Enchiladas have always been one of my absolute favorite comfort foods. There’s just something so satisfying about the combination of savory fillings, warm tortillas, and that tangy enchilada sauce.
That’s why I’m so excited to share this Creamy Chicken Enchilada Soup recipe with you! It captures all those amazing flavors in a cozy, comforting bowl. Ready in about 45 minutes, this Creamy Chicken Enchilada Soup is perfect for a quick and easy weeknight meal.
Table of Contents
Why You’ll Love This Creamy Chicken Enchilada Soup
- Quicker than making enchiladas: You get all the delicious enchilada flavor without the time-consuming process of rolling and baking.
- Simple ingredients: This recipe uses everyday ingredients that you can easily find in your local grocery store.
- Customizable spice level: You can adjust the heat to your preference, making it perfect for the whole family.
- Easy cleanup: One pot means less time washing dishes and more time enjoying your meal!
Ingredients for Creamy Chicken Enchilada Soup
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder; this blend of spices creates the classic enchilada flavor profile.
- ¼ teaspoon cumin: Adds a warm, earthy note.
- 1 pinch EACH: cinnamon, cayenne pepper; a tiny touch of these adds depth and a little kick.
- 1 tablespoon butter: Contributes to the soup’s richness.
- 1 tablespoon olive oil: Helps sauté the vegetables and adds a fruity undertone.
- 1 yellow onion (diced): Forms the aromatic base of the soup.
- 1 jalapeno pepper (diced with seeds removed): Adds a touch of heat, but removing the seeds keeps it manageable.
- 3 cloves garlic (minced): Provides a pungent, savory flavor.
- 10 oz. red enchilada sauce: The heart of the enchilada flavor; I recommend seeking out a high-quality brand for the best taste.
- 10 oz. diced tomatoes with green chilies (undrained): Adds acidity and a subtle kick.
- 15 oz. black beans (drained and rinsed): Provides a hearty texture and earthy flavor. Feel free to sub with pinto beans if you prefer.
- 15 oz. canned whole kernel corn (drained): Adds sweetness and a pop of color.
- 1 teaspoon hot sauce (optional): For an extra layer of heat; use your favorite brand.
- 4 cups chicken broth: The liquid base of the soup.
- 1 large boneless skinless chicken breast (or 2 small): Adds protein and substance. To save time, you can use pre-cooked chicken; just add it in during the last few minutes of cooking.
- 4 oz. cream cheese (cubed and softened): Creates the creamy texture that makes this soup so irresistible.
- 1 cup cheddar cheese (shredded): Adds a sharp, cheesy flavor.
- ½ cup Monterey Jack cheese (shredded): Adds a mild, creamy counterpoint to the cheddar. You can also use more cheddar if you prefer.
How to Make Creamy Chicken Enchilada Soup: Step-by-Step
- Prep Work: First, I combine the chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper in a small bowl and set aside. Next, I take the cream cheese out of the fridge to soften; you can microwave it in 15-second intervals if you’re short on time.
Finally, I shred the cheddar and Monterey Jack cheese from a block; pre-shredded cheese often contains cellulose, which can affect how smoothly it melts. - I heat the butter and olive oil in a large soup pot over medium heat. Then I add the diced onions and jalapeno pepper, softening them for about 4 minutes. After that, I add the minced garlic and cook for 1 more minute, until fragrant.
- I pat the chicken breast dry with a paper towel and season each side with salt and pepper. I add it to the soup pot along with the spice mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
- I bring the soup to a gentle boil, then reduce the heat and allow the chicken to slowly cook through, about 15-20 minutes. A rapid boil can make the chicken tough. Once the chicken is cooked, I remove it from the pot and use two forks to shred it. Then, I return the shredded chicken to the soup.
- I reduce the heat to low and stir in the softened cream cheese until it’s fully combined and the soup is creamy. Next, I stir in the shredded cheddar and Monterey Jack cheese until it’s melted and the soup is cheesy and delicious.
If you’re looking for other tasty lunch options, you may enjoy this Rustic Heirloom Tomato Pizza – A Flavorful Farmhouse-Style Delight. - Finally, I taste the soup and add any additional seasonings as needed. Then I serve immediately and enjoy!
Alternative Cooking Methods for Creamy Chicken Enchilada Soup
Instant Pot Creamy Chicken Enchilada Soup
- Follow the first two steps as described above, sautéing the onions, peppers, and garlic in the Instant Pot using the “Sauté” function.
- Add the chicken breast, spice mixture, enchilada sauce, diced tomatoes with green chilies, black beans, corn, hot sauce (if using), and chicken broth.
- Secure the lid and cook on “Manual” or “Pressure Cook” for 10 minutes. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Remove the chicken, shred it, and return it to the pot. Stir in the cream cheese and shredded cheeses until melted.
- Taste and adjust seasonings as needed before serving.
Slow Cooker Creamy Chicken Enchilada Soup
- Follow the first two steps as described above, sautéing the onions, peppers, and garlic in a skillet before transferring them to the slow cooker. (Optional, but enhances flavor.)
- Add all ingredients except cream cheese and shredded cheese to the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken, shred and return to the slow cooker. Stir in cream cheese and shredded cheeses until melted.
- Taste and adjust seasonings as needed before serving.
Topping Ideas for Creamy Chicken Enchilada Soup
Topping ideas include sour cream or Greek yogurt, diced avocado, fresh cilantro, crispy tortilla strips, and sliced green onions.
If you are meal-prepping this soup, try adding a Banana Oat Breakfast Bars – The Best Healthy Grab-and-Go Morning Recipe for a well rounded meal.
Spice Level Customization Guide
If I want to increase the heat, I add a pinch of cayenne pepper or a dash of my favorite hot sauce. For a milder flavor, be sure to remove the seeds and membranes from the jalapeno pepper. You could also use a mild enchilada sauce.
Dietary Modifications for Creamy Chicken Enchilada Soup
| Diet | Modifications |
|---|---|
| Low-Sodium | Use low-sodium broth, omit added salt, use fresh tomatoes instead of canned. |
| Low-Carb/Keto | Omit corn and beans, use a low-carb thickener, and consider adding cauliflower rice. |
| Vegetarian | Substitute chicken with plant-based protein or extra beans and vegetables. |
| Vegan | Substitute chicken with plant-based protein, use vegan cream cheese, omit dairy cheese. |
| Whole30 | Ensure enchilada sauce is compliant, omit corn, beans, cheese, and cream cheese. |
Storing, Reheating, and Freezing Creamy Chicken Enchilada Soup
To store leftover soup, allow it to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. To reheat, simply microwave individual portions or warm the soup in a pot on the stovetop over medium heat.
For longer storage, freeze the cooled soup in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing, but the flavor will still be delicious.
Troubleshooting Common Problems
- Soup is too thick: Stir in additional chicken broth until desired consistency is reached.
- Soup is too thin: Simmer uncovered for 10-15 minutes to allow some of the liquid to evaporate, or mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir into the soup to thicken.
- Cheese doesn’t melt smoothly: Ensure the cream cheese is softened before adding it to the soup. Shred your own cheese from a block, as pre-shredded cheese contains cellulose that can prevent it from melting smoothly.
Equipment Recommendations
I find that a large, heavy-bottomed soup pot works best for this recipe, as it distributes heat evenly. If you’re using an immersion blender to puree the soup, make sure it’s a high-quality one to avoid splattering.
Why This Creamy Chicken Enchilada Soup Recipe Works
I use fire-roasted tomatoes because they add a smoky depth of flavor that complements the other ingredients. It’s important to soften the cream cheese before adding it to the soup, as this helps it melt smoothly and evenly.
Creamy Chicken Enchilada Soup: Detailed Nutritional Information
This soup is packed with protein from the chicken and cheese, fiber from the beans and corn, and vitamins from the tomatoes and vegetables. Keep in mind that the serving size affects the nutritional content, so be mindful of portion sizes if you’re watching your sodium, fat, or calorie intake.
According to nutrition information, one cup of low sodium vegetable chicken soup has 12.29g protein, 4.82g fat, and 21.11g carbs.
Make-Ahead Instructions
You can make this soup a day or two ahead of time. Just prepare the soup through step 4 of the instructions, then cool and refrigerate. Add the cream cheese and shredded cheese just before serving for the best texture.
Homemade Enchilada Sauce Recipe
For a more authentic flavor, I make my own enchilada sauce!
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon flour
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 ½ cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Heat olive oil in a saucepan over medium heat. Add chili powder, flour, garlic powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Whisk in chicken broth and tomato paste until smooth. Bring to a simmer and cook for 5-7 minutes, or until thickened.
- Stir in apple cider vinegar, salt, and pepper. Taste and adjust seasonings as needed.
You can also use store-bought enchilada sauce. I find that red enchilada sauce is the most common, offering a rich, savory flavor. Green enchilada sauce is typically made with tomatillos and has a tangy, slightly spicy taste. You can find mild, medium, and hot varieties to suit your preference.
If you are looking for something sweet, you may consider trying this Apple Cider Chai Tea Latte Recipe.
Frequently Asked Questions
How do you thicken Creamy Chicken Enchilada Soup?
You can thicken the soup by simmering it uncovered for 10-15 minutes to allow some of the liquid to evaporate. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir it into the soup. You can also puree a cup or two of the soup using an immersion blender or regular blender.
How to store Creamy Chicken Enchilada soup?
Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the cooled soup in freezer-safe containers or bags for up to 2-3 months.
What do you serve with Creamy Chicken Enchilada soup?
I love to serve this soup with a side of cornbread, a fresh side salad, or cheesy quesadillas.
Can I cook raw chicken directly in the soup?
While it’s technically possible, I don’t recommend cooking raw chicken directly in the soup. It can be difficult to ensure that the chicken cooks evenly and reaches a safe internal temperature, which could lead to a less-than-ideal texture and potential food safety issues.
How do I make it dairy-free or lighter?
To make it dairy-free, substitute the cream cheese and cheddar/Monterey Jack cheese with plant-based alternatives. For a lighter version, use low-fat cream cheese and reduce the amount of cheese.
How do I adjust thickness without breaking the soup?
To avoid “breaking” the soup, which can happen when dairy products curdle, make sure the heat is on low when adding the cream cheese and cheese. Stir gently and avoid boiling. If you’re using a cornstarch slurry, mix it with cold water before adding it to the soup to prevent clumping.
How do I control the heat for kids vs. spice lovers?
For kids or those who prefer milder flavors, use a mild enchilada sauce and omit the jalapeno pepper or hot sauce. For spice lovers, add a pinch of cayenne pepper or a dash of your favorite hot sauce to their individual bowls.
Can this recipe be adapted for Whole30?
Yes, but you’ll need to make some modifications. Be sure to use a Whole30-compliant enchilada sauce (check the label carefully), and omit the corn, beans, cheese, and cream cheese. You can add extra vegetables like bell peppers or zucchini for added flavor and texture.
How can this recipe be made low carb?
To make this recipe low-carb, omit the corn and beans. You can also add cauliflower rice to mimic the texture of rice.
Can this recipe be adapted to be vegan?
Yes! Substitute the chicken with plant-based protein, such as shredded jackfruit or seasoned tofu. Use vegan cream cheese and omit the dairy cheese, or use a vegan cheese alternative.
Conclusion
This Creamy Chicken Enchilada Soup is a simple, delicious, and customizable meal that’s perfect for busy weeknights. It combines the comforting flavors of enchiladas in an easy-to-make soup that the whole family will love. I can’t wait for you to try it!
Now, I’d love to hear from you! What are your favorite soup toppings? Do you prefer a spicier soup or a milder version? Let me know in the comments below, and if you make this recipe, be sure to share your results with me!
Incredible Creamy Chicken Enchilada Soup Recipe
Ingredients
Equipment
Method
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey jack cheese and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
