Enchilada Soup, a delicious and easy-to-make meal perfect for any day of the week.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn kernels, drained
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
- Stir in the garlic, cumin, chili powder, smoked paprika, salt, and pepper, and cook until fragrant.
- Add the shredded chicken, enchilada sauce, green chiles, black beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Simmer for another 5–7 minutes until creamy.
- Serve hot with toppings like tortilla strips, avocado, or extra cheese.
Notes
- You can substitute heavy cream with half-and-half or cream cheese for a lighter version.
- Rotisserie chicken is a time-saving option.
- Adjust spice level to taste with cayenne or hot sauce.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
