There’s something truly heartwarming about a bowl of soup simmering on the stove, especially as the chill of autumn starts to creep in. I discovered this Creamy Chicken Enchilada Soup one evening when I needed comfort food that wouldn’t take hours to prepare. With its luscious texture and vibrant Tex-Mex flavors, this dish manages to feel both indulgent and wholesome—a delightful hug in a bowl!
Imagine the aroma of sautéed garlic and onion mingling with rich enchilada sauce and tender chicken, all inviting you to take that first warm sip. Not only does this soup come together in a flash, but it’s also versatile enough to please every palate, whether you enjoy it spicy or mild. Perfect for busy weeknights, this recipe is something I can’t wait to share with you. Let’s dive into creating a cozy, comforting meal that promises to brighten your dinner table!
Why is Creamy Chicken Enchilada Soup a must-try?
Simplicity at Its Best: This one-pot dish comes together quickly, making it ideal for busy weeknights.
Deliciously Creamy: The dreamy blend of sour cream and cheese adds a luxurious touch that you’ll crave.
Flavorful Tex-Mex Twist: With robust spices and savory chicken, it delivers that irresistible Tex-Mex taste we all love.
Customizable Options: Easily adjust spice levels or substitute ingredients, ensuring everyone at the table is happy.
Hearty and Wholesome: Packed with protein and fiber, this soup not only warms your soul but also nourishes your body.
You’ll love it even more when paired with crunchy tortilla chips for that extra satisfying crunch!
Creamy Chicken Enchilada Soup Ingredients
For the Soup Base
• Avocado Oil – Adds healthy fat and enhances flavor; substitute with olive oil or butter.
• Chicken Breasts or Thighs – Provides the main protein source; use boneless, skinless chicken for ease or shredded rotisserie chicken for convenience.
• Medium Onion – Adds sweetness and depth of flavor when sautéed; shallots can be used if desired.
• Fresh Garlic – Enhances flavor profile; garlic powder can work in a pinch (1/2 teaspoon = 1 clove).
• Enchilada Sauce (10 oz) – The heart of the soup with rich spice and flavor; choose red or green based on your preference.
• Diced Roasted Tomatoes (14.5 oz) – Adds acidity and texture; try canned tomatoes with green chilies for an extra kick.
• Chicken Broth (4 cups) – Provides the soup’s delicious base; opt for low-sodium varieties to control salt levels.
For Texture and Taste
• Black Beans (1 can) – Offers fiber and protein; you can substitute with pinto beans if preferred.
• Frozen Sweet Corn (1 cup) – Adds sweetness and texture; fresh corn is an excellent alternative when available.
• Ground Cumin (1 tsp) – An aromatic spice that enhances flavor; chili powder could be a substitute if needed.
• Chili Powder (1 tsp) – Contributes warmth; feel free to adjust according to your spice preference.
• Ground Coriander (1/2 tsp, optional) – Adds depth; can be omitted if not available.
• Salt and Pepper – Essential for flavor enhancement; season to taste.
For the Creamy Finish
• Sour Cream (1 cup) – Adds creaminess; stir in off the heat for the best texture, or use Greek yogurt for a lighter alternative.
• Cheese (1 cup, shredded) – Creates a creamy finish; Monterey Jack or mild cheddar melts beautifully. Avoid pre-shredded cheese for optimal texture.
How to Make Creamy Chicken Enchilada Soup
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Prep Ingredients: Begin by dicing the onion and mincing the garlic. Also, have any optional toppings ready, like fresh cilantro or diced avocado, for added flavor and presentation.
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Sauté Chicken: In a Dutch oven, heat the avocado oil over medium heat. Add in the cubed chicken pieces, seasoning them with salt and pepper. Cook until they turn golden brown for about 5-7 minutes. Remove the chicken from the pot and set it aside.
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Cook Aromatics: In the same pot, toss in the diced onion and minced garlic, sautéing them until they become fragrant and translucent, about 3-4 minutes.
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Add Spices and Tomatoes: Stir in the ground cumin, chili powder, and optional coriander, cooking for 1 minute until fragrant. Then, add the diced roasted tomatoes and cook for another 3-4 minutes to allow the flavors to meld.
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Combine and Simmer: Pour in the enchilada sauce and chicken broth, then return the cooked chicken to the pot along with the black beans and sweet corn. Bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 15-20 minutes.
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Finishing Touch: Remove the pot from heat and stir in the sour cream and shredded cheese until everything is melted and creamy. Taste and adjust the seasoning with lime juice, salt, and pepper if desired.
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Serve: Ladle the hot soup into bowls and garnish with your choice of optional toppings for that perfect finishing touch.
Optional: Serve with crunchy tortilla chips or warm tortillas for added texture.
Exact quantities are listed in the recipe card below.
Expert Tips for Creamy Chicken Enchilada Soup
- Cheese Quality Matters: Use blocks of cheese and shred them yourself for the creamiest texture; pre-shredded options often contain additives that hinder melting.
- Keep Creaminess Intact: Always stir in sour cream off the heat to avoid curdling and ensure a silky consistency in your creamy chicken enchilada soup.
- Spice to Your Liking: Adjust chili powder levels based on your heat preference; adding jalapeños or hot sauce can also enhance the spiciness of the soup.
- Cooking Time is Key: Allow the soup to simmer properly; this lets the flavors deepen and meld together, making your dish more flavorful.
- Store Wisely: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months to enjoy later.
What to Serve with Creamy Chicken Enchilada Soup?
Bring your culinary experience to life with delightful accompaniments that elevate the richness of your comforting soup.
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Crunchy Tortilla Chips: These are an undeniable classic! The salty crunch complements the creamy texture of the soup, adding a satisfying contrast that lifts each bite.
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Fresh Cilantro Lime Rice: Light and zesty, this fluffy rice brings a bright pop of flavor that balances the soup’s richness. It’s the perfect side to soak up every drop of that luscious broth.
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Guacamole: Creamy and velvety, guacamole adds a layer of freshness and flavor. Pairing a scoop with each spoonful can transform your dining experience into a Tex-Mex fiesta.
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Spicy Pickled Jalapeños: If you’re craving spice, these add a tangy kick that perfectly contrasts the creaminess of the soup. They’re an exciting addition to personalize each bowl.
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Warm Flour Tortillas: Soft and warm, tortillas are ideal for dipping into your soup. They can also be filled with leftover soup for a delicious wrap that keeps on giving!
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Mexican Street Corn Salad: This vibrant salad featuring corn, cilantro, and a tangy dressing combines sweetness and creaminess to complement the soup beautifully.
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Margaritas: Light and refreshing, a classic margarita provides a citrusy zing that pairs flawlessly with the hearty spices in the soup, creating a well-rounded meal.
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Churros: For a sweet finish, serve these warm, cinnamon-sugar-coated treats. Their delightful crunch and sweetness offer the perfect contrast to the savory soup.
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are perfect for busy cooks! You can chop the onion and mince the garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can cook the chicken and assemble the soup (minus the sour cream and cheese) up to 3 days ahead, allowing flavors to meld beautifully overnight. Just refrigerate in a covered pot. When ready to serve, simply reheat the soup on the stove, stirring in the sour cream and cheese off the heat to ensure a smooth consistency. This way, you’ll enjoy a delicious, comforting meal with minimal effort on those hectic evenings!
Creamy Chicken Enchilada Soup Variations
Feel free to get creative and customize your soup just the way you like it!
- Legume Swap: Replace black beans with pinto beans or kidney beans for a different flavor and texture.
- Spice Adjustment: Add extra chili powder or diced jalapeños for a fiery kick, or reduce for a milder option.
- Dairy Alteration: Use non-dairy yogurt instead of sour cream for a lactose-free version with similar creaminess.
- Veggie Boost: Toss in extra veggies like bell peppers or zucchini to increase nutrition and add a delightful crunch.
- Chicken Substitute: For a quicker meal, use shredded rotisserie chicken instead of cooking your own—it’s all about convenience!
- Broth Variations: Try vegetable broth instead of chicken for a vegetarian twist; it’s just as delicious and comforting.
- Tortilla Addition: Layer some crunchy tortilla strips on top for added texture, making each bite more exciting and delightful.
- Herb Flavoring: Fresh cilantro or lime juice can brighten up the flavors beautifully, adding that zesty twist you’ll love!
How to Store and Freeze Creamy Chicken Enchilada Soup
Fridge: Store leftover soup in an airtight container for up to 3 days. Allow it to cool completely before refrigerating to preserve freshness.
Freezer: For longer storage, transfer the soup to freezer-safe containers or bags—label them with the date. It can be frozen for up to 2 months.
Reheating: To reheat, thaw overnight in the fridge, and warm on the stove over low heat. Stir frequently to prevent sticking, adding a splash of broth if needed for creaminess.
Portion Control: Consider freezing individual servings for quick meals on busy nights. This way, your delicious creamy chicken enchilada soup is always ready to warm you up!
Creamy Chicken Enchilada Soup Recipe FAQs
How do I choose ripe ingredients for the soup?
Absolutely! When selecting ingredients, look for firm, ripe avocados with smooth skin for toppings. The chicken should be fresh with no gray spots, and the onion should be free of blemishes or soft spots. Canned tomatoes should be in good condition; check the expiration date to ensure freshness.
What’s the best way to store leftover soup?
Very simple! Store your Creamy Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled down to room temperature before sealing to maintain its delicious flavor and texture.
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Can I freeze Creamy Chicken Enchilada Soup?
Yes, you can! To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. Be sure to label them with the date. It can be frozen for up to 2 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat, adding a bit of broth if needed to restore its creamy consistency.
What should I do if my soup came out too thick?
No worries at all! If your soup is thicker than you’d like, simply add extra chicken broth, a little at a time, while stirring on low heat until you reach your desired consistency. This technique helps maintain that creamy texture without losing flavor.
Are there any dietary considerations I should keep in mind?
Great question! If you are cooking for someone with lactose intolerance, try substituting the sour cream with a non-dairy yogurt alternative. Additionally, be cautious with spices if anyone is sensitive to heat, as you can easily adjust the chili powder and cumin levels to accommodate different palates.
Can I use rotisserie chicken for this recipe?
Absolutely! Shredded rotisserie chicken is a fantastic time-saver and adds great flavor. Simply add it directly when combining all ingredients. This makes your Creamy Chicken Enchilada Soup even easier to whip up on a busy weeknight.
Creamy Chicken Enchilada Soup That Heats Up Dinner Time
Ingredients Â
Equipment
MethodÂ
- Begin by dicing the onion and mincing the garlic. Have any optional toppings ready, like fresh cilantro or diced avocado.
- In a Dutch oven, heat the avocado oil over medium heat. Add cubed chicken, seasoning with salt and pepper. Cook until golden brown for about 5-7 minutes, then set aside.
- In the same pot, toss in the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Stir in the ground cumin, chili powder, and optional coriander, cooking for 1 minute until fragrant. Then add diced roasted tomatoes and cook for another 3-4 minutes.
- Pour in the enchilada sauce and chicken broth, return cooked chicken to the pot along with black beans and sweet corn. Bring to a boil, then simmer for about 15-20 minutes.
- Remove pot from heat, stir in sour cream and shredded cheese until melted and creamy. Adjust seasoning with lime juice, salt, and pepper if desired.
- Ladle soup into bowls and garnish with optional toppings.