Creamy Chicken Enchilada Soup – A bold, hearty, enchilada-inspired bowl packed with tender chicken & warm spices

🎉 Introduction

Creamy Chicken Enchilada Soup takes everything you love about classic chicken enchiladas — the rich sauce, melty cheese, tender chicken, and irresistible southwest spices — and transforms it into a warm, comforting soup. It’s thick, creamy, mildly spicy, and incredibly satisfying, delivering big Tex-Mex flavor with minimal effort.

Perfect for cozy nights, easy weeknight dinners, or meal prep, this soup brings together pantry staples and fresh ingredients to create a bowl that tastes like it simmered all day.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Ladle

🛒 Ingredients

Chicken & Aromatics

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound chicken breasts or thighs

Soup Base

• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn (fresh, canned, or frozen)
• 1 can (15 oz) black beans, rinsed & drained
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne (optional)
• Salt & pepper to taste

Creamy Finish

• ½ cup heavy cream or coconut cream
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup cream cheese (optional for extra richness)

Toppings

• Crispy tortilla strips
• Avocado
• Cilantro
• Jalapeño slices
• Lime wedges
• Shredded cheese
• Green onions

👩‍🍳 Directions

Step 1: Sauté aromatics

Heat olive oil in a large pot over medium heat.
Add onion and cook 5 minutes until softened.
Stir in garlic and cook 1 minute more.

Step 2: Add chicken & spices

Place chicken into the pot.
Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
Stir to coat chicken in spices.

Step 3: Build the soup

Pour in enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.
Bring to a boil, then reduce to a simmer.
Cook 20 minutes, until the chicken is tender.

Step 4: Shred the chicken

Remove chicken, shred with two forks, and return it to the pot.

Step 5: Make it creamy

Lower heat to LOW.
Stir in heavy cream (or coconut cream), shredded cheese, and optional cream cheese.
Simmer gently until smooth — do not boil.

Step 6: Serve

Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, lime, or jalapeños.

🍽️ Servings & Timing

• Serves: 4–6
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: ~40 minutes

🧊 Storage & Reheating

• Refrigerate for 3–4 days
• Reheat gently on low heat; add broth if thickened
• Freeze before adding dairy, then stir in cream after thawing

🥄 Variations

• Green Enchilada Version
  Swap red enchilada sauce for green and add diced green chilies.
• Extra Spicy
  Add jalapeños, chipotle peppers, or more cayenne.
• Low-Carb
  Skip beans and corn; add more chicken or veggies.
• Cheesy Enchilada Soup
  Add extra cheese or sprinkle cheese directly into bowls.
• Slow Cooker Version
  Add everything except dairy.
  Cook LOW 6 hours, shred chicken, stir in cream + cheese.

❓ 10 FAQs

1. Can I use rotisserie chicken?
   Yes — add during the last 10 minutes.
2. Can I make it dairy-free?
   Use coconut cream and skip cheese.
3. Can I use green enchilada sauce?
   Absolutely — delicious variation.
4. How spicy is it?
   Mild-medium; adjust based on spices used.
5. Can I add rice?
   Yes — stir in cooked rice before serving.
6. Can I blend the soup?
   Blend partially for extra creaminess.
7. What cheese melts best?
   Cheddar, Monterey Jack, or a Mexican blend.
8. Can I add bell peppers?
   Yes — sauté them with onions.
9. Can I use chicken thighs?
   Yes — they stay extra tender.
10. Can I meal prep this?
    Yes — flavors deepen beautifully overnight.

🏁 Conclusion

Creamy Chicken Enchilada Soup is bold, rich, and irresistibly comforting — everything you love about enchiladas in a warm, flavorful bowl. With tender chicken, sweet corn, black beans, spices, and a creamy finish, it’s a balanced soup that hits every craving. Perfect for busy nights, gatherings, or cozy weekends, this recipe quickly becomes a family favorite.

Creamy Chicken Enchilada Soup – A bold, hearty, enchilada-inspired bowl packed with tender chicken & warm spices

Creamy Chicken Enchilada Soup takes everything you love about classic chicken enchiladas — the rich sauce, melty cheese, tender chicken, and irresistible southwest spices — and transforms it into a warm, comforting soup. It’s thick, creamy, mildly spicy, and incredibly satisfying, delivering big Tex-Mex flavor with minimal effort. Perfect for cozy nights, easy weeknight dinners, or meal prep, this soup brings together pantry staples and fresh ingredients to create a bowl that tastes like it simmered all day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4 Servings

Ingredients Equipment Method Notes

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Ingredients

  

Chicken & Aromatics

• 1 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 pound chicken breasts or thighs

Soup Base

• 1 can 10 oz red enchilada sauce
• 1 can 14.5 oz diced tomatoes
• 1 cup corn fresh, canned, or frozen
• 1 can 15 oz black beans, rinsed & drained
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne optional
• Salt & pepper to taste
• Creamy Finish
• ½ cup heavy cream or coconut cream
• ½ cup shredded cheddar or Mexican blend cheese
• ¼ cup cream cheese optional for extra richness

Toppings

• Crispy tortilla strips
• Avocado
• Cilantro
• Jalapeño slices
• Lime wedges
• Shredded cheese
• Green onions

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Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Large soup pot or Dutch oven
• Cutting board & knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Ladle

Method

 

Step 1: Sauté aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook 5 minutes until softened.
3. Stir in garlic and cook 1 minute more.

Step 2: Add chicken & spices

1. Place chicken into the pot.
2. Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
3. Stir to coat chicken in spices.

Step 3: Build the soup

1. Pour in enchilada sauce, diced tomatoes, black beans, corn, and chicken broth.
2. Bring to a boil, then reduce to a simmer.
3. Cook 20 minutes, until the chicken is tender.

Step 4: Shred the chicken

1. Remove chicken, shred with two forks, and return it to the pot.

Step 5: Make it creamy

1. Lower heat to LOW.
2. Stir in heavy cream (or coconut cream), shredded cheese, and optional cream cheese.
3. Simmer gently until smooth — do not boil.

Step 6: Serve

1. Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, lime, or jalapeños.

Notes

🧊 Storage & Reheating

Refrigerate for 3–4 days

Reheat gently on low heat; add broth if thickened

Freeze before adding dairy, then stir in cream after thawing

🥄 Variations

Green Enchilada Version
Swap red enchilada sauce for green and add diced green chilies.

Extra Spicy
Add jalapeños, chipotle peppers, or more cayenne.

Low-Carb
Skip beans and corn; add more chicken or veggies.

Cheesy Enchilada Soup
Add extra cheese or sprinkle cheese directly into bowls.

Slow Cooker Version
Add everything except dairy.
Cook LOW 6 hours, shred chicken, stir in cream + cheese.

❓ 10 FAQs

Can I use rotisserie chicken?
Yes — add during the last 10 minutes.

Can I make it dairy-free?
Use coconut cream and skip cheese.

Can I use green enchilada sauce?
Absolutely — delicious variation.

How spicy is it?
Mild-medium; adjust based on spices used.

Can I add rice?
Yes — stir in cooked rice before serving.

Can I blend the soup?
Blend partially for extra creaminess.

What cheese melts best?
Cheddar, Monterey Jack, or a Mexican blend.

Can I add bell peppers?
Yes — sauté them with onions.

Can I use chicken thighs?
Yes — they stay extra tender.

Can I meal prep this?
Yes — flavors deepen beautifully overnight.

🏁 Conclusion

Creamy Chicken Enchilada Soup is bold, rich, and irresistibly comforting — everything you love about enchiladas in a warm, flavorful bowl. With tender chicken, sweet corn, black beans, spices, and a creamy finish, it’s a balanced soup that hits every craving. Perfect for busy nights, gatherings, or cozy weekends, this recipe quickly becomes a family favorite.