Easy Creamy Chicken Enchilada Soup Recipe

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If you’re craving a hearty, flavorful soup, this creamy chicken enchilada soup is the perfect choice. Packed with simple ingredients like black beans, chicken, and green chilies, it brings all the comforting flavors of classic chicken enchiladas into a rich, creamy soup form. This recipe can be made on the stovetop, or you can adapt it for a slow cooker or instant pot. Plus, it’s a great way to use up leftover chicken!

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Ingredients for Chicken Enchilada Soup

• 2 tbsp oil (avocado or olive oil)
• 1 medium onion, diced
• 4 cloves minced garlic
• 15 oz enchilada sauce
• 10 oz tomatoes with green chilies (Rotel)
• 15 oz black beans, drained and rinsed
• 15 oz corn kernels, drained
• 2 cups chicken broth
• 2-4 cups shredded chicken (we used an entire rotisserie chicken, about 4 cups)
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• Salt and pepper to taste
• 8 oz cream cheese
• 1 cup heavy cream
• 3 cups shredded cheddar cheese (save some for topping)
• Fresh cilantro (optional for garnish)
• Sour cream, avocado slices, tortilla chips, and lime wedges (optional for garnish)

How to Cook Creamy Chicken Enchilada Soup

Sauté the Onion and Garlic

Start by heating 2 tablespoons of oil (avocado or olive oil) in a large pot over medium heat. Once the oil is hot, add the diced onion and minced garlic. Cook, stirring occasionally, until the onions become soft and translucent, about 4-5 minutes. The garlic should become fragrant, but make sure it doesn’t brown, as this can add a bitter taste to the soup.

Add the Liquids and Base Ingredients

Once the onions and garlic are tender, pour in the 15 oz of enchilada sauce, 10 oz of diced tomatoes with green chilies (Rotel), 15 oz of black beans (drained and rinsed), 15 oz of drained corn kernels, and 2 cups of chicken broth. Stir everything together to combine. Turn the heat up slightly to bring the mixture to a gentle simmer, which should take about 5 minutes. This step helps to meld all the flavors together as the base of your soup.

Add the Chicken and Seasonings

 Stir in the shredded chicken (about 2-4 cups, depending on how much you prefer). If you’re using a rotisserie chicken, make sure to shred it before adding it to the soup. Add the 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of paprika, and salt and pepper to taste. Stir well to incorporate the spices into the mixture. Allow the soup to simmer for an additional 10 minutes, so the chicken can absorb the enchilada flavors, and the spices can develop. Keep the heat on medium-high, but make sure the soup doesn’t come to a full boil.

Incorporate the Cream Cheese

After simmering, reduce the heat to medium-low and add the 8 oz of cream cheese. It’s best to cut the cream cheese into smaller cubes before adding it, as this will help it melt more evenly. Stir the soup occasionally to help the cream cheese melt and blend into the broth. This process may take about 5 minutes. The cream cheese will give the soup a rich, creamy texture, making it velvety smooth.

Finish with Heavy Cream and Shredded Cheese

Once the cream cheese has fully melted, stir in the 1 cup of heavy cream. This will further enhance the creaminess of the soup. Then, add 1-2 cups of shredded cheddar cheese, stirring until it melts and creates a cheesy broth. This step should take an additional 3-5 minutes. You can reserve the remaining 1 cup of cheese for topping the soup later. The soup will now have a thick, creamy consistency, and the cheesy flavor will be well incorporated.

Serve and Garnish

Once everything is combined and the soup is heated through, it’s ready to serve. Ladle the soup into individual bowls and garnish with your favorite toppings. Fresh cilantro, sour cream, avocado slices, tortilla chips, and lime wedges are excellent options. Feel free to top with extra shredded cheddar cheese for added richness, or even a dash of hot sauce for a bit of heat.

Tips and Variations

Make Chicken Enchilada Soup in a Slow Cooker or Crock Pot

If you prefer a hands-off approach, this recipe can easily be adapted for the slow cooker. Start by sautéing the onions and garlic in a skillet with a bit of oil, then transfer them to the slow cooker. Add the enchilada sauce, diced tomatoes with green chilies, black beans, corn, chicken broth, shredded chicken, and spices. Cook on low heat for 4-6 hours or on high heat for 2-3 hours. About 30 minutes before serving, stir in the cream cheese, heavy cream, and shredded cheese. Let it continue to cook until the cheese is fully melted and the soup is creamy.

Make Chicken Enchilada Soup in an Instant Pot

If you’re short on time, an Instant Pot (or other multi-functional pressure cooker) can be your best friend. Start by using the sauté function to cook the onion and garlic in olive oil. Then, add the enchilada sauce, tomatoes with green chilies, black beans, corn, chicken broth, shredded chicken, and spices. Seal the lid and cook on manual pressure for 10 minutes. Quick release the pressure, and switch back to sauté mode. Stir in the cream cheese, heavy cream, and shredded cheese until everything is melted and smooth.

Switch up the Chicken

While this recipe calls for a rotisserie chicken, you can easily substitute with other types of chicken. Boneless, skinless chicken breasts or chicken thighs work great. If you’re using raw chicken, sauté or boil it before shredding and adding it to the soup. Chicken thighs, in particular, can make the soup even richer, as they tend to stay juicier and more flavorful and are a more tender chicken.

Cheese Variations

While cheddar cheese gives this soup a deliciously cheesy base, you can mix in other cheeses for different flavors. Try using pepper jack for a bit of spice, or Monterey Jack for a smoother, milder flavor. You can also combine cheeses for a unique blend, such as half cheddar and half Colby Jack.

Add More Veggies

For an extra nutritious boost, throw in some additional vegetables. Bell peppers, zucchini, or even spinach would work well in this soup. Simply sauté the veggies with the onion and garlic at the beginning, or stir them in with the chicken and let them simmer until tender.

Spice it up

If you like your soup with a little more heat, try adding diced chipotle peppers or extra chili powder. A teaspoon of chipotle pepper powder will give the soup a smoky depth, while adding hot sauce to individual servings allows each person to adjust the spice level to their liking.

Toppings Galore

The toppings are where you can really make this soup your own. Along with the traditional toppings like sour cream, avocado slices, and tortilla chips, you can add green onions, shredded lettuce, or even a sprinkle of cotija cheese for a fresh, zesty contrast to the richness of the soup. If you want a bit more crunch, try using tortilla strips instead of chips, or make your own by frying thinly sliced corn tortillas.

Gluten-Free Chicken Enchilada Soup

This soup is naturally gluten-free if you use ingredients like enchilada sauce and chicken broth that don’t contain any gluten. Always check labels to make sure you’re using gluten-free options.

Meal Prep and Storage

This soup is perfect for meal prep, as it stores well and the flavors continue to meld over time. Store the soup in an airtight container in the fridge for up to 4 days. When reheating, warm it slowly on the stovetop over medium heat, stirring occasionally. If the soup thickens too much after chilling, you can add a little extra chicken broth or cream to thin it out.

Freezing Chicken Enchilada Soup

If you’d like to freeze this soup, make it without the cream cheese and heavy cream. Dairy-based soups don’t always freeze well because the cream can separate during thawing. Instead, cook the soup, cool it, and freeze it in individual portions. When you’re ready to serve, thaw the soup and stir in the cream cheese and heavy cream while reheating.

Low Calorie Chicken Enchilada Soup

For a lighter version of this soup, you can use reduced-fat cream cheese and swap the heavy cream for half-and-half or evaporated milk. Using a light hand with the cheese will also cut down on calories without sacrificing the overall flavor of the dish.

Leftover Chicken

This easy recipe is a fantastic way to use up leftover chicken. Whether you have leftover grilled chicken, chicken fajitas, or even baked chicken, simply shred it and toss it into the soup.

Vegan or Vegetarian Chicken Enchilada Soup

For a plant-based variation, you can skip the chicken entirely and replace it with soy protein or corn protein. You can also add more beans, like pinto or kidney beans, to make the soup hearty without meat. For a vegan version, use plant-based cream cheese and dairy-free shredded cheese alternatives. Use vegetable broth instead of chicken broth for added depth.

Storing and Reheating Chicken Enchilada Soup

Store any leftover cheesy enchilada soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, until heated through.

This easy creamy chicken enchilada soup is full of bold flavors that make it perfect for weeknight dinners or weekend gatherings. Whether you’re serving it with corn tortillas, tortilla strips, or your favorite toppings, this hearty soup is sure to be a crowd-pleaser!

Enjoy the rich flavors and creamy texture of this comforting Mexican-inspired soup, and don’t forget to top individual servings with extra cheese for the perfect cheesy broth!

Conclusion

This easy creamy chicken enchilada soup is the perfect combination of bold flavors and comforting ingredients, making it a go-to meal for any occasion. Whether you’re looking for a hearty weeknight dinner, a cozy weekend dish, or a way to use up leftover chicken, this soup delivers rich, cheesy goodness in every bite. With simple ingredients and the flexibility to adapt to your preferred cooking method—whether on the stovetop, in a slow cooker, or an instant pot—this recipe is sure to become a family favorite. Top it with your favorite garnishes and enjoy a warm bowl of deliciousness that’s as satisfying as it is flavorful.

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