This Creamy Chicken Enchilada Soup is your new weeknight hero, offering all the comforting, zesty flavors of your favorite enchiladas in a soul-soothing, easy-to-make soup. It’s the perfect weeknight meal solution when you crave something delicious and satisfying without the fuss.
Key Ingredients for Creamy Chicken Enchilada Soup
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 (10-ounce) cans enchilada sauce (red or green, your preference!)
- 4 cups chicken broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (4-ounce) can diced green chiles, undrained
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (adjust to taste)
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 3 ounces cream cheese, softened
- ½ cup heavy cream (for extra richness)
- Optional garnishes: shredded cheddar cheese, sour cream, fresh cilantro, avocado, tortilla chips
How to Make Creamy Chicken Enchilada Soup
Get ready to experience pure comfort! This recipe comes together in under 30 minutes without sacrificing flavor, making it a weeknight game-changer. The secret lies in the simple, yet potent combination of zesty enchilada sauce, tender chicken, and a luxurious creamy finish, delivering a rich and satisfying bowl every time.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add Core Ingredients: Pour in the two cans of enchilada sauce and the chicken broth. Add the shredded cooked chicken, rinsed black beans, drained corn, and undrained diced green chiles. Stir in the cumin, chili powder, and oregano. Season with salt and freshly ground black pepper to your liking.
- Simmer and Flavor: Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully.
- Achieve Creaminess: In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Gradually stir this mixture into the simmering soup until fully combined and the soup becomes wonderfully creamy. Continue to cook for another 5 minutes, stirring occasionally, until the soup is heated through and thickened. Do not boil after adding the cream cheese and cream.
- Serve with Love: Ladle the hot soup into bowls. Garnish generously with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, freshly chopped cilantro, diced avocado, and crunchy tortilla chips.
Why You’ll Love This Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is an absolute dream for anyone craving a hearty, flavorful meal that feels like a warm hug. Its star feature is undoubtedly the incredibly rich and velvety texture, achieved by the perfect blend of savory broth, tender chicken, and creamy goodness that coats every spoonful. It’s a fantastic cost-saver compared to dining out, transforming pantry staples into a restaurant-quality dish right in your own kitchen.
The delightful burst of zesty enchilada sauce, combined with the comforting heartiness of black beans and corn, creates a flavor profile that’s simply irresistible, much like a cozy pot pie but with a vibrant Southwestern flair! Unlike a traditional enchilada casserole that requires assembly and baking, this soup delivers all those beloved flavors in one comforting bowl with minimal effort. So, go ahead and gather your ingredients; you won’t regret whipping up this delightful Creamy Chicken Enchilada Soup that’s sure to become a family favorite!
Storing and Reheating Tips
- Refrigeration: Allow the Creamy Chicken Enchilada Soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the soup cool entirely. Portion the soup into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months.
- Reheating: When ready to reheat, thaw frozen soup overnight in the refrigerator. Gently reheat the soup on the stovetop over low to medium-low heat, stirring frequently, until heated through. You may need to add a splash of chicken broth or milk to regain the desired consistency. Avoid boiling. For a quicker reheat, you can also warm individual portions in the microwave, stirring every minute.
Final Thoughts
This Creamy Chicken Enchilada Soup is more than just a meal; it’s an experience of pure comfort and deliciousness. Give this easy and satisfying recipe a try – it’s guaranteed to become a cherished staple in your recipe rotation!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Chicken Enchilada Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 large yellow onion, chopped, 2 cloves garlic, minced
- Pour in the two cans of enchilada sauce and the chicken broth. Add the shredded cooked chicken, rinsed black beans, drained corn, and undrained diced green chiles. Stir in the cumin, chili powder, and oregano. Season with salt and freshly ground black pepper to your liking.2 (10-ounce) cans enchilada sauce (red or green, your preference!), 4 cups chicken broth, 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 1 (4-ounce) can diced green chiles, undrained, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon dried oregano, Salt and freshly ground black pepper
- Bring the soup to a simmer over medium heat, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the flavors to meld together beautifully.
- In a small bowl, whisk together the softened cream cheese and heavy cream until smooth. Gradually stir this mixture into the simmering soup until fully combined and the soup becomes wonderfully creamy. Continue to cook for another 5 minutes, stirring occasionally, until the soup is heated through and thickened. Do not boil after adding the cream cheese and cream.3 ounces cream cheese, softened, 1/2 cup heavy cream
- Ladle the hot soup into bowls. Garnish generously with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, freshly chopped cilantro, diced avocado, and crunchy tortilla chips.shredded cheddar cheese, sour cream, fresh cilantro, avocado, tortilla chips