Name: Creamy Chicken Enchilada Soup for Comforting Weeknight Dinners
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons avocado oil (or olive oil/butter); 1 pound boneless skinless chicken breasts or thighs (or rotisserie chicken for quicker preparation); 1 medium onion (diced); 2 cloves fresh garlic (minced); 10 oz enchilada sauce (red or green); 14.5 oz diced roasted tomatoes (or regular diced tomatoes); 4 cups chicken broth (homemade or low-sodium); 1 can black beans (or pinto beans); 1 cup frozen sweet corn (or fresh/canned corn); 1 teaspoon ground cumin; 1 teaspoon chili powder (to taste); 0.5 teaspoon ground coriander (optional); to taste salt; to taste pepper; 1 cup sour cream (or Greek yogurt); 1 cup shredded cheese (cheddar or Monterey Jack, freshly grated)

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As I stood in my kitchen, the enticing aroma of spices wafted through the air, bringing a sense of comfort that only a warm bowl of Creamy Chicken Enchilada Soup can provide. This quick and satisfying one-pot meal is perfect for those hectic evenings when you crave a hearty dish without the fuss. Packed with protein-rich chicken, black beans, and a rich Tex-Mex broth, it offers both nourishment and nostalgia all in one bowl. Plus, it’s a breeze to make in just 45 minutes! Imagine cozying up with a velvety, creamy soup that feels like a warm hug—kinda irresistible, right? Ready to dive into a comforting meal that will become a staple in your home? Let’s get cooking!

What Makes This Soup Irresistible?

Quick Preparation: You’ll love that this Creamy Chicken Enchilada Soup comes together in just 45 minutes, making it a lifesaver for busy weeknights.

Bold Tex-Mex Flavors: Each spoonful bursts with the rich flavors of enchilada sauce, perfectly blending spices and creamy goodness.

One-Pot Wonder: No fuss, no mess—everything cooks in one pot, meaning less cleanup and more time to enjoy.

Nutrient-Packed: The combination of chicken and black beans delivers a satisfying protein boost, ensuring everyone feels full and happy.

Customizable Appeal: Whether you like it spicy with jalapeños or mild with fresh herbs, this soup allows you to create your perfect bowl. Enjoy it with some crispy tortilla chips or perhaps pair it with a delightful Poblano Chicken Tacos on the side for a Tex-Mex feast!

Creamy Chicken Enchilada Soup Ingredients

• Get ready to gather all the deliciousness!

For the Soup

Avocado Oil – Ideal for sautéing; olive oil or butter are great substitutes if needed.
Chicken Breasts or Thighs – Your main protein; boneless and skinless make preparation easy, or consider rotisserie chicken for speedy cooking.
Medium Onion – Adds a lovely sweetness; shallots can be used for a milder flavor switch.
Fresh Garlic – Enhances the soup’s overall flavor; 1/4 teaspoon garlic powder is a suitable alternative if you’re out of fresh.
Enchilada Sauce (10 oz) – A flavorful base; choose between red or green based on your taste preference.
Diced Roasted Tomatoes (14.5 oz) – Brings acidity and sweetness; you can opt for regular diced tomatoes if roasted aren’t available.
Chicken Broth (4 cups) – The essential liquid for the soup; homemade or low-sodium cubes offer great flavor control.
Black Beans (1 can) – Boosts protein and texture; substitute with pinto beans for a different twist.
Frozen Sweet Corn (1 cup) – Adds sweetness and texture; feel free to use fresh or canned corn as alternatives.
Ground Cumin (1 teaspoon) – Deepens the flavor; while omitting it is an option, it does lessen the richness.
Chili Powder (1 teaspoon) – Key for that Tex-Mex flavor; adjust to your heat preference!
Ground Coriander (1/2 teaspoon optional) – Provides extra depth, but can easily be left out if you wish.
Salt and Pepper – Essential for seasoning; adjust to your personal taste.
Sour Cream (1 cup) – Adds creamy warmth; Greek yogurt serves as a lighter alternative.
Shredded Cheese (1 cup) – Offers richness; go for cheddar or Monterey Jack for the best melting quality—freshly grated is your best bet!

Enjoy the comforting warmth of this Creamy Chicken Enchilada Soup—your upcoming family dinners will never be the same!

Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup

Step 1: Prep Ingredients
Begin by dicing the medium onion and mincing two cloves of fresh garlic; set these aside for later. Grate the shredded cheese, ensuring to use fresh cheese for optimal melting. This prep work will streamline your cooking process as you dive into creating your Creamy Chicken Enchilada Soup.

Step 2: Cook Chicken
In a large Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Once shimmering, add your boneless and skinless chicken breasts or thighs seasoned with salt and pepper. Sauté for 5–7 minutes, turning occasionally, until the chicken is golden brown. Remove the chicken from the pot and set it aside to cool slightly before shredding.

Step 3: Sauté Aromatics
Using the same pot, add the diced onion and minced garlic, stirring regularly for 3–4 minutes until the onions become translucent and fragrant. The residual oil and chicken drippings will enhance the flavor of your Creamy Chicken Enchilada Soup, so let those aromatics build their rich aroma.

Step 4: Mix Spices
Once your onions and garlic are perfectly sautéed, stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and ½ teaspoon of optional ground coriander. Cook this spice mixture for about 1 minute, allowing the spices to bloom and fill your kitchen with an irresistible Tex-Mex aroma.

Step 5: Add Veggies
Next, stir in a 14.5 oz can of diced roasted tomatoes, letting them soften for 3−4 minutes. As the tomatoes break down, they will mix with the spices and aromatics, creating a rich flavor base for your Creamy Chicken Enchilada Soup. This step is essential for achieving a well-rounded taste.

Step 6: Combine Liquids
Pour in a 10 oz can of enchilada sauce and 4 cups of chicken broth, stirring gently to combine everything. Return the shredded chicken back to the pot, ensuring it is evenly distributed in the mixture. Bring the soup to a gentle boil over medium-high heat before reducing the heat to low.

Step 7: Incorporate Beans and Corn
Stir in one can of black beans and 1 cup of frozen sweet corn, mixing them into the bubbling soup. Bring everything to a boil again, then decrease the heat and let it simmer for 15–20 minutes, allowing the flavors to meld beautifully in your Creamy Chicken Enchilada Soup.

Step 8: Finish the Soup
After simmering, remove the pot from heat and stir in 1 cup of sour cream and 1 cup of shredded cheese until fully melted. The soup will take on a creamy and velvety texture. Taste and adjust the seasoning with salt and pepper to ensure the perfect balance of flavors.

Step 9: Serve
Ladle the warm Creamy Chicken Enchilada Soup into bowls and garnish with your choice of toppings, such as crispy tortilla strips, fresh cilantro, avocado slices, and lime wedges. This step not only adds freshness but also elevates the overall presentation of your comforting dish.

Make Ahead Options

These Creamy Chicken Enchilada Soup preparations are a perfect time-saver for bustling weeknights! You can chop the onions, mince the garlic, and shred the cheese up to 24 hours in advance; simply store them in airtight containers in the refrigerator to maintain freshness. Additionally, you can fully cook the soup and refrigerate it for up to 3 days—this actually enhances the flavors! To reheat, gently warm the soup on the stovetop, then stir in the sour cream and shredded cheese just before serving, ensuring a creamy finish. With these make-ahead tips, you’ll have a delicious, comforting meal ready with minimal effort at dinner time!

Creamy Chicken Enchilada Soup Variations

Feel free to play around with this recipe to match your taste and dietary needs—it’s all about making it your own!

Vegetarian Option: Replace chicken with extra black beans or lentils for a hearty, plant-based twist. This keeps the protein content high while making it suitable for vegetarians.
Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to elevate the heat level of your soup. If you love a spicy touch, don’t be afraid to turn up the flames!
Creamy Salsa: For an extra zing, stir in some salsa fresca or pico de gallo right before serving. This adds a refreshing burst of flavor with every spoonful.
Turkey Swap: Swap in shredded turkey instead of chicken for a lighter version using leftovers. Perfect if you’ve got turkey from a holiday gathering!
Different Beans: Use pinto beans instead of black beans for a different texture and flavor. It’s a small change that can make a big difference!
Corn Variations: Mix in fresh corn during summer months for a sweeter crunch, or use canned for convenience year-round. Corn adds a lovely pop of sweetness!
Cheese Choices: Switch out cheese varieties to your favorites, like pepper jack for a bit of spice, or go completely dairy-free with vegan cheese alternatives.
Chunky Soup: Add more diced vegetables—like bell peppers, zucchini, or carrots—to bulk up the soup and create a colorful, nutritious dish. This not only adds texture but also enhances flavor.

For a delightful meal combination, consider serving this soup with crispy tortilla chips or a refreshing side like Street Corn Soup for a complete Tex-Mex feast!

How to Store and Freeze Creamy Chicken Enchilada Soup

Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to let the soup cool before sealing to maintain its creamy texture.

Freezer: For long-term storage, freeze the soup in freezer-safe bags or containers for up to 3 months. Leave some space in the container as it may expand when frozen.

Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat gently on the stove over low to medium heat, stirring frequently to keep the creamy consistency of the soup.

Portioning: Consider freezing in single servings for an easy grab-and-go meal option of your creamy chicken enchilada soup for busy days.

Expert Tips for Creamy Chicken Enchilada Soup

Cheese Matters: Always shred cheese from blocks for the creamiest texture. Pre-shredded can lead to a grainy soup.

Heat Off for Creaminess: To prevent curdling, stir sour cream into the soup after removing it from heat. Consider adding heavy cream for an extra rich finish.

Spice to Taste: Adjust the heat of your Creamy Chicken Enchilada Soup by adding more chili powder or diced jalapeños; start with a little and taste as you go.

Cooking Chicken: To speed things up, use precooked rotisserie chicken. Just shred and add it to the soup without cooking time!

Storing Leftovers: Store unused portions in an airtight container for up to 3 days. Reheat gently on the stove to maintain the soup’s creamy texture.

Create Your Version: Don’t hesitate to swap ingredients like black beans for pinto beans or add veggies like bell peppers for an extra crunch.

What to Serve with Creamy Chicken Enchilada Soup

Offering the perfect sides can elevate your dinner experience and complement the delightful flavors of your soup.

Crispy Tortilla Chips: They provide an irresistible crunch, perfect for dipping and scooping up your creamy goodness.
Fresh Cilantro Lime Rice: This light and zesty rice balances the richness of the soup, enhancing the Tex-Mex flavors beautifully.
Guacamole: The creamy avocado dip adds a refreshing touch, contrasting the warm, spicy notes of the soup.
Southwestern Salad: Packed with fresh greens, tomatoes, and a tangy dressing, it provides a crisp, refreshing contrast to the hearty soup.
Elote (Mexican Street Corn): Sweet and smoky, this grilled corn dish adds delightful texture and flavor that pairs perfectly with the enchilada soup.
Pickled Jalapeños: For the spice lovers, these tangy jalapeños can kick up the heat and add a pop of flavor that complements the soup splendidly.
Margaritas: A refreshing drink paired with the soup can enhance the overall dining experience; a classic lime margarita or a fruity twist could be perfect!
Chocolate Flan: End your meal with this traditional dessert for a sweet finish that contrasts wonderfully with the savory soup.
Pineapple Agua Fresca: A light, sweet drink made with fresh pineapple that adds a tropical touch and balances the meal perfectly.

Creamy Chicken Enchilada Soup Recipe FAQs

What type of chicken should I use for this soup?
You can use boneless, skinless chicken breasts or thighs for a quick cook. For convenience, rotisserie chicken is also a fantastic option—just shred it and toss it in at the end!

How do I store leftovers of the Creamy Chicken Enchilada Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure the soup cools completely before sealing the container to maintain its creamy texture.

Can I freeze Creamy Chicken Enchilada Soup?
Absolutely! You can freeze the soup in freezer-safe bags or containers for up to 3 months. Leave some space in the container for expansion, and when you’re ready to enjoy, remember to thaw it overnight in the fridge before reheating.

What should I do if my soup is too thick?
If your soup ends up thicker than you’d like, simply add a little more chicken broth or water gradually while stirring until you reach your desired consistency. Taste and adjust the seasonings if necessary!

Can I make this soup vegetarian?
Yes! For a vegetarian version, simply omit the chicken and replace it with extra black beans or lentils. You can also add some diced bell peppers or zucchini for added flavor and texture.

How can I ensure the best texture for my soup?
To achieve a creamy and velvety texture, always shred your cheese from blocks rather than using pre-shredded varieties. Additionally, stir in the sour cream off the heat to prevent it from curdling. Enjoy every creamy sip!