Name: Creamy Chicken Enchilada Soup-Easy & Delicious Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon Butter or Ghee; 1 Medium Onion (diced); 2 Celery Stalks (sliced); 1 Medium Carrot (thinly sliced); 1 Large Red Bell Pepper (diced); 2-3 Garlic Cloves (chopped); 1½ teaspoon Ground Cumin; 1 tablespoon Chili Powder; 1 teaspoon Dried Oregano; 15 ounces Diced fire-roasted Tomatoes; ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; 14.5 ounces Red Kidney Beans (drain and rinsed); 14.5 ounces Black Beans (drain and rinsed); 1 Cup Fresh or Frozen Sweet Corn

Creamy Chicken Enchilada Soup is more than just a meal; it’s a hug in a bowl, a comforting embrace on a chilly evening, or a vibrant burst of flavor to liven up any weeknight dinner. If you’ve ever craved that soul-satisfying, deeply flavorful experience that only authentic Mexican-inspired cuisine can deliver, then this is the recipe you’ve been searching for. People absolutely adore this dish for its incredible depth of taste, the perfect balance of savory chicken, rich enchilada sauce, and a delightful creamy finish that coats every spoonful. What truly sets this Creamy Chicken Enchilada Soup apart is its masterful blend of spices, the tender shredded chicken that practically melts in your mouth, and the satisfying texture that keeps you coming back for more, bite after delicious bite. It’s surprisingly easy to make and perfect for feeding a crowd or enjoying leftovers all week long.

Ingredients:

1 tablespoon Butter or Ghee (avocado oil also works)
1 Medium Onion (diced)
2 Celery Stalks (sliced)
1 Medium Carrot (thinly sliced)
1 Large Red Bell Pepper (diced)
2-3 Garlic Cloves (chopped)
1½ teaspoon Ground Cumin
1 tablespoon Chili Powder
1 teaspoon Dried Oregano
15 ounces Diced fire-roasted Tomatoes (1 can)
¼ Cup Tomato Paste
4 Cups Low Sodium Chicken Broth
14.5 ounces Red Kidney Beans (drain and rinsed, 1 can)
14.5 ounces Black Beans (drain and rinsed, 1 can)
1 Cup Fresh or Frozen Sweet Corn

Building the Flavor Base

Step 1: Sautéing the Aromatics

Let’s start by building a rich flavor foundation for our Creamy Chicken Enchilada Soup. Grab a large, heavy-bottomed pot or Dutch oven and place it over medium heat. Add your tablespoon of butter or ghee. Once the butter has melted and is shimmering slightly, add your diced medium onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and begin extracts to soften. You’re looking for it to be tender but not browned. Next, add your sliced celery stalks and thinly sliced medium carrot. Cook these vegetables for another 5 minutes, stirring frequently. The goal here is to draw out their natural sweetness and slightly soften them.

Step 2: Adding the Bell Pepper and Garlic

Now it’s time to introduce the vibrant red bell pepper to our pot. Add the diced large red bell pepper to the softened onions, celery, and carrots. Continue to cook for another 3-4 minutes, stirring regularly. The bell pepper will start to soften and its color will intensify. Finally, add your chopped garlic cloves. Garlic is potent, so we add it towards the end of this initial sautéing phase to prevent it from burning. Cook for just about 1 minute more, until the garlic is fragrant. You should be able to smell its delicious aroma filling your kitchen.

Spices and Tomatoes

Step 3: Blooming the Spices and Incorporating Tomatoes

With our vegetables softened and fragrant, we can now move on to the spices. Sprinkle the 1½ teaspoon of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of dried oregano directly over the vegetables. Stir everything together well, allowing the spices to toast for about 30 seconds to a minute. This process, often called “blooming,” releases the full flavor and aroma of the spices. It’s a crucial step for a more complex taste. Immediately after toasting the spices, add the 15 ounces of diced fire-roasted tomatoes, including their juices. Stir this into the vegetable and spice mixture. Then, add the ¼ cup of tomato paste. Stir vigorously to combine everything. The tomato paste will help thicken the soup and add a deep, savory tomato flavor. Cook this mixture for another 2-3 minutes, stirring often, allowing the flavors to meld.

Simmering to Perfection

Step 4: Adding Liquids and Beans

It’s time to bring our Creamy Chicken Enchilada Soup to a simmer. Pour in the 4 cups of low-sodium chicken broth. Scrape the bottom of the pot with your spoon to loosen any bits of flavorful goodness that may have stuck during the sautéing process. This adds even more depth to the broth. Now, add your drained and rinsed red kidney beans and black beans. Stir everything together. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This simmering time allows all the flavors to meld beautifully and for the vegetables to become tender. The longer you simmer, the more the flavors will develop.

Step 5: Incorporating Corn and Finishing Touches

After the soup has simmered for the recommended time and the vegetables are tender, it’s time to add the final fresh ingredients. Stir in the 1 cup of fresh or frozen sweet corn. If you are using frozen corn, it will thaw quickly in the hot soup. Continue to simmer for another 5 minutes, just until the corn is heated through and tender. At this point, you can taste your soup and adjust the seasoning if needed. You might want to add a pinch more salt or chili powder, depending on your preference. For that essential creamy element, you can stir in ½ cup of heavy cream or half-and-half, or for a dairy-free option, ¼ cup of coconut milk. Stir until well combined and heated through, but avoid boiling after adding the cream. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or crushed tortilla chips.

Conclusion:

We hope you’ve enjoyed diving into this delightful recipe for Creamy Chicken Enchilada Soup! This hearty and flavorful soup is a fantastic way to bring a taste of authentic Mexican cuisine right into your kitchen. Its comforting warmth and rich, layered flavors make it perfect for a chilly evening, a casual family dinner, or even a potluck with friends. We encourage you to give it a try and experience the deliciousness for yourself!

For serving suggestions, this Creamy Chicken Enchilada Soup is absolutely wonderful topped with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, some fresh cilantro, and a few crum extractbled tortilla chips for added crunch. A side of warm cornbread or crusty bread is also an excellent accompaniment.

Don’t be afraid to get creative with variations! You can easily make this soup vegetarian by substituting the chicken with black beans or extra vegetables like corn and bell peppers. For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño when sautéing the onions and garlic. Adjusting the amount of chili powder and cumin allows you to tailor the spice profile to your personal preference.

FAQs

Can I make Creamy Chicken Enchilada Soup ahead of time?

Yes, you absolutely can! The flavors often meld and deepen when the soup sits overnight, making it even more delicious the next day. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of chicken broth or water if it has thickened too much.

What kind of chicken is best for this soup?

Rotisserie chicken is a fantastic shortcut for this recipe, as it’s already cooked and incredibly tender. Alternatively, you can poach or pan-fry chicken breasts or thighs, then shred or dice them. Leftover cooked chicken also works perfectly!