When the weather turns chilly and the days become shorter, I can’t think of a better way to warm up than with a bowl of creamy chicken enchilada soup. The moment I take my first spoonful, I’m greeted by a wave of comforting, bold Tex-Mex flavors that wrap around me like a cozy blanket. This dish brings delightful memories of family gatherings and laughter-filled evenings around the dinner table.
What’s more, this hearty soup is incredibly easy to make, ready in just 45 minutes, making it perfect for a quick weeknight dinner. With tender chicken, vibrant vegetables, and a velvety broth, each bowl is enhanced by the satisfying crunch of tortilla chips. The beauty of this recipe lies in its flexibility—feel free to customize it with your favorite ingredients. Trust me, once you dive into this creamy chicken enchilada soup, you’ll forget all about those bland takeout options!
Why is Creamy Chicken Enchilada Soup a Must-Try?
Comforting and rich, this soup delivers ultimate coziness in every spoonful. Quick and easy, it’s ready in just 45 minutes, perfect for busy weeknights. Flavor-packed with bold Tex-Mex spices, it’ll satisfy those cravings while warming your soul. Flexible in ingredients, you can tailor it to suit your pantry. Crowd-pleasing appeal makes it a hit at family gatherings or casual dinner parties. Whether served with tortilla chips or garnished with avocado slices, this dish is bound to impress!
Creamy Chicken Enchilada Soup Ingredients
For the Soup
• Avocado Oil – Perfect for sautéing the chicken and vegetables; substitute with vegetable or olive oil if needed.
• Chicken Breasts or Thighs – The main protein source, cubed or shredded for added texture; boneless skinless pieces make prep easier.
• Medium Onion – Adds sweet depth to the soup; be sure to dice before cooking.
• Fresh Garlic – Three cloves enhance flavor and provide a fragrant base for the soup.
• Enchilada Sauce (10 oz) – This is key for that signature Tex-Mex flavor; choose red or green based on your taste preference. Homemade can be used for freshness.
• Diced Roasted Tomatoes (14.5 oz) – Contributes acidity and flavor; consider adding green chilies for a spicy kick.
• Low-Sodium Chicken Broth (4 cups) – Forms the savory soup base, and helps control saltiness in the final dish.
• Black Beans (1 can) – A great source of protein and fiber; rinse and drain to avoid a tinny flavor.
• Frozen Sweet Corn (1 cup) – Adds sweetness and delightful texture; fresh corn can work just as well.
• Ground Cumin (1 tsp) – Brings essential warmth and earthiness to the mix.
• Chili Powder (1 tsp) – Provides spice and flavor; feel free to adjust based on your heat preferences.
• Ground Coriander (½ tsp, optional) – This adds extra depth of flavor if you desire it.
• Salt and Pepper – Essential for taste, adjust according to preference.
For the Creaminess
• Sour Cream (1 cup) – Adds richness; stir in off heat to prevent curdling.
• Shredded Cheese (1 cup) – For a creamy finish; Monterey Jack or mild cheddar recommends melting beautifully. Any good melting cheese will do.
Optional Toppings
• Avocado – Adds a creamy texture and fresh flavor to your bowl.
• Cilantro – Provides fresh herbal notes and a pop of color.
• Tortilla Strips – Enhance crunch and texture; perfect for dipping!
• Lime Wedges – A squeeze of lime brightens flavors beautifully.
• Additional Cheese – More of your favorite cheese makes everything better.
Enjoy crafting your comforting Creamy Chicken Enchilada Soup with these delightful ingredients!
How to Make Creamy Chicken Enchilada Soup
- Prep Ingredients: Begin by dicing the onion and garlic, and shred the cheese. This step ensures you have everything ready to go, making the cooking process seamless.
- Cook Chicken: Heat avocado oil in a Dutch oven over medium heat. Add the cubed chicken seasoned with salt and pepper. Sauté until the chicken turns golden brown, about 5-7 minutes.
- Sauté Vegetables: In the same pot, toss in the diced onion and garlic. Cook until softened and fragrant, typically around 3-4 minutes.
- Add Spices: Sprinkle in the ground cumin, chili powder, and optional coriander. Stir for about 1 minute to let the spices bloom and release their essential oils.
- Combine Ingredients: Mix in the diced tomatoes and enchilada sauce, then pour in the chicken broth. Stir everything together until well combined.
- Mix in Beans and Corn: Stir in the black beans and sweet corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. This step allows the flavors to meld beautifully.
- Finish Soup: Remove the pot from heat, then stir in the sour cream and shredded cheese until everything is beautifully smooth. Adjust salt, pepper, and lime juice to your taste.
- Serve: Ladle the warm soup into bowls and garnish with your favorite toppings. Enjoy with crunchy tortilla chips or garnished with avocado and cilantro for added flavor!
Optional: A dollop of extra sour cream on top adds a luscious finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Allow the soup to cool completely before sealing to maintain freshness.
Freezer: This creamy chicken enchilada soup can be frozen for up to 3 months. Portion it into freezer-safe containers or bags, leaving some space for expansion.
Reheating: When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove over low heat. Stir occasionally until warmed through, adding a splash of chicken broth if needed.
Texture Tip: Keep in mind that freezing may alter the soup’s texture slightly; stir well before serving to restore creaminess.
Make Ahead Options
This Creamy Chicken Enchilada Soup is a fantastic option for meal prep! You can easily dice the onion, garlic, and shred the cheese up to 24 hours in advance, storing them in separate airtight containers in the refrigerator to keep them fresh. The soup can be fully prepared and stored in an airtight container for up to 3 days, ensuring those delicious Tex-Mex flavors develop further. To maintain the creamy texture, avoid mixing in the sour cream and cheese until you’re ready to serve. When it’s time to enjoy, simply reheat the soup gently on the stove, stir in the sour cream and cheese, and serve with your favorite toppings. This way, you’ll have a comforting meal ready to go with minimal effort during your busy week!
Creamy Chicken Enchilada Soup Variations
Feel free to customize this recipe to make it your own—each twist will add a delightful surprise to your bowl!
- Bean Swap: Replace black beans with pinto beans or chickpeas for a new texture and flavor experience.
- Spice it Up: Add diced jalapeños or a splash of hot sauce for an extra heat that will elevate your soup to a new level.
- Quinoa Boost: Stir in cooked quinoa for added protein and a nutty flavor that perfectly complements the soup.
- Veggie Delight: Incorporate diced bell peppers or zucchini for extra veggies that add color and nutrition without sacrificing taste.
- Cheese Selection: Swap Monterey Jack for pepper jack cheese to infuse a spicy kick into your creamy soup.
- Dairy-Free: Use coconut cream or cashew cream instead of sour cream for a creamy dairy-free version that’s just as rich.
- Herb Infusion: Sprinkle fresh cilantro or parsley before serving for a burst of freshness that brings the dish together beautifully.
- Rotisserie Rescue: Use leftover rotisserie chicken to save time, making this recipe even quicker for those hectic weeknights.
What to Serve with Creamy Chicken Enchilada Soup?
Elevate your cozy Tex-Mex meal with these delightful pairings, each complementing the rich flavors of the soup.
- Tortilla Chips:
Crunchy and salty, they add the perfect texture contrast. Dip them into the soup for a satisfying bite. - Avocado Salad:
A refreshing salad with ripe avocados, lime, and cilantro balances the creaminess and adds a pop of freshness to your meal. - Mexican Street Corn:
This grilled corn with lime, cheese, and spices brings vibrant flavors that echo the soup’s Tex-Mex roots. - Jalapeño Cornbread:
Warm, slightly spicy cornbread makes for a delightful side, perfect for soaking up every last drop of that creamy broth. - Cilantro Lime Rice:
The zesty rice offers a light, fluffy contrast that enhances the hearty soup, creating a complete meal experience. - Pineapple Agua Fresca:
Serve this tropical drink for a refreshing finale. The sweet, fruity notes provide a lovely balance to the soup’s rich, creamy goodness.
Your meal is sure to impress with these delightful complements to Creamy Chicken Enchilada Soup!
Helpful Tricks for Creamy Chicken Enchilada Soup
- Choose the Right Chicken: Opt for boneless, skinless chicken breasts or thighs for easy cooking and tenderness in your creamy chicken enchilada soup.
- Sauté with Purpose: Make sure to fully sauté your onion and garlic before adding the spices. This enhances the overall flavor foundation of your soup.
- Adjust Spice Levels: Chili powder can be adjusted based on your heat preference. Start with less, and you can always add more later for your ideal kick!
- Creamy Consistency: To prevent curdling, always stir in the sour cream off heat after your soup is done cooking.
- Fresh vs. Canned Ingredients: Using fresh produce adds brightness and flavor. If substituting, make sure to rinse canned beans thoroughly to avoid a metallic taste.
- Freezer Friendly: This creamy chicken enchilada soup can be frozen for later! Store it in airtight containers, and simply reheat when you’re ready for a cozy meal.
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose the best chicken for the soup?
Absolutely! For the best flavor and texture in your creamy chicken enchilada soup, I recommend using boneless, skinless chicken breasts or thighs. They’re both easy to cook and remain tender throughout the process. If you’re short on time, leftover rotisserie chicken is a fantastic alternative that will save you prep time without sacrificing flavor.
How should I store leftovers?
To keep your creamy chicken enchilada soup fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the soup cool completely before sealing to maintain optimal freshness and prevent condensation, which can dilute flavors.
Can I freeze creamy chicken enchilada soup?
Yes, you can! This soup freezes beautifully for up to 3 months. Portion the soup into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and reheat it gently on the stove over low heat. For best results, stir occasionally and add a splash of chicken broth if needed to restore creaminess.
What if my soup is too thick?
No worries! If your creamy chicken enchilada soup turns out thicker than you prefer, simply stir in additional chicken broth or water until it reaches your desired consistency. Adding a bit of broth not only thins it out but enriches the flavor, so feel free to adjust to your liking!
Are there any dietary considerations for this recipe?
Very! If you’re cooking for guests with dietary restrictions, this creamy chicken enchilada soup can be easily adapted. For gluten-free needs, ensure that the enchilada sauce is gluten-free, and use gluten-free tortilla chips for serving. If someone is lactose intolerant, you can substitute sour cream with a dairy-free alternative like coconut yogurt, which still gives you that creamy texture.
Is it possible to make this soup spicier?
For sure! If you’re looking to kick up the heat in your creamy chicken enchilada soup, consider adding diced jalapeños or a few dashes of hot sauce. You can also increase the amount of chili powder in the recipe, but start with a small amount and taste as you go to achieve your perfect level of spice.
Creamy Chicken Enchilada Soup That Warms Your Soul
Ingredients
Equipment
Method
- Begin by dicing the onion and garlic, and shred the cheese.
- Heat avocado oil in a Dutch oven over medium heat. Add the cubed chicken seasoned with salt and pepper. Sauté until golden brown, about 5-7 minutes.
- In the same pot, toss in the diced onion and garlic. Cook until softened and fragrant, around 3-4 minutes.
- Sprinkle in the ground cumin, chili powder, and optional coriander. Stir for about 1 minute.
- Mix in the diced tomatoes and enchilada sauce, then pour in the chicken broth.
- Stir in the black beans and sweet corn. Bring to a boil, then simmer for 15-20 minutes.
- Remove from heat, then stir in sour cream and shredded cheese until smooth.
- Ladle into bowls and garnish with toppings. Enjoy!
