Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is a comforting, hearty dish that combines the bold flavors of chicken enchiladas with the creamy goodness of a rich soup. Packed with chicken, beans, cheese, and the perfect blend of spices, this soup is a one-pot wonder perfect for weeknights or cozy evenings.

Why You’ll Love This Recipe

• Combines the taste of enchiladas in a warm, creamy soup.
• Ready in under an hour with simple ingredients.
• Perfect for meal prep or feeding a crowd.
• Packed with protein and flavor.
• Easily customizable with your favorite toppings and add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs, cooked and shredded
• Olive oil
• Onion, diced
• Garlic, minced
• Chicken broth
• Enchilada sauce (red or green)
• Black beans, drained and rinsed
• Corn kernels (fresh, canned, or frozen)
• Diced tomatoes with green chilies (canned)
• Cream cheese, softened
• Heavy cream
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• Spices: chili powder, cumin, paprika, and oregano
• Salt and pepper
• Toppings: tortilla strips, sour cream, avocado, cilantro, and lime wedges

Directions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened and fragrant.
2. Add the base ingredients: Stir in chicken broth, enchilada sauce, black beans, corn, and diced tomatoes. Add the spices and mix well.
3. Simmer: Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes to allow the flavors to meld.
4. Add the creaminess: Stir in softened cream cheese and heavy cream until fully incorporated. Add the shredded chicken and let it heat through.
5. Melt the cheese: Gradually stir in shredded cheese, mixing until smooth and creamy. Adjust seasonings to taste.
6. Serve: Ladle the soup into bowls and top with tortilla strips, sour cream, avocado, or your favorite toppings.

Servings and Timing

• Servings: 6-8
• Preparation time: 10 minutes
• Cooking time: 35 minutes

Variations

• Vegetarian: Use vegetable broth and add extra beans or tofu instead of chicken.
• Spicy version: Add diced jalapeños or use spicy enchilada sauce for extra heat.
• Low-carb: Skip the beans and corn, and add extra veggies like zucchini or bell peppers.
• Crockpot method: Add all ingredients except cream cheese, heavy cream, and shredded cheese to a slow cooker. Cook on low for 6-8 hours, then stir in the creamy ingredients at the end.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in individual portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm in a pot over medium heat, stirring frequently. Add a splash of broth or cream if the soup thickens too much.

FAQs

1. Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great time-saver for this recipe.

2. Can I make this soup dairy-free?

Substitute cream cheese and heavy cream with dairy-free alternatives like coconut milk or cashew cream, and use vegan cheese.

3. Can I use green enchilada sauce?

Yes, green enchilada sauce adds a tangy twist and works just as well.

4. Can I make this soup spicier?

Add cayenne pepper, diced jalapeños, or hot sauce for an extra kick.

5. Can I substitute cream cheese?

Yes, sour cream or Greek yogurt can be used for a slightly different texture and tang.

6. Can I add rice or quinoa?

Absolutely! Cooked rice or quinoa can be stirred in for added texture and heartiness.

7. Can I make this soup thicker?

Simmer uncovered for a few extra minutes to let the soup reduce, or add a cornstarch slurry for thickening.

8. What toppings go well with this soup?

Tortilla strips, shredded cheese, avocado, cilantro, lime wedges, and sour cream are all fantastic options.

9. Can I use canned chicken?

Yes, canned chicken works in a pinch, but fresh or rotisserie chicken provides the best flavor and texture.

10. Can I make this in an Instant Pot?

Yes, sauté the onion and garlic, then add all ingredients (except cream cheese, heavy cream, and cheese). Cook on high pressure for 10 minutes, then stir in the creamy ingredients after releasing pressure.

Conclusion

Creamy Chicken Enchilada Soup is a delicious and comforting meal that’s perfect for any day of the week. With its rich and creamy base, bold enchilada flavors, and endless topping possibilities, this soup will quickly become a family favorite. Whether you’re meal prepping or looking for an easy dinner, this recipe is sure to hit the spot!

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