“Coming home after a long day, I sometimes find myself in a tug-of-war between what’s comforting and what’s quick to make. You know those evenings when all you crave is a hearty bowl of something warm? Enter this Creamy Chicken Enchilada Soup! This one-pot wonder combines tender shredded chicken, wholesome beans, and a rich, cheesy broth that captures the essence of classic enchiladas. Not only is it incredibly quick to prep—ready in just 45 minutes—but it also offers a customizable twist for every taste. Whether you’re looking to spice things up or prefer a milder flavor, this dish is tailor-made for your family. Are you ready to immerse yourself in a bowl of cozy goodness that’s sure to become a weeknight staple?”
Why Is This Soup a Must-Try?
Quick and Easy: This Creamy Chicken Enchilada Soup can be on your table in just 45 minutes, perfect for busy weeknights.
One-Pot Wonder: With minimal cleanup, you’ll spend more time enjoying your meal and less time scrubbing pots!
Flavor Packed: The rich blend of spices and cheesy broth creates a robust flavor profile, reminiscent of your favorite enchiladas.
Customizable: Adjust heat levels or swap ingredients easily, making this soup adaptable for any palate; try adding jalapeños for a kick!
Crowd-Pleaser: Ideal for family dinners or casual get-togethers, it’s sure to be a hit—pair it with crunchy tortilla chips or a light salad for a complete meal.
Enhance your experience by serving this delightful soup alongside delicious options like Chicken Enchiladas Flavorful or savor the warmth of Thai Coconut Chicken for a fantastic meal.
Creamy Chicken Enchilada Soup Ingredients
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For the Soup Base
• Avocado Oil – Cooking fat that adds healthy fats; substitute with olive oil or butter if you prefer.
• Chicken Breasts or Thighs – Main protein source; use boneless, skinless chicken for ease or opt for rotisserie chicken to save time.
• Medium Onion – Adds sweetness and aroma; dice for even cooking or substitute with shallots if needed.
• Fresh Garlic – Provides robust flavor; minced garlic incorporates quickly, and you can adjust the amount according to preference.
• Enchilada Sauce (10 oz) – The flavorful soup base; choose red or green based on your personal taste.
• Diced Roasted Tomatoes (14.5 oz) – Adds great texture and flavor; mix with green chilies for added heat if desired.
• Chicken Broth (4 cups) – Used for the liquid base; opt for low-sodium to better control saltiness.
• Black Beans (1 can) – Provides protein and fiber; black beans can be swapped with pinto beans or lentils for variation.
• Frozen Sweet Corn (1 cup) – Adds natural sweetness and color; no prep needed! -
For the Spices
• Ground Cumin (1 tsp) – Imparts warmth; feel free to increase for more spice.
• Chili Powder (1 tsp) – Adds the typical spice profile found in enchiladas.
• Ground Coriander (½ tsp, optional) – Enhances depth; omit if unavailable or prefer a simpler taste.
• Salt and Pepper – Essential for seasoning throughout the soup. -
For the Creaminess
• Sour Cream (1 cup) – Gives a luscious creaminess; heavy cream can also be mixed in for even richer texture.
• Shredded Cheese (1 cup) – For that ooey-gooey texture; Monterey Jack or cheddar are recommended—opt for block cheese to grate fresh for better melting. -
For Optional Toppings
• Avocado – A fresh, creamy addition that complements the soup beautifully.
• Cilantro – Add freshness and brightness; it’s perfect for garnishing.
• Tortilla Strips – For a delightful crunch on top.
• Lime Wedges – A squeeze of lime elevates the flavor profile.
• Additional Cheese – For those who can’t get enough cheesy goodness!
Dive into this Creamy Chicken Enchilada Soup and explore how effortless and delightful homemade meals can be!
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Prep Your Ingredients
Start by dicing the medium onion and mincing the fresh garlic for robust flavor. Grate the cheese of your choice and chop any optional toppings like avocado and cilantro. Having everything ready will make the cooking process smooth and efficient, allowing you to create this Creamy Chicken Enchilada Soup seamlessly.
Step 2: Sauté Chicken
In a large pot or Dutch oven, heat 2 tablespoons of avocado oil over medium-high heat. Once hot, add the diced chicken breasts or thighs, seasoning with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside to rest while retaining the flavorful drippings.
Step 3: Cook Aromatics
In the same pot, lower the heat to medium, and add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. This step creates a perfect aromatic base for your Creamy Chicken Enchilada Soup, enhancing the overall flavor beautifully.
Step 4: Add Spices and Tomatoes
Stir in 1 teaspoon of ground cumin and 1 teaspoon of chili powder, cooking for about 1 minute until the spices are fragrant. Next, add the 14.5 oz can of diced roasted tomatoes. Cook for an additional 3-4 minutes, allowing the tomatoes to break down slightly while mingling with the spices, intensifying the sauce’s richness.
Step 5: Combine Ingredients
Pour in the 10 oz enchilada sauce and 4 cups of chicken broth, stirring well to combine. Then, return the sautéed chicken to the pot. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together in your Creamy Chicken Enchilada Soup.
Step 6: Mix in Beans and Corn
Add in the can of black beans and 1 cup of frozen sweet corn to the simmering soup. Increase the heat slightly to bring the mixture to a boil, then reduce it again to low and let it simmer for 15-20 minutes. This step enhances the flavors, creating a hearty, wholesome soup that your family will adore.
Step 7: Finish with Cream and Cheese
Once the soup has simmered, remove it from the heat. Stir in 1 cup of sour cream until it melts into the broth, creating creaminess. Then, mix in 1 cup of shredded cheese, allowing it to melt completely. Taste and adjust seasoning if necessary, ensuring your Creamy Chicken Enchilada Soup is balanced and delicious.
Step 8: Serve Up Deliciousness
Ladle the comforting soup into bowls and top with your favorite optional toppings like avocado, cilantro, tortilla strips, and lime wedges. Each serving of this Creamy Chicken Enchilada Soup is sure to bring warmth and satisfaction, perfect for those busy weeknight dinners!
What to Serve with Creamy Chicken Enchilada Soup
To create a delightful and complete meal around this comforting soup, consider these perfect pairings.
- Crunchy Tortilla Chips: Perfect for dipping, the satisfying crunch adds texture while soaking up the soup’s creamy goodness.
- Fresh Avocado Slices: The creamy, mild flavor of avocado balances the soup’s spices and adds a fresh element.
- Crisp Side Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette adds a refreshing contrast.
- Cheesy Quesadillas: These gooey delights stuffed with cheese and your choice of fillings will complement the enchilada flavors beautifully.
- Jalapeño Cornbread: Sweet and slightly spicy, this cornbread is the ideal accompaniment, adding a comforting twist to your meal.
- Lime Wedges: A squeeze of lime will brighten the flavors of your soup, enhancing its Tex-Mex flair and providing a refreshing zing.
- Classic Margaritas: For a festive touch, serve with a chilled margarita, perfectly pairing the rich flavors with a hint of citrus.
- Chocolate Flan: For dessert, a slice of this creamy, decadent treat complements the meal, leaving a sweet note to end on.
- Churros: These crispy fried treats rolled in sugar and cinnamon are the perfect way to satisfy your sweet tooth after a savory bowl of soup.
Make Ahead Options
This Creamy Chicken Enchilada Soup is a fantastic option for meal prep! To save time, you can dice the onions, mince the garlic, and grate the cheese up to 24 hours in advance, storing them in airtight containers in the refrigerator. Additionally, you can cook the entire soup ahead of time and refrigerate it for up to 3 days. When ready to serve, simply reheat it gently on the stovetop, adding a splash of chicken broth if it thickens. This way, you’ll enjoy the same rich, creamy flavors without any hassle on a busy weeknight! Saving time has never been this delicious!
Creamy Chicken Enchilada Soup Variations
Feel free to sprinkle in your own flair to this recipe for a delightful twist that tantalizes the taste buds!
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Add More Heat: Toss in freshly chopped jalapeños or a splash of hot sauce for an extra kick. Spice lovers will appreciate the vibrant flavor boost!
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Vegetarian Option: Replace the chicken with jackfruit and use vegetable broth. You’ll still enjoy a hearty, satisfying soup without the meat.
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Cream Alternatives: Experiment with Greek yogurt instead of sour cream for a healthy twist. It adds a tangy flavor while keeping that luscious creaminess.
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Loaded with Veggies: Stir in additional veggies like zucchini or bell peppers for texture and color. These additions create a wonderful medley of tastes!
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Different Proteins: Swap chicken for shrimp or crumbled turkey for a different protein option. Both can provide unique flavors that complement the soup splendidly.
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Smoky Flavor: Incorporate smoked paprika for a hint of smokiness that pairs beautifully with the existing spices. It can transport your soup to another level entirely!
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Cilantro Lime: Add a splash of fresh lime juice and more cilantro to brighten it up. It elevates the flavor profile and gives that refreshing Tex-Mex touch!
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Finish with Avocado: Top each bowl with creamy avocado for extra richness, balancing the spices beautifully. You’ll fall in love with the added creaminess!
Let your imagination run wild with these variations! For another comforting finish, consider pairing it with side dishes that celebrate the flavors in the Creamy Reuben Soup Hearty or try the warm notes in Garlic Smothered Chicken for a delightful meal experience.
Helpful Tricks for Creamy Chicken Enchilada Soup
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Shred Your Cheese: Always shred cheese from a block for the best melting quality; pre-shredded cheese often contains anti-caking agents that hinder smoothness in your Creamy Chicken Enchilada Soup.
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Smooth Sour Cream: If incorporating sour cream, whisk it first to avoid lumps. This ensures a creamy texture in your soup without any curdled bits.
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Use a Dutch Oven: Opt for a Dutch oven or heavy pot to maintain even heat and thorough cooking. This prevents burning and promotes perfect flavor development in your soup.
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Simmer for Richness: Allow your soup to simmer longer to enhance flavor; it’s a great opportunity to deepen the taste profile and achieve that comforting richness everyone loves.
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Adjust Spice Levels: If you’re sensitive to heat, start with half the amount of chili powder and cumin. You can always boost the spices later to suit your taste while making your Creamy Chicken Enchilada Soup customizable!
How to Store and Freeze Creamy Chicken Enchilada Soup
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Room Temperature: It’s best to avoid keeping the soup at room temperature for more than 2 hours to maintain safety and freshness.
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Fridge: Store your Creamy Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens.
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Freezer: You can freeze the soup for up to 3 months in a freezer-safe container. Leave some space for expansion, and thaw it overnight in the fridge before reheating.
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Reheating: Reheat on the stovetop over low heat, stirring occasionally for even warmth. You may add additional broth or water to reach your desired consistency.
Creamy Chicken Enchilada Soup Recipe FAQs
What kind of chicken should I use for the soup?
Absolutely! For this Creamy Chicken Enchilada Soup, boneless, skinless chicken breasts or thighs work best because they shred easily and blend beautifully into the rich broth. If you’re short on time, using rotisserie chicken is a great shortcut—I often do this when I’m in a hurry!
How long can I store the soup in the refrigerator?
Very! You can store your Creamy Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days. When you reheat, just add a splash of chicken broth if it thickens to maintain that creamy goodness—this soup is always delightful, even on day three!
Can I freeze Creamy Chicken Enchilada Soup?
Certainly! You can freeze the soup for up to 3 months. Just make sure to use a freezer-safe container and leave a little space at the top for expansion. When you’re ready to enjoy it again, thaw it overnight in the fridge—when reheating, warm it on the stovetop over low heat, stirring occasionally for even warmth.
What if my soup is too thick or too thin?
No worries! If your Creamy Chicken Enchilada Soup ends up too thick, simply add extra chicken broth or water a little at a time until it reaches your desired consistency. To thicken it up, let it simmer a bit longer to evaporate some of the liquid, or mash some of the beans while cooking.
Can I make this soup vegetarian?
Absolutely! To make a fantastic vegetarian option, substitute the chicken with jackfruit or textured vegetable protein and use vegetable broth instead. You won’t lose out on flavor, and this adaptation still captures that delicious enchilada essence!
How can I ensure my soup is creamy?
For that perfect creaminess in your Creamy Chicken Enchilada Soup, always whisk your sour cream before adding it to avoid lumps. When mixing in the shredded cheese, make sure your soup is off the heat, so it melts beautifully and integrates into the broth. Enjoy every creamy sip!
Creamy Chicken Enchilada Soup That Heats Up Your Weeknight Dinner
Ingredients
Equipment
Method
- Start by dicing the medium onion and mincing the fresh garlic for robust flavor. Grate the cheese and chop optional toppings.
- In a large pot or Dutch oven, heat avocado oil over medium-high heat. Add chicken, season with salt and pepper, and cook for 5-7 minutes until browned. Remove and set aside.
- Lower heat to medium and add onion and garlic, sauté for 3-4 minutes until the onion is translucent.
- Stir in ground cumin and chili powder, cooking for about 1 minute. Add diced tomatoes and cook for another 3-4 minutes.
- Pour in enchilada sauce and chicken broth, stir well. Return chicken to the pot, bring to a gentle simmer.
- Add black beans and sweet corn, increase heat to boiling, then reduce and simmer for 15-20 minutes.
- Remove from heat, stir in sour cream and shredded cheese until melted. Adjust seasoning if necessary.
- Ladle soup into bowls and top with optional toppings like avocado, cilantro, tortilla strips, and lime wedges.
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