When the weather turns chilly and a warm embrace feels just right, nothing hits the spot quite like a bowl of Creamy Chicken Enchilada Soup. This recipe became my go-to comfort food after I discovered its irresistible fusion of flavors and cozy texture during a marathon cooking session in my kitchen. Imagine the velvety richness of cream and cheese melding with the bold essence of jalapeños and spices like ancho chile powder—it’s pure bliss in a bowl.
With just 40 minutes from start to finish, this soup transforms humble ingredients into a hearty meal that’s perfect for both weeknight dinners and casual gatherings. Whether you’re craving something that warms you from the inside out or seeking to impress friends with minimal effort, this dish checks all the boxes. Plus, it’s endlessly customizable with toppings like fresh cilantro, avocado, or crumbled cheese, allowing you to cater to every palate.
Join me as I guide you through each step of crafting this delightful soup that will have everyone asking for seconds—if not thirds!
Why is Creamy Chicken Enchilada Soup a Must-Try?
Simplicity at Its Best: This recipe comes together in just 40 minutes, making it an easy weeknight go-to.
Irresistible Richness: The creamy texture and blend of spices create a depth of flavor that’s hard to resist.
Customizable Delight: Enjoy endless topping options like cilantro, avocado, and crispy tortillas for personalized servings.
Crowd-Pleasing Appeal: Perfect for family dinners or gatherings, it’s a dish that everyone will love.
Wholesome Ingredients: Utilizes simple pantry staples to elevate your cooking game without breaking a sweat.
Dive into the world of homemade goodness and savor every spoonful!
Creamy Chicken Enchilada Soup Ingredients
Explore the vibrant flavors that create our crowd-pleasing favorite!
For the Base
• Olive oil – A staple for sautéing that brings a rich, flavorful foundation to the soup.
• Medium white onion – Provides essential sweetness and depth; feel free to substitute with yellow onion if needed.
• Garlic – Adds aromatic goodness; use fresh for the best flavor.
• Ancho chile powder – Offers a mild smokiness; swap with regular chili powder for less heat.
• Dried oregano – Enhances the herbal profile of this creamy chicken enchilada soup.
• Brown sugar – Balances the acidity of the tomatoes; can be replaced with honey for a similar effect.
• Salt – A crucial seasoning; remember to taste and adjust as you go!
For the Soup
• Whole, peeled tomatoes – Fire-roasted brings extra flavor; blend for a smooth soup texture.
• Monterey jack cheese – Melts beautifully for creaminess; substitute with pepper jack for a spicy kick.
• Chicken stock – Adds depth; use low-sodium varieties to control salt levels.
• Heavy cream – Creates a luxurious mouthfeel; half-and-half can work in a pinch.
• Cooked chicken – Shredded rotisserie chicken saves time and boosts flavor.
• Corn kernels – Fresh or frozen (no need to defrost); sweetens and adds texture.
• Black beans – Rinsed and drained; optional for additional protein and richness.
For the Toppings
• Crema – A drizzle adds tangy creaminess; mix sour cream and heavy cream as an alternative.
• Cilantro leaves – Brightens each bite; use parsley if you’re not a cilantro fan.
• Thinly sliced jalapeños – For those who love a spicy kick; omit if you prefer milder flavors.
• Lime wedges – A squeeze adds zesty freshness; always a welcome addition!
• Crumbled cotija cheese – Provides salty crunch; feta is a convenient substitute.
• Diced avocado – Creamy and nutritious; toss with lime juice to prevent browning.
• Warm corn tortillas – Perfect for dipping into the soup; fry them for extra crunch.
• Diced white onion – Adds raw crunch and freshness as a garnish.
• Shredded Monterey jack cheese – Don’t forget to top with extra cheese for that glorious melt!
With all these ingredients on hand, your Creamy Chicken Enchilada Soup will be a dish to remember!
How to Make Creamy Chicken Enchilada Soup
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Heat the Oil: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the sliced onion and cook for 5 to 7 minutes, stirring often, until it’s soft and golden. This simple step builds the flavorful foundation for your soup.
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Add Flavorings: Stir in 1 clove of sliced garlic, 1 tablespoon of ancho chile powder, 1 teaspoon of dried oregano, 2 teaspoons of brown sugar, and 1/2 teaspoon of salt. Cook, stirring often, for just 1 minute to release those aromatic spices.
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Incorporate Tomatoes: Gently stir in the 2 cans of whole, peeled tomatoes with their juice. Bring to a simmer and break up the tomatoes as you go. Let it simmer uncovered for 10 minutes—this melds all the delicious flavors together.
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Blend Until Smooth: Carefully ladle the soup into a blender (or use an immersion blender), cover it, and blend starting on low speed. Gradually increase to medium-high for about 1 minute until it’s beautifully smooth.
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Combine Ingredients: Return the blended soup to the pot and set it over medium heat. Stir in 1 cup of chicken stock, 1/2 cup of heavy cream, 3 cups of shredded cooked chicken, 3 cups of corn, and 1 can of drained black beans. Bring to a gentle simmer, stirring often and adjusting seasoning with more salt if desired.
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Serve It Up: Ladle the soup into bowls and top each serving with a spoonful of crema. Offer garnishes like cilantro, jalapeños, and lime wedges in small bowls for everyone to personalize their soup!
Optional: Add crispy tortilla strips for an extra crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Creamy Chicken Enchilada Soup?
This rich, comforting soup is perfect for cozy nights in, inviting you to explore delightful pairings that enhance every spoonful.
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Crispy Tortilla Chips: Their crunchy texture contrasts beautifully with the creamy soup, providing a satisfying crunch in each bite.
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Fresh Garden Salad: A light salad with mixed greens, cherry tomatoes, and a zesty vinaigrette adds a refreshing contrast to the hearty flavors of the soup.
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Grilled Corn on the Cob: Sweet and smoky grilled corn complements the corn in the soup, bringing a burst of summertime flavor to your meal.
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Avocado Toast: Creamy avocado on crusty bread pairs deliciously with the spices of the soup. Try topping it with lime and chili flakes for a zesty kick.
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Margaritas: A refreshing margarita balances the richness of the soup, with its citrus notes enhancing the overall dining experience.
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Mexican Street Corn Salad: This vibrant salad, made with grilled corn, lime, and cotija cheese, echoes the flavors in the soup and creates a festive meal vibe.
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Flan or Churros: For a sweet finish, consider serving caramel flan or cinnamon-dusted churros, offering a delightful end to your meal that complements the zesty flavors of the soup.
Expert Tips for Creamy Chicken Enchilada Soup
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Cheese Melting: Use freshly shredded Monterey jack cheese for the creamiest texture; pre-packaged varieties often contain anti-caking agents that prevent good melting.
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Season Gradually: Always taste as you cook! Adjusting your salt and spice levels gradually will prevent over-seasoning your creamy chicken enchilada soup.
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Blending Safely: When blending hot soup, never fill the blender more than halfway. Cover the lid with a towel to avoid splatters while puréeing.
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Fresh Ingredients: Use fresh corn for a sweeter flavor, but frozen also works! Just remember not to thaw it before adding.
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Topping Variety: Don’t hesitate to mix toppings! The combination of lime, avocado, and crema will elevate your soup beautifully—experiment to find your favorite blend.
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are perfect for busy weeknights! You can chop the onions, slice the garlic, and mix the spices up to 24 hours in advance. Additionally, you can cook and shred your chicken ahead of time, storing it in the refrigerator for up to 3 days. For optimal freshness, keep the soup base (tomatoes, cream, and stock) separate and blend it right before serving. When ready to enjoy, simply combine all ingredients, bring to a gentle simmer, and adjust seasoning. This way, your soup remains just as delicious and comforting with minimal effort!
Creamy Chicken Enchilada Soup Variations
Feel free to put your personal spin on this delightful soup, enhancing its deliciousness while catering to your tastes!
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Dairy-Free: Substitute heavy cream with coconut milk for a creamy texture that’s plant-based and full of flavor. Your taste buds will love the tropical twist!
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Spicy Kick: Add diced chipotle peppers in adobo sauce for a smokey heat that elevates the spice level without overwhelming the flavor. A heartwarming kick awaits!
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Vegetarian Option: Replace the chicken with diced zucchini and extra black beans for a veggie-packed version that doesn’t skimp on flavor. Every spoonful brims with goodness!
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Cilantro-Lime Rice: Serve over a bed of cilantro-lime rice, which adds a refreshing tang and texture, turning this soup into a hearty meal experience. It harmonizes beautifully with the soup’s flavors!
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Hearty Additions: Toss in diced bell peppers or sweet potatoes for extra nutrients and a satisfying texture. These vibrant veggies will brighten the dish while adding depth.
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Taco Flavor Boost: Mix in taco seasoning for a zesty twist that enhances the traditional flavors with an extra layer of spice and fun. Taco night just got an upgrade!
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Crunchy Toppings: Top with crushed tortilla chips or crispy fried onions for a delightful crunch. This playful texture contrast takes your creamy soup to a whole new level!
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Fresh Herb Infusion: Garnish with fresh basil or mint for a refreshing aroma and flavor profile that brightens every bowl. It’s like a culinary hug for your senses!
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, stirring occasionally for even warming.
Freezer: Freeze the soup in a freezer-safe container for up to 3 months. Leave space at the top for expansion and thaw overnight in the fridge before reheating.
Reheating: Reheat on the stove or in the microwave, adding a splash of chicken stock or cream if the soup thickens too much. Enjoy it warm, just like the first time!
Cool Before Storing: Always let the soup cool to room temperature before transferring it to the fridge or freezer to maintain quality.
Creamy Chicken Enchilada Soup Recipe FAQs
What should I look for when selecting tomatoes for this soup?
Absolutely! When choosing tomatoes, opt for whole, peeled varieties that are preferably fire-roasted. Look for can labels indicating “organic” or “non-BPA” lined cans for a better taste and health profile. The taste difference can be significant, with fire-roasted tomatoes adding a beautiful depth of flavor that enhances your Creamy Chicken Enchilada Soup.
How long can I store leftover Creamy Chicken Enchilada Soup in the fridge?
Very! You can store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally until it’s warmed through.
Can I freeze Creamy Chicken Enchilada Soup?
Yes, indeed! To freeze, pour the cooled soup into a freezer-safe container, leaving about an inch of space at the top for expansion. Feel free to portion it into smaller containers for individual servings. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then reheat gently on the stove or in the microwave!
How can I prevent my soup from being too thick when reheating?
If your Creamy Chicken Enchilada Soup thickens too much after freezing or refrigeration, adding a splash of chicken stock or heavy cream during reheating will help restore that creamy texture. Stir in gradually until it reaches your desired consistency, making sure to warm it over low heat for the best results.
Is this soup suitable for people with dietary restrictions?
Certainly! If you’re considering dietary restrictions, you can easily modify this recipe. For those with dairy allergies, substitute the heavy cream and cheese with coconut milk or a dairy-free cheese alternative. Always ensure your chicken is free from allergens if serving those with sensitivities, and double-check your canned ingredients for additives that may provoke allergies.
Can I use different types of cheese in my Creamy Chicken Enchilada Soup?
Definitely! While Monterey jack cheese is recommended for its melting properties, feel free to experiment with other cheeses such as pepper jack for a spicy kick or even cheddar for a sharper flavor profile. Mixing in a blend will add a delightful complexity to your soup.
Savor the Best Creamy Chicken Enchilada Soup Ever!
Ingredients
Equipment
Method
- Heat the Oil: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the sliced onion and cook for 5 to 7 minutes, stirring often, until it's soft and golden.
- Add Flavorings: Stir in 1 clove of sliced garlic, 1 tablespoon of ancho chile powder, 1 teaspoon of dried oregano, 2 teaspoons of brown sugar, and 1/2 teaspoon of salt. Cook for 1 minute.
- Incorporate Tomatoes: Stir in 2 cans of whole, peeled tomatoes and their juice. Simmer for 10 minutes, breaking up the tomatoes as you go.
- Blend Until Smooth: Carefully ladle the soup into a blender and blend until smooth.
- Combine Ingredients: Return the blended soup to the pot and stir in 1 cup of chicken stock, 1/2 cup of heavy cream, 3 cups of shredded cooked chicken, 3 cups of corn, and 1 can of drained black beans.
- Serve It Up: Ladle the soup into bowls and top each serving with a spoonful of crema. Offer garnishes like cilantro, jalapeños, and lime wedges.