As the sun sets and the cool air creeps in, nothing calls for comfort quite like a steaming bowl of soup. This Creamy Chicken Enchilada Soup is my go-to for cozy dinners that warm the soul and excite the taste buds. It combines tender chicken with vibrant enchilada flavors, creating a dish that’s both satisfying and easy to whip up in just one pot. You’ll love how this recipe not only keeps your kitchen clean but also brings friends and family together around the table, offering a taste of Mexican cuisine that feels like a warm hug. Plus, it’s easily adaptable for those who like a little extra heat or prefer different ingredients! Are you ready to discover how to make this delightful soup?
Why is this soup a crowd-pleaser?
Comforting, the Creamy Chicken Enchilada Soup wraps you in a warm embrace, perfect for cozy nights. Simplistic preparation means you can impress family and friends without complicated steps. Adaptable to taste, this recipe invites you to switch up the heat or ingredients, making it your own. Rich flavors derived from the enchilada sauce create a deliciously zesty experience. One-pot convenience means less cleanup, letting you focus on the joy of sharing a meal. Serve it alongside tortilla chips for that ultimate cozy dinner vibe—trust me, everyone will be coming back for seconds!
Creamy Chicken Enchilada Soup Ingredients
For the Soup Base
• Olive Oil – Adds richness and is perfect for sautéing. Substitution Note: Can use vegetable oil if desired.
• Medium Onion (diced) – Provides aromatic sweetness and structure to the soup. Substitution Note: Shallots can be used for a milder flavor.
• Garlic (3 cloves, minced) – Enhances flavor with a distinct aroma. Substitution Note: Garlic powder can be used in less quantity if fresh garlic isn’t available.
• Cooked Chicken Breast (1 pound, shredded) – Serves as the main protein allowing for a hearty meal. Substitution Note: Chicken thighs can be used for extra moisture.
• Chicken Broth (2 cups) – Forms the soup’s base and adds liquid flavor. Substitution Note: Low-sodium broth can be used to control salt levels.
• Heavy Cream (1 cup) – Adds creaminess and richness to the soup. Substitution Note: Full-fat Greek yogurt can be used for a lighter option.For the Vegetables
• Corn (1 cup, fresh, frozen, or canned) – Adds sweetness and texture. Substitution Note: Can substitute with diced bell peppers for variety.
• Black Beans (2 cups, drained and rinsed) – Boosts fiber and provides a creamy texture. Substitution Note: Pinto beans work well too.For the Seasoning
• Red Enchilada Sauce (1 can, 10 oz) – Brings the signature flavor characteristic of enchiladas. Substitution Note: Homemade enchilada sauce can replace canned for freshness.
• Ground Cumin (1 teaspoon) – Adds warm, earthy tones to the dish. Substitution Note: Taco seasoning can be an alternative.
• Chili Powder (1 teaspoon) – Provides mild heat and depth. Substitution Note: Adjust to taste or omit for a milder soup.
• Smoked Paprika (1 teaspoon) – Introduces a deep smoky flavor. Substitution Note: Regular paprika can also be used for less smokiness.
• Salt (to taste) and Pepper (to taste) – Essential seasonings enhancing overall flavor. Substitution Note: Use to personal taste preference.For Garnish
• Shredded Cheese (1 cup, cheddar or Mexican blend) – For garnish, adds creaminess when melted. Note: Cheese can be omitted for a dairy-free version.
• Fresh Cilantro (chopped, for garnish) – Brightens the dish as a fresh topping. Substitution Note: Green onions can serve as an alternative garnish.
• Tortilla Chips (for serving) – Crunchy element to accompany the soup. Note: Crushed tortilla chips can be added directly into the soup for texture variation.
This delightful Creamy Chicken Enchilada Soup is sure to become a staple in your cozy dinner rotation!
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Heat the Oil
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Allow the oil to shimmer slightly, which indicates it’s hot enough for cooking. This setting will create a warm base for your flavorful Creamy Chicken Enchilada Soup.
Step 2: Sauté the Onion
Add 1 diced medium onion to the pot and sauté it for about 5 minutes. Stir frequently until the onion becomes translucent and softens, allowing its natural sweetness to develop. This aromatic step lays the foundation for the rich flavors to come.
Step 3: Add the Garlic
Next, stir in 3 cloves of minced garlic and cook for an additional minute. You’ll notice a fragrant aroma filling your kitchen as the garlic lightly browns—this is the moment to bring out the depth of flavor in your soup.
Step 4: Mix in the Chicken and Broth
Incorporate 1 pound of shredded cooked chicken into the pot, followed by 2 cups of chicken broth and 1 cup of heavy cream. Stir well to combine all the ingredients, creating a creamy base for your soup. The mixture should start to come together beautifully.
Step 5: Add the Vegetables and Sauce
Now, stir in 1 cup of corn, 2 cups of drained black beans, and a 10-ounce can of red enchilada sauce. Mix thoroughly to ensure that all the ingredients are evenly distributed. This adds texture and vibrant flavors, essential for a satisfying bowl of Creamy Chicken Enchilada Soup.
Step 6: Season the Soup
Sprinkle in 1 teaspoon each of ground cumin, chili powder, smoked paprika, and your preferred amount of salt and pepper. Stir the spices into the soup, enhancing its warmth and earthy tones. Bring the mixture to a gentle simmer, where small bubbles will begin to surface.
Step 7: Let it Thicken
Reduce the heat slightly and allow the soup to simmer for 15-20 minutes. Stir occasionally to prevent sticking. The soup should thicken and become creamy, with all the flavors melding beautifully together by this point.
Step 8: Add Cheese and Serve
Remove the pot from heat and stir in 1 cup of shredded cheese until melted and creamy. You’ll notice a deliciously rich texture forming. Serve your Creamy Chicken Enchilada Soup hot, garnished with fresh cilantro and tortilla chips on the side for a delightful crunch.
How to Store and Freeze Creamy Chicken Enchilada Soup
- Fridge: Store leftovers in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to prevent condensation.
- Freezer: You can freeze this soup for up to 3 months. Divide it into portions, allowing some space for expansion. Thaw in the fridge overnight before reheating.
- Reheating: For best results, reheat on low heat on the stove. Add a splash of chicken broth to restore the creamy consistency while warming it up.
- Serving Suggestions: Enjoy your Creamy Chicken Enchilada Soup with fresh toppings like cilantro or cheese right after reheating for an extra touch of flavor.
Expert Tips for Creamy Chicken Enchilada Soup
- Texture Matters: Stir the soup regularly while it simmers to prevent sticking, ensuring a smooth and creamy consistency. This helps in achieving the perfect Creamy Chicken Enchilada Soup without any lumps.
- Adjust the Heat: For those who enjoy a kick, feel free to toss in some fresh jalapeños or cayenne pepper. Just remember to add gradually, checking for spice levels to avoid overwhelming the flavors!
- Choosing the Right Chicken: Opt for shredded chicken breast for a leaner option, but if you want extra moisture, consider chicken thighs. They’ll give your soup that comforting richness!
- Personalize Ingredients: Don’t hesitate to customize with your favorite ingredients! Substitute black beans for pinto beans or add diced bell peppers for extra veggies—make the soup uniquely yours.
- Mind the Cream: If using heavy cream, remember it can curdle if added to boiling broth. Instead, lower the heat and let the soup cool slightly before mixing it in for that luscious creaminess.
Creamy Chicken Enchilada Soup Variations
Feel free to get creative with this recipe and customize it to your taste preferences or dietary needs!
- Vegetarian: Replace chicken with extra beans or grilled vegetables for a hearty meatless option. It still delivers all the flavorful goodness with a healthy twist.
- Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper for a fiery version that will warm you up. Just remember, you can always start with a little and adjust to your heat tolerance!
- Dairy-Free: Substitute heavy cream with coconut milk and skip the cheese for a delightful dairy-free alternative. The coconut will add a subtle sweetness that complements the enchilada flavors beautifully.
- Extra Veggies: Toss in diced bell peppers, zucchini, or spinach to elevate the health factor and add more texture. It’s a great way to sneak in some extra nutrients!
- Bean Swap: Feel free to swap black beans for pinto beans or even lentils for a different texture and flavor while keeping that protein punch. Both options integrate well into the creamy base.
- Smoky Flavor: Replace smoked paprika with chipotle powder for a deeper, smokier flavor profile. It’ll add a smokin’ twist to your favorite soup!
- Cheesy Delight: Go all out with different cheese blends—try pepper jack for extra spice or a tangy feta for an interesting flavor contrast! Cheese lovers, rejoice!
- Enchilada Bake: Transform leftovers into an enchilada bake by layering the soup with tortilla strips and cheese before broiling until golden and bubbly. It’s a fantastic way to enjoy the soup in a whole new form!
Ready for more delicious meals? Check out my Slow Cooker Chicken or dive into the comforting realm of Chicken Lasagna Soup. Each recipe brings unique flavors to your home!
What to Serve with Creamy Chicken Enchilada Soup
As you dive into a bowl of this velvety soup, consider adding side dishes that harmonize with its rich, zesty flavors.
Crispy Tortilla Chips: The crunch perfectly complements the smooth soup, adding a delightful texture contrast that’ll keep everyone reaching for more.
Fresh Guacamole: Creamy and flavorful, it pairs beautifully with the soup, offering a cooling effect against the warmth of the enchilada spices.
Mexican Street Corn Salad: This vibrant dish brings sweetness and a burst of freshness, balancing the richness of the soup with a delightful crunch.
Refried Beans: A traditionally comforting side, their creamy texture and mild flavor enhance the overall meal experience, providing a hearty element.
Cheesy Garlic Bread: Indulge in a slice of buttery garlic bread topped with melty cheese, perfect for dipping into the soup’s creamy goodness.
Spicy Salsa: For those craving a little extra heat, serve a side of salsa that brightens each bite and enhances the Mexican cuisine experience.
Margaritas: Toast to a flavorful evening with refreshing margaritas that bring a fiesta vibe, perfectly harmonizing with the bold flavors of the dish.
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are perfect for busy weeknights! You can chop the onions, mince the garlic, and shred the chicken up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, you can measure out the spices and keep them ready to go. When you’re ready to enjoy your soup, simply heat olive oil in a pot, sauté the prepped onion and garlic, then add the remaining ingredients and simmer. This allows you to create a comforting, home-cooked meal in no time, delivering delicious flavors that feel just as good as freshly made!
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose ripe ingredients for the soup?
Absolutely! When selecting ingredients, for the onion, look for firm bulbs without dark spots or softness. Fresh garlic should have a tight peel and be free from sprouting. If using corn, opt for fresh, plump kernels; avoid any that feel dry or shriveled. The chicken should be fully cooked and shredded, preferably using breasts for a leaner option.
How should I store leftovers of Creamy Chicken Enchilada Soup?
Very! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing, as this helps prevent condensation, which might alter the texture. When you’re ready to enjoy it again, simply reheat gently on the stove, adding a little broth to restore its creamy consistency.
Can I freeze Creamy Chicken Enchilada Soup?
Absolutely! You can freeze this delightful soup for up to 3 months. To do so, divide it into individual portions, leaving some space in the containers for expansion. Once filled, let them cool entirely before sealing. For reheating, thaw in the fridge overnight, then warm it in a pot over low heat, stirring in a splash of chicken broth if needed to thin it out.
What if my soup is too thick?
No worries! If you find your Creamy Chicken Enchilada Soup thicker than desired, simply add chicken broth or water a little at a time while stirring until you reach your preferred consistency. Heating it over low heat while doing this can also help smoothly incorporate the additional liquid without spoiling the flavor.
Are there any dietary considerations for this recipe?
For sure! This soup can easily accommodate various dietary needs. For a dairy-free option, you can substitute heavy cream with full-fat coconut milk or use full-fat Greek yogurt. If omitting cheese or the chicken, consider plant-based alternatives like cauliflower or chickpeas for added creaminess and protein. Always check the labels for allergy considerations, especially with pre-made broth or sauces.
What if I want spicier soup?
Very! If you love a bit of heat, consider adding some chopped jalapeños or cayenne pepper gradually while cooking. Start with a small amount, taste as you go along, and adjust to your spice tolerance. This way, you can make it a zesty experience without overwhelming the dish’s delightful flavors.
Comforting Creamy Chicken Enchilada Soup for Cozy Nights
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add 1 diced medium onion to the pot and sauté it for about 5 minutes until translucent and soft.
- Stir in 3 cloves of minced garlic and cook for an additional minute until fragrant.
- Incorporate 1 pound of shredded cooked chicken, followed by 2 cups of chicken broth and 1 cup of heavy cream. Stir well to combine.
- Stir in 1 cup of corn, 2 cups of drained black beans, and a 10-ounce can of red enchilada sauce.
- Sprinkle in 1 teaspoon each of ground cumin, chili powder, smoked paprika, as well as salt and pepper to taste.
- Reduce the heat slightly, and allow the soup to simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and stir in 1 cup of shredded cheese until melted and creamy. Serve hot with cilantro and tortilla chips.
