Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup brings all my favorite Mexican restaurant flavors straight to my cozy kitchen. It’s one of those recipes that makes you feel like you’re wrapped in a warm blanket, especially on chilly evenings when you need something deeply satisfying.

I’ll never forget the first time I made this soup on a hectic Tuesday night. My family walked in, caught one whiff of those toasted spices and fire-roasted tomatoes, and instantly forgot about ordering takeout. The combination of tender shredded chicken, velvety broth, and bold enchilada spices creates pure comfort in a bowl. This chicken enchilada soup recipe comes together in about 35 minutes on the stovetop, yet tastes like it’s been simmering all day. Plus, it’s loaded with protein and fiber from the beans and chicken, keeping everyone full without feeling heavy. Whether you’re meal prepping for busy weeknights or need a crowd-pleasing dinner, this healthy enchilada soup hits every craving.

What Goes Into This Amazing Soup

I always start with fresh vegetables because they build the flavor foundation. Dicing everything into similar-sized pieces ensures even cooking. Here’s everything you’ll need for the best creamy chicken enchilada soup:

• 2 tablespoons butter or ghee (I prefer avocado oil for a lighter, heart-healthy option)
• 1 medium white sweet onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced (dice small for faster cooking and easier blending)
• 1 red bell pepper, diced
• 3 fresh garlic cloves, minced (never use jarred garlic here – the flavor difference is huge)
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 can (14.5 oz) diced fire-roasted tomatoes (the smoky flavor is incredible)
• 2 tablespoons tomato paste
• 1½ cups fresh or frozen sweet corn
• 3 cups shredded cooked chicken (one rotisserie chicken yields about 3 cups)
• 4 cups low-sodium chicken broth
• Salt and pepper to taste

My go-to shortcut: I grab a rotisserie chicken from Costco to save 20 minutes of cooking time. The pre-seasoned meat adds depth to the soup that plain poached chicken can’t match.

How to Make Creamy Chicken Enchilada Soup

Step 1: Prep all your vegetables ahead of time. Dice the onion, celery, carrot, and bell pepper into similar-sized pieces (about ¼ inch) so they cook evenly. Mince your garlic and have your shredded chicken ready. This is called mise en place and makes cooking so much smoother.

Step 2: Heat the butter or avocado oil in a large stockpot or Dutch oven over medium-high heat. Once it’s shimmering (not smoking), add the onions, celery, carrots, bell pepper, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. You’ll smell the garlic becoming fragrant, which is your signal that you’re on the right track.

Step 3: Stir in the cumin, chili powder, and oregano. Let the spices toast for about 30 seconds while stirring constantly. This releases their essential oils and deepens the flavor dramatically. Then add the diced fire-roasted tomatoes, tomato paste, and chicken broth. Stir everything together and bring to a rolling boil.

Step 4: Reduce the heat to medium-low and let the soup simmer uncovered for 10-15 minutes. The carrots should be fork-tender at this point. If your carrots are still firm, give them a few more minutes. You want everything perfectly soft before the blending step.

Step 5: Remove the pot from heat. Using a hand blender (immersion blender), blend the soup until smooth and creamy. Safety warning: Keep the blender fully submerged to prevent hot soup from splashing and causing burns. If using a regular blender, let the soup cool for 5 minutes first, work in batches filling the blender only halfway, and hold the lid firmly with a folded kitchen towel to prevent steam pressure from popping it off. This blending step is optional if you prefer a chunkier texture, but I love the restaurant-style creaminess it creates.

Step 6: Return the pot to medium heat. Stir in the kidney beans, black beans, corn, and shredded cooked chicken. Note: This recipe uses pre-cooked chicken only. Let everything heat through for 3-5 minutes, stirring occasionally, until the soup is bubbling gently and all ingredients are warmed completely.

Step 7: Taste and adjust seasoning with salt and pepper. Since we used low-sodium broth, you’ll likely need to add salt. I usually add about ½ teaspoon at a time, tasting between additions, until the flavors pop. Don’t skip this step – proper seasoning makes all the difference.

Step 8: Ladle the creamy chicken enchilada soup into bowls and top with your favorites: shredded Mexican cheese blend, diced avocado, fresh cilantro, lime wedges, crushed tortilla chips, and a dollop of sour cream. My family insists on the tortilla chips for that satisfying crunch.

Perfect Pairings for Your Soup Night

This chicken enchilada soup pairs beautifully with sides that complement its rich, spicy flavors without overwhelming your meal.

Jalapeño Cornbread: The slight sweetness and heat balance the soup’s creaminess perfectly. The crumbly texture soaks up every last drop of that delicious broth.

Toasted Garlic Bread: Classic and comforting. Butter, garlic, and crispy edges make this a family favorite that adds a satisfying crunch to your meal.

Grilled Cheese Sandwiches: Think of it as a Mexican-inspired twist on tomato soup and grilled cheese. Use pepper jack cheese for extra kick that plays beautifully with the enchilada flavors.

Mexican Rice: This adds more heartiness if you’re serving the soup as a main dish. The fluffy cilantro-lime rice makes each bite more substantial.

Street Corn on the Cob: Sweet, charred corn with cotija cheese and lime creates a beautiful contrast to the creamy soup base and adds a fun, festive element.

These are the best sides for chicken enchilada soup that I’ve tried over the years, and they never disappoint my dinner guests.

More Delicious Chicken Enchilada Soup Recipes to Enjoy

This blended, restaurant-style soup offers unique texture and flavor, but there are other wonderful ways to enjoy enchilada soup. For a quicker version with similar creamy richness, the Easy Creamy Chicken Enchilada Soup comes together in just 35 minutes with sour cream and melted cheese. When you want bright, tangy flavors instead of traditional red sauce, the Green Chicken Enchilada Soup delivers satisfying brightness with green enchilada sauce.

For completely hands-off cooking, the Slow Cooker Chicken Enchilada Soup simmers all day for effortless weeknight dinner. If you prefer a dairy-free option with incredible flavor, the Slow Cooker Green Enchilada Chicken Soup uses the crockpot to create velvety texture without any dairy products.

Storing Your Leftover Soup

This soup stores incredibly well, making it perfect for meal prep. Always let it cool completely before transferring to airtight containers to prevent condensation and bacteria growth.

Refrigerate your creamy chicken enchilada soup for up to 4-5 days in tightly sealed containers. The flavors actually deepen overnight, so leftover soup often tastes even better the next day. Keep toppings separate so they stay fresh and crispy.

To reheat, pour your desired portion into a pot and warm over medium heat, stirring occasionally until heated through (about 5-7 minutes). You can also microwave individual portions in 1-minute intervals, stirring between each. If the soup thickened in the fridge (which is normal), add a splash of chicken broth or water to reach your preferred consistency.

For longer storage, freeze this soup for 3-4 months in freezer-safe containers, leaving an inch of space at the top for expansion. Thaw overnight in the refrigerator before reheating. I love having this ready-made meal waiting in my freezer for those extra busy weeks when cooking from scratch feels impossible.

Your Chicken Enchilada Soup Questions Answered

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