Creamy Chicken Enchilada Soup is a warm, comforting bowl you can make fast on a busy night. This soup brings rich, tangy enchilada flavor with tender shredded chicken and a smooth cream finish. If you like easy, hearty dinners, this recipe answers that need. Try it when you want something homey and filling, and see how simple spices and a good enchilada sauce lift plain ingredients into a cozy meal. For a similar cozy option, check this creamy chicken tortilla soup.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 20–30 minutes with cooked chicken.
- Few Ingredients: Uses pantry staples like enchilada sauce, beans, and corn.
- Comfort Food: Creamy texture and warm spices make it soothing.
- Crowd Friendly: Feed a family or bring to a potluck.
- Good Balance: Tangy enchilada sauce with mellow cream and savory chicken.
This version stands out because it keeps the texture creamy without heavy steps. It mixes simple canned items and fresh aromatics to make deep flavor fast. It comforts like homemade, but saves time.
Ingredients Needed
For the base
- 2 cups shredded cooked chicken (leftover or rotisserie)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
For the broth and sauce
- 3 cups chicken broth
- 1 can (10 oz) enchilada sauce
For the creamy part and veg
- 1 cup heavy cream
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
Spices and garnish
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Note: Use low-sodium broth if you watch salt. Drain and rinse beans to reduce sodium and improve flavor.
How to Make Creamy Chicken Enchilada Soup
- Heat the oil: Place a large pot over medium heat and add 1 tablespoon olive oil. When the oil is hot, add the chopped onion and minced garlic. Sauté until the onion turns soft and translucent (about 4–5 minutes). This step builds the flavor base.
- Add the chicken and liquids: Stir in the 2 cups shredded cooked chicken, 3 cups chicken broth, and the 10 oz can of enchilada sauce. Bring the soup to a gentle simmer so flavors mix evenly.
- Stir in creamy and veg: Pour in 1 cup heavy cream. Add 1 cup corn kernels and the drained 15 oz can of black beans. Sprinkle 1 teaspoon ground cumin, and season with salt and pepper to taste.
- Heat through: Let the soup simmer for 5–7 minutes, stirring now and then, until everything is hot and the flavors meld. Watch so the cream does not boil hard—gentle simmer keeps it smooth.
- Taste and adjust: Sample the soup. Add more salt, pepper, or a splash of broth if too thick. If you want more heat, stir in a pinch of chili powder or a dash of hot sauce.
- Serve: Ladle hot soup into bowls and sprinkle chopped cilantro on top for a fresh finish.
Mini-tip: Shredded rotisserie chicken saves time and adds good flavor. If using frozen corn, no need to thaw—just add straight in.
introduction
Creamy Chicken Enchilada Soup
why make this recipe
This soup is quick and filling. It uses simple canned goods and cooked chicken for fast prep. The cream smooths the spicy enchilada sauce. It is great for weeknights, cold days, or when you want comfort food without fuss.
how to make Creamy Chicken Enchilada Soup
Follow the steps above to cook this soup quickly and easily. Sauté the aromatics, add chicken and liquids, stir in cream and beans, then heat until warm.
Ingredients :
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Stir in the shredded chicken, chicken broth, and enchilada sauce. Bring to a simmer.
- Add heavy cream, corn, black beans, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Serve hot, garnished with chopped cilantro.
how to serve Creamy Chicken Enchilada Soup
Serve in warm bowls. Top with chopped cilantro, shredded cheese, sliced avocado, or a squeeze of lime. Offer tortilla chips or warm tortillas on the side for dipping. A simple salad or rice on the side also pairs well.
how to store Creamy Chicken Enchilada Soup
Cool the soup to room temperature, then store in airtight containers. Refrigerate for up to 3–4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
tips to make Creamy Chicken Enchilada Soup
- Use cooked rotisserie chicken to cut prep time.
- Rinse canned beans well to reduce extra sodium and canned taste.
- Add cream at the end on low heat to avoid curdling.
- If soup thickens too much after chilling, thin with a little broth when reheating.
- For more freshness, stir in cilantro and lime juice just before serving.
variation (if any)
- Make it spicy: Add chopped green chiles or a diced jalapeño while sautéing onions.
- Lighter version: Replace heavy cream with half-and-half or coconut milk (note change in flavor).
- Add rice: Stir in cooked rice for a heartier bowl.
- Cheese topper: Sprinkle cheddar or Monterey Jack on each serving for a cheesy finish.
Frequently Asked Questions
Can I use chicken thighs or breasts instead of shredded chicken?
Yes. Cooked chicken breasts or thighs work well. Shred them with two forks after cooking. Rotisserie chicken is a quick shortcut.
Is this soup freezer-friendly?
Yes. Cool completely, then freeze in portioned containers for up to 3 months. Thaw in the fridge overnight and warm gently on the stove.
How do I keep the cream from curdling?
Add the cream at low heat and avoid boiling the soup after adding it. Stir gently and heat just until warm.
Can I make this gluten-free?
Yes. The listed ingredients are naturally gluten-free. Check your enchilada sauce label to ensure it has no gluten-containing additives.
Conclusion
This Creamy Chicken Enchilada Soup mixes bold enchilada sauce with smooth cream and simple pantry items to make a fast, cozy meal that families love. It’s quick, forgiving, and easy to change—perfect for busy nights or casual gatherings. If you try it, please leave a comment and a star rating to let others know how it turned out. Share the recipe on social media so friends can enjoy it too. Want a full recipe reference or another take on this soup? See the original recipe here: Creamy Chicken Enchilada Soup. What topping will you try first—avocado, cheese, or tortilla chips?
Print
Creamy Chicken Enchilada Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm, comforting bowl of creamy chicken enchilada soup, prepared quickly with pantry staples, perfect for a busy night.
Ingredients
- 2 cups shredded cooked chicken (leftover or rotisserie)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent (about 4-5 minutes).
- Stir in the shredded chicken, chicken broth, and enchilada sauce. Bring to a simmer.
- Add heavy cream, corn, black beans, cumin, salt, and pepper. Cook for about 5-7 minutes until heated through.
- Serve hot, garnished with chopped cilantro.
Notes
For a spicier kick, add chopped green chiles or jalapeño while sautéing. Use low-sodium broth if watching salt intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg