Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is a warm and comforting dish loaded with bold flavors, tender chicken, and a creamy, cheesy broth. It’s the perfect combination of classic enchilada flavors in a cozy soup form. Whether you’re looking for an easy weeknight meal or something to impress guests, this soup is a must-try!

Why You’ll Love This Recipe

• Quick and Easy: Made in one pot and ready in under an hour.
• Rich and Creamy: A perfect blend of cheese, cream, and spices.
• Hearty and Filling: Loaded with chicken, beans, and corn.
• Customizable: Adjust the spice level, swap proteins, or add extra veggies.
• Great for Meal Prep: Stores well and tastes even better the next day.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs
• Chicken broth
• Enchilada sauce
• Diced tomatoes with green chilies
• Black beans
• Corn kernels
• Cream cheese
• Shredded cheddar or Mexican blend cheese
• Garlic
• Onion
• Cumin
• Chili powder
• Paprika
• Salt and pepper
• Olive oil

Directions

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant.
2. Cook the Chicken: Add the chicken breasts, chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and spices to the pot. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
3. Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return it to the soup.
4. Make it Creamy: Stir in the cream cheese and shredded cheese, letting them melt into the soup.
5. Simmer and Serve: Let the soup simmer for another 5 minutes, stirring occasionally. Serve hot with your favorite toppings like avocado, cilantro, tortilla strips, or sour cream.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Spicier Version: Add diced jalapeños or extra chili powder.
• Low-Carb Option: Skip the beans and corn for a keto-friendly version.
• Different Protein: Use shredded rotisserie chicken for a quicker meal.
• Vegetarian: Swap the chicken for extra beans or tofu and use vegetable broth.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of broth if needed.

FAQs

How do I make this soup in a slow cooker?

Add all ingredients except cream cheese and shredded cheese to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, stir in cheeses, and serve.

Can I use rotisserie chicken?

Yes! Shred about 3 cups of rotisserie chicken and add it towards the end of cooking.

What can I use instead of cream cheese?

You can use heavy cream, Greek yogurt, or sour cream for a similar creamy texture.

Is this soup gluten-free?

Yes, if you use a gluten-free enchilada sauce and check all labels.

How can I make it less spicy?

Use mild enchilada sauce and diced tomatoes without green chilies.

What toppings go well with this soup?

Avocado, cilantro, tortilla strips, sour cream, lime wedges, and extra cheese are great options.

Can I make this dairy-free?

Yes, use dairy-free cheese and coconut milk instead of cream cheese.

What kind of beans work best?

Black beans are classic, but pinto or kidney beans work too.

Can I make this soup thicker?

Mash some of the beans or add a cornstarch slurry to thicken it up.

Does this soup taste like traditional enchiladas?

Yes! It has all the flavors of classic enchiladas but in a comforting soup form.

Conclusion

This Creamy Chicken Enchilada Soup is a delicious, hearty dish that brings all the flavors of enchiladas into a comforting bowl. It’s easy to make, full of bold flavors, and perfect for meal prep. Try it for your next cozy dinner, and enjoy a rich, creamy, and satisfying soup!

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