Creamy Chicken Enchilada Soup

If you’re looking for a cozy and comforting meal, let me introduce you to my favorite Creamy Chicken Enchilada Soup. This recipe is a delightful blend of flavors and textures that warms both the body and soul. Whether it’s a busy weeknight or a gathering with friends, this soup is always a hit. It’s thick, creamy, and packed with wholesome ingredients, making it perfect for satisfying hunger without any fuss.

What I love most about this soup is how adaptable it is. You can easily whip it up in just 35 minutes, but it tastes like you’ve been cooking all day! Plus, the combination of tender chicken, vibrant veggies, and zesty spices creates a delightful experience in every bite.

Why You’ll Love This Recipe

• Quick to Prepare: With just 35 minutes from start to finish, you can enjoy this delicious meal on even the busiest nights.
• Family-Friendly: Kids and adults alike will love the creamy texture and bold flavors—it’s sure to become a family favorite!
• Versatile Ingredients: You can easily customize the soup with your preferred vegetables or proteins, making it unique every time.
• Make-Ahead Friendly: This soup stores well in the fridge or freezer, so you can meal prep and have delicious lunches ready to go.
• Comfort in a Bowl: There’s something incredibly satisfying about a warm bowl of soup. It’s like a hug on a chilly day!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients for our Creamy Chicken Enchilada Soup! These goodies are easy to find at your local grocery store, making it simple for you to get started.

Vegetables

• 1 tablespoon Butter or Ghee (or avocado oil)
• 1 Medium Onion (diced)
• 2 Celery Stalks (sliced)
• 1 Medium Carrot (thinly sliced)
• 1 Large Red Bell Pepper (diced)
• 2-3 Garlic Cloves (chopped)

Spices & Seasonings

• 1½ teaspoon Ground Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Dried Oregano

Base Ingredients

• 15 ounces Diced fire-roasted Tomatoes (1 can)
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth

Beans & Chicken

• 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
• 14.5 ounces Black Beans (drained and rinsed, 1 can)
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken

Toppings

• 1 Cup Mexican Shredded Cheese Blend (for garnishing)
• Salt and pepper, to your taste

Variations

One of the best things about this Creamy Chicken Enchilada Soup is how flexible it is! Feel free to get creative based on what you have on hand or your personal preferences.

• Swap the protein: Use turkey or shredded tofu instead of chicken for a different flavor profile.
• Add more veggies: Toss in some spinach or zucchini for extra nutrients and color.
• Spice it up: If you love heat, add jalapeños or cayenne pepper for an extra kick.
• Make it dairy-free: Replace the cheese with avocado slices or dairy-free cheese alternatives for a lighter version.

How to Make Creamy Chicken Enchilada Soup

Step 1: Sauté the Veggies

Start by melting 1 tablespoon of butter or ghee in a large stockpot over medium-high heat. Adding avocado oil works too if you prefer! Next, toss in the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Sauté these veggies until they soften—this usually takes about 5-6 minutes. This step is so important because softening the vegetables enhances their natural sweetness and builds the flavor base for our soup.

Step 2: Add Seasonings & Broth

Once your veggies are nice and soft, it’s time to stir in your spices! Add in 1½ teaspoons of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of dried oregano. Then pour in the diced fire-roasted tomatoes and tomato paste along with 4 cups of low sodium chicken broth. Don’t forget to season with salt and pepper to taste! Bring everything to a boil before lowering the heat to let it simmer for about 10-15 minutes until all those lovely veggies are very tender.

Step 3: Blend for Creaminess

After simmering, remove your pot from heat. Here comes one of my favorite parts: using a hand blender (or transferring carefully to a regular blender), blend the soup until it’s smooth and creamy. This blending step transforms our chunky mix into that velvety texture we all crave in creamy soups!

Step 4: Mix In Beans & Chicken

Now that our base is perfectly creamy, place it back over medium heat. Stir in those drained red kidney beans, black beans, sweet corn, and shredded cooked chicken. Give everything a good stir to combine well. Let it boil together for just a couple of minutes so everything gets heated through—it’s almost time to dig in!

Step 5: Serve & Enjoy

Finally, pour your delicious soup into bowls! Top each serving with some Mexican shredded cheese blend—or feel free to add your favorite toppings like avocado slices or fresh cilantro. Enjoy every spoonful of this hearty Creamy Chicken Enchilada Soup, knowing you’ve made something truly special!

Pro Tips for Making Creamy Chicken Enchilada Soup

Creating a delicious and creamy chicken enchilada soup can be a breeze with just a few handy tips!

• Prep Your Veggies Ahead: Chopping the vegetables in advance saves you time during cooking and ensures everything cooks evenly for a perfect texture.
• Customize Your Spice Level: Adjust the amount of chili powder or add fresh jalapeños if you like it spicy. This way, you can tailor the flavor to your family’s preferences.
• Use Rotisserie Chicken: For even quicker preparation, consider using store-bought rotisserie chicken. It adds depth of flavor and cuts down your cooking time significantly.
• Blend for Creaminess: If you prefer a chunkier soup, blend only half of the mixture. This gives you that creamy texture while still having delightful bits of veggies and chicken throughout.
• Make it Ahead: This soup stores well! Prepare it in advance and let the flavors meld overnight in the fridge. It’ll taste even better the next day.

How to Serve Creamy Chicken Enchilada Soup

Serving your creamy chicken enchilada soup is just as important as making it! A warm bowl of this comforting dish can be enhanced with some thoughtful presentation and sides.

Garnishes

• Chopped Cilantro: Fresh cilantro adds a burst of color and flavor that brightens up the soup.
• Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt provides a cooling contrast to the spices in the soup.

Side Dishes

• Cornbread: Sweet cornbread pairs perfectly, offering a nice contrast to the savory soup. It’s great for dipping!
• Tortilla Chips: Crunchy tortilla chips are ideal for scooping up the soup and add an enjoyable texture to each bite.
• Mexican Rice: Fluffy Mexican rice seasoned with lime and cilantro complements the flavors of your enchilada soup beautifully.
• Simple Green Salad: A light salad with mixed greens, avocado, and lime dressing provides freshness that balances out the richness of the soup.

With these serving ideas, you’re all set to enjoy your creamy chicken enchilada soup in style! Whether it’s a cozy weeknight dinner or a gathering with friends, this dish will surely impress. Happy cooking!

Make Ahead and Storage

This Creamy Chicken Enchilada Soup is not only delicious but also perfect for meal prep! You can easily make a big batch ahead of time, store it, and enjoy it throughout the week.

Storing Leftovers

• Allow the soup to cool to room temperature before storing.
• Transfer to an airtight container.
• Keep in the refrigerator for up to 4 days.
• For best flavor, consume within 2 days.

Freezing

• Cool the soup completely before freezing.
• Portion into freezer-safe containers or bags, leaving space for expansion.
• Store in the freezer for up to 3 months.
• Label with date and contents for easy identification later.

Reheating

• Thaw overnight in the refrigerator before reheating if frozen.
• Heat on the stove over medium heat until warmed through, stirring occasionally.
• Alternatively, microwave in a microwave-safe bowl, heating in 1-minute intervals until hot.

FAQs

Here are some common questions about making Creamy Chicken Enchilada Soup.

Can I use different beans in my Creamy Chicken Enchilada Soup?

Absolutely! Feel free to substitute with your favorite beans like pinto or chickpeas. Just ensure they are drained and rinsed if canned.

How can I make my Creamy Chicken Enchilada Soup spicier?

To add more heat, include diced jalapeños or add extra chili powder. You can also serve with hot sauce on the side for those who like it spicy!

What can I serve with Creamy Chicken Enchilada Soup?

This soup pairs wonderfully with tortilla chips, a fresh side salad, or even some homemade cornbread for a hearty meal.

Is this Creamy Chicken Enchilada Soup healthy?

Yes! This soup is packed with nutritious ingredients like beans and vegetables while being low in sodium and calories compared to many restaurant versions.

Final Thoughts

I hope you find joy in making this Creamy Chicken Enchilada Soup! It’s a comforting dish that brings warmth and satisfaction on any day of the week. Whether it’s a quick weeknight dinner or meal prep for busy days ahead, this recipe is sure to become a family favorite. Enjoy every spoonful and share your experience—I’d love to hear how it turns out!