A warm welcome to this creamy chicken enchilada soup
This soup is cozy, rich, and easy to make. It blends shredded chicken, enchilada sauce, cream, corn, and black beans for a simple weeknight meal. If you like comfort food with a little Tex-Mex kick, this fits the bill. You can also check a similar creamy take here for ideas: https://pauloans.com/creamy-chicken-enchilada-soup/.
Why this recipe is worth trying tonight
It cooks fast, uses pantry staples, and tastes like a restaurant dish without the fuss. The cream softens the spice and makes a smooth broth that kids and adults enjoy. If you want a different but still soothing chicken soup, look at this anti-inflammatory version for inspiration: https://pauloans.com/anti-inflammatory-turmeric-chicken-soup/.
Step-by-step: making Creamy Chicken Enchilada Soup
- Heat a large pot over medium heat. Add a little oil, then sauté the diced onion and minced garlic until the onion is soft and translucent.
- Add the shredded cooked chicken, chicken broth, and the can of enchilada sauce. Stir and bring the mix to a simmer.
- Pour in the heavy cream. Stir in the corn, rinsed black beans, cumin, chili powder, salt, and pepper.
- Let the soup simmer gently for 15–20 minutes so the flavors meld. Taste and adjust salt and pepper.
- Serve hot and top with crushed tortilla chips, shredded cheese, and fresh cilantro.
Ingredients you’ll need
- 2 cups cooked chicken, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for topping
- Fresh cilantro for garnish
How to serve Creamy Chicken Enchilada Soup
Ladle into bowls and let everyone add their favorite toppings. Offer crushed tortilla chips for crunch, shredded cheese for melt, and cilantro for freshness. A squeeze of lime brightens the flavors if you like acidity.
Storing leftovers and reheating safely
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3–4 days. Reheat on the stove over low heat, stirring so the cream doesn’t separate. You can also freeze the soup for up to 2 months — thaw in the fridge overnight and reheat gently.
Helpful tips for the best results
- Use cooked shredded chicken from a rotisserie or leftover roast chicken for fast prep.
- If the soup seems too thick after chilling, add a splash of chicken broth when reheating.
- For extra depth, sauté the onion until lightly browned.
- Want a lighter version? Substitute half-and-half or a lower-fat milk, but skip boiling after adding cream.
- For texture ideas and swaps, see this chicken-and-noodle option: https://pauloans.com/chicken-and-shirataki-noodle-soup/.
Easy variations to try
- Make it spicy: add diced green chiles or a pinch of cayenne.
- Make it vegetarian: swap chicken for extra beans and use vegetable broth.
- Add rice or cooked quinoa for more body.
- Swap heavy cream for coconut milk for a dairy-free twist (flavor will change slightly).
Nutrition snapshot (estimate)
Per serving (about 1.5 cups):
- Calories: ~400
- Protein: ~28 g
- Fat: ~22 g
- Carbs: ~22 g
Note: Values are estimates and will change with brand choices and portion sizes.
Family-friendly serving ideas
- Serve with a side salad and warm tortillas for a full meal.
- Let kids top their bowls with cheese and chips themselves for fun.
- Pack leftovers with a small container of chips to keep crunch until serving.
What pairs well with this soup
- Warm cornbread or crusty bread to soak up the broth.
- Simple mixed green salad to balance the richness.
- A light Mexican-style rice or avocado slices on the side.
Frequently asked questions
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken is perfect and saves time.
Q: Can I make this without cream?
A: Yes. Use half-and-half or full-fat coconut milk for a dairy-free option. The texture will be slightly different.
Q: How can I make it spicier?
A: Add chopped green chiles, extra chili powder, or a dash of hot sauce to taste.
Q: Can I freeze the soup after adding cream?
A: You can freeze it, but texture may change slightly. Reheat gently and stir well; add a little broth if it separates.
Q: Is it okay to use canned chicken?
A: You can, but fresh cooked or rotisserie chicken gives better texture and flavor.
Conclusion
If you want more recipes or variations, see this detailed version of Creamy Chicken Enchilada Soup for extra tips: Creamy Chicken Enchilada Soup. For another cozy take, check out this guide to Chicken Enchilada Soup: Chicken Enchilada Soup – The Cozy Cook. And for a different creamy angle, here’s another recipe to explore: Creamy Chicken Enchilada Soup – Julia’s Album.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 onion diced onion Diced
- 2 cloves garlic, minced Minced
- 4 cups chicken broth Low sodium recommended.
- 10 oz enchilada sauce Canned
- 1 cup heavy cream
- 1 cup corn Frozen or canned and drained.
- 1 cup black beans, rinsed and drained Canned
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt
- to taste Pepper
Toppings
- to taste Tortilla chips For serving
- to taste Shredded cheese For topping
- to taste Fresh cilantro For garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add a little oil, then sauté the diced onion and minced garlic until the onion is soft and translucent.
- Add the shredded cooked chicken, chicken broth, and the can of enchilada sauce. Stir and bring the mix to a simmer.
- Pour in the heavy cream. Stir in the corn, rinsed black beans, cumin, chili powder, salt, and pepper.
- Let the soup simmer gently for 15–20 minutes so the flavors meld. Taste and adjust salt and pepper.
- Serve hot and top with crushed tortilla chips, shredded cheese, and fresh cilantro.
