When the chill of winter sets in and the days grow shorter, there’s nothing quite like the heartwarming embrace of a delicious bowl of soup. One evening, after rummaging through my pantry for inspiration, I whipped up this Creamy Chicken Enchilada Soup, and it quickly became a family favorite. With each spoonful, you’re met with a symphony of Tex-Mex flavors that’s both indulgent and comforting. Tender pieces of chicken mingle effortlessly with hearty tomatoes and a tapestry of spices, while creamy cheese and a sprinkle of crispy tortilla chips add an irresistible crunch.
This recipe is perfect for those busy evenings when you crave something hearty but need it on the table in a flash. Plus, its adaptable nature means you can easily swap ingredients based on what you have on hand, making it as versatile as it is flavorful. So grab your Dutch oven and let’s dive into this cozy creation that’s sure to warm both your heart and stomach!
Why will you love this Creamy Chicken Enchilada Soup?
Simplicity: This recipe is a one-pot wonder that makes cleanup a breeze.
Flavor Explosion: The harmonious blend of spices and creamy textures creates a delightfully rich experience in every bowl.
Adaptable: Easily customize this soup by swapping proteins or adding veggies based on your pantry staples.
Quick and Satisfying: In under 30 minutes, you can serve up a hearty meal that will please the whole family.
Crowd-Pleasing: Perfect for gatherings or cozy dinners, it’s a dish that everyone will rave about.
Transform your weeknight routine with this dish, and consider serving it with warm tortillas or a side salad for a complete meal!
Creamy Chicken Enchilada Soup Ingredients
For the Soup Base
- Avocado Oil – Primary cooking fat for sautéing; you can substitute with olive oil or vegetable oil.
- Skinless Chicken Breasts or Thighs (1 lb) – Main protein component; cooked rotisserie chicken can expedite prep time.
- Medium Onion (1) – Adds sweetness and depth when sautéed; dice finely for even cooking.
- Fresh Garlic (3 cloves) – Enhances the soup’s flavor profile; you can use 1 teaspoon of garlic powder if in a pinch.
- Enchilada Sauce (1 can, 10 oz) – Provides the soup’s signature Tex-Mex flavor; choose red or green sauce based on your preference.
- Diced Roasted Tomatoes (1 can, 14.5 oz) – Adds a rich, roasted flavor; fresh diced tomatoes work well for a fresher taste.
- Low-Sodium Chicken Broth (4 cups) – Base for the soup, adds depth; vegetable broth can be used for a meatless version.
- Black Beans (1 can) – Increases protein and fiber; be sure to drain and rinse before adding.
- Frozen Sweet Corn (1 cup) – Adds sweetness and texture; feel free to substitute with fresh or canned corn.
For the Spices
- Ground Cumin (1 tsp) – Adds warmth and earthiness; increase quantity for more spice if desired.
- Chili Powder (1 tsp) – Provides depth of flavor; add cayenne pepper for an extra kick if you like heat.
- Ground Coriander (½ tsp, optional) – Enhances the overall spice blend; omit if you don’t have it on hand.
- Salt and Pepper – To taste; enhances all the flavors in the soup.
For Creaminess
- Sour Cream (1 cup) – Brings creaminess and tanginess; stir in off heat to prevent curdling.
- Shredded Cheese (1 cup) – Flavors the soup with creaminess; Monterey Jack or a Mexican blend melts beautifully.
Optional Toppings
- Toppings (optional) – Avocado, cilantro, tortilla strips, lime wedges, or additional cheese for garnishing to elevate your dish!
How to Make Creamy Chicken Enchilada Soup
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Prep: Start by dicing the onion and garlic finely; this ensures even cooking. Drain and rinse black beans, and measure out your corn and shredded cheese, so everything is ready to go.
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Cook Chicken: In a Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Add cubed skinless chicken, season with salt and pepper, and cook until golden brown for about 5-7 minutes. Remove the chicken and set it aside.
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Sauté Aromatics: Using the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, which should take about 3-4 minutes.
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Add Spices: Sprinkle in the ground cumin, chili powder, and ground coriander. Stir for about 1 minute to toast the spices, allowing their aromas to fill your kitchen.
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Incorporate Tomatoes and Broth: Pour in the diced roasted tomatoes and enchilada sauce, letting it simmer for 3-4 minutes. Stir in the low-sodium chicken broth and return the cooked chicken to the pot.
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Mix in Beans and Corn: Toss in the drained black beans and sweet corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until thickened, stirring occasionally.
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Finish Soup: Off the heat, stir in the sour cream until it’s beautifully smooth. Add the shredded cheese and mix until melted, adjusting the salt and pepper to taste.
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Serve: Ladle the creamy chicken enchilada soup into bowls, garnishing with crispy tortilla strips, ripe avocado slices, fresh cilantro, and lime wedges for a burst of flavor.
Optional: Top with extra cheese for that indulgent touch!
Exact quantities are listed in the recipe card below.
What to Serve with Creamy Chicken Enchilada Soup?
When you’re ready to elevate your Cozy Tex-Mex night, these delightful accompaniments will perfectly complement the flavors of this hearty soup.
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Warm Tortillas: The classic pairing of soft, warm tortillas is perfect for scooping up every creamy bite, creating a delightful balance of textures.
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Zesty Cornbread: Sweet and slightly tangy, cornbread adds a comforting touch that pairs beautifully with the rich soup, enhancing that cozy feeling.
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Avocado Salad: Bright, fresh, and creamy avocados tossed with lime juice add a refreshing contrast to each savory spoonful. It brings a vibrant touch to your meal.
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Mexican Rice: Fluffy rice seasoned with spices establishes a flavorful base that complements the soup’s richness and rounds out the meal beautifully.
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Chips and Salsa: Crispy tortilla chips served with a zesty salsa provide a satisfying crunch, offering a fun way to mix textures and flavors.
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Fruit Salad: A colorful mix of seasonal fruits adds a burst of freshness to the meal, cleansing the palate after the bold flavors of the soup.
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Coconut Lime Spritzer: Sip on a refreshing drink that combines coconut water and lime juice. It’s a light and energizing companion that ties into the tropical zest.
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Chocolate Flan: End your meal on a sweet note with this creamy dessert offering a subtle richness and a touch of chocolate that feels indulgent yet balanced.
These pairings not only enhance your Creamy Chicken Enchilada Soup, but create a warm, inviting feast that’s perfect for sharing with family and friends. Enjoy!
Storage Tips for Creamy Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3 days. This creamy chicken enchilada soup stays delicious and is perfect for quick lunches or dinners.
Freezer: Freeze in portioned airtight containers for up to 3 months. When ready to eat, simply thaw in the fridge overnight before reheating.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth to regain its creamy consistency. Stir continuously for best results.
Make-Ahead: This soup can be made a day in advance, and the flavors will deepen overnight, making it even more satisfying when served!
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are a game changer for busy weeknights! You can prep your veggies and protein up to 24 hours in advance—simply dice the onion and garlic, drain the beans, and cut the chicken into cubes; store them in airtight containers in the refrigerator. For even simpler meal prep, consider cooking the soup entirely up to 3 days ahead. Just cool the soup to room temperature and refrigerate it. When you’re ready to enjoy, reheat the soup gently on the stove, stir in the sour cream and cheese right before serving for that creamy texture, and savor every comforting spoonful without the fuss!
Expert Tips for Creamy Chicken Enchilada Soup
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Cheese Choice: Use block cheese and shred it yourself for optimal melting. Pre-shredded cheese can result in a grainy texture due to anti-caking agents.
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Sour Cream Technique: To prevent curdling, always stir in sour cream after removing the pot from heat. This keeps the soup perfectly creamy and smooth.
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Heat Adjustment: If you prefer more spice, feel free to increase the chili powder or add fresh jalapeños. Adjusting spice levels can help customize your creamy chicken enchilada soup for everyone’s taste.
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Ingredient Flexibility: Don’t hesitate to swap ingredients based on what you have at home. Use different beans, vegetables, or even chicken types to suit your pantry needs.
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Enhance Flavors: Allow the soup to simmer longer to deepen the flavors; a few extra minutes can make a significant difference in taste.
Creamy Chicken Enchilada Soup Variations
Feel free to get creative with this recipe and turn the flavors to your liking for even more delightful meals!
- Vegetarian: Swap the chicken for extra black beans or lentils to create a hearty, meatless version.
- Spicy Kick: Add diced jalapeños or a dash of chipotle powder to heat things up just the way you like.
- Cheesy Delight: Experiment with different cheeses like pepper jack for an extra creamy and spicy flavor.
- Extra Veggies: Stir in roasted bell peppers, zucchini, or spinach to boost nutrition and add colorful texture.
- Lighter Option: Use Greek yogurt instead of sour cream for a tangy twist with fewer calories.
- Taco Blend: Add ground turkey or beef along with taco seasoning for a more robust, taco-inspired soup.
- Creamy Variation: Whip in a bit of cream cheese for an even richer, creamier soup that comforts the soul.
- Herb Infusion: Toss in fresh cilantro or parsley as a finishing touch for an incredibly fresh and vibrant flavor.
These variations invite you to make this soup your own while keeping it just as cozy and delightful!
Creamy Chicken Enchilada Soup Recipe FAQs
What type of chicken is best for this soup?
Absolutely! Skinless chicken breasts or thighs work perfectly, providing a tender texture. If you’re in a pinch for time, shredded rotisserie chicken is an excellent shortcut that will still give you that delicious flavor.
How do I know when my ingredients are ripe or suitable?
For the best flavor, look for ripe tomatoes with vibrant color and no dark spots; they should feel firm but slightly tender when pressed. Onions should be firm and dry, while garlic cloves should be plump and firm. If you notice sprouting or soft spots on your potatoes, it’s best to choose another!
How should I store leftovers of the Creamy Chicken Enchilada Soup?
You can store leftover soup in an airtight container in the fridge for up to 3 days. Just make sure it’s cooled down to room temperature before sealing. This soup often tastes even better the next day as the flavors meld nicely!
Can I freeze this soup?
Yes! To freeze, let the soup cool completely, and then ladle it into airtight containers, leaving some space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and reheat gently over low heat on the stove.
What if my soup is too thick?
If you find your Creamy Chicken Enchilada Soup has thickened more than you’d like, simply add a little more chicken broth or water until you reach your desired consistency. Stir continuously over low heat until well blended.
Are there any dietary concerns with this recipe?
It’s great to consider! The soup contains chicken and dairy, so it may not be suitable for vegetarians or those with lactose intolerance. For a meatless option, use vegetable broth and swap the chicken for more beans or veggies. Always double-check individual ingredient labels for allergens, especially if serving to children or guests with specific allergies.
Enjoy diving into this comforting bowl of goodness, and happy cooking!
Ultimate Creamy Chicken Enchilada Soup for Cozy Nights
Ingredients
Equipment
Method
- Start by dicing the onion and garlic finely; this ensures even cooking. Drain and rinse black beans, and measure out your corn and shredded cheese, so everything is ready to go.
- In a Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Add cubed skinless chicken, season with salt and pepper, and cook until golden brown for about 5-7 minutes. Remove the chicken and set it aside.
- Using the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, which should take about 3-4 minutes.
- Sprinkle in the ground cumin, chili powder, and ground coriander. Stir for about 1 minute to toast the spices, allowing their aromas to fill your kitchen.
- Pour in the diced roasted tomatoes and enchilada sauce, letting it simmer for 3-4 minutes. Stir in the low-sodium chicken broth and return the cooked chicken to the pot.
- Toss in the drained black beans and sweet corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until thickened, stirring occasionally.
- Off the heat, stir in the sour cream until it’s beautifully smooth. Add the shredded cheese and mix until melted, adjusting the salt and pepper to taste.
- Ladle the creamy chicken enchilada soup into bowls, garnishing with crispy tortilla strips, ripe avocado slices, fresh cilantro, and lime wedges for a burst of flavor.