If you are craving something that’s bursting with bold flavors yet incredibly comforting, this Creamy Chicken Enchilada Soup Recipe is going to become your new favorite go-to meal. Packed with tender chicken, vibrant spices, and a rich, velvety texture, this soup delivers the perfect harmony of creamy and zesty in every spoonful. It’s a one-pot wonder that not only fills your belly but warms your soul, making it ideal for any day you want a satisfying, home-cooked meal without spending all afternoon in the kitchen.
Ingredients You’ll Need
Getting the ingredients right for this soup is everything because each plays a key role in creating that signature creamy, spicy, and hearty profile. These simple but essential components come together to give the dish its perfect balance of taste, texture, and an inviting color that makes it as pleasing to the eye as it is to your palate.
- Avocado oil: A mild oil perfect for sautéing that adds a subtle richness without overpowering flavors.
- Chicken breasts or thighs: Boneless and skinless, these provide tender, juicy protein that soaks up the soup’s flavors perfectly.
- Salt and pepper: Basic but crucial seasonings to enhance the natural flavors of the chicken and veggies.
- Onion: Adds sweetness and depth when slowly sautéed.
- Garlic: A punch of savory warmth and aroma.
- Ground cumin: Brings earthy and slightly smoky notes that layer beautifully with the spices.
- Chili powder: Adds that classic enchilada heat and complexity.
- Ground coriander (optional): A subtle citrusy brightness that livens up the soup.
- Diced tomatoes: Provide acidity and texture, balancing out the creaminess.
- Red enchilada sauce: The heart of the dish, offering authentic flavor and vibrant color.
- Low-sodium chicken broth: Builds the soup base while keeping it light and flavorful.
- Black beans: Add protein and a creamy texture that complements the chicken.
- Frozen sweet corn: A burst of sweetness and a pop of color.
- Sour cream: Creates that irresistible creamy finish without heaviness.
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend each adds melty, savory goodness.
- Optional toppings: Avocado slices, chopped cilantro, tortilla strips, lime wedges, and extra cheese to customize your bowl.
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 cubed or shredded chicken with salt and pepper, then cook it until it’s golden and cooked through, about 5 to 7 minutes. The key here is to get a beautiful sear on the chicken that locks in flavor. Once done, remove the chicken and set it aside—it will rejoin the party soon enough.
Step 2: Sauté Aromatics
In the same pot, toss in your diced onion and minced garlic. Let them cook for about 3 to 4 minutes until they soften and start releasing their incredible aroma. This base creates the flavorful backbone of the soup, so don’t rush this step. The sweetness from the onions balances the spices and the tang of the tomatoes later on.
Step 3: Add Spices and Tomatoes
Sprinkle in the ground cumin, chili powder, and if you’re feeling adventurous, ground coriander. Stir everything for about a minute to toast those spices, which enhances their depth of flavor. Then, pour in the diced tomatoes and let the mixture simmer for 3 to 4 minutes to soften the tomatoes and blend the flavors beautifully.
Step 4: Combine Liquids and Chicken
Now it’s time for the soul of the soup. Add your enchilada sauce and chicken broth, stirring well to combine all those fabulous layers. Return the cooked chicken back into the pot. This is where all the goodness melds—spices, tomatoes, chicken, and sauce—coming together in warm harmony.
Step 5: Add Beans and Corn
Stir in the drained black beans and sweet corn, which add texture, color, and a variety of flavors from nutty to sweet. Bring the whole pot to a boil, then lower the heat and simmer gently for 15 to 20 minutes. This allows everything to mingle and deepen, making the soup even more satisfying.
Step 6: Add Creaminess
The magic finishing touch—turn off the heat and stir in the sour cream until the soup becomes luxuriously creamy and smooth. This step should be done carefully to avoid curdling and to get that velvety texture that makes the Creamy Chicken Enchilada Soup Recipe stand out.
Step 7: Serve
Dish the soup into bowls and add your favorite toppings like crunchy tortilla strips, creamy avocado slices, and fresh cilantro. Each garnish adds an exciting layer of taste and texture that elevates this comforting dish to a celebration of flavor.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
Don’t skip the garnishes—they turn a simple bowl of soup into an experience. Try slices of ripe avocado for creaminess, bright cilantro for freshness, a squeeze of lime for zing, crunchy tortilla strips for texture, and a little extra cheese for gooey indulgence. Each garnish complements the soup beautifully and lets you customize your bowl to your heart’s desire.
Side Dishes
This soup is hearty on its own, but pairing it with some warm cornbread or a simple green salad can round out the meal perfectly. Cornbread’s slight sweetness contrasts nicely with the savory soup, while a crisp salad adds a fresh and light element to keep things balanced.
Creative Ways to Present
For a fun twist, serve this soup in small bread bowls to add an edible container that soaks up every drop of the delicious broth. You could also layer it in clear cups for festive gatherings or ladle it over a bed of rice to turn it into a comforting casserole-like dish.
Make Ahead and Storage
Storing Leftovers
Your Creamy Chicken Enchilada Soup Recipe leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day—just be sure to give it a good stir before reheating.
Freezing
This soup freezes well, too. Place portions in freezer-safe containers or bags and freeze for up to 3 months. When freezing, it’s best to hold off on adding sour cream and fresh toppings; add those fresh when you reheat to preserve the creamy texture and bright garnish.
Reheating
Reheat gently on the stove over medium-low heat to prevent the sour cream from curdling. Stir frequently until warmed through and creamy once more. If the soup is too thick after reheating, simply add a splash of chicken broth or water to loosen it up.
FAQs
Can I use rotisserie chicken instead of cooking it from scratch?
Absolutely! Using rotisserie chicken can save time and still produce a delicious soup. Just shred the chicken and add it at the step where you return the cooked chicken to the pot. This shortcut is great for busy weeknights.
Is this Creamy Chicken Enchilada Soup Recipe spicy?
The spice level is moderate thanks to the chili powder and enchilada sauce, but it’s very adjustable. You can add more chili powder or a dash of cayenne for extra kick, or tone it down by using a mild enchilada sauce and reducing the spices.
Can I make this soup vegetarian?
Yes, you can swap the chicken and chicken broth for hearty vegetables like mushrooms or sweet potatoes and use vegetable broth. Adding extra beans and corn will keep it filling and packed with flavor.
What type of cheese works best in this soup?
Cheddar, Monterey Jack, or a Mexican cheese blend are all excellent choices. They melt beautifully and add a savory richness that complements the creamy soup perfectly.
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. Stir in the sour cream at the very end before serving to maintain that creamy texture.
Final Thoughts
If you want a dish that feels like a warm hug in a bowl, this Creamy Chicken Enchilada Soup Recipe is where you should start. It’s flavorful, comforting, and simple enough to whip up any night of the week. Gather your ingredients, roll up your sleeves, and get ready to enjoy a soup that’s hearty, delicious, and downright addictive. I promise, once you try it, it’ll be a recipe you reach for again and again.
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
This Creamy Chicken Enchilada Soup is a flavorful, comforting dish that combines tender chicken, black beans, corn, and a rich enchilada sauce base. Perfect for a cozy meal, it offers a creamy texture enhanced with sour cream and cheese, topped with fresh garnishes for added zest.
Ingredients
Main Ingredients
- 2 tbsp avocado oil
- 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
- Salt and pepper (to taste)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander (optional)
- 1 (14.5-oz) can diced tomatoes
- 1 (10-oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 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 shredded cheese
Instructions
- Cook Chicken: Heat avocado oil in a large pot over medium heat. Add the seasoned chicken pieces and cook for 5–7 minutes until golden brown and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, sauté the diced onion and minced garlic for 3–4 minutes, or until softened and fragrant.
- Add Spices and Tomatoes: Stir in the ground cumin, chili powder, and optional ground coriander. Cook for 1 minute to toast the spices, then add the can of diced tomatoes. Let the mixture simmer for 3–4 minutes to deepen the flavors.
- Combine Liquids and Chicken: Pour in the red enchilada sauce and low-sodium chicken broth, stirring to combine everything well. Return the cooked chicken pieces to the pot.
- Add Beans and Corn: Stir in the drained and rinsed black beans along with the frozen sweet corn. Bring the soup to a boil, then reduce heat and let it simmer gently for 15–20 minutes to meld the flavors.
- Add Creaminess: Remove the pot from heat. Stir in the sour cream thoroughly until the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with your choice of tortilla strips, avocado slices, chopped cilantro, lime wedges, and additional shredded cheese for extra flavor and texture.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs tend to be juicier.
- If you prefer a spicier soup, add a pinch of cayenne or use a hotter enchilada sauce.
- For a dairy-free option, substitute sour cream and cheese with plant-based alternatives.
- This soup reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- To thicken the soup further, let it simmer uncovered for a few more minutes to reduce the liquid.
