Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

There’s something irresistibly comforting about a warm bowl of soup, especially when it combines the bold flavors of Mexican cuisine with creamy textures and tender chicken. Creamy Chicken Enchilada Soup brings together all the beloved elements of classic enchiladas—tangy red enchilada sauce, melty cheese, shredded chicken, and spices—but in a cozy, spoonable form. Perfect for weeknight dinners, meal prep, or feeding a crowd during game day, this soup is both satisfying and simple to make. Whether you’re a longtime fan of Tex-Mex food or just looking for a new family favorite, this recipe delivers on flavor, convenience, and comfort.

The History

The roots of enchiladas trace back to ancient Mesoamerican civilizations, where corn tortillas were filled with various ingredients and topped with sauces made from chili peppers and tomatoes. Over centuries, Spanish colonization and regional influences shaped the dish into what we now recognize as the traditional enchilada—corn tortillas rolled around fillings like chicken or cheese and smothered in rich, spicy red sauce. As American home cooks began adapting these Latin-inspired dishes in the 20th century, casseroles and soups based on enchilada flavors emerged as popular comfort foods.

Creamy Chicken Enchilada Soup is a modern American invention that reflects the trend of transforming familiar casserole-style dishes into soups—a lighter, more approachable format that’s easier to serve and reheat. The soup gained widespread popularity through food blogs, Pinterest, and social media in the 2010s, often praised for its bold taste, simplicity, and versatility. It blends Tex-Mex flair with Midwestern comfort food sensibilities, making it a staple in many American kitchens today.

Ingredients Breakdown

The magic of Creamy Chicken Enchilada Soup lies in its balance of savory, tangy, creamy, and slightly spicy components. Here’s a detailed look at each ingredient and its role:

• Chicken Breast or Thighs: Boneless, skinless chicken breasts or thighs provide lean protein and absorb the flavors of the broth and spices. Thighs offer richer flavor and stay juicier during slow cooking.
• Enchilada Sauce: This is the heart of the dish—typically a blend of tomato puree, chili powder, garlic, onion, vinegar, and spices. Store-bought works well, but homemade versions allow for customization of heat and depth.
• Chicken Broth: Adds liquid base and enhances umami. Low-sodium broth is recommended so you can control salt levels.
• Heavy Cream or Half-and-Half: Provides richness and creaminess. For a lighter option, whole milk or evaporated milk can be used, though the texture will be less velvety.
• Sour Cream: Stirred in at the end, it adds tang and smoothness while balancing the spice.
• Condensed Cream of Chicken Soup (optional): A shortcut ingredient that boosts creaminess and body. Can be omitted for a cleaner label version using roux or cornstarch slurry instead.
• Onion and Garlic: Sautéed aromatics that build foundational flavor.
• Green Chilies: Mildly spicy canned diced green chilies add depth without overwhelming heat.
• Diced Tomatoes: Often fire-roasted for extra smokiness, they contribute acidity and texture.
• Cumin, Chili Powder, Paprika: Essential spices that give the soup its signature Tex-Mex warmth.
• Shredded Cheese: Typically cheddar or Monterey Jack, melted into the soup or used as a garnish.
• Corn: Sweet corn kernels (frozen, canned, or fresh) add color, sweetness, and a bit of crunch.
• Black Beans: Optional but common addition for fiber and plant-based protein.
• Tortilla Strips or Chips: Used as a crunchy topping, adding contrast and authenticity.
• Fresh Cilantro, Lime Wedges, Avocado: Bright finishing touches that elevate freshness and balance richness.

Step-by-Step Recipe

1. Prepare Ingredients: Dice the onion, mince the garlic, drain and rinse the beans (if using), shred the cooked chicken if not already done, and gather all other ingredients for easy access.
2. Sauté Aromatics: In a large pot or Dutch oven over medium heat, add 1–2 tablespoons of olive oil. Sauté the diced onion until translucent (about 5 minutes), then add the minced garlic and cook for another 30 seconds until fragrant.
3. Add Spices: Stir in 1 teaspoon ground cumin, 1 tablespoon chili powder, and ½ teaspoon smoked paprika. Toast the spices with the onions and garlic for about 1 minute to awaken their essential oils and deepen flavor.
4. Incorporate Liquids and Solids: Pour in 4 cups of chicken broth, 1 (10 oz) can of red enchilada sauce, 1 (4 oz) can of diced green chilies, 1 (14.5 oz) can of diced tomatoes (preferably fire-roasted), and 1 cup of frozen or drained corn. If using black beans, add them now.
5. Add Chicken: Place 2–3 cups of shredded cooked chicken into the pot. You can use leftover rotisserie chicken or poach raw chicken breasts directly in the soup (see tips below).
6. Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Let the soup simmer uncovered for 20–25 minutes to allow flavors to meld and ingredients to cook through.
7. Add Cream Base: Stir in ¾ cup of heavy cream or half-and-half. If using condensed cream of chicken soup, mix it in now along with ½ cup sour cream. Whisk thoroughly to combine and prevent curdling.
8. Melt Cheese: Gradually stir in 1 cup of shredded cheddar or Monterey Jack cheese until fully melted and incorporated.
9. Season and Adjust: Taste the soup and adjust seasoning as needed—add salt, pepper, more chili powder for heat, or a squeeze of lime juice for brightness.
10. Serve Warm: Ladle the hot soup into bowls and top generously with garnishes such as crushed tortilla chips, extra shredded cheese, chopped cilantro, sliced avocado, and a dollop of sour cream.

Tips

• Cook Chicken in the Soup: Save time by adding raw boneless chicken breasts or thighs to the broth before simmering. After 15–20 minutes, remove, shred with forks, and return to the pot.
• Avoid Curdling: When adding dairy, ensure the soup is not boiling vigorously. Lower the heat and stir constantly to prevent separation.
• Thicken the Soup: If you prefer a thicker consistency, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup during the last 5 minutes of cooking.
• Make Ahead: This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to preserve texture.
• Freezing: Freeze without dairy or garnishes for best results. Thaw overnight in the fridge and reheat slowly, adding fresh cream and cheese after reheating.
• Use Homemade Enchilada Sauce: For superior flavor, make your own sauce using dried chilies, garlic, onion, and tomato paste.
• Budget-Friendly Swap: Use rotisserie chicken or leftover grilled chicken to save time and money.

Variations and Customizations

This versatile soup adapts beautifully to different tastes, dietary needs, and kitchen inventories:

• Vegetarian Version: Omit chicken and use vegetable broth. Add extra beans (black, pinto, kidney) and roasted sweet potatoes or zucchini for heartiness.
• Vegan Option: Replace chicken with jackfruit or tofu, use coconut milk instead of cream, and skip cheese or use plant-based alternatives.
• Spicy Kick: Add a diced jalapeño when sautéing onions, include chipotle peppers in adobo sauce, or finish with hot sauce like Cholula or Tapatío.
• Slow Cooker Method: Combine all ingredients except cream, sour cream, and cheese in a crockpot. Cook on low for 6–8 hours or high for 3–4 hours. Shred chicken, then stir in dairy and cheese before serving.
• Instant Pot Version: Use sauté function for onions and garlic, then add remaining ingredients (except cream/cheese). Pressure cook on high for 10 minutes, quick release, then stir in dairy and cheese.
• Low-Carb/Keto: Skip corn and beans, increase healthy fats with avocado and extra cheese, and confirm enchilada sauce is sugar-free.
• Gluten-Free: Most canned enchilada sauces are naturally gluten-free, but always check labels. Serve with GF tortilla chips.
• Extra Hearty: Add cooked rice, quinoa, or diced potatoes for a more filling meal-in-a-bowl.

Health Considerations and Nutritional Value

Creamy Chicken Enchilada Soup can be nutritious when balanced properly. Here’s a general nutritional breakdown per serving (approx. 1.5 cups, without garnishes):

• Calories: ~300–400 kcal
• Protein: 25–30g (from chicken and dairy)
• Fat: 15–20g (mostly from cream and cheese; saturated fat can be reduced with lower-fat dairy)
• Carbohydrates: 20–25g (from vegetables, corn, beans, and tortilla garnish)
• Fiber: 4–6g (especially if beans and corn are included)
• Sodium: Varies widely depending on broth and sauce; can range from 600–1200mg per serving. Opt for low-sodium versions and season to taste.

Health Tips:

• To reduce fat and calories, substitute heavy cream with evaporated milk or Greek yogurt.
• Increase vegetable content by adding bell peppers, spinach, or zucchini.
• Choose organic, hormone-free chicken and BPA-free canned goods when possible.
• Control portion sizes and pair with a side salad for a balanced meal.
• For heart health, limit added salt and monitor saturated fat intake.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tbsp chili powder
• ½ tsp smoked paprika
• 4 cups low-sodium chicken broth
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chilies
• 1 (14.5 oz) can diced tomatoes, fire-roasted preferred
• 1 cup frozen corn, thawed
• 1 (15 oz) can black beans, drained and rinsed (optional)
• 2–3 cups cooked shredded chicken (rotisserie or poached)
• ¾ cup heavy cream or half-and-half
• ½ cup sour cream
• 1 (10.5 oz) can condensed cream of chicken soup (optional)
• 1 cup shredded cheddar or Monterey Jack cheese
• Salt and freshly ground black pepper to taste
• Fresh lime juice (to taste)

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
2. Add minced garlic and stir for 30 seconds until aromatic.
3. Stir in cumin, chili powder, and smoked paprika. Toast for 1 minute, stirring constantly.
4. Pour in chicken broth, enchilada sauce, green chilies, diced tomatoes, corn, and black beans (if using). Mix well.
5. Add shredded chicken and bring the mixture to a simmer.
6. Reduce heat to low and let the soup cook uncovered for 20–25 minutes, allowing flavors to develop.
7. Stir in heavy cream, sour cream, and cream of chicken soup (if using). Mix until smooth.
8. Gradually add shredded cheese, stirring until completely melted.
9. Season with salt, pepper, and a splash of fresh lime juice. Adjust spices to taste.
10. Serve immediately with desired toppings.

FAQ

Can I make this soup in a slow cooker?
Yes! Combine all ingredients except cream, sour cream, and cheese in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred chicken if using raw, then stir in dairy and cheese before serving.

Can I freeze Creamy Chicken Enchilada Soup?
Yes, but for best texture, freeze before adding dairy and cheese. Thaw in the refrigerator and reheat gently, then stir in fresh cream and cheese.

What can I use instead of heavy cream?
Evaporated milk, half-and-half, whole milk, or full-fat coconut milk are good substitutes. For tanginess, blend in plain Greek yogurt at the end.

Is this soup gluten-free?
It can be. Use certified gluten-free enchilada sauce and check labels on broth and canned goods. Serve with gluten-free tortilla chips.

How do I make it spicier?
Add diced jalapeños, a dash of cayenne, or a spoonful of chipotle in adobo sauce. Top with hot sauce at the table.

Can I use canned chicken?
Yes, though fresh or rotisserie chicken tastes better. Drain canned chicken well before adding.

What are the best toppings?
Crushed tortilla chips, shredded cheese, sour cream, fresh cilantro, diced avocado, sliced green onions, pickled red onions, or a squeeze of lime.

Can I make it dairy-free?
Yes—use coconut milk instead of cream, dairy-free sour cream, and vegan cheese. Check that enchilada sauce is dairy-free too.

Summary

Creamy Chicken Enchilada Soup is a rich, flavorful fusion of Tex-Mex tradition and comforting American homestyle cooking. Packed with tender chicken, bold spices, and a luscious creamy base, it’s easily customized and perfect for any occasion.