By Creamy Chicken Enchilada Soup is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Creamy Chicken Enchilada Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Creamy Chicken Enchilada Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Meat:
2 cups shredded cooked chicken (rotisserie chicken works great!)
Vegetables:
1 medium onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes with green chilies (e.g., Rotel)
1 cup frozen corn
Canned Goods:
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
Dairy:
1 cup heavy cream or half-and-half
1 cup shredded cheddar or Mexican cheese blend
Seasonings:
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp black pepper
1/2 tsp salt (adjust to taste)
Toppings (optional):
Tortilla strips or chips
Sour cream
Diced avocado
Fresh cilantro
Lime wedges
PREPARATION STEPS
Sauté the Aromatics:
In a large pot, heat a drizzle of olive oil over medium heat
Add the diced onion and cook for 2-3 minutes until softened
Stir in the minced garlic and cook for another minute until fragrant.
Add the Base Ingredients:
Pour in the enchilada sauce, chicken broth, and diced tomatoes with green chilies. Stir well.
Season and Simmer:
Add the chili powder, cumin, smoked paprika, black pepper, and salt. Stir to combine, then bring the mixture to a simmer.
Add the Chicken and Beans:
Stir in the shredded chicken, black beans, frozen corn, and heavy cream
Reduce the heat to low and let the soup simmer gently for 15-20 minutes to allow the flavours to meld together.
Melt the Cheese:
Gradually stir in the shredded cheese until fully melted and the soup becomes creamy.
Serve:
Ladle the soup into bowls and top with your favourite garnishes like tortilla strips, sour cream, avocado, or cilantro.
—
Pro Tips:
Use leftover chicken or a rotisserie chicken for convenience.
For a spicier soup, add a diced jalapeño or a splash of hot sauce.
Leftovers can be stored in the fridge for up to 3 days and reheated gently.
—
Nutritional Information (per serving):
Prep Time: 15 minutes | Cook Time: 25 minutes
Calories: ~400 kcal | Servings: 6
—
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
