Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 can (10 oz) enchilada sauce; 4 cups chicken broth; 1 cup heavy cream; 1 cup corn (frozen or canned); 1 can (15 oz) black beans, rinsed and drained; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro for garnish; Chopped green onions for garnish; Tortilla chips for serving

I love soups that hug you from the inside. This one does that. It feels like a warm blanket on a chilly night. The flavors are familiar. The textures are smooth and a little chunky. If you love those flavors, try my creamy white chicken enchiladas for another cozy meal.

why make this recipe

This soup comes together fast. It uses simple pantry ingredients. You get protein, veggies, and a creamy broth in one pot. It’s great for weeknights. It also feeds a crowd. Leftovers taste even better the next day.

how to make Creamy Chicken Enchilada Soup

This soup has the same cozy vibe as my bacon cheddar gnocchi soup, but with enchilada flavor and a Mexican twist.

Ingredients:
2 cups cooked chicken, shredded
1 can (10 oz) enchilada sauce
4 cups chicken broth
1 cup heavy cream
1 cup corn (frozen or canned)
1 can (15 oz) black beans, rinsed and drained
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Chopped green onions for garnish
Tortilla chips for serving

Creamy Chicken Enchilada Soup

Directions:

In a large pot, sauté the diced onion and minced garlic over medium heat until translucent.
Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
Bring to a simmer and cook for about 15 minutes, stirring occasionally.
Stir in the heavy cream and simmer for an additional 5 minutes until heated through.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro, chopped green onions, and tortilla chips.

how to serve Creamy Chicken Enchilada Soup

Serve it hot in a deep bowl. Crumble tortilla chips on top for crunch. A squeeze of lime brightens it up. I love serving this with creamy rotisserie chicken and broccoli pasta when I want extra comfort at the table.

how to store Creamy Chicken Enchilada Soup

Cool it to room temperature first. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove so the cream doesn’t separate. You can also freeze it. Thaw overnight in the fridge before reheating. It stores well, much like my creamy cowboy soup which reheats nicely.

tips to make Creamy Chicken Enchilada Soup

Use rotisserie chicken for speed. Add extra corn for a sweeter bite. If you like heat, add a dash of cayenne or chopped jalapeño. For a smoother soup, blend a cup before adding the cream. If you want a lighter option, swap half-and-half for heavy cream. For a pasta night twist, stir in a scoop of creamy rotisserie chicken broccoli pasta for a hearty mash-up.

variation (if any)

Make it vegetarian. Replace chicken with extra beans and roasted sweet potato. Swap enchilada sauce for salsa verde for a tangy version. Add shredded cheddar for a richer finish. You can also turn it into a bake. Top with crushed tortilla chips and cheese, then broil until bubbly.

FAQs

Q: Can I make this dairy-free?
A: Yes. Use canned coconut milk or a dairy-free creamer instead of heavy cream. Heat gently to avoid separation.

Q: Can I freeze this soup?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight and reheat slowly on the stove.

Q: What kind of chicken works best?
A: Rotisserie chicken is great. Cooked shredded chicken or leftover baked chicken both work well.

Creamy Chicken Enchilada Soup

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