Name: Cozy Up with This Irresistible Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons Olive Oil (Substitute with avocado oil or vegetable oil if preferred.); 1 medium Onion, diced (Substitute with shallots for a milder flavor.); 2 cloves Garlic, minced; 1 teaspoon Ground Cumin (Can substitute with coriander for a different flavor profile.); 1 teaspoon Chili Powder (Adjust based on heat tolerance.); 1 teaspoon Paprika (Use smoked paprika for a lingering smokiness.); ½ teaspoon Salt (Adjust to taste.); ¼ teaspoon Black Pepper (Increase for more pungency.); 6 cups Chicken Broth (Swap with vegetable broth for a vegetarian option.); 2 cups Shredded Chicken (Use rotisserie chicken for convenience.); 1 can Black Beans, drained and rinsed (Can replace with kidney beans if desired.); 1 can Corn, drained (Use frozen corn as a fresh alternative.); 1 can Red Enchilada Sauce (Choose mild or spicy based on preference.); 1 can Chopped Green Chilies (Can be substituted with diced jalapeños for more heat.); 1 cup Heavy Cream (Alternatives include half-and-half or coconut milk.); 1 cup Shredded Cheddar Cheese (Monterey Jack is also a suitable option.); 1 cup Monterey Jack Cheese, shredded (Swap with mozzarella for a different texture.); 2 tablespoons Chopped Fresh Cilantro (Can be omitted for those who dislike cilantro.); Tortilla Chips (For serving; crumbled on top or served alongside.)

The aroma of spices wafts through my kitchen as I prepare a delightful bowl of Creamy Chicken Enchilada Soup, a dish that instantly transports me to a cozy Mexican café. This easy soup recipe is not only comforting, but it’s also a quick fix for those busy weeknights when you crave something warm and satisfying. With tender chicken, hearty beans, and a swirl of creamy cheese, this soup is perfect for impressing family or friends without spending hours in the kitchen. Plus, its adaptability means it can easily become a vegetarian option, welcoming even more into your dining experience. Ready to discover how to whip up this flavor-packed comfort food that can warm any heart? Let’s get cooking!

Why Is This Soup So Irresistible?

Comforting, creamy goodness: This Chicken Enchilada Soup envelops you in warmth with its rich texture, making it an ideal fit for cozy dinners or rainy days.
Bold Mexican flavors: Packed with spices like cumin and chili powder, it brings an authentic taste of Mexico to your table.
Quick preparation: Ready in just 30 minutes, it’s perfect for those hectic weeknights when you need something both easy and delicious.
Versatility on display: Customize it to suit dietary preferences with vegetarian options or different bean blends—there’s something for everyone!
If you enjoy this dish, you might also love my Hawaiian Chicken Sheet as a delightful twist, or try the comforting Cowboy Soup Hearty for a change.

Chicken Enchilada Soup Ingredients

For the Base
• Olive Oil – Adds richness and facilitates sautéing aromatics; substitute with avocado oil or vegetable oil if preferred.
• Onion (1 medium, diced) – Provides natural sweetness and depth; mellows when cooked. Substitute with shallots for a milder flavor.
• Garlic (2 cloves, minced) – Adds robust aroma and sharp flavor; enhances overall seasoning.
• Ground Cumin (1 tsp) – Brings earthy warmth; essential for authentic Mexican flavor. Can substitute with coriander for a different flavor profile.
• Chili Powder (1 tsp) – Delivers spicy warmth; enhances the Chicken Enchilada Soup’s overall flavor. Adjust based on heat tolerance.
• Paprika (1 tsp) – Offers mild sweetness and depth; use smoked paprika for a lingering smokiness.
• Salt (½ tsp) – Enhances flavors; adjust to taste.
• Black Pepper (¼ tsp) – Introduces a subtle heat; can increase for more pungency.

For the Soup
• Chicken Broth (6 cups) – Acts as the liquid base and carrier of flavors; swap with vegetable broth for a vegetarian option.
• Shredded Chicken (2 cups) – Provides protein and heartiness; use rotisserie chicken for convenience.
• Black Beans (1 can, drained and rinsed) – Adds fiber and texture; can replace with kidney beans if desired.
• Corn (1 can, drained) – Offers sweet bursts and color; use frozen corn as a fresh alternative.
• Red Enchilada Sauce (1 can, 10 oz.) – Infuses the soup with enchilada flavors; choose mild or spicy based on preference.
• Chopped Green Chilies (1 can, 4 oz.) – Adds a tangy, spicy kick; can be substituted with diced jalapeños for more heat.

For the Creaminess
• Heavy Cream (1 cup) – Provides creaminess and richness; alternatives include half-and-half or coconut milk, but may alter thickness.
• Shredded Cheddar Cheese (1 cup) – Contributes sharpness and gooey texture; Monterey Jack is also a suitable option.
• Monterey Jack Cheese (1 cup, shredded) – Offers a mild, creamy flavor; swap with mozzarella for a different texture.

Optional Toppings
• Chopped Fresh Cilantro (optional, 2 tbsp) – Adds freshness and brightness; can be omitted for those who dislike cilantro.
• Tortilla Chips – For serving; crumbled on top or served alongside for added crunch.

Step‑by‑Step Instructions for Chicken Enchilada Soup

Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until it becomes translucent and fragrant. This step creates a flavorful base for your Chicken Enchilada Soup.

Step 2: Add the Spices
Next, incorporate 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook this aromatic mixture for an additional 1-2 minutes, stirring frequently, until the spices are fragrant and well combined, enhancing the rich flavors of the soup.

Step 3: Pour in the Broth
Pour in 6 cups of chicken broth, stirring to combine it with the sautéed spices and aromatics. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together beautifully for about 5 minutes, filling your kitchen with a warm, inviting aroma.

Step 4: Add the Main Ingredients
Stir in 2 cups of shredded chicken, 1 can of drained and rinsed black beans, 1 can of drained corn, 1 can of red enchilada sauce, and 1 can of chopped green chilies. Mix everything well, ensuring the ingredients are evenly distributed in the pot. This step enriches your Chicken Enchilada Soup with hearty and comforting flavors.

Step 5: Simmer for Flavor
Reduce the heat to low, covering the pot partially, and let the soup simmer uncovered for about 15-20 minutes. This allows the spices to deepen and marry, while the soup thickens slightly. Stir occasionally to prevent sticking and to maintain an even consistency.

Step 6: Stir in the Cream and Cheese
After simmering, gently stir in 1 cup of heavy cream and 1 cup each of shredded cheddar cheese and Monterey Jack cheese. Cook over low heat until the cheeses melt, creating a rich and creamy texture, about 5 minutes. The addition of cream elevates the dish to a delicious Chicken Enchilada Soup.

Step 7: Finish with Fresh Herbs
Remove the pot from heat and if desired, mix in 2 tablespoons of freshly chopped cilantro. This final touch adds a burst of freshness to your soup. Give it a gentle stir, ensuring the flavors are beautifully combined.

Step 8: Serve and Enjoy
Ladle the hot Chicken Enchilada Soup into bowls and garnish with crumbled tortilla chips on top or serve them on the side for that delightful crunch. Enjoy the comforting warmth and flavorful experience of this delicious soup!

How to Store and Freeze Chicken Enchilada Soup

Fridge: Store leftovers in an airtight container for up to 5 days to maintain freshness and flavor.

Freezer: This Chicken Enchilada Soup can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container.

Thawing: When ready to enjoy, thaw overnight in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally to ensure even warming.

Reheating: For best results, reheat on the stovetop. If the soup is too thick after freezing, add a splash of chicken broth to return to your desired consistency.

Make Ahead Options

These Chicken Enchilada Soup is perfect for meal prep enthusiasts who want to save valuable time during busy weeknights! You can prepare all the ingredients—like chopping the onions, mincing the garlic, and shredding the chicken—up to 24 hours in advance; simply refrigerate them in airtight containers to maintain freshness. Additionally, the soup can be fully cooked and stored in the fridge for up to 3 days; just reheat it gently on the stove before serving. To prevent the cheese from becoming grainy, add the cream and cheese just before serving for that restaurant-quality creaminess. With these simple make-ahead options, you’ll always be ready to enjoy a delicious bowl of Chicken Enchilada Soup at a moment’s notice!

What to Serve with Creamy Chicken Enchilada Soup

Building a complete meal around this comforting dish can enhance your dining experience and delight every palate.

Fresh Avocado Slices: Creamy avocado adds richness and a cool contrast to the spicy soup, making each bite more satisfying. Pairing it with a sprinkle of lime juice enhances flavor beautifully.
Cilantro Lime Rice: This bright, zesty rice complements the soup’s flavors and provides a comforting side dish that adds an inviting aroma. With its fluffy texture, it makes the perfect base to soak up all that delicious broth.
Cornbread Muffins: Sweet, crumbly cornbread muffins offer a delightful contrast to the rich enchilada soup, creating a satisfying combination of savory and sweet. Serve warm, and your guests will be reaching for more!
Grilled Vegetable Skewers: Colorful, charred veggies add a touch of freshness and a smoky flavor that perfectly balances the creamy soup. Plus, they introduce a delightful crunch that’s hard to resist!
Tortilla Chips with Salsa: Crispy tortilla chips paired with a zesty salsa are an irresistible appetizer that adds texture and excitement to your meal. The chips can also be crumbled into the soup for an added crunch!
Margaritas: A classic margarita perfectly pairs with the Mexican flavors of your soup, offering a refreshing, tangy drink that compliments the warmth of the dish. For a non-alcoholic option, a sparkling limeade works beautifully too!
Chocolate Flan: Indulge in a decadent dessert like chocolate flan for a sweet finish to your meal. Its creamy texture and rich chocolate flavor provide a lovely contrast to the spicy soup you’ve just enjoyed.

Expert Tips for the Best Chicken Enchilada Soup

Cook Spices Well: Ensure your spices are sautéed thoroughly before adding liquids; this prevents a raw taste and enriches the Chicken Enchilada Soup’s flavors.
Perfect Chicken Texture: If using canned chicken, remember to drain and shred it. It enhances the texture and integrates better into your soup.
Adjust Thickness: For a thicker soup, mix a slurry of cornstarch and water if substituting heavy cream with milk; it maintains creaminess without losing consistency.
Fresh Ingredients Matter: Use fresh vegetables and herbs wherever possible; they elevate the overall flavor of your Chicken Enchilada Soup and enhance its appeal.
Taste as You Go: Always taste your soup before serving and adjust seasoning accordingly; balancing flavors ensures a satisfying final dish.

Chicken Enchilada Soup Variations

Feel free to make this recipe your own by exploring these delightful twists and substitutions.

Vegetarian Option: Use vegetable broth instead of chicken broth and replace chicken with extra beans or a mix of hearty vegetables like zucchini and bell peppers. Embrace the bold flavors while keeping it veggie-friendly!
Spicy Kick: For those who crave heat, swap in a can of diced jalapeños instead of green chilies, or add a sprinkle of cayenne pepper to the soup. It’ll bring a delightful fire to your bowl.
Cheese Lovers: Experiment with different cheese varieties like Pepper Jack for an extra spicy kick, or add cream cheese for a creamy twist that feels indulgent. The variations can result in an entirely new flavor profile!
Coconut Cream: Substitute heavy cream with coconut milk for a dairy-free version that adds a hint of sweetness. This option pairs beautifully with spices and creates a smooth, luscious texture.
Crunchy Topping Twist: Instead of tortilla chips, consider using crushed nacho cheese chips for a cheesy crunch or crispy fried onions for a flavorful texture contrast. It’s a fun addition sure to impress!
Chickpea Delight: For an interesting protein boost, swap black beans for chickpeas, which offer a nutty flavor and a different texture. This also increases the heartiness of your soup.
Fresh Herb Medley: Try replacing cilantro with fresh parsley or even basil for a different herbal note that brightens the flavors in your soup.
Cilantro-Free: If you’re not a fan of cilantro, skip it entirely or replace it with fresh chives for a mild onion flavor that still adds a pop of color and freshness.

As you explore these variations, don’t forget to check out my comforting Grilled Chicken Broccoli for a healthy meal option or the delightful Honey BBQ Chicken that is sure to burst with flavor!

Chicken Enchilada Soup Recipe FAQs

What type of chicken should I use for the Chicken Enchilada Soup?
I recommend using rotisserie chicken for convenience, as it’s already cooked and shredded, saving you time! Alternatively, you can cook and shred your own chicken breast. Just make sure it’s tender and well-seasoned for the best flavor.

How long can I store Chicken Enchilada Soup in the fridge?
You can store your Chicken Enchilada Soup in an airtight container for up to 5 days. It’s a fantastic make-ahead meal; just reheat it gently on the stovetop to enjoy that warm, comforting flavor again!

Can I freeze Chicken Enchilada Soup? How do I do it?
Absolutely! This soup freezes beautifully for up to 3 months. Just let it cool completely, then transfer it to a freezer-safe container. To reheat, thaw it overnight in the fridge, and warm it gently on the stove, adding a splash of chicken broth if it seems too thick.

What if I want to make the Chicken Enchilada Soup vegetarian?
No problem at all! Simply substitute the chicken broth with vegetable broth and omit the chicken. You can add extra beans, like pinto or kidney beans, or boost the nutrition with veggies like bell peppers or zucchini to maintain that hearty feel.

Is this soup suitable for people with dairy allergies?
If you or your guests have dairy allergies, you can customize your Chicken Enchilada Soup easily! Swap heavy cream for coconut milk or a dairy-free cream alternative, and use a dairy-free cheese option to maintain that creamy, luscious consistency.

What can I do if my soup is too thick?
If your Chicken Enchilada Soup turns out thicker than desired, don’t worry! Just mix a slurry of cornstarch and water in a separate bowl—1 tablespoon of cornstarch mixed with 2 tablespoons of water is a good start. Stir this mixture into the soup while it’s heating, and it will thicken beautifully. Just give it a few minutes to cook through.