A Comforting, Flavor-Packed Soup for Any Night of the Week
If you’re looking for a quick, satisfying, and utterly delicious dinner to warm up your weeknights, look no further than this Creamy Chicken Enchilada Soup. Packed with bold flavors, tender shredded chicken, and a rich, creamy texture, this soup delivers everything you love about classic enchiladas in a single comforting bowl.
This dish is perfect for busy families, meal prep, or cozy evenings when you need something hearty and nourishing. Whether you’re a fan of traditional Mexican flavors or just looking to switch up your soup game, this recipe will quickly become a household favorite.
Why You’ll Love This Recipe
One-Pot Wonder: Minimal cleanup and easy prep make this soup a weeknight lifesaver.
Bold, Zesty Flavors: A mix of Mexican spices, creamy cheese, and enchilada sauce creates an irresistible taste.
Versatile & Customizable: Easily adapt it to be vegetarian, keto-friendly, or extra spicy.
Meal-Prep Friendly: Make a big batch and enjoy leftovers for days!
Ingredients You’ll Need
To make this flavor-packed creamy chicken enchilada soup, gather the following ingredients:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or rotisserie chicken for convenience)
- 2 cups chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (14.5-ounce) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Base:
- 4 ounces cream cheese, softened
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded cheddar cheese
Toppings (Optional but Recommended!):
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Extra shredded cheese
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onions and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Chicken and Liquids
If using raw chicken breasts, add them to the pot along with chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, corn, and spices (chili powder, cumin, smoked paprika, salt, and pepper). Stir to combine.
Step 3: Simmer & Shred
Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for about 20 minutes or until the chicken is fully cooked. Remove the chicken, shred it with two forks, and return it to the pot.
Step 4: Make It Creamy
Reduce the heat to low and stir in cream cheese, heavy cream, and shredded cheddar cheese until melted and smooth. Let the soup simmer for another 5 minutes, stirring occasionally.
Step 5: Serve & Enjoy!
Ladle the soup into bowls and garnish with your favorite toppings like cilantro, avocado, jalapeños, sour cream, and tortilla chips. Enjoy the rich, creamy, and slightly spicy flavors in every bite!
Tips for the Perfect Creamy Chicken Enchilada Soup
- Use Rotisserie Chicken – For an even faster meal, use pre-cooked rotisserie chicken instead of raw chicken breasts.
- Control the Spice Level – Add extra chili powder or diced jalapeños for a spicier soup, or use mild enchilada sauce for a milder version.
- Make It Vegetarian – Swap chicken for extra beans, bell peppers, or mushrooms and use vegetable broth instead of chicken broth.
- Thicker or Thinner Soup? – Adjust the consistency by adding extra broth to thin it out or a cornstarch slurry to make it thicker.
Serving Suggestions
Pair this Creamy Chicken Enchilada Soup with some warm, crusty bread or homemade cornbread for a heartier meal. For a true Mexican-inspired feast, serve it alongside cheesy quesadillas or a fresh Mexican street corn salad.
Make It Ahead & Storage Tips
Make Ahead:
This soup is perfect for meal prep! Simply cook it as directed, let it cool, and store it in airtight containers for up to 4 days in the fridge.
Freezing Instructions:
Want to save it for later? This soup freezes beautifully. Let it cool completely, then store in freezer-safe bags or containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over low heat.
Reheating:
Reheat gently over low heat on the stove, stirring occasionally. If the soup thickens too much, add a splash of broth or cream to bring it back to the perfect consistency.
Final Thoughts
This Creamy Chicken Enchilada Soup is more than just a meal—it’s comfort in a bowl. With rich flavors, an ultra-creamy base, and just the right amount of spice, it’s a fantastic dish to whip up when you need something quick, filling, and utterly delicious.
Whether you’re cooking for the family, meal prepping for the week, or just need a warm, satisfying meal, this soup will save dinner every time. Give it a try tonight and see why it’s bound to become a new favorite.
