The aroma of spices wafted through my kitchen as I stirred a pot of creamy chicken enchilada soup, instantly transporting me to a cozy Tex-Mex eatery. This dish is not just a recipe; it’s a warm embrace in a bowl, featuring tender chicken, wholesome beans, and a rich, cheesy broth. What I love most is how quick and easy it is to whip up a satisfying meal in just 45 minutes, making it perfect for busy weeknights. Plus, its customizable nature allows you to adjust ingredients based on what’s in your kitchen, making it a true crowd-pleaser for all those homemade food lovers out there. So, are you ready for a dinner adventure that’ll become a regular in your rotation?
Why Choose Creamy Chicken Enchilada Soup?
Comforting Warmth: This soup is a hug in a bowl, perfect for chilly nights when you crave something cozy.
Quick to Make: In just 45 minutes, you’ll have a delicious, hearty meal ready, making it an excellent choice for busy families.
Flavor Explosion: Packed with Tex-Mex spices and creamy goodness, each spoonful bursts with flavor that will keep you coming back for more.
Customizable Goodness: The flexibility of ingredients means you can easily swap in your favorites—try it with Chicken Gyros Feta or even a veggie version!
Crowd-Pleaser: Whether for a family dinner or a gathering with friends, this soup is sure to impress and satisfy everyone at the table!
Creamy Chicken Enchilada Soup Ingredients
• Get ready to dive into a flavorful, comforting dish with this essential ingredient list.
For the Soup
- Avocado Oil – Ideal for sautéing; olive oil or butter can be used as alternatives.
- Chicken Breasts or Thighs (1 lb) – The hearty protein base; boneless, skinless for easier prep, or use shredded chicken for a quicker option.
- Medium Onion (1) – Adds a fragrant base; shallots work as a nice substitute.
- Fresh Garlic (3 cloves) – A must for aromatic richness; minced for maximum flavor.
- Enchilada Sauce (10 oz) – The star sauce that delivers Tex-Mex goodness; choose red or green based on your taste preference.
- Diced Roasted Tomatoes (14.5 oz) – Provides texture and freshness; regular diced tomatoes can work in a pinch.
- Low-Sodium Chicken Broth (4 cups) – The flavorful base; going low-sodium helps control seasoning.
- Black Beans (1 can) – Boosts protein and fiber; feel free to substitute with pinto or kidney beans.
- Frozen Sweet Corn (1 cup) – Adds sweetness and texture; fresh corn is a great seasonal alternative.
- Ground Cumin (1 tsp) – Infuses warmth and depth; taco seasoning can be an easy swap if needed.
- Chili Powder (1 tsp) – For a kick of spice; adjust to your heat preference.
- Ground Coriander (½ tsp, optional) – Adds complexity to flavor; skip if unavailable.
- Salt and Pepper – Essential for flavor balancing; adjust to taste.
- Sour Cream (1 cup) – Adds creaminess and tang; stir in after cooking to keep it smooth. Yogurt can substitute for a lighter option.
- Shredded Cheese (1 cup) – For richness; best options are Monterey Jack, sharp cheddar, or a Mexican blend. Grating it yourself enhances melting.
For Toppings
- Optional Avocado – Creamy addition for garnish; adds freshness.
- Cilantro – Fresh herb for garnish; brightens the dish beautifully.
- Tortilla Strips – For crunch on top; alternatively, use crushed chips.
- Lime Wedges – A zesty squeeze enhances flavor; perfect for a bright finish.
- Extra Cheese – More cheesy goodness never hurts!
Each of these ingredients contributes to making your creamy chicken enchilada soup not only hearty and delicious but also customizable to fit your tastes!
Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup
Step 1: Prep Ingredients
Start by gathering and preparing your ingredients. Dice one medium onion, mince three cloves of fresh garlic, and, if desired, chop some cilantro for garnishing later. Set aside about one cup of shredded cheese, as this will add the finishing touch to your creamy chicken enchilada soup.
Step 2: Sauté Chicken
In a large Dutch oven, heat two tablespoons of avocado oil over medium heat. Season the chicken breasts or thighs with salt and pepper, then add them to the hot oil. Sauté for 5-7 minutes, until they are golden brown on the outside. Once cooked, remove the chicken from the pot and set it aside on a plate to cool slightly.
Step 3: Cook Veggies
In the same pot where you cooked the chicken, add a bit more oil if necessary, then toss in the diced onion and minced garlic. Sauté for 3-4 minutes, stirring frequently, until the onions are translucent and fragrant. This step builds the aromatic base for your creamy chicken enchilada soup.
Step 4: Add Spices
Sprinkle in one teaspoon each of ground cumin and chili powder into the pot. Stir well for about one minute to toast the spices and release their flavors. Next, add the diced roasted tomatoes, cooking until they soften and incorporate with the vegetables, which should take about 2-3 minutes.
Step 5: Combine
Pour in the enchilada sauce and four cups of low-sodium chicken broth, stirring to combine everything thoroughly. Return the sautéed chicken to the pot along with one can of black beans and one cup of frozen sweet corn. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld beautifully.
Step 6: Finish the Soup
After the simmering time, remove the pot from the heat. Stir in one cup of sour cream and one cup of shredded cheese until fully melted and creamy. Taste the soup, adjusting salt and pepper as needed to enhance the flavors of your creamy chicken enchilada soup.
Step 7: Serve
Ladle the creamy chicken enchilada soup into bowls, and as a final touch, garnish with your favorite toppings, such as avocado slices, fresh cilantro, crispy tortilla strips, and lime wedges. Each bowlful is a comforting delight waiting to be savored!
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are a lifesaver for busy home cooks! You can chop your vegetables and cook the chicken up to 24 hours in advance, storing them separately in airtight containers to maintain freshness. Additionally, you can prepare the soup base—combining the broth, enchilada sauce, and spices—up to 3 days ahead. Just refrigerate it tightly covered. When you’re ready to enjoy the soup, simply reheat the base, return the chicken and vegetables, and stir in the sour cream and cheese, ensuring everything melds together beautifully. This way, you can savor a delicious, hearty meal with minimal hassle after a long day!
Creamy Chicken Enchilada Soup Variations
Feel free to get creative and make this creamy chicken enchilada soup your own with these fun twists!
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Extra Heat: Add jalapeños for a spicy kick that’ll light up your taste buds. Fresh or pickled, they bring an extra zing that Tex-Mex fans adore.
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Bean Swap: Try white beans or even lentils instead of black beans for a creamier texture. This swap not only changes the flavor profile but adds nutritional variety too.
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Vegetarian Delight: Go completely meatless and use beans, corn, and assorted vegetables like zucchini or bell peppers for a wholesome veggie version. It’s just as comforting and equally delicious!
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Hearty Base: Serve the soup over rice or with warm, fluffy tortillas for a heartier meal. This transforms the soup into a filling main course that’s perfect for satisfying appetites.
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Cheese Variations: Switch up the cheese based on your preference; sharp cheddar, pepper jack, or even a sprinkling of feta can add unique flavors that enhance the soup.
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Creamy Factor: For an even creamier soup, mix in a splash of heavy cream along with the sour cream. It makes the broth velvety and indulgent, perfect for cozy nights.
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Flavor Burst: Add a squeeze of lime juice right before serving for a burst of brightness. Pair it with fresh cilantro to elevate the flavors in this comforting bowl of goodness.
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Topping Twists: Experiment with toppings like crushed tortilla chips for crunch or a dollop of guacamole for that creamy texture contrast. Each addition makes for a unique tasting experience!
Whether you’re looking to spice it up or go for a lighter option, these variations let you tailor your creamy chicken enchilada soup just the way you love it! For more inspiration, try it alongside a rich Reuben Soup Warm for a delightful combo!
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store the creamy chicken enchilada soup in an airtight container for up to 3 days. Make sure it cools completely before sealing to maintain its creamy texture.
Freezer: If you want to save it for later, freeze the soup in a freezer-safe container for up to 1 month. Portioning it into meal-sized servings can make for easy reheating!
Reheating: To reheat, thaw overnight in the fridge, then warm gently in a saucepan over low heat. Stir occasionally and add a splash of chicken broth if needed to restore creaminess.
Tip: Always taste and adjust seasoning after reheating, as flavors may mellow when stored. Enjoy every comforting spoonful!
What to Serve with Creamy Chicken Enchilada Soup
Pairing this comforting soup with the right sides creates a well-rounded meal that everyone will enjoy.
- Crispy Tortilla Chips: The crunch of tortilla chips adds a delightful texture and is perfect for dipping in the creamy soup.
- Guacamole: This creamy avocado delight brings a fresh, zesty twist that complements the flavors and adds richness to each bite.
Serve with a side of guacamole and you’ll take your soup experience to the next level. Just imagine diving into a rich, creamy chicken enchilada soup while pairing each spoonful with a perfectly balanced chunk of smooth avocado goodness.
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Mexican Street Corn Salad: A fresh, tangy side bursting with corn, lime, and cilantro that balances the creamy soup beautifully.
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Warm Flour Tortillas: Soft tortillas are ideal for wrapping around the soup or soaking up every last drop, enhancing the overall Tex-Mex experience.
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Shredded Lettuce with Lime: Light and crunchy, this simple garnish cuts through the richness of the soup, adding freshness and a pop of color.
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Classic Margaritas: Add a festive touch to your dinner with a tangy margarita that pairs wonderfully with the soup’s flavors.
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Churros with Chocolate Sauce: Finish the meal on a sweet note with these crispy, cinnamon-sugar-dusted treats for the perfect Tex-Mex dessert combo.
Embrace these pairings, and you’ll be crafting the ultimate comfort food experience that will warm both your heart and your home.
Expert Tips for Creamy Chicken Enchilada Soup
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Cheese Matters: Use block cheese and shred it yourself for better melting and texture. Pre-shredded cheese often contains anti-caking agents that can hinder creaminess.
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Mind the Heat: Stir in sour cream only after taking the soup off the heat. This preserves its creamy texture and prevents curdling in your flavorful creamy chicken enchilada soup.
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Flavor Boosters: For those who enjoy more heat, consider adding fresh jalapeños or even chipotle peppers. Adjust the chili powder to your taste for customizing spice levels!
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Smoothen Up: If you desire an even richer texture, stir in a splash of heavy cream along with the sour cream. This creates an indulgently creamy finish to your dish.
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Ingredient Swaps: Don’t hesitate to mix and match beans! Black beans, pinto beans, or lentils all offer different flavors and textures. Feel free to substitute based on what you have!
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Garnish Play: Elevate your soup with toppings like crispy tortilla strips or a dollop of guacamole, which add delightful crunch and taste contrast.
Creamy Chicken Enchilada Soup Recipe FAQs
What type of chicken is best for this recipe?
I recommend using boneless, skinless chicken breasts or thighs for the best texture. They cook quickly and shred easily, which adds heartiness to the soup. If you’re short on time, pre-cooked shredded chicken works wonderfully as well!
How long can I store leftover soup?
You can store creamy chicken enchilada soup in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain its creamy texture.
Can I freeze creamy chicken enchilada soup?
Absolutely! To freeze, let the soup cool completely, then portion it into freezer-safe containers. It will keep for up to 1 month. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat gently on the stovetop.
What dietary considerations should I keep in mind?
If you or someone you’re serving has food allergies, ensure that any substitutes are safe. For instance, if you’re using low-sodium chicken broth, confirm it’s suitable for your dietary needs. Furthermore, for a vegetarian version, skip the chicken and use extra beans or vegetables to maintain the soup’s heartiness.
How can I prevent the sour cream from curdling?
To keep your creamy chicken enchilada soup smooth, stir in the sour cream after removing the pot from heat. This step helps to retain its creamy consistency. If you’d like a creamier texture, you can also add a splash of heavy cream at this point—just make sure to stir gently until it’s well combined!
What should I do if the soup is too thick?
If you find your soup is thicker than you’d like, simply add a bit of low-sodium chicken broth or water during reheating. Stir well until you reach your desired consistency and taste to make any seasoning adjustments. Enjoy your comforting bowl of creamy chicken enchilada soup!
Creamy Chicken Enchilada Soup for a Cozy Family Dinner
Ingredients
Equipment
Method
- Prep Ingredients: Gather and prepare your ingredients, including dicing onion, mincing garlic, and chopping cilantro.
- Sauté Chicken: Heat avocado oil in a Dutch oven, season chicken with salt and pepper, sauté for 5-7 minutes until golden brown, then set aside.
- Cook Veggies: In the same pot, sauté diced onion and minced garlic for 3-4 minutes until translucent.
- Add Spices: Stir in ground cumin and chili powder, cook for 1 minute, then add diced roasted tomatoes and cook for an additional 2-3 minutes.
- Combine: Pour in enchilada sauce and chicken broth, return chicken, add black beans and corn, bring to a boil, then simmer for 15-20 minutes.
- Finish the Soup: Stir in sour cream and shredded cheese until melted, adjusting salt and pepper to taste.
- Serve: Ladle into bowls and garnish with optional toppings like avocado, cilantro, and tortilla strips.
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