Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup starts with rich, comforting flavours and transforms into a bowl‑ful of hearty goodness. This creamy, cheesy soup combines the bold Tex‑Mex tastes of enchilada sauce, roasted tomatoes, juicy chicken, black beans and corn into one delightful meal. Perfect for a cozy dinner or a weeknight treat, it’s easy to make and satisfying for the whole family.

Why You’ll Love This Recipe

You’ll love this Creamy Chicken Enchilada Soup because it brings together everything you crave: the tang of enchilada sauce, the warmth of spices like cumin and chili powder, the richness of sour cream and cheese, and the wholesome goodness of chicken, beans and corn. It’s all cooked in one pot, which means minimal fuss and maximum flavour. Whether you’re cooking for yourself, your family or guests, this recipe delivers comfort, flavour and a little fiesta in a bowl.

Ingredients

• 2 tablespoons avocado oil, butter or ghee
• 1 pound skinless, boneless chicken breasts or thighs (cubed or shredded)
• 1 medium onion, diced
• 3 cloves fresh garlic, minced
• 1 can (10 oz) of enchilada sauce — choose red or green based on your taste preference
• 1 can (14.5 oz) diced 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, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander (optional, for extra depth)
• Salt and pepper to taste
• 1 cup sour cream (for creaminess)
• 1 cup of shredded cheese, such as cheddar, Monterey Jack, or your favorite Mexican blend
• Optional toppings: avocado slices, chopped cilantro, tortilla strips, lime wedges, extra cheese

Equipment:

• 1 Dutch oven (or large heavy‑bottom pot)
• 1 wooden cutting board
• 1 chef’s knife
• 1 wooden cooking spoon

Step‑by‑Step: How to Make This Soup

1. Prep the ingredients: Dice the onion, finely mince the garlic. Grate or shred the cheese and set aside.
2. Cook the chicken: Heat the avocado oil (or butter/ghee) in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook for about 5‑7 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and set it aside for later.
3. Sauté the aromatics: In the same pot, toss in the diced onion and minced garlic, and sauté until fragrant, about 3‑4 minutes.
4. Add the spices and tomatoes: Stir in the ground cumin, chili powder, and if using, ground coriander. Cook for about 1 minute to toast the spices. Then add the diced roasted tomatoes and let them cook for about 3‑4 minutes so they begin to break down and meld with the spices.
5. Add the enchilada sauce and broth: Pour in the enchilada sauce and stir to combine. Then add the chicken broth and return the cooked chicken to the pot.
6. Add beans and corn: Stir in the drained black beans and the frozen sweet corn. Bring the soup up to a gentle boil, then reduce the heat and let it simmer for about 15‑20 minutes so the flavours meld together.
7. Finish with cream and cheese: Remove the pot from the heat. Stir in the sour cream until the mixture is smooth and creamy. Then stir in the shredded cheese until it melts fully into the soup. Give the soup a taste and fine‑tune the seasoning with salt and pepper to your liking. If you enjoy a hint of acidity, add a splash of lime juice.
8. Serve: Ladle the soup into bowls and garnish with your chosen toppings – avocado, cilantro, tortilla strips, extra cheese, or lime wedges.

Helpful Tips

• Use blocks of cheese and shred them yourself rather than using pre‑shredded cheese. Blocks melt better and give a smoother texture.
• Be careful when adding the sour cream and cheese: if the soup is too hot, dairy can separate. Remove the pot from direct heat before stirring in the dairy.
• For best texture, cook the chicken until just done, then remove and set aside before simmering the rest. Return it later so it stays juicy.
• If you prefer a thicker consistency, you can remove some of the liquid and blend a portion, then stir it back in.
• Taste towards the end and adjust salt, pepper and acidity (lime) – these little tweaks make a big difference.
• Use low‑sodium broth if you want to control salt levels, especially because enchilada sauce and beans can contribute sodium.

Substitutions And Variations

• Protein swap: Use shredded rotisserie chicken for a shortcut, or switch to turkey or even ground chicken for a different texture.
• Sauce variation: Use green enchilada sauce for a milder, fresher flavour, or red for a bolder one.
• Beans and corn mix‑up: If you don’t have black beans, try kidney beans or pinto beans. Use fresh corn off the cob when in season.
• Dairy alternatives: Swap sour cream for Greek yogurt (added off‑heat) for a tangier twist. Use a blend of cheeses like pepper jack for spice.
• Vegetable additions: Feel free to mix in extras like diced bell pepper, jalapeños for a spicy kick, or shredded carrots to add a hint of natural sweetness and texture.
• Make it creamy‑less rich: For a lighter version, skip or reduce the sour cream, and use a smaller amount of cheese or a lower‎‑fat alternative.
• Spice level: Add chili flakes, chipotle peppers in adobo, or extra hot sauce if you like heat. Keep it mild for kids by using sweet corn and leaving out jalapeños.

Storage Instructions

• Refrigerator: Store leftover soup in an airtight container and refrigerate up to 3‑4 days.
• Freezer: This soup freezes well — store in freezer‑safe containers and freeze for 2‑3 months.
• Reheating: Thaw overnight if frozen, then gently reheat on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water.
• Important note: When reheating, add the cheese or sour cream fresh or near the end so the dairy doesn’t separate or become grainy from reheating.

Nutritional Information

Here’s an approximate estimate for this style of soup:
Calories: ~320 per serving
Protein: ~27g
Carbohydrates: ~24g
Fat: ~15g
Fiber: ~5g
Sugar: ~4g
These are rough values. If you need exact nutrition for a diet plan, you may want to calculate using the exact ingredients you use.

Serving Suggestions

• Serve with warm corn or flour tortillas, or tortilla strips sprinkled on top for crunch.
• Pair with a fresh green salad or simple slaw to balance richness.
• Offer lime wedges and extra chopped cilantro for bright garnish.
• For a complete meal, serve alongside Mexican rice or roasted sweet potato wedges.
• For extra indulgence, serve with guacamole and chips or warm crusty bread to soak up the soup.

Frequently Asked Questions About Creamy Chicken Enchilada Soup

Q1: Can I use frozen chicken or leftover cooked chicken?
Yes — you can absolutely use leftover cooked chicken (shredded) for this soup. Just add it in towards the end of cooking so it heats through but doesn’t overcook. If using raw chicken, cook it as directed at the start.
Q2: Can I make this soup ahead of time?
Definitely. You can make this soup ahead, refrigerate or freeze it. When you reheat, stir gently and add the cheese and sour cream near the end so the dairy ingredients stay smooth.
Q3: Is this recipe spicy?
It depends on your choice of enchilada sauce (red or green) and whether you add optional heat (jalapeño, chipotle, etc). If you prefer mild, use a mild sauce and skip extra chili. If you like heat, add more chili powder, jalapeños or hot sauce.
Q4: Can I make this vegetarian?
Yes — you could omit the chicken and use extra beans or a meat substitute. Use vegetable broth instead of chicken broth. Adjust seasoning so the flavour stays rich.
Q5: How do I prevent the cheese from becoming grainy?
Make sure the soup is removed from high direct heat when you stir in sour cream and cheese. Add them slowly and stir gently until fully melted. Using freshly shredded cheese (from a block) helps the texture.
Q6: Can I thicken the soup?
If you prefer a thicker, stew‑like consistency, you can blend part of the soup and return it, or stir in a small slurry of flour or cornstarch and simmer briefly. Also, reducing the amount of broth slightly will yield a thicker result.

Conclusion

Thank you so much for stopping by and trying this Creamy Chicken Enchilada Soup. I hope you enjoy every warm, flavorful spoonful of this dish as much as I loved creating it. It’s truly an easy yet delicious recipe — perfect for busy evenings when you still want something comforting and special. Whether you spoon it solo, share it with family, or serve it for friends, I hope it becomes a go‑to in your kitchen. Happy cooking and thank you for being part of this food‑loving community. Enjoy!

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