The sound of sizzling onions and the rich aroma of cumin filling the kitchen always takes me back to cozy weeknight dinners. This creamy chicken enchilada soup brings all those warm Tex-Mex flavors into one comforting bowl. It’s become the recipe everyone asks for when the weather turns chilly.
Think of this as enchiladas you can eat with a spoon – tender shredded chicken, melted cheese, and all those smoky spices in a velvety broth. I use rotisserie chicken to keep it simple, and the whole thing comes together in one pot in about thirty minutes. It’s like having your favorite restaurant soup at home, but better. Full details in the blog!
I’ve been tweaking this recipe for years, ever since my neighbor shared her version at a potluck. The secret is browning the spices first – something Julia always did with her Mexican-inspired dishes. I tested it on my pickiest eaters and watched them go back for thirds. You’ll love how it fills the house with the most incredible smell.
PrintCreamy Chicken Enchilada Soup Comfort Food Made Easy
This creamy chicken enchilada soup offers comforting Tex Mex flavors in a cheesy broth loaded with shredded chicken and beans. Perfect for a quick dinner, it makes a satisfying 30 minute creamy enchilada soup with Tex Mex creamy chicken soup rotisserie influences. Enjoy a one pot creamy chicken enchilada soup full of hearty goodness any night.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner Lunch Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Standard
Ingredients
- 2 tablespoons Avocado Oil Butter or Ghee
- 1 pound skinless chicken breasts or thighs boneless cubed or shredded
- 1 Medium Onion diced
- 3 Cloves Fresh Garlic minced
- 1 can Enchilada Sauce 10 oz red or green depending on your preference
- 1 can Diced Roasted Tomatoes 14.5 oz with green chilies or regular
- 4 cups Chicken Broth low-sodium 32 oz
- 1 can Black Beans drained and rinsed
- 1 cup Frozen Sweet Corn drained
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Ground Coriander optional for extra depth
- Salt and Pepper to taste
- 1 cup Sour Cream for creaminess
- 1 cup Cheese shredded cheddar Monterey Jack or Mexican blend
- Toppings optional avocado cilantro tortilla strips lime wedges additional cheese
Instructions
- Heat avocado oil in a large pot set over medium heat then season chicken with salt and pepper before cooking until golden and fully cooked, about 5 to 7 minutes, then remove it from the pot.
- Add onion and garlic to the same pot and cook until softened and fragrant, about 3 to 4 minutes.
- Stir in ground cumin chili powder and coriander then cook for 1 minute before adding diced tomatoes and cooking another 3 to 4 minutes to meld flavors.
- Mix in enchilada sauce then pour in chicken broth and return the cooked chicken to the pot.
- Add black beans and corn then bring the mixture to a boil before lowering the heat to let it simmer for 15 to 20 minutes.
- Remove the pot from heat and mix in sour cream until smooth then stir in shredded cheese until melted and creamy.
- Taste and season with salt pepper or lime juice if desired then ladle soup into bowls and garnish with tortilla strips avocado cilantro extra cheese or lime wedges.
Notes
- For the smoothest creamiest soup buy blocks of cheese and shred them yourself
- Pre-shredded cheese often contains additives that affect melting
- Monterey Jack and mild cheddar are excellent choices because they melt beautifully and create a rich cheesy texture
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Why You’ll Love This Creamy Chicken Enchilada Soup
There’s something magical about a soup that tastes like your favorite enchiladas but comes together in one pot with half the work. This recipe reminds me of those busy Tuesday nights when I craved something comforting but didn’t have hours to spend in the kitchen. The creamy broth carries all those smoky enchilada flavorscumin, chili powder, and that rich enchilada saucewhile tender chicken and melted cheese make every spoonful satisfying.
What I love most is how forgiving this one pot creamy chicken enchilada soup is. You can use rotisserie chicken from the store, swap in whatever cheese you have on hand, or adjust the spice level to suit your family. It’s the kind of recipe that gets better each time you make it, just like Julia’s old favorites that evolved with our family’s tastes over the years.
Ingredient Breakdown and Kitchen Tips
The beauty of this soup lies in its simple, pantry-friendly ingredients that layer together beautifully. I always keep enchilada sauce and diced tomatoes stocked because they’re the flavor foundation herethat rich, slightly smoky base that makes everything taste restaurant-quality.
- Chicken: I use boneless chicken breasts or thighs, but rotisserie chicken works perfectly too. Just shred it and add it back in during the last few minutes.
- Enchilada Sauce: This is your flavor powerhouse. Red sauce gives a deeper, smokier taste while green adds brightnessboth work beautifully.
- Cheese: Shred your own if possible. Pre-shredded cheese has anti-caking agents that can make the soup less creamy.
- Sour Cream: This creates that luxurious, velvety texture. Stir it in off the heat so it doesn’t curdle.
| Ingredient | Best Choice | Easy Swap |
|---|---|---|
| Chicken | Fresh boneless thighs | Rotisserie chicken, shredded |
| Enchilada Sauce | Quality red enchilada sauce | Green enchilada sauce |
| Cheese | Freshly shredded Mexican blend | Cheddar or Monterey Jack |
| Broth | Low-sodium chicken broth | Vegetable broth |
How It All Comes Together
The secret to deep flavor in this 30 minute creamy enchilada soup is building layers in that same pot. Start by browning the chickenthis creates little caramelized bits that add richness to the broth later. Then sauté your onions and garlic until they’re fragrant and golden.
Here’s where Julia’s technique comes in: toast those spices for just a minute before adding the wet ingredients. That brief moment in the hot pot wakes up the cumin and chili powder, making them so much more aromatic. Add the tomatoes next and let them break down slightlythis concentrates their flavor and creates a beautiful base.
The final touch is stirring in the sour cream and cheese off the heat. This prevents any curdling and gives you that smooth, restaurant-style finish. I learned this the hard way after a few batches that looked more like cottage cheese soup than the creamy dream I was aiming for.
Serving Ideas and Storage Tips
This soup is wonderful on its own, but the toppings are where you can really make it your own. I love setting out little bowls of diced avocado, tortilla strips, extra shredded cheese, and lime wedges so everyone can customize their bowl. Fresh cilantro adds a bright pop that cuts through all that creamy richness.
For make-ahead meals, this soup keeps beautifully in the refrigerator for up to four days. The flavors actually deepen overnight, making leftovers even better than the original batch. Just reheat gently and stir in a splash of broth if it’s thickened too much.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | 4 days | Reheat gently, add broth if thick |
| Freezer | 3 months | Thaw overnight, may need extra sour cream |
| Meal prep | 3-4 days | Store toppings separately |
Troubleshooting and Recipe Tweaks
If your soup turns out too thick, simply whisk in more chicken broth until you reach your preferred consistency. Too thin? Let it simmer uncovered for an extra 5–10 minutes, or stir in a bit more cheese. The beauty of soup is that it’s so forgivingyou can always adjust as you go.
For those watching carbs, this soup is naturally low-carb friendly when you skip the corn and serve it without tortilla strips. The black beans add protein and fiber, but you can leave them out if you prefer. I’ve also made this with ground turkey instead of chicken, and it’s deliciousjust brown it well and break it into small pieces.
- Too spicy? Stir in extra sour cream or a splash of heavy cream to mellow the heat.
- Not spicy enough? Add a pinch of cayenne or diced jalapeños with the onions.
- Want more protein? This high protein chicken enchilada soup is perfect with extra chicken or even some cooked ground beef mixed in.
Expert Says
The creamy texture of this creamy chicken enchilada soup comes from combining stock and dairy, which enhances flavor and mouthfeel. Using a combination of high-quality chicken broth and a splash of cream can elevate your soup, making it both comforting and delicious while adding essential nutrients like protein and calcium.
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The Journey to My Perfect Creamy Chicken Enchilada Soup
Creating this creamy chicken enchilada soup was quite the adventure for me! After several attempts, where I accidentally added too much spice or forgot the cream, I finally nailed a bowl that’s full of warmth and comfort, reminding me of family gatherings filled with laughter and love.
FAQs ( Creamy Chicken Enchilada Soup )
What ingredients are needed for this recipe?
You will need chicken, tortillas, cream cheese, diced tomatoes, black beans, corn, broth, and spices. These ingredients create a flavorful base that will make your meal creamy and delicious.
How long does it take to make this meal?
This dish can be prepared in about 30 minutes, making it perfect for busy weeknight dinners. Just gather your ingredients and follow the steps for a quick and filling meal.
Can I use rotisserie chicken in this dish?
Yes, using rotisserie chicken can significantly cut down on prep time. Just shred the chicken and mix it in with the other ingredients for a quick and easy meal.
What toppings are good for this cream soup?
Popular toppings include shredded cheese, sour cream, avocado, and cilantro. These add a nice freshness and extra flavor to each bowl, enhancing your dining experience.
Can I make this recipe vegetarian?
Absolutely! You can replace chicken with beans or vegetables like zucchini and bell peppers. Just ensure to use vegetable broth for the base, keeping it hearty and satisfying.
The Perfect Bowl of Comfort
This creamy chicken enchilada soup delivers everything you’re craving in just thirty minutestender chicken, melted cheese, and those smoky Tex-Mex flavors that make your kitchen smell like pure comfort. You’ll love how it turns out rich and velvety, like enchiladas you can eat with a spoon. It’s become our go-to when we need something warm and satisfying fast.
Try swapping in green enchilada sauce for a brighter flavor, or add a handful of corn and black beans to make it heartier. A trick I learned from Julia’s kitchentoast those spices for just a minute before adding liquids for deeper flavor. The soup keeps beautifully in the fridge for four days, and honestly tastes even better the next day when all those flavors have time to meld together.
I’d love to see your bowl creationstag me if you share photos! Did you grow up with enchilada nights like we did? There’s something so special about turning those beloved flavors into soup form. Save this recipe for your familyit’s the kind of dinner that brings everyone to the table with smiles and requests for seconds.
