Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons avocado oil; 1 pound skinless chicken breasts or thighs, cubed or shredded; 1 medium onion, diced; 3 fresh garlic cloves, minced; 2 cups enchilada sauce (red or green); 1 can (14.5 ounces) diced fire-roasted tomatoes; 4 cups low-sodium chicken broth; 1 can (15 ounces) black beans, drained and rinsed; 1 cup frozen sweet corn, defrosted; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon ground coriander; Salt and pepper to taste; 1/2 cup sour cream; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

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Short Description

Indulge in the comforting flavors of a Creamy Chicken Enchilada Soup, a rich and hearty dish inspired by traditional enchiladas but served in a warm, velvety bowl. Packed with tender shredded chicken, zesty enchilada sauce, and creamy goodness, this soup is perfect for chilly nights, meal prep, or whenever you’re craving bold Tex-Mex flavors in a single pot.

Why You’ll Love This Recipe

Easy One-Pot Meal – All ingredients come together in a single pot, making cleanup a breeze.
Rich and Creamy Texture – The combination of cream cheese and heavy cream results in a luscious, velvety consistency.
Loaded with Flavor – Spiced with enchilada sauce, cumin, and chili powder for an authentic Tex-Mex taste.
Customizable – Easily tweak ingredients to fit dietary preferences or spice tolerance.
Great for Meal Prep – Stores well and tastes even better the next day.

Ingredients

Chicken breasts (or rotisserie chicken)
Yellow onion
Garlic
Red enchilada sauce
Chicken broth
Diced tomatoes with green chilies
Black beans
Corn kernels
Cream cheese
Heavy cream
Cumin
Chili powder
Smoked paprika
Salt and pepper
Olive oil
Shredded cheddar cheese
Fresh cilantro
Tortilla strips or chips (for garnish)

Directions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, cooking until fragrant and softened.
Cook the Chicken: Add the chicken breasts to the pot and season with salt, pepper, cumin, chili powder, and smoked paprika. Sear for a few minutes on each side.
Simmer the Base: Pour in the enchilada sauce, chicken broth, and diced tomatoes with green chilies. Bring to a boil, then reduce heat to a simmer. Cover and let cook for about 20 minutes until the chicken is tender.
Shred the Chicken: Remove the cooked chicken breasts and shred them using two forks. Return shredded chicken to the pot.
Add Creaminess: Stir in the black beans, corn, cream cheese, and heavy cream. Continue stirring until the cream cheese fully melts and blends into the soup.
Final Touches: Let the soup simmer for another 5–10 minutes, allowing the flavors to meld. Adjust seasoning as needed.
Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar cheese, chopped cilantro, and crispy tortilla strips. Serve hot!

Variations

Make it Spicier – Add diced jalapeños or use a spicier enchilada sauce.
Lower the Calories – Swap heavy cream for half-and-half or Greek yogurt.
Vegetarian Version – Substitute chicken with more beans and use vegetable broth.
Gluten-Free – Ensure your enchilada sauce and broth are gluten-free.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Storage/Reheating

Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in portioned containers for up to 3 months.
Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring between each.

FAQs

How can I thicken the soup?

For a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup. Let it simmer for a few minutes until thickened.

Can I use rotisserie chicken?

Yes! Simply shred pre-cooked rotisserie chicken and add it during the last few minutes of cooking.

What’s the best cheese for this soup?

Cheddar, Monterey Jack, or a Mexican cheese blend works great for melting and flavor.

Can I make this in a slow cooker?

Yes! Combine all ingredients (except cream cheese and heavy cream) in a slow cooker and cook on low for 6–7 hours. Stir in cream cheese and heavy cream before serving.

Can I make it dairy-free?

Use coconut milk instead of heavy cream and dairy-free cream cheese.

What can I serve with this soup?

Pair it with a side of cornbread, tortilla chips, or a fresh green salad.

How do I make it less spicy?

Use mild enchilada sauce and skip the chili powder or paprika.

Can I add rice?

Yes! Add cooked rice toward the end or uncooked rice during the simmering stage.

Can I double the recipe?

Absolutely! Just use a larger pot and adjust seasoning to taste.

How do I make it keto-friendly?

Skip the beans and corn, and use full-fat dairy options.

Conclusion

This Creamy Chicken Enchilada Soup delivers all the flavors of classic enchiladas in a warm, comforting bowl. Whether you’re cooking for a crowd or meal prepping for the week, this dish is guaranteed to be a family favorite. Try it today and enjoy a bowl of creamy, cheesy, and satisfying goodness!

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