Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoons Avocado Oil; 1 pound skinless chicken breasts or thighs, boneless, cubed or shredded; 1 Medium Onion, diced; 3 Cloves Fresh Garlic, minced; 1 can (10 oz) Enchilada Sauce (red or green); 1 can (14.5 oz) Diced Roasted Tomatoes with green chilies; 4 cups low-sodium Chicken Broth (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; Salt and Pepper, to taste; 1 cup Sour Cream; 1 cup shredded Cheese (cheddar, Monterey Jack, or Mexican blend)

Creamy Chicken Enchilada Soup is more than just a meal; it’s a warm hug in a bowl, a culinary comfort that never fails to delight. Have you ever craved a dish that perfectly balances rich, savory flavors with a hint of spice, all wrapped up in a velvety, satisfying broth? That’s exactly what this Creamy Chicken Enchilada Soup delivers. It’s the kind of soup that makes your kitchen smell incredible and draws everyone to the table with anticnon-alcoholic ipation. People adore it for its hearty, satisfying nature, making it a go-to for chilly evenings or any time you need a pick-me-up. What truly makes this recipe special is the masterful blend of tender shredded chicken, zesty enchilada sauce, and a luxurious creaminess that coats every spoonful, creating a symphony of textures and tastes that is simply irresistible.

Why You’ll Love This Recipe:

A Hug in a Bowl

This is the ultimate comfort food, perfect for any occasion.

Flavor Explosion

Each spoonful is packed with savory, spicy, and creamy goodness.

Easy to Make

Despite its impressive flavor, this soup is surprisingly simple to prepare.

Ingredients:

2 tablespoons Avocado Oil (or butter or ghee if you prefer)
1 pound skinless chicken breasts or thighs (boneless, cubed or shredded)
1 Medium Onion, diced
3 Cloves Fresh Garlic, minced
1 can (10 oz) Enchilada Sauce (red or green, depending on your preference)
1 can (14.5 oz) Diced Roasted Tomatoes (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, but I find it adds a wonderful depth)
Salt and Pepper, to taste
1 cup Sour Cream (this is key for that luscious creaminess)
1 cup Cheese (shredded cheddar, Monterey Jack, or a Mexican blend works beautifully)

Sautéing the Aromatics and Chicken

Heat the 2 tablespoons of avocado oil (or your chosen fat) in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the cubed or shredded chicken. We want to get a nice sear on the chicken to lock in its juices and build flavor. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s golden brown on all sides. If you’re using shredded chicken, you might not get as much browning, but that’s okay. Remove the chicken from the pot and set it aside on a plate. Don’t worry if it’s not cooked all the way through at this point; it will finish cooking in the soup.
Reduce the heat to medium and add the diced medium onion to the same pot. Cook, stirring occasionally, until the onion has softened and become translucent, which usually takes about 5-7 minutes. Scrape up any browned bits from the bottom of the pot left behind by the chicken; these are packed with flavor and will enhance your soup.
Add the minced garlic to the pot with the softened onions. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as this can make it bitter. This step is crucial for building the aromatic base of our Creamy Chicken Enchilada Soup.

Building the Soup Base

Now, let’s bring in the liquids and spices. Pour in the 1 can of enchilada sauce and the 1 can of diced roasted tomatoes (including any liquid from the can). Stir everything together, ensuring you scrape the bottom of the pot again to incorporate all those delicious browned bits and aromatics.
Next, add the 4 cups of low-sodium chicken broth. Bring the mixture to a simmer, stirring occasionally. This is where the soup really starts to come together. Once simmering, stir in the 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and the optional ½ teaspoon of ground coriander. Season with salt and pepper to your liking. Remember that the chicken broth and enchilada sauce already contain salt, so it’s best to season gradually and taste as you go.

Simmering and Finishing

This is the step that truly transforms our soup into “Creamy Chicken Enchilada Soup”! Turn off the heat. Stir in the 1 cup of sour cream. Mix it in gently until it’s fully incorporated and the soup becomes wonderfully rich and creamy. Avoid boiling the soup after adding the sour cream, as it can sometimes cause it to curdle.
Finally, stir in the 1 cup of shredded cheese. Let it sit for a few minutes with the lid on, allowing the residual heat to melt the cheese into the soup, creating a gooey, cheesy finish. Taste one last time and adjust seasoning with salt and pepper if needed.

Conclusion:

And there you have it – your delicious and comforting bowl of Creamy Chicken Enchilada Soup is ready to be enjoyed! This recipe is a true crowd-pleaser, offering a delightful balance of savory chicken, zesty enchilada flavors, and a luxurious creamy finish. I truly hope you find as much joy in making and sharing this soup as I do.

For serving suggestions, I love topping my Creamy Chicken Enchilada Soup with a sprinkle of shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and some crushed tortilla chips for added crunch. It’s also fantastic served alongside warm cornbread or a simple green salad.

Don’t be afraid to get creative with variations! You can easily adapt this recipe by swapping chicken for shredded turkey or even a plant-based protein like black beans or crum extractbled firm tofu. For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño. If you prefer a thinner consistency, simply add a bit more chicken broth until it reaches your desired thickness.

I encourage you to try making this Creamy Chicken Enchilada Soup soon. It’s perfect for a cozy weeknight dinner, a casual get-together with friends, or even for meal prepping. Let the comforting aromas fill your kitchen and savor every spoonful!

Frequently Asked Questions about Creamy Chicken Enchilada Soup:

Can I make Creamy Chicken Enchilada Soup ahead of time?

Absolutely! This soup is an excellent candidate for making ahead. In fact, the flavors often meld even better after sitting for a day. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.

What kind of chicken is best for Creamy Chicken Enchilada Soup?

Rotisserie chicken is a fantastic shortcut for this soup, providing pre-cooked and flavorful chicken. Alternatively, you can poach or bake chicken breasts or thighs and then shred them. Using leftover cooked chicken is also a great option, making this recipe even more convenient.

Can I make this soup vegetarian or vegan?

Yes, you can! For a vegetarian version, omit the chicken and add more beans (like black beans or pinto beans) and perhaps some corn. For a vegan Creamy Chicken Enchilada Soup, use vegetable broth, omit the dairy cream and cheese, and use full-fat coconut milk or a dairy-free creamer. You can also add plant-based proteirum extractike crumbled firm tofu or tempeh.