There’s a certain comfort that comes with a steaming bowl of soup, one that wraps you up like a cozy blanket on a chilly evening. Enter my Creamy Chicken Enchilada Soup—a delightful, Tex-Mex masterpiece that transforms a simple weeknight meal into something extraordinary. With its creamy texture and hearty blend of chicken, black beans, and spices, this soup not only satisfies your cravings but also delivers protein-rich goodness. Plus, it’s quick to whip up, making it a go-to for busy nights when you want something homemade without the hassle. So, are you ready to dive into this comforting bowl of warmth and flavor? Let’s get cooking! Why is this soup a must-try? Comforting Warmth: A cozy bowl of this soup warms both the body and soul, perfect for chilly evenings. Crowd-Pleasing Flavor: Rich, cheesy goodness combined with Tex-Mex spices makes it irresistible for everyone. Quick & Easy: With minimal prep and just a few steps, you can serve a delicious meal in no time. Protein-Rich Delight: Loaded with chicken and black beans, it’s not just tasty, but a satisfying source of nutrition. Customizable Options: Feel free to tailor it with your favorite toppings or add extra veggies for a personal twist! For more Tex-Mex inspiration, check out Chicken Fajita Pasta and Spicy Brazilian Coconut Chicken. Creamy Chicken Enchilada Soup Ingredients • Gather these ingredients for a flavorful delight! For the Soup Base Avocado Oil – Perfect for sautéing without overpowering flavors; swap for olive oil if desired. Skinless Chicken Breasts/Thighs – A hearty source of protein; use rotisserie chicken for quick prep. Medium Onion – Adds depth and sweetness; yellow onions give the best results. Fresh Garlic – Enhances aroma and flavor; minced garlic is a convenient alternative. Enchilada Sauce (10 oz) – Infuses that classic Tex-Mex flavor; choose red or green based on your preference. Diced Roasted Tomatoes (14.5 oz) – Provides texture and a touch of acidity; fresh tomatoes are an option if you have them on hand. Chicken Broth (4 cups, low-sodium) – The essential soup base for layers of flavor; vegetable broth works for a vegetarian version. Black Beans – Brings fiber and texture; make sure to rinse and drain before adding. Frozen Sweet Corn (1 cup) – Adds a pop of sweetness and color; fresh corn is fantastic if available. Spices & Seasoning Ground Cumin (1 tsp) – Lends earthy warmth to the soup; taco seasoning is a viable substitute. Chili Powder (1 tsp) – Gives depth and a hint of heat; adjust to your taste for a kick! Ground Coriander (½ tsp) – Optional but enhances the overall flavor complexity. Salt and Pepper – Essential for balancing flavors; season to taste. For Creaminess Sour Cream (1 cup) – Makes the soup creamy; Greek yogurt can offer a healthier alternative. Cheese (1 cup, shredded) – Adds decadence to the soup; block cheese works best to avoid additives. Toppings (optional) Avocado – For a creamy, fresh touch. Cilantro – Adds a bright, herbal note. Tortilla Strips – Perfect crunch on top. Lime Wedges – A splash of acidity elevates the flavors. Extra Cheese – Because who doesn’t love more cheese? Crafting this Creamy Chicken Enchilada Soup not only satisfies your cravings but also envelops you in a comforting embrace each spoonful, making it a must-try dish! Step‑by‑Step Instructions for Creamy Chicken Enchilada Soup Step 1: Prep Ingredients Begin by gathering and prepping your ingredients for the Creamy Chicken Enchilada Soup. Dice one medium onion and mince 2-3 cloves of fresh garlic. Shred your cheese of choice, ideally Monterey Jack or mild cheddar, and set aside. This ensures you can work efficiently as you move through the cooking process without interruption. Step 2: Cook Chicken In a Dutch oven, heat 2 tablespoons of avocado oil over medium heat. Once hot, add the diced chicken breasts or thighs, seasoning them with salt and pepper. Cook the chicken for 5-7 minutes until it’s golden brown and cooked through. Remove the chicken from the pot and set it aside, leaving the flavorful drippings in the pot for the next steps. Step 3: Sauté Aromatics Using the same pot, add the diced onion and minced garlic, sautéing for about 3-4 minutes. Stir frequently until the onion becomes translucent and fragrant, which enhances the base flavors for your soup. This is the moment when your kitchen will fill with comforting aromas, creating excitement for what’s coming next. Step 4: Add Spices Now, stir in 1 teaspoon each of ground cumin and chili powder into the softened onion and garlic mixture. Allow these spices to cook for about 1 minute, which helps to bring out their flavors. Next, add the diced roasted tomatoes, letting everything cook together for an additional 3-4 minutes until the tomatoes start to break down slightly. Step 5: Combine Soup Components Pour in the enchilada sauce and 4 cups of low-sodium chicken broth, stirring to combine. Return the previously cooked chicken to the pot, along with 1 can of rinsed black beans and 1 cup of frozen sweet corn. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 15-20 minutes, allowing the flavors to meld beautifully. Step 6: Finish Soup After simmering, remove the pot from heat and stir in 1 cup of sour cream, creating a creamy texture throughout the soup. Then, add in 1 cup of shredded cheese, stirring until melted and well incorporated. Taste and adjust the seasoning with salt, pepper, and a splash of lime juice if desired for that extra zing. Step 7: Serve Ladle the creamy chicken enchilada soup into warm bowls. Feel free to get creative with your toppings—avocado slices, fresh cilantro, crispy tortilla strips, and lime wedges make delightful additions. Each bowl is a cozy, comforting delight that invites you to savor every spoonful! How to Store and Freeze Creamy Chicken Enchilada Soup Fridge: Store your creamy chicken enchilada soup in an airtight container for up to 3 days. This keeps all the flavors intact and ready for reheating. Freezer: If you wish to enjoy your soup later, freeze it in a suitable container for up to 3 months. Make sure to leave some space for expansion as it freezes. Thawing: Thaw the frozen soup overnight in the fridge before reheating, ensuring the best texture and flavor retention. Reheating: Reheat in a saucepan over medium heat, adding a splash of chicken broth or water if necessary to adjust the consistency, stirring until warm and creamy. Creamy Chicken Enchilada Soup Variations Feel free to play around with this recipe to make it truly your own—your taste buds will thank you! Vegetarian Delight: Swap the chicken for extra black beans or grilled veggies for a hearty meat-free option. You can even try adding cubed tofu for extra protein; the creamy texture pairs beautifully with the spices. Extra Veggies: Toss in diced bell peppers, zucchini, or spinach for added nourishment and a colorful presentation. These veggies not only boost nutrition but also add delightful texture to your soup. Spicy Kick: Crank up the heat by incorporating diced jalapeños or a splash of your favorite hot sauce. This will ignite the flavors and give your bowl an exciting twist. Creamy Dream: For a richer flavor, add a touch of cream cheese along with the sour cream. It makes the soup even creamier and adds a wonderful depth of flavor. Beans Galore: Mix in pinto or kidney beans instead of black beans for a different bean profile. Each type lends its own unique taste and texture, making every bowl interesting. Tropical Twist: Add a hint of sweetness with diced pineapple or mango. The contrast of fruity sweetness against the hearty soup is a delightful surprise on the palate. Herbaceous Freshness: Brighten the soup by folding in fresh herbs like cilantro or parsley just before serving. Not only do they add freshness, but they also elevate the overall flavor. For more inspiration, you might enjoy a comforting bowl of Zucchini Soup or heat things up with Chicken Ramen Garlic. The possibilities are endless, so let your creativity flow! What to Serve with Creamy Chicken Enchilada Soup? Cozy up your meal with delectable sides that elevate your creamy chicken enchilada soup to new heights. Crunchy Tortilla Chips: Perfect for dipping, the crispy texture contrasts beautifully with the creamy soup, enhancing every bite. Cilantro Lime Rice: Fragrant rice adds a zesty kick and helps to soak up all that delightful soup, rounding out your Tex-Mex experience. Fresh Guacamole: Creamy and rich, this classic pairing balances the spiciness of the soup while adding a smooth texture that’s hard to resist. Grilled Corn on the Cob: Sweet and smoky, the delectable charred flavor of grilled corn complements the soup’s richness splendidly. Seasoned Black Beans: Serving these alongside adds another layer of protein, with flavors that echo the soup’s hearty elements, creating a cohesive meal. Tangy Coleslaw: The crisp, crunchy cabbage topped with a tangy dressing introduces a refreshing contrast, brightening up the comforting dish. Light Garden Salad: Tossed with a lemon vinaigrette, a garden salad offers a burst of freshness and a variety of textures to balance the creaminess. Honey Cornbread: Sweet and soft, a slice of cornbread pairs perfectly with the soup’s savory flavors, making for a heartwarming combination. Paloma Cocktail: A refreshing drink that combines freshness and a hint of sweetness, enhancing the meal while complementing the soup’s spices beautifully. Make Ahead Options This Creamy Chicken Enchilada Soup is perfect for meal prep aficionados! You can chop the onions and garlic, and shred the cheese up to 24 hours in advance, storing them in airtight containers in the refrigerator to maintain freshness. Additionally, cook the chicken ahead of time and refrigerate it; this saves valuable time when you’re ready to enjoy your comforting soup. When you’re ready to serve, simply combine all the components as outlined in the recipe, stirring in the sour cream and cheese until melted. This prep will ensure your soup is just as delicious, offering easy weeknight meals with minimal fuss! Expert Tips for Creamy Chicken Enchilada Soup Ingredient Substitutions: If you’re in a pinch, use rotisserie chicken for an easy time-saver instead of fresh chicken. Avoid Curdling: Always stir in sour cream off the heat to prevent curdling in your creamy chicken enchilada soup. Customize Spice Levels: Adjust the chili powder to suit your heat preference, and add hot sauce if you crave an extra kick. Don’t Skip the Cheese: For a smooth consistency, shred cheese from blocks instead of using pre-shredded options that can contain additives. Fresh vs. Frozen: When using corn, feel free to swap frozen sweet corn with fresh corn if it’s in season for a sweeter taste. Creamy Chicken Enchilada Soup Recipe FAQs How do I choose ripe avocados for toppings? Absolutely! Look for avocados that yield slightly to gentle pressure; if they’re too soft or have dark spots all over, they may be overripe. A perfectly ripe avocado will be smooth and creamy, making it the ideal complement to your soup. How long can I store creamy chicken enchilada soup in the fridge? Your delicious creamy chicken enchilada soup can be stored in an airtight container in the fridge for up to 3 days. Just make sure it’s cooled to room temperature before sealing it up! Can I freeze this soup for later? Yes, you can! To freeze, let the soup cool completely, then pour it into a freezer-safe container. Leave some space at the top to allow for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge. What should I do if my soup is too thick? Very! If your soup ends up thicker than you’d like, simply add a splash of chicken broth or water to reach your desired consistency. Stir it in and gently reheat over medium-low heat, adjusting until smooth and creamy! Are there any allergy considerations with this recipe? Absolutely! This creamy chicken enchilada soup contains dairy from the sour cream and cheese, which may not be suitable for those with lactose intolerance. For a dairy-free option, substitute both with plant-based yogurt and cheese alternatives. Always double-check labels for other potential allergens, like the chicken broth. What if I don’t have black beans? No worries! If you can’t find black beans, feel free to use pinto or kidney beans as a substitution. Rinse and drain them before adding them to the pot for that lovely texture and fiber boost. The more the merrier in this hearty soup! Creamy Chicken Enchilada Soup: Cozy Tex-Mex Comfort Food Indulge in Creamy Chicken Enchilada Soup, a comforting Tex-Mex dish that combines hearty chicken, black beans, and spices in a delightful creamy broth. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 6 cupsCourse: SoupCuisine: Tex-MexCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Avocado Oil Perfect for sautéing without overpowering flavors1 pound Skinless Chicken Breasts/Thighs A hearty source of protein; use rotisserie chicken for quick prep1 medium Onion Adds depth and sweetness; yellow onions are best2-3 cloves Fresh Garlic Enhances aroma and flavor; minced garlic is a convenient alternative10 ounces Enchilada Sauce Infuses classic Tex-Mex flavor14.5 ounces Diced Roasted Tomatoes Provides texture and a touch of acidity4 cups Low-Sodium Chicken Broth The essential soup base for layers of flavor1 can Black Beans Brings fiber and texture; rinse and drain before adding1 cup Frozen Sweet Corn Adds sweetness and color; fresh corn is ideal if availableSpices & Seasoning1 teaspoon Ground Cumin Lends earthy warmth1 teaspoon Chili Powder Gives depth and a hint of heat0.5 teaspoon Ground Coriander Optional but enhances overall flavorSalt Essential for balancing flavorsPepper Essential for balancing flavorsFor Creaminess1 cup Sour Cream Makes the soup creamy; Greek yogurt is a healthier alternative1 cup Cheese Adds decadence; block cheese works bestToppings (optional)Avocado For a creamy, fresh touchCilantro Adds a bright, herbal noteTortilla Strips Perfect crunch on topLime Wedges A splash of acidity elevates the flavorsExtra Cheese Because who doesn’t love more cheese? Equipment Dutch oven Method Step-by-Step InstructionsBegin by gathering and prepping your ingredients: dice one medium onion and mince the garlic.In a Dutch oven, heat avocado oil over medium heat, add chicken, season with salt and pepper, cook until golden brown.Remove chicken and set aside, keeping drippings in pot. Sauté onion and garlic until translucent.Stir in cumin and chili powder, cooking for 1 minute. Add diced tomatoes, cooking for an additional 3-4 minutes.Pour in enchilada sauce and chicken broth, return chicken, black beans, and corn. Bring to boil, reduce to simmer.Let soup cook for 15-20 minutes, then stir in sour cream and cheese until melted and well combined.Serve in bowls with toppings like avocado, cilantro, tortilla strips, and lime wedges. Nutrition Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg NotesThis soup is customizable with toppings and spice levels to suit your taste. Use rotisserie chicken for quick prep. Tried this recipe?Let us know how it was!
