Creamy Chicken Enchilada Soup is the kind of bowl that feels like a warm hug on a chilly night — rich, slightly smoky, and cozy without being fussy. This chicken enchilada soup brings together shredded chicken, a good enchilada sauce, and a splash of heavy cream to make a silky, satisfying weeknight meal. It’s perfect for an easy enchilada soup night, a casual dinner with kids, or when you need a quick weeknight soup that still tastes special. If you’re a fan of creamy chicken soup with a Mexican twist, you might also like this Creamy Mushroom Chicken and Wild Rice Soup for another comforting option.
What makes this recipe special
This recipe hits the sweet spot between bold flavor and simple execution. It takes pantry-friendly ingredients and turns them into a creamy, slightly tangy bowl that’s more exciting than plain chicken soup but a lot faster than casseroles or slow-cooked meals.
“Simple, flavorful, and ready in under 30 minutes — my family asks for this every week.”
Benefits at a glance: it’s budget-friendly, kid-approved, freezer-friendly, and doubles as a great leftover lunch.
The cooking process explained
This soup is straightforward: sauté aromatics, add shredded chicken and enchilada sauce with broth, then finish with cream and a few quick add-ins like corn and black beans. The whole pot simmers briefly so flavors meld without long hands-on time. It’s an excellent easy enchilada soup when you want big flavor with minimal fuss.
Key ingredients
2 cups cooked, shredded chicken, 1 onion, chopped, 2 cloves garlic, minced, 4 cups chicken broth, 1 can (10 oz) enchilada sauce, 1 cup heavy cream, 1 cup corn kernels (fresh or frozen), 1 can (15 oz) black beans, drained and rinsed, 1 teaspoon cumin, 1 teaspoon chili powder, Salt and pepper to taste, Tortilla strips, for garnish, Shredded cheese, for garnish, Chopped cilantro, for garnish
Substitution tips:
- No cooked chicken? Use rotisserie chicken or shred leftover roasted chicken to save time.
- Swap heavy cream for half-and-half for a lighter finish, or use coconut milk for a dairy-free twist (flavor will be different).
- If you don’t have enchilada sauce, a mix of tomato sauce + a tablespoon of chili powder + a pinch of cumin will work in a pinch.
Directions to follow
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t burn.
- Stir in the shredded chicken, chicken broth, and the can of enchilada sauce. Bring the mixture to a gentle simmer.
- Pour in the heavy cream, then add the corn, drained black beans, cumin, chili powder, and salt and pepper to taste. Simmer for about 10 minutes, stirring occasionally, until everything is heated through and the flavors meld.
- Ladle into bowls and garnish with tortilla strips, shredded cheese, and chopped cilantro before serving.
Best ways to enjoy it
This soup pairs beautifully with a crisp green salad, a squeeze of lime, or a tray of warm flour tortillas. For added texture, serve with crunchy tortilla strips or baked tortilla chips and a dollop of sour cream or avocado slices. If you want something heartier, a side of Mexican rice or a simple black bean salad makes it a full meal. For inspiration on similar cozy bowls, try this other creamy option: Creamy Mushroom Chicken and Wild Rice Soup.
Storage and reheating tips
- Refrigerate: Cool soup, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freeze: For longer storage, freeze in portions for up to 2 months. Use freezer-safe containers, leaving a bit of headspace.
- Reheat: Thaw overnight if frozen, then reheat gently on the stovetop over low–medium heat. Stir frequently to prevent the cream from separating. If the soup thickens too much, loosen with a splash of chicken broth. Avoid boiling once cream is added.
Helpful cooking tips
- Use warm chicken broth when adding to the pot to keep the temperature steady and speed simmering.
- If you prefer a thicker soup, mash a few beans against the side of the pot or stir in a tablespoon of cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
- Taste and adjust seasoning at the end — the enchilada sauce can vary in saltiness and heat.
- For faster prep, sauté onions in advance or use frozen pre-chopped onions.
Creative twists
- Make it spicy: add chopped jalapeño with the onions or a splash of hot sauce.
- Vegetarian version: skip the chicken and add extra beans, diced sweet potatoes, or sautéed mushrooms. Substitute vegetable broth and use coconut cream for richness.
- Low-carb: omit the corn and serve with crushed pork rinds or cabbage slaw instead of tortilla strips.
- Smoky flavor: stir in 1–2 teaspoons of chipotle in adobo or a dash of smoked paprika.
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes. Combine all ingredients except the heavy cream, then cook on low for 3–4 hours. Stir in the cream during the last 15 minutes of cooking to prevent curdling.
Q: Will the cream separate if I reheat the soup?
A: Gently reheating over low heat and stirring often prevents separation. If it does separate slightly, whisk in a little extra cream or broth off the heat to smooth it out.
Q: Can I use fresh enchilada sauce instead of canned?
A: Absolutely. Homemade enchilada sauce will deepen the flavor; just use about 10 ounces or adjust to taste. If homemade is thicker, you may need a splash more broth.
Q: Is this similar to chicken tortilla soup?
A: It shares some elements like tortillas and Mexican-inspired spices, but this version is creamier and uses enchilada sauce rather than a tomato-chicken broth base commonly found in chicken tortilla soup.
Creamy Mushroom Chicken and Wild Rice Soup
Creamy Mushroom Chicken & Wild Rice Soup
Creamy Chicken Enchilada Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A creamy, slightly smoky chicken enchilada soup that’s quick to make and perfect for weeknight dinners.
Ingredients
- 2 cups cooked, shredded chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips, for garnish
- Shredded cheese, for garnish
- Chopped cilantro, for garnish
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t burn.
- Stir in the shredded chicken, chicken broth, and the can of enchilada sauce. Bring the mixture to a gentle simmer.
- Pour in the heavy cream, then add the corn, drained black beans, cumin, chili powder, and salt and pepper to taste. Simmer for about 10 minutes, stirring occasionally, until everything is heated through and the flavors meld.
- Ladle into bowls and garnish with tortilla strips, shredded cheese, and chopped cilantro before serving.
Notes
For a vegetarian version, skip the chicken and add extra beans or veggies. Can be made in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg