Creamy Chicken Enchilada Soup Recipe

If you’re craving something hearty, comforting, and downright delicious, you’re going to want to try this Creamy Chicken Enchilada Soup Recipe. It’s one of those dishes that feels like a warm hug on a chilly day, but also bright and bursting with flavor. I absolutely love how this soup balances creamy textures with zesty spices — it’s like enchiladas in a bowl! Stick with me here, because I’m about to share all the details so your soup comes out just right every time.

this Recipe

Ingredients You’ll Need

All these ingredients work together to create a soup that’s rich, flavorful, and filling. When I shop for this recipe, I like to pick fire-roasted tomatoes for that smoky touch and grab a good-quality shredded chicken, sometimes rotisserie to save time.

• Butter or Ghee or Avocado Oil: Butter or ghee add richness, while avocado oil is great if you want a neutral flavor and higher smoke point.
• Onion: Diced for sweetness and depth.
• Celery Stalks: Adds subtle crunchy texture and natural savoriness.
• Carrot: Thinly sliced for natural sweetness and a dash of color.
• Red Bell Pepper: Diced for sweetness and vibrant color.
• Garlic Cloves: Minced, because clove by clove, garlic makes everything better.
• Ground Cumin: The earthy backbone of the enchilada flavor.
• Chili Powder: This brings that signature southwestern spice warmth.
• Dried Oregano: Adds herby notes that round out the spices beautifully.
• Diced Fire-Roasted Tomatoes: These give a slightly smoky, tangy flavor that’s essential here.
• Tomato Paste: Concentrates flavor and thickens the soup.
• Low Sodium Chicken Broth: Keeps the soup flavorful but not too salty.
• Red Kidney Beans and Black Beans: Rinsed and drained, for protein and a hearty bite.
• Fresh or Frozen Sweet Corn: Adds bursts of sweetness and texture.
• Shredded Cooked Chicken: I usually use leftover or rotisserie chicken—it’s a fantastic shortcut.
• Mexican Shredded Cheese Blend: For that gooey, melty finish on top.
• Salt and Pepper: Essential for seasoning to taste.

Variations

I love how flexible this Creamy Chicken Enchilada Soup Recipe is—you can easily adapt it to your taste or what you have on hand. I’ve tried several tweaks over time, and each one brings a little something different to the table.

• Vegetarian Version: Skip the chicken and add extra beans or diced sweet potatoes for heartiness—I tried this for Meatless Monday and it was just as satisfying.
• Spice Level: If you like heat, I add a pinch of cayenne or fresh jalapeño. For milder, just stick to the base spices.
• Cheese Alternatives: Try pepper jack for a little kick or go dairy-free with vegan cheese blends if you prefer.
• Protein Swap: Ground turkey or shredded turkey work great too—I often use whatever cooked meat is left from the week.

How to Make Creamy Chicken Enchilada Soup Recipe

Step 1: Sauté the Veggies ’Til Tender and Aromatic

Start by melting butter or ghee in a large stockpot over medium-high heat. Add the diced onion, sliced celery, carrot, red bell pepper, and chopped garlic. Cook these for about 5-6 minutes until the veggies are soft and fragrant. You want to stir often so nothing sticks — this is where the flavors begin to build, so don’t rush.

Step 2: Add Your Seasonings and Liquids for That Signature Flavor

Sprinkle in the ground cumin, chili powder, and dried oregano, then stir to coat the veggies with those spices. Next, add the fire-roasted diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper to your liking, stir everything together, and bring the pot to a boil. Once boiling, reduce heat and let it simmer for 10-15 minutes until all the vegetables are very tender. This simmering stage is key—it softens the veggies perfectly for that creamy blend later.

Step 3: Blend the Soup for Creamy Perfection

Now, here’s the step I discovered that takes this soup to the next level: remove the soup from heat and use a hand blender to puree it until smooth and creamy. This creates the luscious base of the soup that you’ll love spooning up. If you don’t have a hand blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.

Step 4: Finish with Beans, Corn, and Chicken

After blending, set the pot back on medium heat. Stir in the rinsed kidney beans, black beans, fresh or frozen corn, and shredded cooked chicken. Bring everything to a gentle boil and let it cook together for 2-3 minutes just to heat through. This step means you’re layering those amazing flavors without overcooking the chicken or corn.

Step 5: Serve with Cheese and Your Favorite Toppings

Ladle the soup into bowls and sprinkle generously with your Mexican shredded cheese blend. The cheese slowly melts into the warm soup, making every spoonful a creamy delight. This is when the soup really feels like a cozy, indulgent meal.

How to Serve Creamy Chicken Enchilada Soup Recipe

Garnishes

I personally top this soup with a generous handful of shredded Mexican cheese blend because it melts so beautifully, but I also love adding fresh cilantro, a dollop of sour cream, and a squeeze of fresh lime juice. Those brighten up the flavors so nicely. If I’m feeling fancy, sliced avocado or a sprinkle of tortilla strips add a great crunch.

Side Dishes

To make it a full meal, I like serving this creamy chicken enchilada soup with warm corn tortillas or crusty bread to dip. A simple side salad with lime vinaigrette is also refreshing and balances the richness well. On chillier nights, I’ve paired it with Spanish rice and even some roasted vegetables for extra goodness.

Creative Ways to Present

When I’ve made this soup for guests, I sometimes serve it in mini bread bowls or small cast iron pots for an extra cozy vibe. Another favorite is layering the soup in a clear glass with cheese and toppings in a parfait-style to showcase all the colors and textures; it’s a fun twist that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Creamy Chicken Enchilada Soup Recipe keep beautifully in the fridge for 5-7 days when stored in an airtight container. I always let the soup cool completely before covering to avoid condensation that can make it watery, and it tastes just as good the next day—often better once the flavors have mingled overnight.

Freezing

I’ve frozen this soup several times with great results. Just make sure it’s fully cooled, then portion it into freezer-safe containers or bags. It keeps well for up to 3-4 months. When you’re ready to enjoy, thaw it overnight in the fridge.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to keep the soup smooth. If it’s too thick after refrigeration, just add a splash of chicken broth or water to loosen it up. I find microwaving works too but takes a bit more attention to avoid hot spots.

FAQs

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe quickly became one of my favorite go-to meals when I want something that’s both comforting and exciting. It’s perfect for busy weeknights, meal prep, or whenever you need a little homemade warmth. I hope you enjoy making it as much as I do—you’ll love how simple ingredients come together to create such a flavorful, creamy bowl of happiness. Trust me, once you try this, it’ll be a regular in your rotation, just like it is in mine!

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