Creamy Chicken Enchilada Soup Recipe – A Cozy and Delicious Meal

Introduction to enchilada chicken soup

If you love bold flavors and comforting meals, this creamy chicken enchilada soup is the perfect dish. It combines the rich taste of enchilada sauce, tender shredded chicken, and a creamy, savory broth for a satisfying meal. This recipe delivers all the flavors of classic chicken enchiladas in a warm, hearty soup that’s easy to make.

Whether you prepare it in a slow cooker, Instant Pot, or on the stovetop, this easy chicken enchilada soup is ideal for busy weeknights. With simple ingredients like boneless skinless chicken breasts, chicken broth, cream cheese, and green chiles, you can create a delicious, restaurant-quality soup at home.

This recipe is perfect for meal prep, as leftovers taste even better the next day. Plus, it’s customizable—add black beans, corn, or extra spice to suit your taste. If you’re craving a cozy soup with a Tex-Mex twist, this recipe will quickly become a favorite.

Key Benefits

This creamy chicken enchilada soup isn’t just delicious—it’s also packed with benefits that make it a great choice for any meal. Here’s why you’ll love this recipe:

1. Easy and Convenient

With simple ingredients and a straightforward cooking process, this soup is perfect for busy schedules. Whether you use a slow cooker, Instant Pot, or stovetop, it requires minimal effort while delivering maximum flavor.

2. Rich, Bold Flavor

The combination of red enchilada sauce, garlic, chili powder, and green chiles gives this soup an authentic Tex-Mex taste. The balance of spices, creamy broth, and tender shredded chicken makes every bite satisfying.

3. Protein-Packed and Nutritious

Made with chicken breast or chicken thighs, this soup is a great source of lean protein. The addition of black beans or corn can boost fiber, making it even more filling.

4. Creamy Yet Light

Using cream cheese, sour cream, or heavy cream, this soup achieves a rich, velvety texture without feeling too heavy. You can also adjust the creaminess based on your preference.

5. Customizable for Different Diets

• Low-Carb Option: Skip the beans and corn, and use extra shredded chicken for a keto-friendly version.
• Dairy-Free Alternative: Use coconut milk instead of cream cheese for a dairy-free version.
• Vegetarian Variation: Replace chicken with black beans and vegetable broth for a hearty, meat-free alternative.

6. Perfect for Meal Prep

This soup stores well in the fridge and tastes even better the next day as the flavors deepen. It’s also freezer-friendly, making it a great make-ahead meal for busy weeks.

Whether you’re looking for a quick dinner, a cozy soup for cold nights, or an easy meal to feed a crowd, this chicken enchilada soup is a must-try!

Ingredients you will need to make the soup

To make this creamy chicken enchilada soup, you’ll need simple, flavorful ingredients that come together effortlessly. Here’s what you’ll need:

Soup Ingredients

• Butter or Ghee: to keep this on the healthier side, you do not have to use butter. You may use avocado oil.
• Onion: use white sweet onions or cooking onions
• Veggies: Celery Stalks, Carrot, Red Bell Pepper,
• Beans: Red Kidney Beans and Black Beans
• Seasonings: Ground Cumin, Chili Powder, Dried Oregano
• Garlic Cloves: do use fresh garlic
• One can of Diced fire-roasted Tomatoes
• Tomato Paste
• Fresh or Frozen Sweet Corn: you may use canned corn if that’s all you have and you don’t want to make a trip to the grocery store.
• Shredded Cooked Chicken: make your own chicken or get a pre-cooked rotisserie chicken. To prepare your own, check out our post on How to poach chicken breast.
• Low-Sodium Chicken Broth– If you plan to poach your own chicken you may save the broth from that.
• Mexican Shredded Cheese Blend for garnishing, or you may also use Monterey jack cheese
• Salt and pepper, to your taste
• Optional: If you prefer to add some enchilada sauce, you can. We didn’t, but it certainly won’t hurt and will add some flavor to the soup.

Creamy Base

• 4 oz cream cheese, softened and cubed (for a rich, velvety texture)
• ½ cup heavy cream (or sour cream for a tangy twist)

Optional Add-Ins

• 1 can (15 oz) black beans, drained and rinsed (adds protein and fiber)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon smoked paprika (for a deeper, smoky flavor)
• ½ teaspoon cayenne pepper (if you like extra heat)

Toppings & Garnishes

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Chopped fresh cilantro
• Diced avocado
• Tortilla strips (for crunch)
• Lime wedges (to brighten the flavors)
• A dollop of sour cream

This list ensures that every bite is packed with bold Tex-Mex flavors, making the soup both hearty and satisfying. Now, let’s move on to how to make it!

Instructions

This chicken enchilada soup is simple to prepare, whether you’re using a stovetop, slow cooker, or Instant Pot. Follow these step-by-step directions to achieve a rich, creamy, and flavorful soup.

Stovetop Method

1. Sauté the aromatics
   • Heat 1 tablespoon of oil in a large soup pot over medium heat.
   • Add garlic and stir for 30 seconds until fragrant.
2. Cook the chicken
   • Place chicken breasts (or thighs) in the pot.
   • Season with chili powder, cumin, salt, and pepper.
3. Build the soup base
   • Pour in chicken broth, enchilada sauce, diced tomatoes, and green chiles.
   • Stir well and bring the soup to a boil.
4. Simmer and shred the chicken
   • Reduce heat to low and let the soup simmer for 20-25 minutes, until the chicken is cooked.
   • Remove the chicken, shred it using two forks, and return it to the pot.
5. Make it creamy
   • Stir in cream cheese until fully melted.
   • Add heavy cream or sour cream for extra richness.
6. Final touches
   • Taste and adjust seasoning if needed.
   • If using, add black beans, corn, or extra spices.
7. Serve
   • Ladle the soup into bowls and top with shredded cheese, tortilla strips, and fresh cilantro.

Slow Cooker Method

1. Add ingredients
   • Place chicken, broth, enchilada sauce, tomatoes, green chiles, and seasonings in the slow cooker.
2. Cook
   • Cover and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is cooked through.
3. Shred and mix
   • Remove the chicken, shred it, and return it to the soup.
   • Stir in cream cheese and heavy cream until smooth.
4. Serve
   • Garnish with cheese, avocado, and tortilla strips.

Instant Pot Method

1. Sauté the aromatics
   • Set the Instant Pot to « Sauté » mode. Heat oil and add garlic, cooking for 30 seconds.
2. Add ingredients
   • Pour in broth, enchilada sauce, tomatoes, green chiles, and spices.
   • Add chicken breasts and mix well.
3. Pressure cook
   • Secure the lid and set the Instant Pot to high pressure for 15 minutes.
   • Let the pressure release naturally for 10 minutes before manually releasing the rest.
4. Shred and mix
   • Remove the chicken, shred it, and return it to the pot.
   • Stir in cream cheese and heavy cream.
5. Serve
   • Ladle into bowls and enjoy with your favorite toppings!

Now that you know how to make this easy chicken enchilada soup, let’s explore some variations and pro tips to customize it to your liking!

Tips and Variations

This chicken enchilada soup is incredibly versatile. Whether you want to enhance the flavor, adjust the texture, or make it fit a specific diet, here are some expert tips and variations to try.

Tips for the Best Soup

Use Rotisserie Chicken for Convenience
If you’re short on time, rotisserie chicken is a great substitute. Simply shred it and add it to the soup during the last few minutes of cooking.

Thicken the Soup Naturally
For a thicker texture, blend a portion of the soup before adding the shredded chicken, or stir in an extra ½ cup of shredded cheese.

Melt the Cream Cheese Properly
To avoid lumps, cut the cream cheese into small cubes and let it soften at room temperature before adding it to the soup. Stir continuously until fully melted.

Adjust the Spice Level
If you love heat, add extra chili powder, cayenne pepper, or diced jalapeños. For a milder version, reduce the spice and use mild enchilada sauce.

Boost the Flavor with Homemade Enchilada Sauce
Store-bought sauce works well, but a homemade enchilada sauce can take this soup to the next level with fresher, richer flavors.

Flavor Variations

• Black Bean Enchilada Soup: Stir in black beans for extra protein and texture.
• Creamy Chicken Tortilla Soup Twist: Add crushed tortilla chips to thicken the soup and give it a more traditional chicken tortilla soup feel.
• Low-Carb/Keto Version: Skip the black beans and corn, and use extra chicken and cheese for a low-carb alternative.
• Dairy-Free Option: Replace cream cheese and heavy cream with full-fat coconut milk for a creamy, dairy-free version.
• Vegetarian Alternative: Swap chicken for extra beans, quinoa, or roasted sweet potatoes and use vegetable broth instead of chicken broth.

With these tips and variations, you can customize this creamy chicken enchilada soup to match your taste preferences. Now, let’s talk about how to serve it for the ultimate meal experience!

Serving Suggestions

This creamy chicken enchilada soup is delicious on its own, but adding the right toppings and side dishes can make it even better. Here are the best ways to serve and enjoy this flavorful dish.

Best Toppings

Adding toppings enhances the texture and flavor of the soup. Try these delicious options:

• Shredded Cheese – Use cheddar, Monterey Jack, or a Mexican blend for a melty finish.
• Tortilla Strips or Chips – Adds a satisfying crunch. You can also use crushed tortilla chips for extra texture.
• Sour Cream – A dollop of sour cream makes the soup creamier and balances the spice.
• Avocado Slices – Fresh diced avocado adds a buttery, creamy contrast.
• Fresh Cilantro – A sprinkle of cilantro brightens the flavors.
• Diced Jalapeños – Perfect for spice lovers who want an extra kick.
• Lime Wedges – A squeeze of fresh lime juice enhances the tangy, smoky flavors.

What to Serve with Chicken Enchilada Soup

Pair this soup with simple sides to turn it into a complete meal:

• Guacamole & Chips – The creamy texture of homemade guacamole complements the soup’s bold flavors.


• Mexican Street Corn (Elote) – Grilled corn on the cob with cotija cheese and chili powder makes a great side.


• Cheese Quesadilla – A crispy, cheesy quesadilla pairs well with the soup’s creamy broth.


• Warm Cornbread – A slice of cornbread adds a slightly sweet balance to the spicy soup.


• Side Salad – A fresh avocado and tomato salad or Mexican coleslaw adds crunch and freshness.

How to Store and Reheat

This chicken enchilada soup is perfect for meal prep. Here’s how to store and reheat it:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, then freeze in portions for up to 3 months.
• Reheat: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each.

Tip: If the soup thickens in the fridge, add a splash of chicken broth or heavy cream while reheating.

With the perfect toppings and side dishes, this chicken enchilada soup becomes a restaurant-quality meal at home. Now, let’s wrap things up with a final thought!

Conclusion

This creamy chicken enchilada soup brings the bold, comforting flavors of classic chicken enchiladas into a warm, satisfying bowl of soup. Whether you’re cooking for a family dinner, a cozy night in, or preparing a meal in advance, this recipe delivers on flavor, ease, and versatility. With just a few simple ingredients like chicken broth, enchilada sauce, cream cheese, and green chiles, you can create a hearty, protein-packed soup that will quickly become a favorite.

Not only is this soup packed with flavor, but it’s also easy to customize. Whether you prefer spicy, mild, or a dairy-free version, this recipe can adapt to fit any dietary need or personal taste. With options to cook in a slow cooker, Instant Pot, or on the stovetop, it’s an ideal choice for any cooking style or time constraint.

So, next time you’re craving something warm and filling, give this chicken enchilada soup a try. It’s simple to make, meal prep-friendly, and perfect for satisfying your Tex-Mex cravings. Don’t forget to top it with your favorite garnishes like shredded cheese, sour cream, and a squeeze of fresh lime for the ultimate experience.

Enjoy a bowl of this delicious, cozy soup and savor every bite!

FAQs

What is in chicken enchilada soup?

Chicken enchilada soup typically includes chicken breast or thighs, chicken broth, enchilada sauce, diced tomatoes, green chiles, garlic, and onion, along with seasonings like chili powder and cumin. Creamy versions often contain cream cheese, sour cream, or heavy cream for added richness.

What goes well with chicken enchilada soup?

This soup pairs well with cornbread, cheese quesadillas, guacamole with tortilla chips, or a simple avocado salad. Toppings like shredded cheese, sour cream, tortilla strips, and fresh cilantro also enhance the flavor.

Are chicken enchiladas healthy or unhealthy?

Chicken enchiladas can be healthy or indulgent depending on the ingredients. Using lean chicken breast, whole wheat tortillas, and a light amount of cheese makes them a high-protein, balanced meal. However, traditional enchiladas with refried beans, heavy cheese, and fried tortillas are higher in calories and fat.

What is the secret to good enchiladas?

The key to great enchiladas is using a well-seasoned filling, a flavorful enchilada sauce, and slightly softened tortillas that won’t break when rolling. Baking them just until heated through keeps them from getting soggy.

What is the difference between a burrito and an enchilada?

A burrito is a large, wrapped tortilla filled with ingredients like rice, beans, and meat, typically served dry or with sauce on the side. An enchilada is smaller, rolled with filling, covered in sauce, and baked until warm and tender.

What to put in chicken enchiladas?

Common fillings include shredded chicken, cheese, black beans, diced green chiles, sautéed onions, and bell peppers. Some variations also include corn, spinach, or creamy sauces for extra flavor.

How to make enchiladas without getting soggy?

To prevent soggy enchiladas, lightly fry or warm the tortillas before rolling to create a barrier against moisture. Avoid overloading them with sauce and bake just until heated through.

Should you cover enchiladas when you bake them?

Yes, covering enchiladas for the first half of baking helps retain moisture and prevent the tortillas from drying out. Uncover them for the last few minutes to let the cheese melt and the edges crisp up.

How to make enchiladas so the tortillas don’t fall apart?

Corn tortillas are prone to breaking if they’re not softened first. To prevent this, warm them in a dry skillet or briefly dip them in enchilada sauce before rolling. Flour tortillas are naturally more flexible.

How do you keep tortillas crispy in enchiladas?

For crispy enchiladas, lightly fry the tortillas before rolling, use less sauce, and bake uncovered for the last few minutes to crisp up the edges. If you prefer extra crunch, sprinkle shredded cheese along the edges of the baking dish.

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