Oh, when the weather turns chilly or I just need a big ol’ hug in a bowl, my go-to is always a hearty soup, and if you’re anything like me, you adore those warm, comforting Mexican flavors. That’s exactly why I’m so excited to share my Creamy Chicken Enchilada Soup with you! It’s become a weeknight lifesaver in our house. I remember first throwing this together on a chaotic Tuesday when I desperately needed dinner fast but still wanted something utterly delicious and satisfying. It really hits that sweet spot, offering that familiar, cozy enchilada taste but in a wonderfully creamy soup form that’s ready in a flash. Trust me, this is the bowl you’ll be craving!
Why You’ll Love This Creamy Chicken Enchilada Soup
This soup isn’t just good, it’s AMAZING! Here’s why it’s going to become a staple in your kitchen:
- Super Easy to Make: Seriously, you can have this on the table in under an hour, making it perfect for those busy weeknights when you need dinner fast.
- Packed with Flavor: It’s got all those yummy enchilada vibes – tender chicken, zesty tomatoes, beans, corn, and the perfect blend of spices.
- Incredibly Comforting: That creamy, dreamy texture is like a warm hug in a bowl, guaranteed to make you feel cozy and satisfied.
- Versatile & Customizable: It’s a great base, and you can totally play with the toppings to make it your own!
Gather Your Ingredients for Creamy Chicken Enchilada Soup
Okay, let’s get our kitchen ready to whip up this magical soup! You’ll find that most of these things are probably already in your pantry, which is half the battle, right?
- Olive Oil: Just 1 tablespoon to get things started.
- Onion: 1 medium onion, finely chopped. This is the flavor base!
- Garlic: 2 cloves, minced. You can never have too much garlic, I always sprinkle in a little extra if I’m feeling it!
- Cooked Chicken: About 1 pound of boneless, skinless chicken breasts, all shredded up. Rotisserie chicken is my secret weapon here when I’m really pressed for time.
- Diced Tomatoes: 1 can (14.5 ounces) of diced tomatoes. Make sure you throw in all those lovely juices!
- Red Enchilada Sauce: 1 can (10 ounce) of your favorite red enchilada sauce. This is key for that authentic enchilada taste.
- Black Beans: 1 can (15 ounce), rinsed and drained.
- Corn: 1 can (15 ounce), drained. Sweet corn adds a nice little pop!
- Chicken Broth: 4 cups. Use a good quality one; it really makes a difference.
- Heavy Cream: 1 cup. This is what makes it *creamy*!
- Spices: 1 teaspoon chili powder, ½ teaspoon cumin, and ¼ teaspoon each of salt and black pepper. You can always add more salt and pepper at the end if it needs it.
- Optional Toppings: Because who doesn’t love toppings? Grab some shredded cheddar cheese, fresh chopped cilantro, and/or a dollop of sour cream.
Step-by-Step Guide to Making Creamy Chicken Enchilada Soup
Alright, let’s get cooking! This creamy chicken enchilada soup recipe is honestly a breeze. You’ll be amazed at how quickly you can whip up something this comforting and delicious. Just follow these simple steps and you’ll have a pot full of goodness in no time. If you’re ever in a pinch and need another super easy chicken dish, check out my slow cooker chicken and rice!
Sauté Aromatics for Creamy Chicken Enchilada Soup Base
First things first, grab your biggest pot or a Dutch oven. We’re going to heat up about a tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion and let it get nice and soft, stirring it around for about 5 to 7 minutes. Then, add in your minced garlic and give it another minute until it smells amazing – that lovely garlic aroma is the sign you’re on the right track!
Combine Core Ingredients for the Soup
Now for the main event! Dump in your shredded cooked chicken, the can of diced tomatoes (don’t drain those juices, they add flavor!), and the red enchilada sauce. Next, add in your rinsed black beans and drained corn. Finally, pour in all 4 cups of that chicken broth. Give it all a good stir to make sure everything is combined.
Simmer and Develop Flavors
Let that mixture come up to a gentle simmer. Once you see tiny bubbles starting to form, turn the heat down to low. Let it just hang out and bubble away for about 15 minutes. This little simmer time is where all those wonderful flavors start to really meld together. Just give it a stir every now and then so nothing sticks to the bottom.
Finishing Touches for Creamy Chicken Enchilada Soup
Okay, this is where the magic happens and our soup gets that glorious creaminess! Stir in that cup of heavy cream, along with the chili powder, cumin, salt, and pepper. Let it warm through for another 5 to 10 minutes, stirring gently. Super important: don’t let it boil after you add the cream, or it might get weird. Give it a little taste test and add more salt or pepper if you think it needs it. You want it to be just right!
Serving Your Creamy Chicken Enchilada Soup
Ladle this deliciousness into bowls while it’s nice and hot. Now for the fun part – toppings! Sprinkle on some shredded cheddar cheese, a little fresh cilantro, and maybe a dollop of sour cream. It just takes this amazing soup to a whole new level!
Tips for the Best Creamy Chicken Enchilada Soup
You know, making a great soup is all about a few little tricks! My biggest tip for this Creamy Chicken Enchilada Soup is really about the chicken. If you can, use leftover roasted chicken or even rotisserie chicken. It just adds so much more depth of flavor than plain boiled chicken, trust me on this one! Also, don’t be afraid to make it your own. If you like it spicier, toss in a pinch of cayenne or a chopped jalapeño when you sauté the onions. And don’t skip that final taste test – adjusting the salt and pepper is what takes it from good to absolutely perfect! It’s kind of like my Mexican Corn Chicken Chili, where adding those little extras just makes all the difference.
Ingredient Notes and Substitutions for Creamy Chicken Enchilada Soup
So, you’ve got the recipe, but maybe you’re wondering about a few things or need to swap something out? Totally normal! For the chicken, using pre-cooked rotisserie chicken is a total game-changer for saving time – it has a fantastic flavor, too. If you don’t have heavy cream, you could try half-and-half, but it won’t be quite as rich. For a dairy-free option, a good quality full-fat coconut milk can work, though it will impart a subtle coconut flavor. And the enchilada sauce? Use your favorite kind! Different brands have different spice levels, so starting with what you know you like is always a good bet.
Frequently Asked Questions about Creamy Chicken Enchilada Soup
I get asked a lot of great questions about this soup, and honestly, they’re all really valid points! Here are a few that pop up most often:
Can I make this soup vegetarian?
Absolutely! You can totally swap out the chicken for something like extra beans, corn, or even some firm tofu. Just make sure you use vegetable broth instead of chicken broth, and you’ll have a delicious veggie version. It’s a great way to adapt it if you’re going meatless!
How long does this soup last in the fridge?
This Creamy Chicken Enchilada Soup stays good in your refrigerator for about 3 to 4 days. Just make sure you pop it into an airtight container. Reheat it gently on the stovetop or in the microwave, and it’s just as yummy as the first day.
Can I freeze Creamy Chicken Enchilada Soup?
Here’s the thing about freezing creamy soups: sometimes the cream can separate a little bit. But, you can definitely freeze it! I’d recommend freezing it before you add the heavy cream. Then, when you thaw it and heat it up, stir the cream back in. It usually works out pretty well, but keep your expectations flexible!
How do I make this soup spicier?
That’s an easy fix! When you’re sautéing the onions, toss in a finely chopped jalapeño (seeds and all if you’re brave!) or add a pinch of cayenne pepper to the spices. You could also add a dash of your favorite hot sauce at the end. My chicken poblano soup has a nice little kick too, if you’re looking for something with a bit more heat!
Nutritional Information
Just a quick note that these numbers are an estimate, as brands and specific ingredients can really change things up! But for a typical serving of this Creamy Chicken Enchilada Soup, you’re looking at roughly:
- Calories: Around 350-450 kcal
- Fat: 15-25g
- Protein: 25-35g
- Carbohydrates: 20-30g
It’s a hearty bowl that’s packed with flavor AND good stuff!
Share Your Creamy Chicken Enchilada Soup Experience!
Now it’s your turn! Have you made this Creamy Chicken Enchilada Soup? I’d absolutely love to hear what you thought! Did you try any fun variations or add your own special twist? Please leave a comment below and tell me all about it, or give it a star rating! You can also tag me on social media; I adore seeing your kitchen creations. You can learn more about my cooking adventures on my About Us page!
Creamy Chicken Enchilada Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the shredded chicken, diced tomatoes (with their juice), enchilada sauce, rinsed black beans, drained corn, and chicken broth.
- Bring the mixture to a simmer, then reduce heat and let it cook for 15 minutes, stirring occasionally.
- Stir in the heavy cream, chili powder, cumin, salt, and pepper. Cook for another 5-10 minutes, or until the soup is heated through and slightly thickened. Do not boil after adding cream.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with shredded cheddar cheese, chopped cilantro, and a dollop of sour cream, if desired.