Stepping into my kitchen feels like walking into a warm embrace, where the tantalizing aroma of creamy Chicken Enchilada Soup fills the air and beckons enticingly. This cozy one-pot delight combines tender chicken, zesty enchilada sauce, and a rich, creamy broth that turns a typical weeknight dinner into a soul-soothing experience. What’s even better? It comes together in under an hour and is easily customizable—add your favorite veggies or adjust the spice level to suit your family’s taste. Whether you’re seeking comfort on a chilly evening or a tasty escape from takeout, this soup has your back. Curious how to whip up this scrumptious bowl of goodness? Let’s dive in!
Why You’ll Love This Chicken Enchilada Soup
Comfort in Every Spoonful: Each bowl of this soup is a warm hug, filled with creamy goodness and zesty flavors that instantly comfort the soul.
Quick to Prepare: With just under an hour of cooking time, you’ll have a satisfying meal ready, making it perfect for busy weeknights.
Easily Customizable: Want more veggies? Feel free to toss in bell peppers or zucchini! Spice it up with jalapeños to suit your taste.
Crowd-Pleaser: A delightful choice for family gatherings or cozy nights in, this soup will leave everyone wanting seconds!
One-Pot Wonder: Less cleanup means more time to enjoy your delicious creation. Pair it with tortilla chips for a delightful crunch—they complement the soup perfectly!
Chicken Enchilada Soup Ingredients
For the Soup
• Olive Oil – Adds richness and helps sauté the onions. Substitution: Can use any cooking oil (e.g., canola or vegetable oil).
• Onion – Provides aromatic base flavors. Note: Use a medium onion, diced finely for even cooking.
• Garlic – Enhances the soup with robust flavor. Substitution: Fresh garlic is best; if unavailable, use 1 teaspoon garlic powder.
• Cooked Chicken Breast – Serves as the main protein, shredded for tenderness. Note: Can swap with rotisserie chicken for convenience.
• Chicken Broth – Base liquid for the soup that adds depth. Note: Use low-sodium broth to control salt levels.
• Heavy Cream – Contributes creaminess and smooth texture. Substitution: For a lighter option, use half-and-half or whole milk.
• Corn – Adds sweetness and texture. Note: Can use fresh, frozen, or canned convenience options.
• Black Beans – Provide additional protein and fiber. Note: Rinse thoroughly if using canned to reduce sodium content.
• Red Enchilada Sauce – Delivers the classic enchilada flavor. Note: Choose mild or hot based on heat preference.
• Ground Cumin – Adds warm, earthy flavor.
• Chili Powder – Enhances flavor with mild heat.
• Smoked Paprika – Gives a subtle smoky note.
• Salt & Pepper – Essential for seasoning to taste.
For Toppings
• Shredded Cheese – Provides gooey richness when melted. Note: Use cheddar or a Mexican blend for the best flavor.
• Fresh Cilantro – For garnish and fresh flavor.
• Tortilla Chips – Served on the side for crunch.
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one finely diced medium onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. This base will infuse your creamy Chicken Enchilada Soup with rich flavor right from the start.
Step 2: Add the Garlic
Throw in 2 minced garlic cloves and cook for an additional minute, allowing the aroma to fill your kitchen. As the garlic becomes fragrant and slightly golden, keep stirring gently to avoid burning, ensuring the robust flavor enhances the soup beautifully.
Step 3: Combine Key Ingredients
Stir in 3 cups of shredded cooked chicken, 4 cups of low-sodium chicken broth, and 1 cup of heavy cream. Add 1 cup of corn and 1 can of drained and rinsed black beans to the mixture. Pour in 1 cup of red enchilada sauce, stirring everything together until well incorporated, readying your creamy Chicken Enchilada Soup for flavor.
Step 4: Season and Simmer
Sprinkle in 1 teaspoon of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of smoked paprika. Season generously with salt and pepper to taste. Bring the soup to a gentle simmer over medium heat, allowing it to bubble for about 15-20 minutes while stirring occasionally, thickening beautifully.
Step 5: Melt the Cheese
Once the soup has thickened to your desired consistency, remove it from the heat. Stir in 1 to 1.5 cups of shredded cheese (choose either cheddar or a Mexican blend) until it’s completely melted and gooey, creating that creamy texture that makes your Chicken Enchilada Soup irresistible.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and garnish generously with fresh cilantro for a vibrant touch. Serve with a side of crispy tortilla chips for added texture and crunch, enhancing the heartwarming experience of savoring your deliciously comforting Chicken Enchilada Soup.
Chicken Enchilada Soup Variations
Feel free to make this Chicken Enchilada Soup your own with these delightful twists that will tickle your taste buds!
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Vegetable Boost: Add chopped bell peppers, zucchini, or spinach for a nutritious lift. Sneaking in more veggies not only enhances flavor but adds vibrant colors to your soup.
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Spice it Up: Elevate the heat by incorporating diced jalapeños or a sprinkle of cayenne pepper. Adjust according to your preferred spice level, making each bite a delightful surprise!
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Creamy Vegan Alternative: Swap heavy cream for coconut milk and use chickpeas instead of chicken. This version is tantalizingly creamy while being plant-based, ensuring everyone at the table stays satisfied.
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Shortcut with Rotisserie Chicken: For a quicker prep, use shredded rotisserie chicken. This time-saving hack keeps your soup both rich and flavorful without the extra cooking time.
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Cheesy Bliss: Mix in different cheeses, such as pepper jack or Monterey Jack, for an extra melty and flavorful experience. The cheese can also be a fun topping to satisfy cheese lovers!
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Tortilla Upgrade: Instead of traditional tortilla chips, serve the soup with crispy tortilla strips or even homemade tortilla croutons for a fun texture twist. Your taste experience will be one to remember!
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Leftover Transformation: Turn leftover soup into an enchilada bake by layering with corn tortillas and cheese, then broiling until bubbly. It’s amazing how one dish can shine in multiple forms!
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Deepen the Flavor: Roast your vegetables lightly before adding them to the soup. This brings out natural sweetness and adds depth, making the flavors pop even more!
Explore these variations and make your Chicken Enchilada Soup a dish that truly reflects your culinary creativity. And if you’re looking for more flavorful soup options, don’t miss out on our delightful Chicken Tortilla Soup or Green Chile Chicken Enchilada. Happy cooking!
Make Ahead Options
These creamy Chicken Enchilada Soup preparations are perfect for busy weeknights! You can prepare the base (without the heavy cream and cheese) up to 24 hours in advance. Simply sauté the onions and garlic as instructed, then mix in the shredded chicken, chicken broth, corn, black beans, and enchilada sauce. Store the soup base in an airtight container in the refrigerator. When you’re ready to serve, reheat gently on the stove, stir in the heavy cream and cheese, and let it come to a simmer until melted and heated through. This approach allows you to enjoy a delicious meal with minimal effort, ensuring the flavors are just as delightful as fresh!
How to Store and Freeze Chicken Enchilada Soup
Fridge: Store leftover Chicken Enchilada Soup in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring occasionally, to retain creaminess.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating to ensure a tasty texture.
Reheating: When ready to enjoy, reheat on the stovetop over low heat, adding a splash of chicken broth if needed to restore desired consistency.
Portioning: Consider freezing in individual portions for quick meals! Just pull out a serving on busy nights for an easy, comforting dinner.
What to Serve with Creamy Chicken Enchilada Soup
Pairing the perfect sides or accompaniments can elevate your dining experience into something truly special.
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Crispy Tortilla Chips: Perfectly crunchy and ideal for scooping up the rich soup, they add a delightful texture contrast.
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Fresh Garden Salad: A light salad with a zesty vinaigrette balances the soup’s creaminess, offering a fresh, crisp bite.
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Mexican Street Corn: The sweetness of charred corn topped with creamy sauce complements the soup’s flavors, enhancing the overall meal experience.
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Guacamole: Creamy avocado goodness offers a rich, buttery contrast that pairs beautifully with the zesty notes of the soup.
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Lime Wedges: A squeeze of fresh lime brightens each spoonful, cutting through the richness and adding a refreshing zest.
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Spicy Jalapeños: For those who crave heat, sliced jalapeños provide a fiery kick that elevates the soup’s flavor profile.
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Fluffy Rice: Serve a side of cilantro-lime rice to soak up those delicious soup flavors, creating a satisfying, hearty meal.
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Chilled Sangria: A fruity, chilled drink complements the warm spices of the soup, making it a wonderful pairing for a cozy dinner.
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Churros for Dessert: These sweet, crispy treats bring a delightful finish to your meal, balancing the savory elements of the soup with their sugary coating.
Expert Tips for the Best Chicken Enchilada Soup
• Brown the Chicken First: Sautéing your shredded chicken in the pot before adding other ingredients helps develop a richer flavor in your Chicken Enchilada Soup.
• Adjust Your Spice Level: If you prefer more heat, add diced jalapeños or a sprinkle of cayenne pepper. Always taste as you go to ensure it meets your family’s preference!
• Use Quality Ingredients: Fresh garlic and low-sodium chicken broth enhance your soup’s flavor without overwhelming it with sodium.
• Simmer for Flavor: Allowing your soup to simmer for 15-20 minutes deepens the flavors, so don’t rush this step—it’s essential for that comforting taste!
• Storage Made Easy: Leftover Chicken Enchilada Soup stays fresh in the fridge for up to 3 days. Reheat gently on the stove to preserve the creamy texture.
• Experiment with Add-ins: Feel free to customize your soup with chopped zucchini or bell peppers. Get creative based on what veggies you have on hand!
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose the best chicken for my soup?
Absolutely! When selecting chicken, look for cooked chicken breast that appears moist and has no dark spots. If you’re using raw chicken, I recommend boneless skinless pieces for easier shredding later. For a quicker option, rotisserie chicken is fantastic—just shred it up and throw it in!
What’s the best way to store leftover Chicken Enchilada Soup?
You can store your leftover soup in an airtight container in the fridge for up to 3 days. Just reheat gently on the stovetop, maybe adding a splash of chicken broth to keep it creamy. It’s convenient and maintains the flavors beautifully!
Can I freeze Chicken Enchilada Soup?
Certainly! Freeze your soup in airtight, freezer-safe containers for up to 3 months. Make sure to let it cool completely before freezing. When you’re ready to enjoy it, let it thaw overnight in the fridge, then reheat over low heat, stirring occasionally to revive its creamy consistency.
What can I do if my soup is too thick?
If you find your Chicken Enchilada Soup is thicker than you prefer, no worries! Just stir in a bit of chicken broth or water gradually until you achieve your desired consistency. Keep stirring and heating until it’s the perfect bowl of comfort.
Are there any dietary considerations for this soup?
Great question! If you have allergies, be mindful of the ingredients. The soup contains dairy from heavy cream and cheese, which can be swapped with non-dairy alternatives. Also, if you’re catering to pets, avoid giving them anything with onions or garlic, as these can be harmful to them. Always ensure your ingredients are safe!
How can I customize the spice level in my Chicken Enchilada Soup?
You’re in charge of the spice! Start with mild red enchilada sauce and add diced jalapeños or cayenne pepper to enhance heat as desired. After adding, let it simmer for a bit and taste-test to find the perfect balance for your taste buds. The more the merrier!
Creamy Chicken Enchilada Soup for Cozy Comfort on Cold Nights
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one finely diced medium onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Throw in 2 minced garlic cloves and cook for an additional minute, stirring gently to avoid burning.
- Stir in 3 cups of shredded cooked chicken, 4 cups of low-sodium chicken broth, and 1 cup of heavy cream. Add 1 cup of corn and 1 can of drained and rinsed black beans. Pour in 1 cup of red enchilada sauce and stir everything together.
- Sprinkle in 1 teaspoon ground cumin, 1 tablespoon chili powder, and 1 teaspoon smoked paprika. Season with salt and pepper to taste. Bring to a gentle simmer over medium heat for about 15-20 minutes.
- Once thickened, remove from heat and stir in 1 to 1.5 cups of shredded cheese until melted.
- Ladle the hot soup into bowls and garnish with fresh cilantro. Serve with tortilla chips.
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