Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is the ultimate one-pot comfort meal that brings all your favorite enchilada flavors into a rich, steamy bowl. I discovered this recipe on a busy weeknight when I wanted enchiladas but didn’t have time for all the rolling and baking, and now it’s my go-to dinner solution.

There’s something magical about how this soup comes together in just one pot. The combination of tender chicken, fire-roasted tomatoes, black beans, and sweet corn swimming in a creamy, cheesy broth creates the kind of meal that makes everyone ask for seconds. I love how the bold Tex-Mex spices blend with the creaminess, and serving it with crunchy tortilla chips turns dinner into an interactive, fun experience. This chicken enchilada soup recipe has become my answer to “what’s for dinner?” on those nights when I need something satisfying, protein-packed, and ready fast.

What You’ll Need for This Soup

I always recommend using fresh garlic and quality enchilada sauce for the best flavor in this creamy chicken enchilada soup. Here’s what you’ll need:

• 2 tablespoons avocado oil (butter or ghee work great too)
• 1 pound boneless skinless chicken breasts or thighs (cubed or shredded)
• 1 medium onion (diced)
• 3 cloves fresh garlic (minced)
• 1 can (10 oz) enchilada sauce (red or green, your choice)
• 1 can (14.5 oz) diced fire-roasted tomatoes (with green chilies or regular)
• 4 cups low-sodium chicken broth (32 oz)
• 1 can black beans (drained and rinsed)
• 1 cup frozen sweet corn (defrosted)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander (optional but adds depth)
• Salt and pepper (to taste)
• 1 cup sour cream (for that signature creaminess)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Pro tip: I always buy block cheese and shred it myself. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, and you’ll get a much creamier soup with freshly shredded cheese.

Toppings: Avocado, cilantro, tortilla strips, lime wedges, additional cheese

How to Make This Comforting Bowl

Step 1: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the cubed or shredded chicken. Season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The chicken should have a nice sear on the outside. Remove the chicken from the pot and set aside on a plate.

Step 2: In the same pot (don’t clean it, those brown bits add flavor), add the diced onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and the garlic becomes fragrant. Stir frequently to prevent the garlic from burning.

Step 3: Stir in the ground cumin, chili powder, and ground coriander. Cook for about 1 minute, stirring constantly. This step is called blooming the spices, and it releases their essential oils for maximum flavor.

Step 4: Add the diced fire-roasted tomatoes to the pot. Let them cook for 3-4 minutes, stirring occasionally, until they break down slightly and blend beautifully with the spices. You’ll notice the mixture becoming more fragrant.

Step 5: Pour in the enchilada sauce and stir everything together until well combined. The sauce will coat all the vegetables and spices.

Step 6: Add the chicken broth and return the cooked chicken to the pot. Stir everything together.

Step 7: Stir in the drained and rinsed black beans and corn. Bring the soup to a rolling boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes. This simmering time allows all the flavors to meld together beautifully.

Step 8: Remove the soup from heat. This is important! Add the sour cream and stir until fully combined and smooth. The residual heat will warm the sour cream without causing it to curdle.

Step 9: Stir in the shredded cheese until completely melted and the soup becomes wonderfully creamy. The cheese should disappear into the soup, creating a velvety texture.

Step 10: Taste and adjust the seasoning with additional salt and pepper if needed. I often add a splash of lime juice at this point for brightness.

Step 11: Ladle the creamy chicken enchilada soup into bowls and garnish with your favorite toppings like tortilla strips, avocado, cilantro, extra cheese, or lime wedges.

Common mistake to avoid: Don’t add the sour cream while the soup is still on the heat. High heat can cause dairy to separate and curdle, ruining the smooth texture.

Best Sides to Serve with Enchilada Soup

This soup is hearty enough to stand alone, but pairing it with the right sides elevates the meal.

Warm tortilla chips: Perfect for scooping up every creamy bite, these add a satisfying crunch that contrasts beautifully with the smooth soup texture.

Mexican street corn salad: The charred corn, cotija cheese, and lime create a fresh, tangy side that complements the rich flavors of the creamy chicken enchilada soup.

Simple green salad with cilantro lime dressing: A crisp salad cuts through the richness and adds a refreshing element to your meal.

Warm cornbread or corn muffins: The subtle sweetness of cornbread pairs wonderfully with the spicy, savory soup and helps soak up every drop.

Spanish rice: If you want to make this an even heartier meal, fluffy Spanish rice adds substance and absorbs the delicious broth.

More Delicious Chicken Enchilada Soup Variations to Try

Once you’ve mastered this creamy classic, explore different flavor profiles with other enchilada soup variations. For a tangy twist, the Green Chicken Enchilada Soup delivers bright, zesty flavors using green enchilada sauce and cream cheese for an equally satisfying bowl. If you prefer hands-off cooking, the Slow Cooker Chicken Enchilada Soup lets the crockpot do all the work while you go about the day.

Looking for more variety? Try the Amazing Creamy Chicken Enchilada Soup with its unique blend of fire-roasted tomatoes and vegetables for extra depth. For busy weeknights when you want maximum flavor with minimal effort, the Delicious Chicken Enchilada Soup comes together quickly with colorful bell peppers and simple pantry ingredients.

Storing Your Leftover Soup

Store your creamy chicken enchilada soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day, making leftovers even more delicious.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. The soup will thicken as it sits, so I recommend adding a splash of chicken broth or water to thin it to your desired consistency. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Pro tip: This soup can be frozen for up to 3 months, though the dairy may separate slightly upon thawing. Simply stir vigorously while reheating to bring the texture back together. I often freeze portions in individual containers for quick lunches.

Common Questions About This Recipe

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