The other day, while stirring a bubbling pot of Creamy Chicken Enchilada Soup, I felt a wave of nostalgia wash over me. The spicy, savory aromas brought me back to cherished family gatherings filled with laughter and shared plates. This quick and cozy Tex-Mex delight combines tender chicken, hearty beans, and sweet corn in a velvety, cheesy broth—truly a comforting meal that warms the soul. Not only does this one-pot wonder come together in just 45 minutes, but it’s also wonderfully adaptable, allowing you to tweak ingredients based on what you have on hand. Whether you’re looking for a weeknight dinner solution or a dish that’s sure to impress, this recipe ticks all the boxes. Ready to dive into a bowl that feels like a warm hug on a chilly evening? Let’s get cooking!
Why is this soup a game changer?
Comforting warmth: Each spoonful of this Creamy Chicken Enchilada Soup wraps you in cozy nostalgia, perfect for cold nights.
Versatile ingredients: Mix it up with your favorite beans or heat level, creating a personalized dish every time!
Quick preparation: In just 45 minutes, you’ll have a hearty meal that’s ready to serve—ideal for busy weeknights.
Crowd-pleasing flavor: The rich, cheesy broth combined with spices awakens your taste buds, making it a family favorite.
For an easy side, pair it with crunchy tortilla chips or a refreshing salad, just like you would enjoy with Reuben Soup Hearty.
Creamy Chicken Enchilada Soup Ingredients
• The perfect blend for a heartwarming meal!
For the Soup Base
- Avocado Oil – Ideal for sautéing, giving a subtle flavor; substitute with olive oil or butter if needed.
- Chicken Breasts or Thighs – Boneless, skinless, cubed or shredded; use shredded rotisserie chicken for a quicker option.
- Onion – Diced to add savory goodness; shallots or green onions can also work.
- Garlic – Minced for an aromatic boost; garlic powder is a substitute but changes the flavor slightly.
- Enchilada Sauce – 10 oz can for a flavor-packed base; choose red or green according to your preference.
- Diced Roasted Tomatoes – 14.5 oz can adds a sweet and textured note; fresh diced tomatoes can be used as an alternative.
- Chicken Broth – 32 oz carton provides a flavorful liquid base; low-sodium is best, or use vegetable broth for a vegetarian option.
For the Hearty Additions
- Black Beans – Drain and rinse for a protein and fiber boost; pinto or kidney beans are great alternatives.
- Frozen Sweet Corn – 1 cup adds sweetness and color; canned corn can be used if fresh or frozen isn’t available.
- Ground Cumin – Spices the soup with warmth; use coriander or chili powder for a similar taste profile.
- Chili Powder – Adds a kick of heat; adjust it according to your spice preference.
- Ground Coriander (optional) – Enhances depth of flavor; feel free to omit if you don’t have it on hand.
For the Creamy Finish
- Sour Cream – 1 cup for smooth and creamy texture; Greek yogurt can serve as a healthier alternative.
- Cheese – 1 cup shredded (Monterey Jack or mild cheddar recommended) for richness; shredding fresh enhances meltability.
Toppings (optional)
- Avocado – For creaminess and freshness.
- Cilantro – Adds a burst of freshness.
- Tortilla Strips – For a crunchy contrast.
- Lime Wedges – To squeeze in some zest.
- Extra Cheese – Because who doesn’t love more cheese?
This Creamy Chicken Enchilada Soup ingredients list ensures you have everything you need for a delightful meal that encapsulates the warmth and comfort of your favorite Tex-Mex flavors!
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Prep Ingredients
Start by preparing all your ingredients for the Creamy Chicken Enchilada Soup. Dice one medium onion and mince two cloves of garlic. Shred one cup of cheese, preferably Monterey Jack or mild cheddar, and set aside. Having everything ready will make the cooking process smooth and enjoyable, so take a moment to gather your tools and ingredients before moving to the next step.
Step 2: Cook Chicken
In a Dutch oven, heat two tablespoons of avocado oil over medium heat. Add the cubed or shredded chicken to the pan, seasoning it with salt and pepper. Cook the chicken for about 5-7 minutes until it becomes golden and cooked through. Once ready, remove the chicken from the pot and set it aside, keeping all those delicious flavors in the pot for the next stage.
Step 3: Sauté Aromatics
In the same pot, add your diced onion and minced garlic. Sauté the mixture for about 3-4 minutes until the onion is transparent and fragrant. You’ll know it’s ready when the onions are soft and starting to brown slightly. This step infuses the soup with rich, aromatic flavors that provide a wonderful base for your Creamy Chicken Enchilada Soup.
Step 4: Combine Spices
Sprinkle in one teaspoon of ground cumin, one tablespoon of chili powder, and optional ground coriander into the pot. Stir continuously for about one minute to toast the spices, allowing them to release their essential oils and deepen in flavor. This will create a fragrant foundation for your soup, enhancing its Tex-Mex profile beautifully.
Step 5: Add Base Ingredients
Pour in a 14.5 oz can of diced roasted tomatoes, cooking for an additional 3-4 minutes. Next, mix in one 10 oz can of enchilada sauce and 32 oz of chicken broth, scraping any flavorful bits from the bottom of the pot. Return the cooked chicken to the pot, combining everything well. Bring this hearty mixture to a gentle boil; you’ll see bubbles forming across the surface.
Step 6: Add Beans and Corn
Once your mixture is boiling, add in one can of drained black beans and one cup of frozen sweet corn. Stir everything together, then reduce the heat to a simmer. Let the Creamy Chicken Enchilada Soup simmer for about 15-20 minutes, allowing those wonderful flavors to meld together while the corn and beans heat through.
Step 7: Finish the Soup
Remove the pot from heat, then stir in one cup of sour cream until the soup is creamy and smooth. Next, add in the shredded cheese, mixing until melted and fully integrated for that ultra-comforting feel. The soup should look luscious and inviting, with a delightful creamy texture that makes it perfect for serving.
Step 8: Serve
Ladle the Creamy Chicken Enchilada Soup into warm bowls, inviting everyone to dive in. Garnish with optional toppings like crispy tortilla strips, diced avocado, fresh cilantro, lime wedges, or additional cheese, allowing each person to customize their bowl. Enjoy this warm, comforting meal that encapsulates everything you love about Tex-Mex cuisine!
Creamy Chicken Enchilada Soup Variations
Feel free to unleash your creativity—this soup can easily be tailored to your taste and pantry staples!
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Dairy-Free: Replace sour cream and cheese with coconut yogurt and nutritional yeast for a creamy, dairy-free version. You’ll enjoy the same comforting flavors without the dairy.
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Spicy Kick: Add diced jalapeños or a splash of hot sauce to kick up the heat. For those who love a fiery bite, this is a terrific way to customize the soup.
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Veggie-Packed: Toss in chopped bell peppers or spinach for an extra nutritional boost. These additions not only enhance flavor but also bring vibrant color to your bowl.
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Lentil Alternative: Swap out chicken for cooked lentils for a hearty vegetarian option. This twist maintains the protein factor while delivering a healthy punch.
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Quinoa Boost: Incorporate cooked quinoa for added texture and nutrition. It transforms the soup into a more filling meal, perfect for those looking to bulk up their dinner.
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Mexican Street Corn Style: Mix in cotija cheese and lime zest, topped with crumbled corn chips for a twist reminiscent of elote. This addition gives a delightful crunch and tang to your meal.
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Slow Cooker Easy: For a set-it-and-forget-it version, throw all ingredients into your slow cooker and let it simmer for 6-8 hours. You’ll return to a meal that’s fully infused with flavor.
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Serve it with Style: Serve it up with a side of homemade tortilla chips or a simple green salad dressed in lime vinaigrette. This little touch makes a huge difference in elevating your dining experience.
Speaking of comfort, if you’re looking for another cozy dish, try Creamy Reuben Soup Hearty for a flavorful variety!
Expert Tips for Creamy Chicken Enchilada Soup
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Cheese Matters: Opt for fresh cheese rather than pre-shredded to achieve the creamiest texture in your soup. Anti-caking agents in pre-shredded cheese may prevent it from melting beautifully.
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Mind the Heat: Stir in sour cream only after removing the pot from heat. This simple step ensures your Creamy Chicken Enchilada Soup remains smooth and doesn’t curdle.
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Customize Spice Levels: Don’t hesitate to adjust the amount of chili powder based on your family’s heat preference. More chili powder provides a flavorful kick, while less keeps it mild.
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Ingredient Substitutions: Remember, flexibility is key! Swap black beans for pinto or kidney beans based on your preference, and experiment with different cheese blends for unique flavors.
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Fresh Toppings: Elevate your soup by garnishing with fresh toppings such as avocado, cilantro, and crispy tortilla strips. These add layers of flavor and texture that everyone will love!
Storage Tips for Creamy Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your Creamy Chicken Enchilada Soup fresh and flavorful for quick meals!
Freezer: For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Be sure to leave some space for expansion as it freezes.
Reheating: Reheat on the stovetop over low heat, stirring occasionally until heated through. Add a splash of broth or water if the soup thickens too much.
Make-Ahead: Soup can be prepared in advance and stored without sour cream and cheese. Add these ingredients just before serving for the best texture and flavor!
What to Serve with Creamy Chicken Enchilada Soup
Indulge in a delightful dining experience by complementing your comforting bowl of soup with vibrant sides and drinks that enhance the Tex-Mex flavors.
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Crunchy Tortilla Chips: Perfect for dipping, they add a satisfying crunch that contrasts beautifully with the creamy texture of the soup.
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Crispy Side Salad: A refreshing mix of greens with a zesty vinaigrette brightens the meal, offering a balance to the richness of the soup.
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Guacamole: Creamy and rich, this avocado dip not only tastes amazing but also adds a luxurious touch that pairs well with the soup’s robust flavors.
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Spanish Rice: Fluffy rice with a hint of lime and cilantro brings a tasty, hearty element that complements the savory soup perfectly.
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Cornbread: Sweet and moist, cornbread enhances the comfort vibe and is perfect for soaking up every last drop of the creamy broth.
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Frozen Margaritas: On the drink front, a chilled margarita with lime and salt adds a refreshing, citrusy kick that beautifully complements the meal’s flavors.
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Light Strawberries with Cream: For dessert, fresh strawberries drizzled with cream offer a sweet and light finish to round out an incredibly satisfying Tex-Mex feast.
These delightful pairings will elevate your Creamy Chicken Enchilada Soup into a complete, unforgettable dining experience!
Make Ahead Options
These Creamy Chicken Enchilada Soup ingredients make for an ideal meal prep solution! You can prepare the soup base (without sour cream and cheese) up to 3 days in advance. Simply cook the chicken, sauté the aromatics, and add the remaining components (diced tomatoes, enchilada sauce, beans, and corn). Once fully cooled, refrigerate the soup in an airtight container to maintain its delicious flavors. When you’re ready to serve, gently reheat the soup on the stovetop, then stir in the sour cream and cheese to restore its creamy texture. This method ensures that your meal is just as comforting and flavorful, saving you time on hectic weeknights!
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose ripe ingredients for this soup?
Absolutely! For optimal flavor, select fresh ingredients: Choose ripe avocados with smooth skin and no dark spots. The onions should feel firm and have a bright, papery skin, while garlic should be dry and plump. When selecting chicken, look for breasts or thighs that are pink and firm, avoiding any that appear slimy or have an unpleasant odor.
How should I store leftovers of this soup?
Very simple! Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to let the soup cool completely before sealing to avoid condensation, which can dilute the flavors. For best results, reheat gently on the stovetop over low heat, stirring occasionally.
Can I freeze Creamy Chicken Enchilada Soup?
Certainly! To freeze, let the soup cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. I recommend portioning it out for easier thawing. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stovetop, adding a splash of broth or water if it’s too thick.
What should I do if my soup turns out too thick?
No worries at all! If your Creamy Chicken Enchilada Soup ends up thicker than desired, simply stir in a bit of chicken broth or water while reheating until it reaches your preferred consistency. It’s always better to start with less liquid, as you can gradually add more until it’s back to that perfect creamy texture.
Are there any dietary considerations for the ingredients used?
Absolutely! This soup is flexible to accommodate various dietary needs. Use low-fat sour cream or Greek yogurt for a healthier alternative. If there are concerns about allergies, especially to dairy, opting for vegan cheese or omitting it altogether can still yield a delicious dish. For a gluten-free version, ensure that your enchilada sauce and other packaged ingredients are certified gluten-free.
Creamy Chicken Enchilada Soup: Cozy Comfort in Every Bite
Ingredients
Equipment
Method
- Start by preparing all your ingredients. Dice the onion and mince the garlic. Shred the cheese and set aside.
- In a Dutch oven, heat the avocado oil over medium heat. Add the chicken, seasoning it with salt and pepper. Cook for 5-7 minutes until golden.
- In the same pot, add the onion and garlic. Sauté for 3-4 minutes until the onion is transparent and fragrant.
- Sprinkle in the cumin, chili powder, and optional coriander. Cook for one minute, stirring continuously.
- Pour in the diced tomatoes, cooking for 3-4 minutes. Add the enchilada sauce and chicken broth. Return the chicken to the pot and bring to a gentle boil.
- Once boiling, add the drained black beans and frozen corn. Stir together and reduce to a simmer for 15-20 minutes.
- Remove from heat, then stir in sour cream and shredded cheese until melted.
- Ladle the soup into bowls and garnish with toppings like tortilla strips, avocado, cilantro, lime, or additional cheese.
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