Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is my ultimate weeknight rescue meal. It combines all the bold, comforting flavors of chicken enchiladas in a rich, steaming bowl that’s ready in about 40 minutes. This one-pot wonder delivers serious satisfaction without the fuss of rolling tortillas or waiting for casseroles to bake.

I still remember the first time I made this soup on a chilly Tuesday evening when my family was craving something warm and flavorful. The house filled with the most incredible aroma as the spices bloomed in the pot. The creamy, cheesy broth loaded with tender chicken, fire-roasted tomatoes, black beans, and corn became an instant hit at my dinner table. What I love most is how this chicken enchilada soup recipe transforms simple pantry staples into a restaurant-quality meal. The fire-roasted tomatoes add a smoky depth, while the combination of enchilada sauce and Mexican spices creates layers of flavor that keep everyone coming back for seconds. Plus, scooping it up with crunchy tortilla chips makes dinner feel like a fun, interactive experience.

What You’ll Need for This Creamy Chicken Enchilada Soup

I always start with quality ingredients to ensure the best flavor. Pro tip: buying an 8-ounce block of cheese and shredding it yourself makes a huge difference in how smoothly it melts into the soup.

• 2 tablespoons avocado oil (butter or ghee work great too)
• 1 pound boneless skinless chicken breasts or thighs (cut into 1-inch cubes)
• 1 medium onion (diced)
• 3 cloves fresh garlic (minced)
• 1 can (10 oz) enchilada sauce (I prefer red, but green works beautifully)
• 1 can (14.5 oz) diced fire-roasted tomatoes (with green chilies for extra kick)
• 4 cups low-sodium chicken broth (32 oz)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup frozen sweet corn (no need to thaw)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional but adds nice depth)
• Salt and pepper (to taste)
• 1 cup sour cream (for that signature creaminess)
• 1 cup shredded cheese (Monterey Jack and mild cheddar melt beautifully – about 4 oz)
• Toppings: avocado, cilantro, tortilla strips, lime wedges, additional cheese

My personal recommendation: Fire-roasted tomatoes are non-negotiable in my kitchen. They add a smoky complexity that regular diced tomatoes just can’t match. Also, if you’re short on time, rotisserie chicken works perfectly – just shred it and add it later.

How I Make This Chicken Enchilada Soup Every Time

Step 1: Heat 2 tablespoons of avocado oil in a large pot over medium heat. Once shimmering, add the cubed chicken. Season generously with salt and pepper, then cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. The browning creates delicious flavor. Remove the chicken and set aside on a plate.

Step 2: In the same pot (don’t wash it – those browned bits are flavor gold), add the diced onion and minced garlic. Saute for 3 to 4 minutes until the onion turns translucent and everything smells fragrant. Watch the garlic carefully so it doesn’t burn and turn bitter.

Step 3: Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon ground coriander. Cook for about 1 minute, stirring constantly. You’ll smell the spices become more aromatic. This step blooms the spices and releases their essential oils.

Step 4: Add the diced fire-roasted tomatoes and let them cook for 3 to 4 minutes until they soften and the liquid reduces slightly. You’ll see them break down and blend with the spices. This creates a flavor base that makes this creamy chicken enchilada soup taste so rich.

Step 5: Pour in the enchilada sauce and stir everything together. The sauce will coat all those aromatic vegetables and spices beautifully.

Step 6: Add the chicken broth and return the cooked chicken to the pot along with any juices from the plate. Give everything a good stir.

Step 7: Stir in the drained and rinsed black beans and frozen corn (they’ll thaw in the hot soup). Bring the soup to a boil, then reduce the heat to medium-low and let it simmer uncovered for 15 to 20 minutes. This simmering time allows all the flavors to meld together.

Step 8: Remove the soup from heat completely and let it sit for about 1 minute (this is important to prevent curdling). Stir in the sour cream until it’s fully combined and the soup looks smooth and creamy.

Step 9: Add the shredded cheese and stir gently until it melts completely, creating that signature creamy, cheesy texture. Taste and adjust seasoning with salt, pepper, or a splash of lime juice if desired.

Step 10: Ladle the soup into bowls and garnish with your favorite toppings. I love piling on tortilla strips, avocado, cilantro, and extra cheese.

Pro tip: If your soup thickens too much as it sits (which it naturally will due to the cheese and sour cream), just add a splash of broth when reheating. This chicken enchilada soup recipe develops even deeper flavor the next day.

Perfect Pairings for Your Creamy Chicken Enchilada Soup

This soup is hearty enough to stand alone, but certain sides elevate the meal even more.

Crispy Tortilla Chips: The perfect vessel for scooping up this creamy chicken enchilada soup. The crunch contrasts beautifully with the smooth, rich broth.

Warm Cornbread: Slightly sweet cornbread balances the spicy, savory flavors and soaks up every last drop of soup.

Simple Green Salad: A fresh salad with lime vinaigrette cuts through the richness and adds a refreshing element to this hearty meal.

Mexican Street Corn: Grilled corn with cotija cheese and lime makes this a complete Tex-Mex feast that’s perfect for gatherings.

Cilantro Lime Rice: Fluffy rice infused with cilantro and lime juice turns this soup into an even more substantial dinner option.

Looking for the best sides for chicken enchilada soup? These options complement the bold flavors without overwhelming the star of the show.

Explore More Enchilada Soup Recipes

This creamy version is just the beginning of enchilada soup possibilities. For a vibrant change, the Green Chicken Enchilada Soup brings tangy salsa verde flavors with poblano peppers and creamy richness in under 30 minutes. When you need dinner ready without any effort, the Slow Cooker Green Enchilada Chicken Soup offers dairy-free creaminess with incredible depth of flavor.

For traditional red sauce lovers, the Chicken Enchilada Soup Easy Comfort Bowl delivers a lighter broth-based version that’s perfect for meal prep. If you want the convenience of set-it-and-forget-it cooking, the Slow Cooker Chicken Enchilada Soup fills the house with amazing aromas while you handle other tasks.

Storing Your Chicken Enchilada Soup for Later

I recommend storing this soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. You can also freeze this soup for up to 3 months, though the dairy may separate slightly upon thawing (just whisk it back together when reheating).

When reheating, warm the soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth to thin it out if needed, since the soup thickens as it sits. For individual portions, microwave in a microwave-safe bowl, stirring halfway through.

Pro tip: I prefer making a double batch and freezing half for those nights when I need a comforting meal without any effort. Just remember to cool the soup completely before transferring it to freezer-safe containers, leaving about an inch of space at the top for expansion.

Common Questions About Chicken Enchilada Soup

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