As I stirred the pot, the rich aroma of spices wafted through my kitchen, instantly transforming the space into a cozy haven. This is the magic of Creamy Chicken Enchilada Soup—a comforting Tex-Mex delight that effortlessly brings warmth and satisfaction to the dinner table. Not only is this recipe quick and easy, perfect for busy weeknights, but it’s also completely adaptable, meaning you can swap in your favorite beans or crank up the heat with some extra spices. With hearty chicken, a delightful medley of veggies, and a velvety texture, this soup is sure to be a hit, whether you’re feeding the family or enjoying a solo night in. So, are you ready to dive into this deliciously comforting bowl of goodness? Why is this soup a crowd-pleaser? Velvety Texture: The combination of creamy sour cream and melted cheese creates a rich, luxurious mouthfeel that will have everyone reaching for seconds. Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights when you need a satisfying meal without the fuss. Customizable: With the flexibility to swap beans, add extra veggies, or adjust spice levels, you can make this soup uniquely yours. Hearty and Filling: Packed with protein-rich chicken and fiber-filled beans, this soup is a wholesome choice that keeps you full and satisfied. Perfect for Gatherings: Whether it’s family dinner or a cozy get-together, this creamy chicken enchilada soup is always a hit. Pair it with some warm tortilla chips or crusty bread for the ultimate comfort food experience! Creamy Chicken Enchilada Soup Ingredients For the Soup Avocado Oil – Use this cooking fat for a light flavor, or substitute with olive oil or butter. Chicken Breasts or Thighs – The main protein source; feel free to use rotisserie chicken for faster prep. Medium Onion – This flavor base adds sweetness; you can swap it for shallots if preferred. Fresh Garlic – Offers an aromatic kick; for convenience, 1 clove can be replaced with 1/8 tsp of garlic powder. Enchilada Sauce (10 oz) – Your primary flavoring agent; choose red or green sauce for different flavor profiles. Diced Roasted Tomatoes (14.5 oz) – They add acidity and texture; fresh tomatoes can be used if canned isn’t available. Chicken Broth (low-sodium, 4 cups) – A vital liquid base; use vegetable broth as a vegetarian substitute. Black Beans (1 can) – Provides protein and fiber; pinto beans are a fitting alternative. Frozen Sweet Corn (1 cup) – Adds sweetness and texture; fresh corn can brighten the dish when in season. Ground Cumin (1 tsp) – This spice brings warmth and depth; consider increasing it for more flavor. Chili Powder (1 tsp) – It adds spice and complexity; adjust based on your heat preference. Ground Coriander (½ tsp, optional) – Enhances flavor depth; feel free to omit if you’re out. Salt and Pepper – Essential for seasoning; adjust to your taste. Sour Cream (1 cup) – Adds creaminess and tang; you can swap in Greek yogurt for a healthier touch. Shredded Cheese (1 cup) – The melting component; Monterey Jack or cheddar works best for gooey goodness. For the Toppings (optional) Avocado – For a creamy texture and freshness. Cilantro – Adds a burst of herbaceous flavor that brightens the soup. Tortilla Strips – Provide a delightful crunch and contrast to the creamy soup. Lime Wedges – A squeeze of lime elevates the flavors beautifully. Additional Cheese – For even more cheesy goodness on top! This Creamy Chicken Enchilada Soup is versatile and delightful, ensuring that everyone finds a way to enjoy it! Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup Step 1: Prepare the Ingredients Start by dicing the medium onion and mincing the fresh garlic, setting them aside for later use. Shred the cheese as well, ensuring it’s ready to melt into the creamy chicken enchilada soup. This prep work makes the cooking process smoother and more organized, allowing flavors to come together seamlessly. Step 2: Heat Oil In a large Dutch oven, pour about two tablespoons of avocado oil and heat over medium heat. Allow the oil to warm for about 1-2 minutes until it shimmers, indicating it’s ready for cooking. This is the perfect time to bring life to the spices and vegetables in the creamy chicken enchilada soup. Step 3: Cook the Chicken Add the diced chicken breasts or thighs to the heated oil, seasoning them generously with salt and pepper. Cook for about 5-7 minutes, turning occasionally, until they are golden brown and fully cooked. Once done, remove the chicken from the pot and set it aside, allowing the flavorful bits to remain in the Dutch oven. Step 4: Sauté Aromatics In the same pot, add the diced onion and minced garlic, stirring them together. Sauté for about 3-4 minutes until the onion is translucent and fragrant. The aroma of the onions and garlic will fill your kitchen, setting the stage for the rich flavors to come in the creamy chicken enchilada soup. Step 5: Add Spices Stir in the ground cumin, chili powder, and optional ground coriander, allowing them to toast in the pot. Cook for about 1 minute, stirring constantly to prevent burning. This step enhances the spices, infusing the soup with a warm, delectable flavor profile that perfectly complements the creamy base. Step 6: Incorporate Tomatoes Pour in the diced roasted tomatoes and cook for another 3-4 minutes, stirring occasionally. You want the tomatoes to break down slightly, creating a rich and flavorful component in your creamy chicken enchilada soup. Look for a slight bubbling action as the mixture heats up. Step 7: Combine with Broth and Chicken Next, add the enchilada sauce and low-sodium chicken broth to the pot, stirring well to combine. Bring this mixture to a gentle boil, then return your cooked chicken to the pot. As the flavors meld, the creamy chicken enchilada soup begins to take shape, promising a delicious meal ahead. Step 8: Add Beans and Corn Stir in the black beans and frozen sweet corn, mixing them into the soup. Allow the mixture to come back to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, allowing all the flavors to develop while the ingredients meld together perfectly. Step 9: Make it Creamy Remove the pot from heat and stir in the sour cream and shredded cheese until fully melted and the soup becomes creamy and luxurious. This step transforms your creamy chicken enchilada soup into a rich, velvety delight, ensuring a warm embrace in every spoonful. Step 10: Season to Taste Before serving, taste your soup and season with additional salt and pepper as needed. If you like a zesty kick, add a splash of lime juice at this stage. This final adjustment brings out the vibrant flavors, enhancing the overall experience of the creamy chicken enchilada soup. Step 11: Serve and Garnish Ladle the soup into bowls and sprinkle your favorite toppings on each serving. Consider adding avocado, cilantro, tortilla strips, lime wedges, or extra cheese for that delicious finishing touch. This step not only adds flavor but also presents a beautiful, inviting dish that’s ready to become a family favorite. Expert Tips for Creamy Chicken Enchilada Soup Fresh Ingredients: Use fresh ingredients whenever possible, especially the chicken and vegetables, to enhance flavors in your creamy chicken enchilada soup. Timing is Key: Don’t rush the sautéing; allowing the onions and garlic to caramelize brings out their sweetness and deepens the soup’s flavor. Heat Control: Keep an eye on your simmering soup to avoid sticking; if it thickens too much, add a splash of broth to loosen it up. Taste as You Go: Always taste your soup before serving to adjust seasonings. This method ensures your creamy chicken enchilada soup is perfectly seasoned. Creative Substitutions: Feel free to get creative with your beans and veggies—mixing pinto beans or adding zucchini can elevate your soup to new heights! Make Ahead Options These Creamy Chicken Enchilada Soup is an ideal choice for meal prep aficionados! You can chop the onions and mince the garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their flavor. Additionally, you can cook the chicken and prepare the soup base up to 3 days ahead. Just follow the initial steps, then cool the soup completely and refrigerate until you’re ready to finish it. When it’s time to serve, gently reheat the soup over low heat, adding sour cream and cheese at the end for that creamy touch. This way, you’ll enjoy a comforting meal with minimal effort! How to Store and Freeze Creamy Chicken Enchilada Soup Fridge: Store in an airtight container for up to 3 days. Allow the soup to cool completely before sealing to maintain freshness and flavor. Freezer: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe bags or containers. Label them with the date for easy reference. Reheating: Thaw overnight in the fridge, then reheat on the stove over low heat, adding a splash of broth if necessary to achieve the desired consistency. Leftovers: For best taste, consume frozen soup within the recommended timeframe; the creamy texture may change upon reheating but flavors will still be delightful! Creamy Chicken Enchilada Soup Variations Feel free to let your creativity shine and personalize this delicious dish to your taste! Dairy-Free: Swap out sour cream and cheese for coconut cream and nutritional yeast to keep it creamy and flavorful. Vegetarian Delight: Omit the chicken and add extra beans, like black beans or chickpeas, along with additional veggies for a hearty meal. This makes a fantastic meat-free option! Spicy Kick: Increase the chili powder or add fresh jalapeños for an extra layer of heat. You can also toss in some crushed red pepper flakes to ignite your taste buds! Flavor Boosts: Experiment by adding diced bell peppers or zucchini to the soup for added nutrition and texture. These veggies bring vibrant color and fresh flavors! Tex-Mex Twist: Incorporate corn tortillas cut into strips during cooking for a deliciously chewy texture. This small addition elevates the authenticity of your creamy chicken enchilada soup. Herb Infusion: Try adding fresh herbs, like cilantro or oregano, either during cooking or as a garnish. These herbs brighten the overall flavor and give your soup a fresh touch. Creamy and Tangy: If you want to amp up the tanginess, add a splash of lime juice or a dollop of spicy salsa before serving. Pairs perfectly with crunchy tortilla chips! For a wonderful complement to this dish, consider serving it alongside Honey Pepper Chicken or a comforting bowl of Chicken Alfredo Pasta. Each option ensures your dinner experience remains delightful and varied! What to Serve with Creamy Chicken Enchilada Soup There’s something irresistible about enjoying a hearty bowl of soup that’s not only warm and comforting but also pairs beautifully with delicious sides. Warm Tortilla Chips: These crunchy delights are perfect for dipping and provide a satisfying contrast to the creamy texture of the soup. Pairing chips with the rich enchilada flavors creates a delightful crunch in every bite. Spanish Rice: Fluffy, seasoned rice beautifully complements the soup, making it a more filling meal. The subtle spices in the rice can enhance the flavor profile of the entire dish. Cornbread Muffins: Sweet and buttery, cornbread muffins are a classic pairing that adds a touch of warmth and comfort to your meal. They’re perfect for soaking up every last drop of that creamy soup. Guacamole: This creamy avocado dip adds a fresh twist to the meal, balancing the richness of the soup with luscious, vibrant flavors. Fresh Salad: A simple green salad with a zesty vinaigrette helps cut through the richness and adds a refreshing crunch. Toss in some tomatoes and avocados for a Tex-Mex flair! Light Beer or Sangria: A chilled glass of light beer or a refreshing sangria pairs wonderfully with the spicy notes in the soup, providing a delightful contrast of flavors. Churros: For a sweet ending, serve churros dusted with cinnamon sugar alongside the soup. Their light and crispy texture is the perfect indulgent farewell to a comforting meal. Creamy Chicken Enchilada Soup Recipe FAQs What kind of chicken should I use for this soup? I recommend using boneless, skinless chicken breasts or thighs for a tender and flavorful result. If you’re short on time, you can also opt for rotisserie chicken, which can be shredded and added for a quicker preparation without sacrificing taste. How should I store leftovers of this creamy chicken enchilada soup? Store your soup in an airtight container in the refrigerator for up to 3 days. After allowing it to cool completely, seal the container to maintain its freshness and flavors. When you’re ready to enjoy it again, simply reheat on the stove over low heat, adding a splash of broth if needed to loosen it up. Can I freeze creamy chicken enchilada soup? Absolutely! This soup freezes wonderfully for up to 3 months. Let it cool completely before transferring it to freezer-safe bags or containers. Don’t forget to label each with the date, so you know when to use it. When you’re ready to enjoy, just thaw it overnight in the refrigerator and reheat on the stove, adding broth if necessary to restore its creamy texture. What can I do if my soup turns out too thick? If you find that your creamy chicken enchilada soup is too thick for your liking, just add a little chicken broth or water, stirring gently, until it reaches your desired consistency. A splash of lime juice can also add a fresh zing while adjusting the texture perfectly! Are there any dietary considerations for this soup? If you’re considering dietary restrictions, you can easily make this soup gluten-free by ensuring your enchilada sauce is certified gluten-free. For dairy concerns, substitute sour cream and cheese with non-dairy alternatives such as coconut yogurt or cashew cheese. As for protein, feel free to omit the chicken and add extra beans and vegetables for a hearty vegetarian option. How can I customize the spice level in this soup? To tailor the heat to your taste, start with the recommended amount of chili powder and gradually increase based on your preference. You can also throw in some diced jalapeños or use spicy enchilada sauce for an extra kick. The more, the merrier when it comes to flavor! Creamy Chicken Enchilada Soup for Cozy Weeknight Comfort Enjoy a comforting bowl of Creamy Chicken Enchilada Soup—a quick and easy Tex-Mex delight perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 6 cupsCourse: SoupCuisine: Tex-MexCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup2 tablespoons Avocado Oil or substitute with olive oil or butter1 pound Chicken Breasts or Thighs feel free to use rotisserie chicken for faster prep1 medium Onion can replace with shallots if preferred3 cloves Garlic or 1/8 tsp garlic powder for convenience10 ounces Enchilada Sauce red or green sauce for different flavors14.5 ounces Diced Roasted Tomatoes can use fresh tomatoes if canned isn't available4 cups Chicken Broth (low-sodium) use vegetable broth as a vegetarian substitute1 can Black Beans pinto beans are a fitting alternative1 cup Frozen Sweet Corn fresh corn can be used when in season1 teaspoon Ground Cumin consider increasing for more flavor1 teaspoon Chili Powder adjust based on your spice preference0.5 teaspoon Ground Coriander optional, feel free to omitSalt and Pepper adjust to taste1 cup Sour Cream can swap with Greek yogurt for a healthier option1 cup Shredded Cheese Monterey Jack or cheddar works bestFor the Toppings (optional)Avocado for a creamy texture and freshnessCilantro adds burst of herbaceous flavorTortilla Strips provides delightful crunchLime Wedges squeeze to elevate flavorsAdditional Cheese for even more cheesy goodness Equipment Dutch oven Method Step-by-Step Instructions for Creamy Chicken Enchilada SoupPrepare the ingredients: dice the onion, mince the garlic, and shred the cheese. Heat about two tablespoons of avocado oil in a large Dutch oven over medium heat for 1-2 minutes. Cook the chicken in the heated oil seasoned with salt and pepper for 5-7 minutes until golden brown. Add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent. Stir in the spices, cooking for 1 minute to enhance the flavors. Add the diced tomatoes and cook for another 3-4 minutes while stirring. Combine enchilada sauce and chicken broth, then return cooked chicken to the pot. Stir in black beans and corn, let it boil, then reduce heat and simmer for 15-20 minutes. Remove from heat, stir in sour cream and cheese until melted and creamy. Taste and season with additional salt and pepper if needed; add lime juice if desired. Serve hot in bowls garnished with your favorite toppings. Nutrition Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg NotesFeel free to customize with different beans and veggies as you like. Serve with warm tortilla chips or crusty bread for the ultimate experience. Tried this recipe?Let us know how it was!
