Creamy Chicken Enchilada Soup Recipe

If you’re craving a bowl of comfort that embraces bold flavors and a velvety texture, this Creamy Chicken Enchilada Soup Recipe is just what you need. It’s a vibrant, satisfying soup brimming with tender chicken, hearty black beans, sweet corn, and a rich, creamy finish. Every spoonful bursts with the warmth of cumin and chili powder balanced by the tang of enchilada sauce and sour cream, making this soup a guaranteed crowd-pleaser that warms the soul and excites the palate.

Ingredients You’ll Need

Gathering simple, fresh ingredients makes all the difference in building layers of flavor, texture, and vibrant color in this dish. Each component plays a key role in elevating this soup from everyday to unforgettable.

• Avocado oil: A mild-flavored oil perfect for sautéing that adds a subtle buttery note and healthy fats.
• Boneless, skinless chicken breasts or thighs: Tender protein that soaks up all the spices and sauces beautifully.
• Salt and pepper: Essential for seasoning and bringing out the natural flavors of the ingredients.
• Onion: Adds sweetness and savory depth once softened and caramelized.
• Garlic: Provides aromatic intensity that wakes up the entire soup.
• Ground cumin: Infuses earthiness and warmth characteristic of Mexican-inspired dishes.
• Chili powder: Delivers a mild heat and smokiness, building flavor layers.
• Ground coriander (optional): Adds a bright, citrusy touch to balance the heat.
• Diced tomatoes: Bring acidity and vibrant color to the broth base.
• Red enchilada sauce: The heart of the dish, packed with smoky chili flavors and depth.
• Low-sodium chicken broth: The flavorful liquid foundation that ties all ingredients together.
• Black beans: Add creaminess and fiber, making the soup hearty and nutritious.
• Frozen sweet corn: Provides pops of sweetness and a touch of crunch.
• Sour cream: The secret to truly creamy texture and a luscious tang.
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend): Melts in for cheesy richness and comfort.
• Optional toppings: Avocado slices, chopped cilantro, tortilla strips, lime wedges, and extra cheese add freshness and crunch.

How to Make Creamy Chicken Enchilada Soup Recipe

Step 1: Cook the Chicken

Start by heating avocado oil in a large pot over medium heat. Season your chicken pieces with salt and pepper, then cook them until golden brown and fully cooked through, about 5 to 7 minutes. This initial sear locks in flavor and texture. Once cooked, remove the chicken and set it aside for later.

Step 2: Sauté Aromatics

In the same pot, toss in diced onions and minced garlic. Sauté for about 3 to 4 minutes until the onions are soft and translucent, releasing their natural sweetness. This fragrant base forms the backbone of the entire soup, layering in essential savory notes.

Step 3: Add Spices and Tomatoes

Sprinkle in ground cumin, chili powder, and optional ground coriander. Stir and toast the spices for about a minute to unlock their full flavor. Then add the canned diced tomatoes, allowing the mixture to simmer gently for 3 to 4 minutes, which deepens the flavors and thickens the base slightly.

Step 4: Combine Liquids and Chicken

Pour in the red enchilada sauce and chicken broth, stirring everything together to create a rich, flavorful broth. Return the cooked chicken to the pot, letting it mingle with the liquids and start absorbing those bold, spicy notes.

Step 5: Add Beans and Corn

Stir in black beans and frozen corn, which bring heartiness and sweetness. Bring the soup to a boil before reducing the heat and letting it simmer for 15 to 20 minutes. This simmering allows the flavors to marry and the soup to develop its signature depth.

Step 6: Add Creaminess

Take the pot off the heat and gently whisk in the sour cream until the soup is luxuriously creamy and smooth. This step transforms the broth into the velvety texture that makes the Creamy Chicken Enchilada Soup Recipe so delightfully comforting.

Step 7: Serve

Ladle the soup into bowls and pile on your favorite toppings. This final flourish takes the dish from hearty soup to a full-on festive meal with texture, color, and extra zest.

How to Serve Creamy Chicken Enchilada Soup Recipe

Garnishes

Classic garnishes such as crunchy tortilla strips, creamy avocado slices, freshly chopped cilantro, and a squeeze of lime bring bursts of freshness and exciting textures that contrast beautifully with the rich soup base. Adding extra shredded cheese on top boosts richness and melted comfort.

Side Dishes

Serve alongside warm cornbread, a simple leafy green salad, or soft flour tortillas to soak up every last drop of delicious broth. These accompaniments complement the soup’s bold flavors and create a well-rounded, satisfying meal.

Creative Ways to Present

For a festive twist, ladle the soup into small mason jars and top with crushed tortilla chips and garnishes. Alternatively, serve it in mini bowls during game day or gatherings for a cozy, interactive experience where everyone personalizes their bowl.

Make Ahead and Storage

Storing Leftovers

Place any leftover soup in an airtight container and store in the refrigerator for up to 3 days. Since it contains dairy, try to keep the soup chilled promptly to maintain freshness and flavor integrity.

Freezing

You can freeze this soup but avoid adding sour cream before freezing to prevent texture changes. Instead, freeze the soup base and cooked chicken separately if possible. Thaw in the refrigerator overnight and stir in sour cream fresh when reheating.

Reheating

Reheat gently over low heat on the stove, stirring regularly to keep the creaminess intact. If the soup thickens too much, add a splash of chicken broth or water to loosen it up. Add sour cream after reheating if you froze it without it.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Using rotisserie chicken is a quick shortcut that adds great flavor. Just shred the meat and add it in Step 4 after combining liquids for a hassle-free option.

Is this soup spicy?

This Creamy Chicken Enchilada Soup Recipe has a gentle warmth from chili powder and enchilada sauce but is not overly spicy. You can always adjust the heat by adding more chili powder or serving with hot sauce on the side.

Can I make this soup vegetarian?

You can make a vegetarian version by substituting vegetable broth for chicken broth and omitting the chicken, adding extra beans or diced vegetables like zucchini or bell peppers instead.

What cheese works best in this soup?

Cheddar, Monterey Jack, or Mexican cheese blends melt beautifully into this soup, adding gooey richness without overpowering the other flavors. Choose based on your preference for sharpness or creaminess.

How thick is the soup supposed to be?

The ideal consistency is generous and creamy but still spoonable, not too thin or overly thick. The sour cream makes it smooth, while beans and corn add body, so it’s hearty but still soup-like.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is one of those dishes that feels like a warm hug in a bowl. Not only is it a cinch to make, but the flavors are so rich and complementary that it will quickly become a staple in your meal rotation. Whether you’re feeding family on a chilly night or entertaining guests who crave bold flavor, this soup is your delicious go-to. Give it a try—you won’t regret a single spoonful!

Creamy Chicken Enchilada Soup Recipe

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3.9 from 86 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Creamy Chicken Enchilada Soup is a flavorful and comforting dish combining tender chicken, spices, enchilada sauce, black beans, and sweet corn, all blended together with creamy sour cream and melted cheese. Perfect for a cozy meal, it’s easy to prepare on the stovetop and topped with fresh garnishes like avocado, cilantro, and crispy tortilla strips.

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Ingredients

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Main Ingredients

• 2 tbsp avocado oil
• 1 lb boneless, skinless chicken breasts or thighs (cubed or shredded)
• Salt and pepper (to taste)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp ground coriander (optional)
• 1 (14.5-oz) can diced tomatoes
• 1 (10-oz) can red enchilada sauce
• 4 cups low-sodium chicken broth
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup frozen sweet corn, drained
• 1 cup sour cream
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Optional Toppings

• Avocado slices
• Chopped cilantro
• Tortilla strips
• Lime wedges
• Additional shredded cheese

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Instructions

1. Cook Chicken: Heat avocado oil in a large pot over medium heat. Season the chicken with salt and pepper, then add to the pot. Cook for 5–7 minutes until the chicken is golden brown and fully cooked through. Remove the chicken from the pot and set aside.
2. Sauté Aromatics: In the same pot, add diced onion and minced garlic. Sauté for about 3–4 minutes until the onion becomes softened and translucent.
3. Add Spices and Tomatoes: Stir in ground cumin, chili powder, and optional ground coriander. Cook the spices with the aromatics for about 1 minute to release their flavors. Then add the canned diced tomatoes and simmer the mixture for 3–4 minutes.
4. Combine Liquids and Chicken: Pour the red enchilada sauce and low-sodium chicken broth into the pot, stirring to combine. Return the cooked chicken pieces back into the pot.
5. Add Beans and Corn: Mix in the drained black beans and frozen sweet corn. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes to allow all flavors to meld.
6. Add Creaminess: Remove the pot from heat. Stir in the sour cream thoroughly until the soup is smooth and creamy.
7. Serve: Ladle the soup into bowls and garnish with optional toppings like avocado slices, chopped cilantro, crispy tortilla strips, lime wedges, and extra shredded cheese as desired. Serve hot.

Notes

• Use chicken thighs for extra flavor and tenderness or chicken breasts for a leaner option.
• Adjust chili powder to control the spice level according to your preference.
• For a dairy-free version, substitute sour cream with a non-dairy alternative.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• To make it gluten-free, ensure the enchilada sauce brand does not contain gluten additives.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican