This creamy enchilada soup is like a warm hug in a bowl! Packed with tender chicken, beans, and spices, it’s comforting and oh-so-delicious.
Every slurp brings a burst of flavor, and the creaminess just makes it even better. I love to top it with cheese and avocado for a yummy finish—it’s hard to resist seconds! 😋
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing the onions. If you don’t have olive oil, feel free to use vegetable oil or avocado oil instead. They’ll work just as well!
Onion: A small onion adds a base flavor. If you’re short on onions, you can use shallots or even skip it if you need to keep it simple.
Chicken Broth: The broth gives depth to the soup. You can substitute with vegetable broth or make your own using bouillon cubes if you prefer.
Red Enchilada Sauce: This is key for flavor. You can use green enchilada sauce or even taco sauce in a pinch if you want something different.
Cream Cheese: This makes the soup creamy. If you’re looking for a lighter option, use Greek yogurt instead. It’s healthier but still gives a nice creaminess.
How Do I Make Sure the Chicken Stays Tender and Flavorful?
To keep your chicken just right, use shredded rotisserie chicken. It’s pre-cooked, full of flavor, and makes prep a breeze! If you’re cooking chicken breast ahead, poach or bake it gently to keep it moist—avoid overcooking.
- For poaching: simmer in seasoned water for about 15-20 minutes until cooked through.
- If baking, cook at 375°F (190°C) for about 25-30 minutes, then shred once cooled.
This way, your chicken stays juicy and enhances the soup’s overall deliciousness!
Creamy Enchilada Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Liquid Ingredients:
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, undrained
Additional Ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked chicken breast, shredded (rotisserie works well)
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper, to taste
For Garnishing:
- Fresh cilantro, chopped
- 1 avocado, diced
- Additional sour cream
- Shredded cheddar or Mexican blend cheese (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 20 minutes to cook, for a total of about 30 minutes. It’s a quick and satisfying meal, making it perfect for busy weeknights!
Step-by-Step Instructions:
1. Sauté the Base Flavors:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, until it’s softened. Then, stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook everything for about 1 minute until it’s nice and fragrant. Enjoy the delicious aroma!
2. Add in the Liquids:
Next, pour in the chicken broth, red enchilada sauce, and the undrained diced tomatoes. Give it all a good stir to combine the flavors. This mixture is going to be the heart of your soup!
3. Combine the Ingredients:
Now, add in the black beans and frozen corn. Stir everything together, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes. This is where the flavors really meld together!
4. Incorporate the Chicken:
After 10 minutes, add the shredded cooked chicken into the pot. This will make your soup hearty and satisfying!
5. Make it Creamy:
In a bowl, soften the cream cheese by microwaving it for about 15-20 seconds. Stir this softened cream cheese into the soup until it’s melted and fully mixed in. It will create that delightful creamy texture we love!
6. Final Touches:
Now, stir in the sour cream for an extra creaminess. Season with salt and pepper to taste. Be careful not to let it boil after adding the dairy—just heat it through gently!
7. Serve and Enjoy:
Ladle the soup into bowls and add your favorite toppings. Top each bowl with diced avocado, a dollop of sour cream, and chopped cilantro. If you like, sprinkle some shredded cheese on top for that extra melty goodness. Serve the soup hot and enjoy your comforting creamy enchilada soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken before cooking. You can thaw it overnight in the fridge or for a quick option, use a sealed bag submerged in cold water. Once thawed, you can poach or bake it until cooked through, then shred it for the soup.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans or vegetables like bell peppers and zucchini for extra nutrition!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave. If the soup thickens, you can add a splash of broth or water to reach your desired consistency.
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and then warm it up gently on the stove or in the microwave.
