Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is a comforting, hearty dish that captures the essence of your favorite enchiladas in a bowl. This one-pot wonder is brimming with tender chicken, bold enchilada flavors, and a rich, creamy base.

Perfect for a cozy dinner or entertaining a crowd, it’s a quick and flavorful option that’s sure to please. Serve it with your favorite toppings for a customizable meal everyone will love!

Kitchen Equipment Needed

• Large soup pot or Dutch oven
• Mixing spoon
• Cutting board and knife
• Measuring cups and spoons

Ingredients Overview

• Chicken: Shredded chicken forms the protein-packed base. Rotisserie chicken works well for convenience.
• Enchilada Sauce: Adds depth of flavor and a hint of spice to the soup.
• Cream Cheese and Heavy Cream: These ingredients create the rich, creamy texture.
• Corn and Beans: Add a hearty, satisfying bite to the soup.
• Spices: Cumin, chili powder, and garlic powder elevate the dish with authentic Mexican-inspired flavors.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup red enchilada sauce
• 2 cups cooked and shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream
• Optional toppings: shredded cheese, tortilla strips, avocado, sour cream, cilantro

Instructions

Step-by-Step Instructions

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Build the Base:
   Pour in the chicken broth and enchilada sauce, stirring to combine. Add the shredded chicken, black beans, corn, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
3. Simmer:
   Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes to allow the flavors to meld together.
4. Add Creaminess:
   Stir in the cream cheese until fully melted and incorporated into the soup. Slowly pour in the heavy cream, stirring to create a smooth, creamy consistency.
5. Adjust Seasoning:
   Taste the soup and adjust seasoning with additional salt, pepper, or spices if needed.
6. Serve:
   Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, tortilla strips, avocado slices, sour cream, or fresh cilantro.

Recipe Tips

• Rotisserie Chicken Shortcut: Use rotisserie chicken for a time-saving option.
• Make it Spicier: Add a dash of cayenne pepper or diced jalapeños for more heat.
• Dairy-Free Option: Substitute coconut milk or cashew cream for a non-dairy version.

What to Serve With This Recipe

• Warm tortilla chips or crusty bread.
• A fresh side salad with a lime vinaigrette.
• Mexican rice or quinoa for a heartier meal.

Frequently Asked Questions

Can I make this soup in a slow cooker?
Yes! Combine all ingredients except the cream cheese and heavy cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream cheese and heavy cream at the end until smooth.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this soup?
Yes, but avoid adding the cream cheese and heavy cream before freezing. Freeze the base soup, then thaw and stir in the dairy when reheating.

Serving Suggestions

• Top with crispy tortilla strips for a delightful crunch.
• Pair with a refreshing drink like a margarita or agua fresca.
• Serve alongside a bowl of fresh guacamole or pico de gallo.

Creamy Chicken Enchilada Soup is a warm and inviting dish that brings all the flavors of a classic enchilada into a simple, comforting meal. Perfect for weeknights or gatherings, this recipe is sure to become a favorite in your kitchen!

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is a comforting, hearty dish that captures the essence of your favorite enchiladas in a bowl. This one-pot wonder is brimming with tender chicken, bold enchilada flavors, and a rich, creamy base. Perfect for a cozy dinner or entertaining a crowd, it’s a quick and flavorful option that’s sure to please. Serve it with your favorite toppings for a customizable meal everyone will love!

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Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 cup red enchilada sauce
• 2 cups cooked and shredded chicken
• 1 can 15 oz black beans, drained and rinsed
• 1 cup frozen or canned corn drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 ounces cream cheese softened
• 1/2 cup heavy cream
• Optional toppings: shredded cheese tortilla strips, avocado, sour cream, cilantro

Instructions

 

• Sauté Aromatics:
• Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
• Build the Base:
• Pour in the chicken broth and enchilada sauce, stirring to combine. Add the shredded chicken, black beans, corn, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
• Simmer:
• Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes to allow the flavors to meld together.
• Add Creaminess:
• Stir in the cream cheese until fully melted and incorporated into the soup. Slowly pour in the heavy cream, stirring to create a smooth, creamy consistency.
• Adjust Seasoning:
• Taste the soup and adjust seasoning with additional salt, pepper, or spices if needed.
• Serve:
• Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, tortilla strips, avocado slices, sour cream, or fresh cilantro.