Craving a comforting, flavorful meal that’s both quick and satisfying? This Creamy Chicken Enchilada Soup Recipe brings the rich flavors of Mexican cuisine right into your kitchen. With tender chicken, cheesy goodness, and a touch of spice, this soup is perfect for weeknight dinners or casual gatherings. Its creamy texture combined with zesty enchilada sauce makes every spoonful irresistible, giving your taste buds a fiesta they’ll remember.
Whether you’re a seasoned cook or a beginner, this Chicken Enchilada Soup is easy to make, wholesome, and deeply satisfying. Let’s dive into the magic behind this creamy, cheesy, and heartwarming soup.
Why You’ll Love This Creamy Chicken Enchilada Soup Recipe
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Rich Flavor Profile: Combines spicy enchilada sauce, savory chicken, and melted cheese for a bold, comforting taste.
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Quick & Easy: Ready in under 45 minutes, perfect for busy weeknights.
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Customizable Ingredients: Add corn, black beans, or extra veggies to suit your preference.
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Family-Friendly: Mild spice with creamy texture appeals to all ages.
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Nutritious: Packed with protein, fiber from beans, and vitamins from vegetables.
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Budget-Friendly: Uses pantry staples like canned tomatoes, beans, and corn.
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Comfort Food Twist: Perfect for chilly evenings, bringing warmth and satisfaction.
Ingredients for Creamy Chicken Enchilada Soup
Main Ingredients
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2 tbsp avocado oil
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1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
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Salt and pepper (to taste)
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1 medium onion, diced
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3 cloves garlic, minced
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp ground coriander (optional)
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1 (14.5-oz) can diced tomatoes
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1 (10-oz) can red enchilada sauce
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4 cups low-sodium chicken broth
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1 (15-oz) can black beans, drained and rinsed
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1 cup frozen sweet corn, drained
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1 cup sour cream
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
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Avocado slices
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Chopped cilantro
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Tortilla strips
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Lime wedges
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Additional shredded cheese
Pro Tip: Using freshly diced tomatoes enhances flavor, while avocado oil helps the chicken brown evenly without smoking.
How to Make Creamy Chicken Enchilada Soup
1. Cook the Chicken
Heat avocado oil in a large pot over medium heat. Season the chicken with salt and pepper, then sauté until golden and fully cooked (5–7 minutes). Remove chicken and set aside.
2. Sauté Aromatics
In the same pot, add onion and garlic. Sauté until soft and fragrant (3–4 minutes).
3. Add Spices and Tomatoes
Stir in cumin, chili powder, and optional coriander. Cook for 1 minute to bloom the spices. Add canned diced tomatoes and simmer 3–4 minutes.
4. Combine Liquids and Chicken
Pour in red enchilada sauce and chicken broth. Stir well and return cooked chicken to the pot.
5. Add Beans and Corn
Mix in black beans and corn. Bring to a boil, then reduce heat and simmer 15–20 minutes to allow flavors to meld.
6. Add Creaminess
Remove from heat and stir in sour cream until smooth. The soup should have a creamy, velvety texture.
7. Serve Hot
Ladle into bowls and garnish with optional toppings such as avocado, tortilla strips, lime wedges, and extra cheese.
Pro Tips
How do I make Creamy Chicken Enchilada Soup spicier?
Add chopped jalapeños or a few dashes of hot sauce when sautéing the onions.
Can I use rotisserie chicken?
Absolutely! Shred rotisserie chicken and add it during the simmering step for a quicker version.
How do I thicken the soup without cream?
Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir into the simmering soup until desired thickness.
Best Ways to Serve
This Cheesy Chicken Enchilada Soup pairs beautifully with:
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Cornbread or Tortilla Chips – adds crunch and completes the Mexican flavor.
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Side Salads – light, fresh greens balance the creamy richness.
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Extra Toppings – sprinkle more cheese, cilantro, or avocado slices for visual appeal and flavor depth.
Nutrition per Serving
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Calories: 350 kcal
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Protein: 28 g
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Fat: 18 g
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Carbohydrates: 20 g
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Fiber: 5 g
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Sodium: 780 mg
Tip: Reduce sodium by using low-sodium chicken broth and skipping added salt in toppings.
Storage & Leftovers
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze up to 3 months; thaw overnight in the fridge.
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Reheating: Warm gently on the stovetop or microwave, adding a splash of broth if soup thickened too much.
Variations
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Vegetarian: Replace chicken with extra beans and roasted vegetables.
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Spicy: Add chipotle in adobo sauce or chopped jalapeños.
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Southwest Twist: Top with roasted peppers, corn salsa, and cilantro.
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Cheesy Overload: Blend in cream cheese or more shredded cheese before serving.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and reheat gently. Add sour cream last to maintain creaminess.
Is this soup keto-friendly?
You can reduce carbs by skipping corn and using low-carb enchilada sauce.
How long does homemade Creamy Chicken Enchilada Soup Recipe last in the fridge?
Store in airtight containers for up to 4 days. Reheat over medium heat until warm.
Conclusion
This Creamy Chicken Enchilada Soup Recipe is more than a meal—it’s a comforting hug in a bowl. Bursting with cheesy, spicy, and creamy flavors, it’s perfect for busy weeknights or cozy weekends. Try this recipe and experience the warmth of homemade Mexican comfort food.