Creamy Chicken Enchilada Soup: Quick Creamy Chicken Enchilada Soup for Cozy Nights
This creamy chicken enchilada soup warms your body and tastes fresh. It cooks fast and uses common pantry items. You can make it for a weeknight meal or a weekend treat. If you like simple chicken dishes, try other easy meals like this high-protein chicken salad for a change.
why make this recipe
You get big flavor with little work. The soup blends enchilada sauce, spices, and cream for a rich taste. It uses leftover or store-bought cooked chicken to save time. You can serve it with chips, cheese, and sour cream for a fun bowl. This recipe also fits busy schedules and cozy nights at home.
how to make Creamy Chicken Enchilada Soup
Follow these simple steps. Use a large pot so the soup cooks evenly. Stir often after you add the cream to avoid sticking.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
- Shredded cheese, for garnish
- Sour cream, for garnish
Directions :
- In a large pot over medium heat, sauté the onion and garlic until softened.
- Add the shredded chicken, enchilada sauce, chicken broth, cumin, and chili powder. Stir to combine.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Stir in the heavy cream, corn, and black beans. Cook for an additional 5 minutes, until warmed through.
- Season with salt and pepper to taste.
- Serve hot, topped with tortilla chips, shredded cheese, and sour cream.
how to serve Creamy Chicken Enchilada Soup
Ladle the soup into bowls and add tortilla chips on top for crunch. Sprinkle shredded cheese and a dollop of sour cream. Serve with lime wedges or chopped cilantro if you like. Pair the soup with a simple salad or warm tortillas.
how to store Creamy Chicken Enchilada Soup
Let the soup cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. If the soup thickens in the fridge, add a splash of broth when you reheat. You can freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Creamy Chicken Enchilada Soup
- Use rotisserie chicken to cut prep time.
- Taste and adjust spices at the end. Add more chili powder for heat.
- For a smoother soup, blend part of it with an immersion blender before adding cream.
- If you want more veggies, add diced bell peppers or zucchini.
- For a lighter version, swap half-and-half for heavy cream. Also see a different quick chicken rice dish like this crispy garlic chicken fried rice for another weeknight idea.
variation (if any)
- Make it vegetarian: replace chicken with extra beans and add diced potatoes.
- Make it spicy: add a chopped jalapeño when you cook the onion.
- Add cheese-stuffed tortilla strips on top for extra texture.
FAQs
Q: Can I use fresh chicken instead of cooked chicken?
A: Yes. Cook and shred the chicken first, then add it in step 2.
Q: Can I use low-fat dairy?
A: Yes. Use half-and-half or a lighter cream, but the soup will be less rich.
Q: How do I stop the cream from curdling?
A: Heat gently after adding cream and stir often. Do not boil hard.
Q: Can I make this in a slow cooker?
A: Yes. Combine ingredients except cream, cook on low 4–6 hours, then stir in cream and heat 15 minutes more.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to cut prep time.
- 1 cup heavy cream For a lighter version, swap half-and-half for heavy cream.
- 4 cups chicken broth Add more if soup thickens during storage.
- 1 can (10 oz) enchilada sauce
- 1 cup corn
- 1 cup black beans, drained and rinsed For a vegetarian option, replace chicken with extra beans.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder Add more for heat.
- to taste Salt and pepper Taste and adjust spices at the end.
For Serving
- to taste Tortilla chips Add for crunch.
- to taste Shredded cheese For garnish.
- to taste Sour cream For garnish.
Instructions
Preparation
- In a large pot over medium heat, sauté the onion and garlic until softened.
- Add the shredded chicken, enchilada sauce, chicken broth, cumin, and chili powder. Stir to combine.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Stir in the heavy cream, corn, and black beans. Cook for an additional 5 minutes, until warmed through.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and add tortilla chips on top for crunch.
- Sprinkle shredded cheese and a dollop of sour cream.
- Serve with lime wedges or chopped cilantro if desired. Pair with a simple salad or warm tortillas.