When the evenings grow chilly and the leaves start to fall, my kitchen transforms into a haven filled with comforting aromas. This is the time when I reach for my recipe for Creamy Chicken Enchilada Soup. Imagine the delightful sizzle of sautéed onions and garlic mingling with fragrant spices—this soup captures the heart of Tex-Mex cuisine in a single bowl.
Perfect for busy weeknights or cozy gatherings with friends, this dish serves up hearty spoonfuls of tender shredded chicken, vibrant beans, and garden-fresh vegetables. Plus, the stovetop preparation means that you can whip it up in no time, making it a go-to recipe that never disappoints. Whether it’s served drizzled with creamy cheese or topped with avocado and cilantro, every bite promises a wave of warmth and satisfaction. Dive into this creamy delight, and let the culinary magic unfold!
Why is Chicken Enchilada Soup a Must-Try?
Comforting and Hearty: This soup is the ultimate hug in a bowl, blending tender chicken with creamy goodness and vibrant Tex-Mex flavors.
Quick Weeknight Meal: With a simple stovetop method, you’ll have a delicious dinner ready in under 30 minutes.
Versatile Flavors: Customize it to your taste! Add extra beans for protein or spice it up, making it perfect for any family palate.
Crowd-Pleasing Dish: Ideal for gatherings or cozy nights in; it’s a guaranteed hit that everyone will love!
Meal Prep Friendly: Store leftovers easily—perfect for quick lunches during the week. Don’t forget to check out other delicious comfort food ideas to keep your meal rotation exciting!
Chicken Enchilada Soup Ingredients
For the Soup Base
• Butter or Ghee – Adds richness and flavor. Substitute with avocado oil for a dairy-free option.
• Medium Onion – Provides a sweet and savory base. No substitution necessary.
• Celery Stalks – Adds crunch and a subtle sweetness. Use additional carrots or bell peppers if needed.
• Medium Carrot – Complements the onion and celery with natural sweetness. Can substitute with parsnips.
• Large Red Bell Pepper – Contributes sweetness and color. Swap with any bell pepper variety.
• Garlic Cloves – Enhances overall flavor profile. Increase or decrease according to taste preference.
For the Flavor
• Ground Cumin – Offers warm, earthy notes. No substitutes, but coriander can complement it.
• Chili Powder – Provides spice and depth. Adjust quantity for desired heat level.
• Dried Oregano – Adds a unique herbal flavor. Substitute with Italian seasoning if not available.
• Diced Fire-Roasted Tomatoes (15 oz can) – Introduces a smoky flavor. Use regular diced tomatoes if unavailable.
• Tomato Paste (¼ cup) – Thickens the soup and enhances the tomato flavor. Substitute with crushed tomatoes in a pinch.
For the Broth and Protein
• Low Sodium Chicken Broth (4 cups) – Base liquid for soup, providing flavor. Substitute vegetable broth for a vegetarian option.
• Red Kidney Beans (14.5 oz can) – Adds protein and fiber. Any bean variety can be used.
• Black Beans (14.5 oz can) – Adds textural contrast and protein. Can replace with pinto beans.
• Fresh or Frozen Sweet Corn (1 cup) – Adds sweetness and texture. Swap with diced zucchini or bell pepper if desired.
• Shredded Cooked Chicken (2 cups) – Primary protein; can use rotisserie chicken or leftover chicken.
For Serving
• Mexican Shredded Cheese Blend (1 cup) – For topping; adds creaminess. Substitute with a dairy-free cheese or omit.
• Salt and Pepper – Season to taste. Adjust based on dietary preferences.
This Chicken Enchilada Soup is not just a recipe; it’s a warm embrace in a bowl, perfect for those chilly nights or busy weeknights!
How to Make Chicken Enchilada Soup
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Sauté the Vegetables: In a large stockpot, melt butter over medium-high heat. Add diced onion, celery, carrot, bell pepper, and garlic. Cook for about 5-6 minutes until they soften and the kitchen fills with a lovely aroma.
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Add Spices and Tomatoes: Stir in ground cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, bring to a boil, then let it simmer for 10-15 minutes until the vegetables are tender and the flavors meld beautifully.
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Blend the Soup: Carefully remove the pot from heat and blend the soup until it reaches a smooth, creamy consistency. You can use a hand blender for ease or transfer it to a standard blender (be cautious of hot liquid!).
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Incorporate Beans and Chicken: Return the blended soup to medium heat. Gently stir in the red kidney beans, black beans, corn, and shredded chicken. Heat through for a couple of minutes until everything is warmed and combined.
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Serve: Ladle the warm soup into bowls and crown it with a generous sprinkle of Mexican cheese blend along with optional toppings such as creamy avocado slices, fresh cilantro, or crunchy tortilla strips for that extra flair!
Optional: Garnish with lime wedges for a zesty finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Chicken Enchilada Soup
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Use Rotisserie Chicken: Save time by using rotisserie chicken for easy shredding and maximum flavor. This step simplifies your prep and makes the soup even more comforting.
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Adjust Spice Levels: Personalize the heat! Start with a small amount of chili powder and increase based on your family’s preferences, ensuring everyone enjoys this Chicken Enchilada Soup.
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Thicker Soup Tips: For a creamier texture, blend additional beans directly into the soup and stir them back in for extra nourishment without adding calories.
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Fresh Herbs Upgrade: Don’t forget to top your bowls with fresh cilantro or green onions; it brightens the flavors and enhances the Tex-Mex experience!
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Storage Solutions: Keep leftovers in an airtight container for up to 5-7 days in the fridge and reheat thoroughly before serving. Alternatively, freeze for up to 3-4 months—a lifesaver for busy nights!
Make Ahead Options
These Creamy Chicken Enchilada Soup preparations are perfect for busy home cooks looking to save time during the week! You can chop your vegetables (onion, celery, carrot, bell pepper, and garlic) and store them in an airtight container in the refrigerator for up to 3 days in advance. Additionally, cook the shredded chicken and store it separately to prevent it from becoming dry. When ready to enjoy, simply sauté the prepped vegetables, mix in the spices, tomatoes, and broth, blend it all together before adding the chicken and beans. This way, you can savor a comforting bowl of enchilada soup on those hectic weeknights with just a few effortless steps!
How to Store and Freeze Chicken Enchilada Soup
Fridge: Store leftovers in an airtight container for up to 5-7 days, ensuring the soup retains its comforting flavors.
Freezer: Freeze Chicken Enchilada Soup in airtight containers or heavy-duty freezer bags for up to 3-4 months. Make sure to leave space for expansion.
Reheating: Thaw the soup overnight in the fridge, then reheat on the stovetop or in the microwave until heated through. Stir well to ensure an even temperature.
Portion Control: Consider freezing in individual servings for quick, easy meals during busy weeknights—perfect for enjoying this delicious soup whenever cravings strike!
Chicken Enchilada Soup Variations
Embrace your creativity and transform this delightful soup into a personalized masterpiece that tempts your taste buds!
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Vegetarian Delight: Omit the chicken and replace it with extra beans for protein; swap chicken broth with vegetable broth for a heartwarming vegetarian option.
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Spicy Kick: Substitute regular chili powder with chipotle powder for a smoky twist, or toss in fresh jalapeños for an extra fiery punch. Each bite will make your palate dance with joy!
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Low-Carb Alternative: Replace beans with cauliflower florets for a lower-carb version of this cozy dish, adding a nourishing twist that still delivers on flavor.
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Creamy Avocado: Stir in cubed ripe avocado just before serving to create a creamy texture and rich flavor that elevates every spoonful.
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Herb Infusion: Toss in fresh herbs such as cilantro or parsley right before serving to brighten up the flavor profile; this simple addition will awaken your taste buds!
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Coconut Cream: Drizzle in coconut cream for a luscious, tropical twist, enhancing the creaminess and giving your soup an exotic flair.
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Cheesy Goodness: Substitute the Mexican cheese blend with a combination of cheddar and pepper jack for an extra cheesy bite that everyone will love.
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Sweet & Spicy: Add sliced jalapeños and a handful of sautéed bell peppers for a touch of sweetness that balances the spiciness. Each bite can be an adventure!
What to Serve with Chicken Enchilada Soup?
Cozy up to a full meal experience that captivates all your senses and complements every rich spoonful of this comforting soup.
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Garlic Bread: The warm, buttery aroma of garlic bread perfectly contrasts the spicy undertones of the enchilada soup, creating a delightful harmony.
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Jalapeño Cornbread: This moist, slightly sweet cornbread with a jalapeño kick is a wonderful balance for the soup’s creaminess and brings added texture to your meal.
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Fresh Side Salad: A crisp salad featuring mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing crunch that cuts through the richness of the soup.
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Avocado Slices: Creamy avocado enhances the soup’s Tex-Mex vibe, offering a cool contrast that elevates each scoop while adding healthy fats.
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Crispy Tortilla Chips: Serve these alongside your soup for an inviting crunch. They’re perfect for dipping and add a playful, textural element to your meal.
Feel free to pair your soup with a zesty lime-infused drink or a slice of rich chocolate cake for dessert, rounding out this delightful dining experience!
Creamy Chicken Enchilada Soup Recipe FAQs
What should I look for when selecting ingredients?
Select ripe vegetables—onions should be firm and without dark spots; bell peppers should be vibrant and glossy. Fresh garlic cloves should be plump and free of sprouts. For chicken, opt for shredded rotisserie or cooked chicken to save time; ensure it is moist for the best flavor in your creamy chicken enchilada soup.
How do I store leftovers, and for how long will they last?
Leftover soup can be stored in an airtight container in the refrigerator for up to 5-7 days. Make sure to let it cool to room temperature before sealing it. When you’re ready to enjoy it again, reheat thoroughly on the stove or in the microwave until piping hot.
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Can I freeze creamy chicken enchilada soup?
Absolutely! Freeze your soup in airtight containers or heavy-duty freezer bags for up to 3-4 months. Be sure to leave some space for the soup to expand as it freezes. When ready to eat, thaw it overnight in the fridge and reheat it gently on the stove or in the microwave.
What should I do if my soup is too thick?
If your soup turns out thicker than desired, simply stir in additional chicken broth or water gradually until you reach your preferred consistency. Conversely, for a thicker version, consider blending in some more beans or adding cream for that extra indulgence!
Are there any dietary considerations I should keep in mind for this recipe?
Yes! This creamy chicken enchilada soup can be made gluten-free by ensuring the spices and broth used are certified gluten-free. For dairy-free options, you can substitute the cheese with a dairy-free alternative or omit it entirely. Also, monitor for any individual allergies related to beans or spices used.
What’s the best way to add more flavor to my soup?
For more depth of flavor, sauté the onions and garlic until they caramelize slightly. Experimenting with spices is also fun—add a pinch of cayenne for heat or a dash of smoked paprika for an appealing smoky taste in your creamy chicken enchilada soup!
Creamy Chicken Enchilada Soup for Cozy Weeknight Dinners
Ingredients Â
Equipment
MethodÂ
- In a large stockpot, melt butter over medium-high heat. Add diced onion, celery, carrot, bell pepper, and garlic. Cook for about 5-6 minutes until they soften and the kitchen fills with a lovely aroma.
- Stir in ground cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, bring to a boil, then let it simmer for 10-15 minutes until the vegetables are tender and the flavors meld beautifully.
- Carefully remove the pot from heat and blend the soup until it reaches a smooth, creamy consistency. You can use a hand blender for ease or transfer it to a standard blender.
- Return the blended soup to medium heat. Gently stir in the red kidney beans, black beans, corn, and shredded chicken. Heat through for a couple of minutes until everything is warmed and combined.
- Ladle the warm soup into bowls and crown it with a generous sprinkle of Mexican cheese blend along with optional toppings such as creamy avocado slices, fresh cilantro, or crunchy tortilla strips for that extra flair!
