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If you’re craving a meal that warms your soul and excites your taste buds, the Creamy Chicken Enchilada Soup Recipe is exactly what you need. This rich, comforting soup balances deep southwestern spices with velvety creaminess, tender chicken, and hearty beans and corn that create a perfect harmony of flavors and textures. Every spoonful feels like a hug, making it ideal for weeknights or casual get-togethers with friends and family. You’ll love how simple ingredients come together to create a dish bursting with personality and satisfaction.
Ingredients You’ll Need
The beauty of this Creamy Chicken Enchilada Soup Recipe is in its simplicity. Each ingredient plays a vital role, whether it’s building flavor, adding texture, or bringing vibrant color to your bowl. With just a handful of pantry staples and fresh components, you’ll be amazed at the depth this soup achieves.
- Avocado oil: Provides a mild, buttery flavor and helps cook the chicken to golden perfection.
- Boneless, skinless chicken breasts or thighs: The star protein, tender and juicy, shredded or cubed for a hearty bite.
- Salt and pepper: Essential seasoning that brings out the natural flavors in every ingredient.
- Onion: Adds sweetness and depth when sautéed until soft and fragrant.
- Garlic: Brightens the dish with its sharp, savory aroma.
- Ground cumin: Brings warm, earthy notes that define the soup’s southwestern character.
- Chili powder: Adds subtle heat and complexity without overpowering the creaminess.
- Ground coriander (optional): Offers a hint of citrusy freshness that lifts the overall flavor.
- Diced tomatoes: Enrich the broth with acidity and vibrant color.
- Red enchilada sauce: Packs bold chili flavor that makes this soup truly unique.
- Low-sodium chicken broth: The savory liquid base that ties all components together.
- Black beans: Add earthiness and a satisfying bite, plus fiber and protein.
- Frozen sweet corn: Brings a touch of natural sweetness and lovely pops of yellow.
- Sour cream: Creates the luscious, creamy texture that defines this dish.
- Shredded cheese: Whether cheddar, Monterey Jack, or a Mexican blend, it melts beautifully into the soup and also makes a delicious garnish.
- Optional toppings: Avocado slices, chopped cilantro, tortilla strips, lime wedges, and extra cheese for an irresistible finishing touch.
How to Make Creamy Chicken Enchilada Soup Recipe
Step 1: Cook the Chicken
Start by heating avocado oil in a large pot over medium heat. Season your chicken with salt and pepper, then add it to the pot. Cook the chicken for 5 to 7 minutes until it’s golden all over and cooked through. This step is crucial because perfectly cooked chicken brings juicy texture and rich flavor to your soup. Once done, remove the chicken and set it aside—it will join the soup later.
Step 2: Sauté Aromatics
In the same pot, toss in the diced onion and minced garlic. Sauté them for 3 to 4 minutes until they become soft and translucent. This builds a flavorful foundation, releasing the natural sweetness of onions and the wonderful aroma of garlic. The pot will start smelling incredible, and this is when you know you’re on the right track to a memorable soup.
Step 3: Add Spices and Tomatoes
Now it’s time to bring in the signature southwestern flavors. Stir in ground cumin, chili powder, and coriander (if using), cooking for about one minute to toast the spices and unlock their full potential. Then, add the can of diced tomatoes. Let the mixture simmer for 3 to 4 minutes. This melds the spices and tomatoes beautifully, creating a rich, lively base for your soup.
Step 4: Combine Liquids and Chicken
Pour the red enchilada sauce and chicken broth into the pot, stirring everything together. Return the cooked chicken back to the pot as well. This is where the magic happens—bringing together your bold sauce with a savory broth broth and tender chicken, setting the stage for the hearty additions coming next.
Step 5: Add Beans and Corn
Now toss in the black beans and frozen sweet corn. Stir the soup to combine all ingredients, then bring it up to a boil. Once boiling, lower the heat and let it simmer gently for 15 to 20 minutes. This allows all the flavors to marry, the beans to soften, and the corn to impart subtle sweetness that balances the spices perfectly.
Step 6: Add Creaminess
Turn off the heat and gently stir in the sour cream until the soup becomes luxuriously smooth and creamy. This last step transforms the soup from vibrant and spicy to creamy and comforting, giving you that perfect bowl that beckons you to dive in with a spoon.
Step 7: Serve
Ladle the soup into bowls and get ready to garnish—it’s time to make it as festive and fresh as you like with your favorite toppings.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
Garnishes add that irresistible finishing touch both visually and flavor-wise. Try topping your soup with crunchy tortilla strips for a satisfying contrast, creamy avocado slices for richness, chopped fresh cilantro for a burst of herbal brightness, extra shredded cheese for gooey indulgence, and lime wedges that add fresh acidity to wake up the palate.
Side Dishes
To round out your meal, serve this soup alongside warm cornbread, freshly made tortilla chips, or a simple mixed green salad. These sides complement the soup’s hearty flavors without overwhelming its beautiful balance, creating a well-rounded dining experience.
Creative Ways to Present
If you’re serving this soup at a gathering or want to make it extra special, consider layering it in clear glass bowls so guests can admire the vibrant colors. You could also offer a toppings bar with all the garnishes laid out buffet-style, allowing everyone to personalize their bowl with their favorite extras. It’s a fun way to turn this comforting dish into an engaging meal experience.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Enchilada Soup Recipe keeps beautifully in the fridge for up to 3 days. Store your leftovers in an airtight container to preserve the freshness, flavors, and creaminess. Just give it a good stir before reheating to reincorporate any separated ingredients.
Freezing
You can freeze this soup for up to 3 months, but note that the sour cream may slightly change texture upon thawing. To minimize this, freeze the soup before adding the sour cream, then stir it in fresh after reheating for the best creamy consistency.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally. Adding a splash of broth or water can help loosen the texture if it thickened too much overnight. Avoid high heat to keep the cream smooth and prevent curdling.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Rotisserie chicken is a fantastic shortcut for this soup. Just shred the meat and add it in during the step when the chicken is returned to the pot. It saves time and adds a wonderful roasted flavor.
Is this soup spicy?
The Creamy Chicken Enchilada Soup Recipe has mild to moderate warmth due to chili powder and enchilada sauce, but it’s balanced by the creamy sour cream and cheese. You can easily adjust the heat by using mild or hot enchilada sauce and controlling the chili powder amount.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with extra beans, tofu, or a plant-based chicken alternative and use vegetable broth instead of chicken broth. The enchilada sauce and spices still ensure a rich and satisfying flavor.
What cheese works best in this soup?
Cheddar, Monterey Jack, or a Mexican cheese blend are all excellent choices. They melt smoothly and add richness without overpowering the other ingredients. Feel free to use your favorite or what you have on hand.
Can I prepare this soup in a slow cooker?
Definitely! Brown the chicken and sauté the aromatics on the stove first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add sour cream at the end before serving to maintain its creaminess.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe is such a delightful way to bring warmth and bold southwestern flavors into your kitchen. It’s straightforward to make, utterly comforting, and endlessly customizable to suit your taste. I promise once you try it, it’ll become a go-to favorite for cozy nights and casual gatherings alike. So grab your ingredients, roll up your sleeves, and get ready to dive into a bowl of creamy, spicy goodness you’ll want time and again.
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Print
Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Creamy Chicken Enchilada Soup is a comforting and flavorful Mexican-inspired soup featuring tender chicken, black beans, sweet corn, and a creamy blend of sour cream and shredded cheese. This hearty soup combines the vibrant flavors of enchilada sauce, diced tomatoes, and classic spices, perfect for a satisfying meal any day of the week.
Ingredients
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
Spices and Seasonings
- Salt and pepper (to taste)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander (optional)
Liquids and Sauces
- 2 tbsp avocado oil
- 1 (14.5-oz) can diced tomatoes
- 1 (10-oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
Dairy
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado slices
- Chopped cilantro
- Tortilla strips
- Lime wedges
- Additional cheese
Instructions
- Cook Chicken: Heat avocado oil in a large pot over medium heat. Season the cubed or shredded chicken with salt and pepper, then add to the pot. Cook for 5–7 minutes until the chicken is golden and fully cooked. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onions become soft and translucent, releasing their flavors.
- Add Spices and Tomatoes: Stir in ground cumin, chili powder, and optional ground coriander. Cook for about 1 minute to bloom the spices, then add the canned diced tomatoes. Allow the mixture to simmer for 3–4 minutes to develop a rich base.
- Combine Liquids and Chicken: Pour in the red enchilada sauce and low-sodium chicken broth, stirring well to combine all ingredients. Return the cooked chicken to the pot.
- Add Beans and Corn: Mix in the drained and rinsed black beans along with the drained frozen sweet corn. Increase the heat to bring the soup to a boil, then reduce to a simmer and cook gently for 15–20 minutes to allow flavors to meld together.
- Add Creaminess: Remove the pot from heat. Stir in the sour cream until the soup is fully blended and smooth, creating a creamy texture.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as tortilla strips, avocado slices, chopped cilantro, lime wedges, and additional cheese for extra flavor and texture.
Notes
- Use chicken thighs for a juicier, more flavorful soup or chicken breasts for a leaner option.
- Adjust the spice levels by adding more chili powder or jalapeños if you prefer a spicier soup.
- Black beans can be substituted with pinto beans or kidney beans according to preference.
- For a dairy-free version, omit the sour cream and cheese or use plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop or microwave.
