I have always loved enchiladas, those comforting, cheese-smothered bundles of flavor. But sometimes, I crave all those incredible tastes without the fuss of rolling tortillas. That’s why I created this Creamy Chicken Enchilada Soup, a bowlful of pure comfort that captures everything I adore about enchiladas, ready in just 45 minutes!
The recipe is incredibly easy and packed with bold flavors and a creamy texture that will leave you wanting more.
Table of Contents
Why You’ll Love This Creamy Chicken Enchilada Soup
- Quicker than making enchiladas: All the flavor, none of the rolling.
- A complete meal in a bowl: Packed with protein, veggies, and comforting goodness.
- Incredibly flavorful: Every spoonful bursts with classic enchilada spices.
- Easy cleanup: One pot, minimal mess.
Ingredients for Creamy Chicken Enchilada Soup
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 jalapeno pepper (diced with seeds removed)
- 3 cloves garlic (minced)
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies (undrained)
- 15 oz. black beans (drained and rinsed)
- 15 oz. canned whole kernel corn (drained)
- 1 teaspoon hot sauce (optional)
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small.) (see notes if using cooked chicken)
- 4 oz. cream cheese (cubed and softened)
- 1 cup cheddar cheese (shredded)
- ½ cup Monterey Jack cheese (shredded. (Can also use more cheddar.))
Ingredient Notes: Understanding Each Component
- Spices: The blend of chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper creates a symphony of warm, earthy, and slightly spicy notes that define the enchilada flavor profile.
I’ve found that toasting these spices briefly in a dry pan before adding them to the soup really deepens their flavor. - Onion, Jalapeno, and Garlic: These aromatics are the foundation of so many delicious dishes, and this soup is no exception. I always sauté them first to build a flavorful base.
- Enchilada Sauce: This sauce is the heart and soul of the soup, providing that signature enchilada tang. I encourage you to experiment with different brands to find your favorite level of heat and flavor. For a truly authentic taste, look for enchilada sauce made with dried chilies.
- Diced Tomatoes with Green Chilies: These add a bright acidity and a touch of Southwestern spice to the soup, balancing the richness of the other ingredients.
- Black Beans and Corn: These provide a hearty texture and subtle sweetness. Different types of beans, such as pinto or kidney, will alter the flavor slightly, as will fire-roasted or creamed corn.
- Chicken Broth: Using a high-quality chicken broth is key to a rich and flavorful soup. I prefer low-sodium broth so I can control the saltiness.
- Chicken: I use boneless, skinless chicken breasts for convenience, but you could also use chicken thighs for a richer flavor. The cooking time will be longer, though.
- Cream Cheese: This is my secret ingredient for achieving that signature creamy texture! It adds a subtle tanginess and melts beautifully into the soup.
- Cheddar and Monterey Jack Cheese: The combination of these two cheeses creates a gooey, melty topping with a balance of sharp and mild flavors.
- Hot Sauce: I add a dash of hot sauce at the end to give the soup an extra kick, but it’s totally optional.
How to Make Creamy Chicken Enchilada Soup: Step-by-Step
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
- Sauté Aromatics: Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Add Ingredients: Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Cook Chicken: Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Add Cheese: Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Serve: Taste and add any additional seasonings as needed, then serve!
If you’re looking for other easy meals, check out this Easy & Delicious One-Pot Lasagna Soup Recipe.
Alternative Cooking Methods for Creamy Chicken Enchilada Soup
Instant Pot Instructions:
- Follow the first two steps of the recipe, sautéing the aromatics in the Instant Pot using the “Sauté” function.
- Add the chicken, seasonings, enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce to the Instant Pot.
- Seal the lid and cook on “Manual” or “Pressure Cook” for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the softened cream cheese and shredded cheese until melted.
Slow Cooker Instructions:
- Follow the first two steps of the recipe, sautéing the aromatics in a skillet on the stovetop.
- Transfer the sautéed aromatics to a slow cooker.
- Add the chicken, seasonings, enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and hot sauce to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the softened cream cheese and shredded cheese until melted. This recipe falls under main dishes, a category with many other delicious recipes.
Flavor Profile Customization: Spice It Your Way
- Spicy: Increase the amount of cayenne pepper or add a hotter variety of chili pepper, like serrano or habanero.
- Smoky: Add smoked paprika or a can of chipotle peppers in adobo sauce for a deep, smoky flavor.
- Mild: Reduce or omit the jalapeno pepper and cayenne pepper for a milder soup.
- Rich: Use heavy cream instead of cream cheese for an extra-rich and decadent soup. You can also add a dollop of sour cream to each serving.
Topping Suggestions for Creamy Chicken Enchilada Soup
- Fresh Cilantro: Adds a fresh, herbaceous counterpoint to the rich flavors.
- Sour Cream or Greek Yogurt: Provides a creamy tanginess that balances the spice.
- Avocado: Adds richness and healthy fats, creating a velvety texture.
- Tortilla Strips: Adds a satisfying crunchy texture.
- Diced Red Onion: Provides a sharp, pungent bite that cuts through the richness.
- Pickled Jalapenos: Adds heat and acidity for those who like an extra kick.
- Lime Wedges: Adds a bright, citrusy flavor that brightens the entire bowl.
Pairing Guide: What to Serve with Creamy Chicken Enchilada Soup
- Appetizers: Guacamole and chips, mini quesadillas, or Mexican street corn.
- Side Dishes: A simple green salad with a lime vinaigrette or warm cornbread.
- Drinks: Margaritas, Mexican beer like Modelo or Corona, or refreshing iced tea.
- Desserts: Warm churros with chocolate sauce, creamy flan, or a slice of tres leches cake. Serve your soup with some Amazing Apple Cider Cookies For Fall Baking!
Dietary Modifications for Creamy Chicken Enchilada Soup
Gluten-Free:
Ensure all ingredients, especially the enchilada sauce and chicken broth, are certified gluten-free.
Dairy-Free:
Use dairy-free cream cheese and cheddar cheese alternatives. There are many great options available made from cashews or other plant-based ingredients.
Vegetarian:
Omit the chicken and use vegetable broth. Add extra beans or vegetables like sweet potatoes, zucchini, or bell peppers to make it even heartier.
Low-Carb:
Reduce the amount of corn and beans to minimize the carbohydrate content. You can also use a low-carb sweetener if desired, although I don’t find it necessary.
Troubleshooting: Common Issues and Solutions
Soup is Too Thick:
Add more chicken broth or water to thin it out to your desired consistency.
Soup is Too Thin:
Simmer uncovered for a longer period to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Dairy is Curdling:
Ensure the cream cheese is fully softened before adding it to the soup, and stir it in gently over low heat. Avoid boiling the soup after adding the dairy, as this can cause it to curdle.
Storage, Reheating, and Freezing Instructions
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second intervals, stirring in between.
- Freezing: Freeze in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Creamy Chicken Enchilada Soup
Can I use rotisserie chicken?
Yes, absolutely! This is a great shortcut. Simply shred the rotisserie chicken and add it to the soup after the vegetables have softened.
Can I make this soup ahead of time?
Yes, this soup is even better the next day! The flavors meld together beautifully as it sits.
What are some good substitutions for enchilada sauce?
If you can’t find enchilada sauce, you can use a combination of tomato sauce, chili powder, cumin, and a pinch of cayenne pepper.
How do I make this soup spicier?
Add more cayenne pepper, a hotter variety of chili pepper, or a few dashes of your favorite hot sauce.
Can I use different types of cheese?
Of course! Pepper jack, queso quesadilla, or even a Mexican cheese blend would all be delicious in this soup.
Conclusion
I hope you love this Creamy Chicken Enchilada Soup as much as I do! It’s truly one of my favorite quick and comforting meals. With its easy preparation, customizable flavor profiles, and endless topping possibilities, it’s sure to become a family favorite in your home too.
Now I want to hear from you! What are your favorite toppings for enchilada soup? Have you tried any variations of this recipe? Leave a comment below and let me know! I can’t wait to cook with you!
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Amazing Creamy Chicken Enchilada Soup Recipe
Ingredients
Equipment
Method
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
Nutrition
Notes
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