If you are craving a comforting, flavorful bowl that feels like a warm hug from the inside, this Creamy Chicken Enchilada Soup Recipe is one you will want to make time and again. Packed with tender chicken, bold Mexican-inspired spices, and creamy cheese, every spoonful delivers a perfect balance of zest and richness. It’s the kind of recipe that effortlessly turns a busy weeknight into a cozy celebration around the dinner table, bringing fresh brightness and satisfying heartiness all at once.
Ingredients You’ll Need
This soup is a wonderful example of how simple ingredients can come together to create a dish bursting with layers of flavor, texture, and color. Each component plays an essential role, from the spices that build depth to the creamy cheese that smooths everything into perfection.
- 1 small onion, diced: Adds a sweet, aromatic foundation for flavor.
- 3 cloves garlic, minced: Brings a warm, savory punch that awakens the palate.
- 1 pound chicken breasts, cubed: Provides tender protein that soaks up all the delicious spices.
- 1 tablespoon olive oil: Helps sauté the ingredients to golden perfection, enhancing richness.
- ½ teaspoon salt: Enhances and balances all other flavors in the soup.
- ¼ teaspoon pepper: Adds gentle heat and subtle complexity.
- 1 teaspoon chili powder: Brings smoky warmth and a touch of chili spice.
- ½ teaspoon paprika: Contributes mild sweetness and vibrant color.
- 1 teaspoon cumin: Adds earthiness and depth characteristic of Mexican cuisine.
- ½ teaspoon oregano: Offers herbal brightness that complements the spices.
- 10-ounce can red enchilada sauce: The heart of the soup’s bold, tangy flavor.
- 15.9-ounce can black beans, drained and rinsed: Adds texture and earthy protein.
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn): Brings natural sweetness and a pop of softness.
- 10-ounce can Rotel: Combines diced tomatoes and green chilies for added zest.
- 3 ½ cups chicken broth: Creates a flavorful, savory base that ties everything together.
- 4 ounces cream cheese, room temperature: Adds creamy richness and luscious texture.
- 1 cup shredded cheddar cheese: Melts into a smooth, cheesy finish that makes this soup irresistibly comforting.
How to Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté Chicken and Onions
Start by heating olive oil in a large pot over medium heat. Add the cubed chicken breast along with the diced onion, seasoned with salt and pepper. Sauté until the onions turn translucent and the chicken is thoroughly cooked, ensuring a nice golden color for added flavor. Finish by stirring in minced garlic and sautéing it for about 40 seconds until fragrant – this step builds a wonderful aromatic base that sets the tone for the entire soup.
Step 2: Add Spices and Sauce
Next, sprinkle in your chili powder, paprika, cumin, and oregano, mixing them well into the chicken and onions. These spices infuse the soup with a rich authenticity that sings of Mexican roots. Pour in the red enchilada sauce, black beans, corn, Rotel, and chicken broth. This combination brings both heartiness and tang, marrying the smoky and bright notes effortlessly.
Step 3: Simmer
Cover the pot and bring everything to a boil, then reduce the heat to let it gently simmer for about 20 minutes. This simmer allows the flavors to meld beautifully while the chicken and beans become perfectly tender. The simmering time is essential, as it deepens the character of the soup and helps intensify the seasoning.
Step 4: Stir in Cheese
Once the soup is done simmering, remove the pot from heat and add in the cream cheese and shredded cheddar. Stir them in slowly until they melt completely, creating a silky smooth and creamy texture that truly transforms this soup into an indulgence. This final step provides the rich finish that makes the Creamy Chicken Enchilada Soup Recipe so memorable and comforting.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
Enhance each bowl with a handful of fresh toppings like chopped cilantro, sliced green onions, or a dollop of sour cream to add freshness and brightness. Crispy tortilla strips or crushed tortilla chips are perfect for adding delightful crunch and texture contrast that keep every bite interesting and fun.
Side Dishes
This soup pairs wonderfully with warm, fluffy cornbread or crusty bread to sop up all the creamy goodness. A side of Spanish rice or a vibrant salad with avocado and lime can round out the meal, providing complementary flavors and making the meal feel complete and balanced.
Creative Ways to Present
For a playful presentation, serve the soup in hollowed-out mini bell peppers or small bread bowls. You can also create a layered dip version using the soup base combined with cheese and beans, perfect for sharing. Adding a sprinkle of cotija cheese or a few slices of jalapeño on top adds a festive touch that makes the presentation pop and encourages everyone to dig in.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, let any leftovers cool completely before storing them in airtight containers. The Creamy Chicken Enchilada Soup Recipe keeps well in the refrigerator for up to four days, making it a fantastic option for easy lunches or dinners later in the week.
Freezing
You can freeze the soup for longer storage by placing it in freezer-safe containers, leaving some room for expansion. Keep in mind that the cream cheese may slightly change texture once frozen, but the taste remains just as delicious. Frozen soup can last up to three months and is perfect for busy days when you need a quick, hearty meal.
Reheating
To reheat, thaw the soup overnight in the fridge if frozen. Warm it gently over low to medium heat on the stove, stirring occasionally until heated through. If the soup thickens too much when reheated, add a splash of chicken broth or water to bring back the creamy consistency you love.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken saves time and still delivers wonderful flavor. Add the cooked chicken in Step 2 right before the soup simmers to heat through without overcooking.
Is there a way to make this soup dairy-free?
Yes! Substitute the cream cheese with a dairy-free cream cheese alternative, and use your favorite vegan cheddar-style cheese. This keeps the texture creamy while accommodating dietary needs.
Can I make this soup spicy?
Definitely! For extra heat, add diced jalapeños with the onions or sprinkle in cayenne pepper with the spices. Adjust to your preferred spice level for a personalized kick.
What can I substitute for Rotel if I don’t have it on hand?
Use diced tomatoes with a little chopped green chile or a few jalapeño slices. This DIY version mimics the tangy, slightly spicy flavor of Rotel perfectly.
Is this soup freezer-friendly after adding cheese?
It is best to add the cream cheese and cheddar after thawing and reheating, as freezing can alter the texture of the cheeses. Store the soup base separately if planning to freeze long term.
Final Thoughts
There’s something truly special about the way this Creamy Chicken Enchilada Soup Recipe brings together nourishing ingredients and comforting flavors into a single bowl that tastes like a celebration. Whether you’re feeding your family or sharing with friends, this soup promises to warm hearts and satisfy cravings with every spoonful. Give it a try, and prepare to have a new favorite on your recipe list that you’ll reach for time and time again.
Print
Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
A hearty and flavorful Chicken Enchilada Soup that combines tender chicken, spices, and creamy cheese in a savory broth. This comforting soup is perfect for a cozy meal and packed with bold Mexican-inspired flavors.
Ingredients
Soup Ingredients
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10-ounce can red enchilada sauce
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn)
- 10-ounce can Rotel (diced tomatoes and green chilies)
- 3 ½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Sauté Chicken and Onions: Heat olive oil in a large pot over medium heat. Add the cubed chicken breasts, diced onion, salt, and pepper. Cook while stirring occasionally, until onions become translucent and the chicken is fully cooked through. Add minced garlic and sauté for an additional 40 seconds to release its aroma.
- Add Spices and Sauce: Stir in the chili powder, paprika, cumin, and oregano to evenly coat the chicken and onions. Pour in the red enchilada sauce, drained black beans, drained corn, can of Rotel, and chicken broth. Stir everything together to combine the ingredients.
- Simmer: Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow flavors to meld and develop.
- Stir in Cheese: Remove the pot from heat. Add the softened cream cheese and shredded cheddar cheese into the hot soup. Stir continuously until both cheeses melt completely and the soup becomes creamy and smooth.
- Serve: Ladle the hot chicken enchilada soup into bowls and enjoy immediately for a satisfying meal.
Notes
- You can substitute frozen corn if canned corn is not available.
- For a spicier version, add chopped jalapeños or extra Rotel.
- If preferred, shredded rotisserie chicken can be used instead of cubed raw chicken to reduce cooking time.
- Garnish with sour cream, chopped cilantro, or sliced avocado for extra flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
