As the vibrant aromas of Tex-Mex cooking start wafting through my kitchen, I can’t help but feel a wave of comfort wash over me. Today, I’m diving into a delicious bowl of Creamy Chicken Enchilada Soup—my go-to for turning a simple weeknight into a cozy culinary escape. This creamy soup is a delightful symphony of tender chicken, zesty tomatoes, and a dreamy cheesy broth, making it not only a comfort food classic but also a quick and easy solution for busy evenings. Plus, with hearty black beans and sweet corn, it’s a satisfying meal that brings everyone to the table. Ready to warm up your night with a bowl of this irresistible goodness? Let’s get cooking!
Why is This Soup So Irresistible?
Simplicity: This creamy chicken enchilada soup comes together in just 30 minutes, perfect for busy weeknights.
Flavor Explosion: The rich, cheesy broth mixed with zesty tomatoes and spices delivers a tantalizing Tex-Mex experience that will leave your taste buds dancing.
Versatile: Enjoy it as a standalone meal or pair it with crispy tortilla chips or cornbread for added crunch.
Crowd-Pleasing: This comforting dish is sure to impress family and friends, making it an ideal choice for gatherings or cozy nights in.
Healthy Comfort: With lean chicken and tons of vegetables, you can indulge in a hearty bowl of goodness without the guilt. Whether you’re a fan of Garlic Parmesan Chicken or leaning towards something lighter like Street Corn Chicken, this recipe truly stands out!
Creamy Chicken Enchilada Soup Ingredients
• Get ready to dive into deliciousness!
For the Soup Base
• Avocado Oil – Cooking fat that provides a subtle flavor; olive oil can be used as an alternative for variety.
• Chicken Breasts/Thighs (1 lb) – The main protein that makes the soup hearty; go for boneless, skinless pieces for quicker cooking.
• Medium Onion (1) – Aromatic backbone for flavor; shallots can offer a gentler taste if you prefer.
• Fresh Garlic (3 cloves) – Adds depth and aroma to the broth; if you’re in a pinch, garlic powder will work, but fresh is best.
• Enchilada Sauce (1 can, 10 oz) – Essential for that authentic Tex-Mex flavor; pick red or green sauce based on your taste.
• Diced Roasted Tomatoes (1 can, 14.5 oz) – Provides acidity and a richer texture; feel free to use fresh tomatoes when in season.
• Low-Sodium Chicken Broth (4 cups) – Serves as the base liquid, keeping it flavorful yet balanced; substitute with vegetable broth for a vegetarian twist.
For the Hearty Add-Ins
• Black Beans (1 can) – Adds protein and fiber; pinto beans can be a tasty alternative if desired.
• Frozen Sweet Corn (1 cup) – Brings in a touch of sweetness and texture; use fresh corn in the summer for the best taste.
• Ground Cumin (1 tsp) – Spice that lends warmth and depth; consider trying coriander or taco seasoning for a unique kick.
• Chili Powder (1 tsp) – Infuses heat into the soup; adjust based on your spice tolerance for the perfect kick.
• Ground Coriander (1/2 tsp) – Optional addition that enhances flavor complexity; feel free to skip if you don’t have it on hand.
• Salt and Pepper – Season to taste for a well-rounded flavor.
For the Creamy Finish
• Sour Cream (1 cup) – Enriches the soup with creaminess; Greek yogurt works great as a healthy substitute.
• Cheese (1 cup, shredded) – A must-have for melt-in-your-mouth texture; Monterey Jack, cheddar, or a Mexican blend are all excellent…freshly shredded is the way to go.
Optional Toppings
• Avocado – Adds a creamy texture and healthy fats.
• Cilantro – Freshness that brightens the dish.
• Tortilla Strips – Perfect for that extra crunch.
• Lime Wedges – A splash of citrus that brightens up flavors.
• Additional Cheese – Because who doesn’t love more cheese?
With these ingredients in hand, you’re just moments away from a comfort food classic that’s a breeze to make! Enjoy this creamy chicken enchilada soup that’s sure to become a family favorite!
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Prep Ingredients
Start by dicing one medium onion and mincing three cloves of fresh garlic; set aside. Rinse and drain one can of black beans and shred your choice of cheese (about 1 cup). Having everything prepped will make the cooking process smooth and enjoyable while you prepare your creamy chicken enchilada soup.
Step 2: Cook Chicken
In a large Dutch oven, heat two tablespoons of avocado oil over medium heat. Add approximately 1 pound of cubed or shredded boneless, skinless chicken and season with salt and pepper. Cook the chicken for about 5-7 minutes, until it’s nicely browned and fully cooked, then carefully remove it from the pot and set aside on a plate.
Step 3: Sauté Vegetables
Using the same pot, add the diced onion and minced garlic, sautéing for about 3-4 minutes. Stir frequently until the onion becomes translucent and fragrant. This step builds a flavorful base for your creamy chicken enchilada soup, allowing the aromatic ingredients to meld beautifully together.
Step 4: Add Spices
Once the onion mixture is ready, stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of ground coriander. Cook for an additional minute, stirring continuously to toast the spices and release their rich aromas. This will enhance the Tex-Mex flavor profile of the creamy chicken enchilada soup.
Step 5: Combine Ingredients
Add one can of diced roasted tomatoes and 10 ounces of enchilada sauce to the pot, mixing well to combine all the flavors. Gradually pour in 4 cups of low-sodium chicken broth, scraping the bottom of the pot to loosen any flavorful bits. Return the cooked chicken to the mixture and stir everything together.
Step 6: Incorporate Beans and Corn
Now, add the drained black beans and 1 cup of frozen sweet corn to the pot. Increase the heat to bring the mixture to a boil, then reduce to a low simmer. Let the soup cook for about 15-20 minutes; this allows the flavors to deepen and the soup to thicken slightly, becoming even more delicious.
Step 7: Finish Soup
Remove the pot from heat and gently stir in 1 cup of sour cream until it’s fully blended into the soup. The sour cream will add an incredible creaminess to your dish. Next, fold in 1 cup of shredded cheese and stir until it melts completely, resulting in a rich, creamy chicken enchilada soup.
Step 8: Taste and Serve
Give the soup a final taste and adjust the seasoning with salt and pepper as needed. Ladle the creamy chicken enchilada soup into bowls, garnishing with your preferred toppings—such as avocado, cilantro, tortilla strips, or extra cheese. Enjoy this warm, comforting bowl of elevated Tex-Mex goodness!
Helpful Tricks for Creamy Chicken Enchilada Soup
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Cheese Selection: Use block cheese instead of pre-shredded for a smoother melt and flavor. Pre-shredded options often contain anti-caking agents that hinder melting.
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Sour Cream Addition: To avoid curdling, stir in sour cream off the heat, ensuring a velvety texture in your creamy chicken enchilada soup.
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Avoid Overcooking: Keep an eye on the chicken to prevent it from drying out; cook just until browned for the best flavor and texture.
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Spice Control: When adding chili powder, start with less if you’re unsure of your spice tolerance. You can always add more for that perfect kick!
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Ingredient Prep: Have all your ingredients prepped before starting to cook. This not only speeds up the process but also allows you to enjoy the cooking experience without stress.
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Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain the creamy consistency.
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are perfect for busy home cooks looking to save time during the week! You can prep all your ingredients—chop the onions and garlic, rinse the beans, and shred the cheese—up to 24 hours in advance, storing them in an airtight container in the refrigerator. You can also cook and combine the soup base (chicken, spices, broth, and beans) and refrigerate it for up to 3 days. When you’re ready to enjoy, simply reheat the soup on the stovetop, stir in the sour cream and cheese until melted, and garnish as desired. This way, you’ll have a delicious, homemade meal with minimal last-minute effort!
Creamy Chicken Enchilada Soup Variations
Feel free to put your own spin on this creamy chicken enchilada soup—your taste buds will thank you!
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Spicy Kick: Add diced jalapeños or chipotle peppers to amp up the heat. This brings a vibrant kick that elevates the dish from comforting to exciting!
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Bean Swap: Substitute black beans with kidney beans or white beans for a different texture and flavor. Each type of bean adds its unique character to this delectable dish.
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Vegetarian Delight: Swap out the chicken for additional beans or veggies like zucchini and bell peppers. You won’t miss the meat, as the soup remains hearty and satisfying.
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Cheesy Goodness: Experiment with different cheeses like pepper jack for a spicy twist or a smoky gouda for added depth. The cheese plays a pivotal role in this creamy masterpiece, so let your creativity shine!
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Herbaceous Touch: Stir in fresh chopped cilantro or parsley at the end for a burst of freshness. This little addition can transform your soup into a vibrant feast for the senses.
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Creamy Low-Fat Option: Replace sour cream with Greek yogurt to create a lighter version. You’ll still enjoy creamy goodness without compromising on flavor—perfect when you want something comforting yet healthier!
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Toppings Galore: Switch up your toppings! Try crushed tortilla chips for a crunchy element or diced green onions for a fresh bite.
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Coconut Twist: For those who love a twist, stir in a splash of coconut milk. This adds a unique creaminess and pairs beautifully with the spices—perfect for adventurous eaters!
If you enjoyed this recipe, you might also like our easy Butter Chicken Easily or the delightful Thai Coconut Chicken. The opportunities to add your personal touch are endless!
What to Serve with Creamy Chicken Enchilada Soup
Cozy up with comforting flavors that elevate your dinner experience. Each pairing complements the bold tastes of this delicious soup, making every bite an adventure.
- Tortilla Chips: Perfect for dipping, these crunchy delights add texture to your creamy chicken enchilada soup. They provide a satisfying contrast to the smooth broth.
- Mexican Cornbread: A slightly sweet, moist bread enhances the robust flavors while soaking up the soup. It’s a match made in Tex-Mex heaven!
- Guacamole: The creamy avocado dip introduces freshness and a cool balance to the warm spices, making every bite feel indulgent.
- Fresh Salsa: A zesty mix of tomatoes, onions, and cilantro brightens your meal, cutting through the richness of the soup for a delightful contrast.
- Cilantro Lime Rice: Light, fluffy rice infused with zesty lime complements the soup perfectly, adding a refreshing note and extra heartiness to your meal.
- Margaritas: Sip on a classic margarita to elevate your dining experience. The citrus notes pair beautifully with the savory flavors of the soup.
- Churros: End your meal on a sweet note with these warm, cinnamon-dusted treats, offering a crunchy texture that rounds out the cozy Tex-Mex experience.
Explore these delightful combinations and turn your comforting bowl of creamy chicken enchilada soup into a truly memorable feast!
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store leftover creamy chicken enchilada soup in an airtight container for up to 3 days. Make sure to let it cool down to room temperature before sealing to keep it fresh.
Freezer: If you’d like to freeze this soup, pour it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months; label with the date for easy tracking.
Thawing: To thaw, transfer the frozen soup to the fridge overnight or use the microwave on the defrost setting for a quicker option.
Reheating: Reheat your soup on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of chicken broth if it thickens too much after freezing.
Creamy Chicken Enchilada Soup Recipe FAQs
What should I look for when selecting chicken for the soup?
Absolutely! When choosing chicken for your Creamy Chicken Enchilada Soup, opt for boneless, skinless pieces to save time in preparation. Look for firm, pink meat without any dark spots or unpleasant odor. If you’re buying from a butcher, ask for freshly cut chicken to ensure maximum tenderness and flavor.
How should I store leftover soup, and how long does it last in the fridge?
Very good question! Store any leftover creamy chicken enchilada soup in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled to room temperature before sealing the container. For best flavor retention, be sure to reheat it gently on the stovetop or in the microwave until warmed through.
Can I freeze this soup, and what’s the best way to do it?
Absolutely! You can freeze the Creamy Chicken Enchilada Soup for up to 3 months. Pour it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. Label each container with the date so you can easily track your stash. To thaw, simply transfer it to the fridge overnight, or use the microwave on the defrost setting for a quicker option.
What if my soup is too thick after freezing and reheating?
Great point! If your creamy chicken enchilada soup becomes too thick after reheating, don’t worry! Simply stir in a splash of low-sodium chicken broth until it reaches your desired consistency. Heat it on the stovetop over medium heat, stirring occasionally, and you’ll have a beautifully creamy soup once again.
Are there any dietary considerations I should keep in mind?
Very much so! If you’re serving this soup to guests with dietary restrictions, you can easily adapt it. For a vegetarian option, replace the chicken with additional beans or vegetables, like zucchini and bell peppers. Always check labels on broth and sauces for allergens like gluten or dairy to accommodate those with allergies. Enjoy customizing this recipe to fit everyone’s needs!
Creamy Chicken Enchilada Soup That's Ready in 30 Minutes
Ingredients
Equipment
Method
- Dice the onion and mince the garlic; set aside. Rinse and drain the black beans and shred the cheese.
- In a large Dutch oven, heat the avocado oil over medium heat. Add the chicken and season with salt and pepper. Cook for 5-7 minutes until browned and fully cooked. Set aside.
- Add the diced onion and minced garlic to the pot, sauté for 3-4 minutes until translucent and fragrant.
- Stir in the cumin, chili powder, and coriander. Cook for another minute to toast the spices.
- Add the diced tomatoes and enchilada sauce, mixing well. Gradually pour in the chicken broth and return the chicken to the pot.
- Add the black beans and sweet corn. Bring to a boil, then reduce to a simmer for 15-20 minutes.
- Remove from heat and stir in the sour cream until blended. Fold in the shredded cheese until melted.
- Taste and adjust seasoning. Serve garnished with toppings of your choice.
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