Keywords: Creamy Chicken Enchilada Soup, chicken enchilada soup, creamy enchilada soup, easy chicken soup recipe, weeknight dinner soup, Mexican-inspired soup, enchilada sauce soup
This creamy chicken enchilada soup is a cozy, fuss‑free weeknight supper that tastes like your favorite Tex‑Mex takeout in a bowl. It’s rich from the heavy cream, tangy from enchilada sauce, and loaded with shredded chicken, corn and black beans — perfect for chilly evenings, casual dinner parties, or when you want a quick, crowd‑pleasing meal.
Why you’ll love this dish
This recipe delivers big flavor with minimal effort: sauté aromatics, add shredded chicken and pantry staples, simmer, and finish with cream. It’s fast enough for a weeknight, comforting enough for a cozy Sunday, and budget‑friendly because it uses simple canned staples. Kids and adults alike tend to love the creamy, slightly spicy broth and the familiar enchilada flavor in soup form.
“This soup felt like a warm hug — easy to make, tasted like a restaurant, and my whole family asked for seconds.”
How this recipe comes together
You’ll start by softening onion and garlic to build flavor, then stir in the shredded chicken, enchilada sauce and broth. A short simmer melds the ingredients, and heavy cream rounds out the texture for a silky finish. Corn and black beans add body and color so you get substance without extra prep.
What you’ll need
2 cups cooked chicken, shredded
1 onion, chopped
2 cloves garlic, minced
1 can (10 oz) enchilada sauce
4 cups chicken broth
1 cup heavy cream
1 cup corn, frozen or canned
1 cup black beans, drained and rinsed
1 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish
Cheddar cheese for serving
Substitutions and tips:
- No cooked chicken? Use a rotisserie bird or shred leftover roasted chicken. You can also use cooked turkey.
- For a lighter version, swap half-and-half or whole milk thinned with a tablespoon of cornstarch for the heavy cream (heat gently and whisk to avoid curdling).
- Prefer a smokier base? Use fire‑roasted corn or a chipotle enchilada sauce.
- For another creamy chicken soup idea, try this Creamy Mushroom Chicken and Wild Rice Soup for a different comforting flavor profile.
Directions to follow
- Heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, and cumin. Stir until combined.
- Bring the soup to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes so flavors meld and the soup slightly thickens.
- Taste and season with salt and pepper as needed. If the soup is too thick, thin with a little extra chicken broth.
- Serve hot, topped with chopped cilantro and shredded cheddar cheese.
Best ways to enjoy it
Serve this soup with crunchy corn tortilla chips, warm flour tortillas, or over a scoop of cilantro-lime rice for extra heartiness. Add a crisp green salad or a simple cabbage slaw for freshness. For toppings, offer sliced avocado, a squeeze of lime, pickled jalapeños, or extra grated cheddar to let guests customize their bowls. For a different creamy accompaniment, pair with a savory side like Creamy Mushroom Chicken and Wild Rice Soup for a multi-course cozy meal.
Storage and reheating tips
- Fridge: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove over medium-low, stirring to recombine the cream, or microwave in 30‑second bursts.
- Freezing: This soup can be frozen, but dairy can separate when thawed. To freeze, cool fully, transfer to freezer containers, and freeze up to 2 months. Thaw overnight in the fridge and gently reheat; whisk in a splash of cream or milk if texture looks grainy.
- Reheating safely: Bring to a simmer on the stovetop and avoid boiling vigorously to keep the cream silky. Adjust seasoning after reheating.
Pro chef tips
- Roast the corn: If using fresh corn, roast or char it before adding to deepen sweetness and add smoky notes.
- Boost the base: Add a tablespoon of tomato paste while sautéing onions for extra umami.
- Texture control: If you want a thicker, creamier finish, blend 1 cup of the soup and return it to the pot.
- Spice control: Start with a mild enchilada sauce and add hot sauce or cayenne to taste to avoid over-spicing for kids.
Recipe variations
- Green enchilada version: Swap red enchilada sauce for green enchilada sauce or green salsa verde for a tangy twist.
- Vegetarian swap: Replace chicken with extra black beans and roasted sweet potatoes; use vegetable broth and coconut cream for richness.
- Slow cooker method: Combine all ingredients except cream in a slow cooker and cook on low 4–6 hours; stir in cream at the end.
- Keto-friendly: Omit corn and use full‑fat cream; serve with cauliflower rice or cheese crisps for crunch.
Helpful answers
Q: Can I make this on the stovetop with raw chicken?
A: Yes. If using raw boneless chicken breasts or thighs, add them to the pot with the broth and simmer 20–25 minutes until cooked through, then shred in the pot and stir in the enchilada sauce and cream.
Q: Is the soup freezer-friendly even with the cream?
A: It freezes, but dairy can separate. To minimize issues, cool completely, freeze, and when reheating whisk in a little fresh cream or milk while warming slowly. Reheat gently and stir well.
Q: How can I make the soup spicier or milder?
A: Use a spicy enchilada sauce or add chopped jalapeño or chipotle for heat. To make it milder, choose a mild enchilada sauce and serve hot sauce on the side so eaters can adjust individually.
• Creamy Mushroom Chicken and Wild Rice Soup
• Creamy Mushroom Chicken and Wild Rice Soup
Creamy Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy, fuss-free weeknight supper that tastes like your favorite Tex-Mex takeout in a bowl. Rich from heavy cream, tangy from enchilada sauce, loaded with shredded chicken, corn, and black beans.
Ingredients
- 2 cups cooked chicken, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn, frozen or canned
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Cheddar cheese for serving
Instructions
- Heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, and cumin. Stir until combined.
- Bring the soup to a gentle simmer, then reduce heat and simmer uncovered for 15–20 minutes so flavors meld and the soup slightly thickens.
- Taste and season with salt and pepper as needed. If the soup is too thick, thin with a little extra chicken broth.
- Serve hot, topped with chopped cilantro and shredded cheddar cheese.
Notes
Serve with crunchy corn tortilla chips or warm flour tortillas. For toppings, consider sliced avocado, lime, or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg