Creamy Chicken Enchilada Soup Recipe

If you’re craving a bowl of comfort that bursts with vibrant flavors and wraps you in a velvety embrace, this Creamy Chicken Enchilada Soup is exactly what you need. It masterfully combines tender chicken, rich spices, and a luscious creamy texture, all simmered to perfection for a soul-soothing meal that feels like a festive celebration in every spoonful.

Ingredients You’ll Need

These straightforward ingredients come together to create a symphony of taste and texture. Each one plays a crucial role, from the fresh veggies adding brightness and crunch, to the beans and chicken providing heartiness and protein. The spices bring that classic enchilada warmth, while the cheese finishes it off with melty goodness.

• 1 tablespoon Butter or Ghee: This provides a beautiful base to sauté your veggies and infuse the soup with buttery richness.
• 1 Medium Onion (diced): Adds a subtle sweetness and depth as it softens during cooking.
• 2 Celery Stalks (sliced): Offers a fresh, aromatic crunch to balance the creaminess.
• 1 Medium Carrot (thinly sliced): Brings natural sweetness and a pop of color.
• 1 Large Red Bell Pepper (diced): Gives vibrant color and a mild fruity flavor.
• 2-3 Garlic Cloves (chopped): Infuses the soup with classic warmth and irresistible aroma.
• 1½ teaspoon Ground Cumin: The earthy spice that anchors the enchilada flavor profile.
• 1 tablespoon Chili Powder: Adds a smoky, zesty kick that’s essential for true enchilada vibes.
• 1 teaspoon Dried Oregano: Offers a subtle herbal note that brightens the dish.
• 15 ounces Diced fire-roasted Tomatoes (1 can): Imparts a smoky depth and rich tomato flavor.
• ¼ Cup Tomato Paste: Concentrates the tomato essence, elevating the soup’s overall richness.
• 4 Cups Low Sodium Chicken Broth: The savory liquid backbone that melds all the ingredients harmoniously.
• 14.5 ounces Red Kidney Beans (drain and rinsed, 1 can): Adds protein and a creamy, hearty texture.
• 14.5 ounces Black Beans (drain and rinsed, 1 can): Brings color contrast and fiber-packed substance.
• 1 Cup Fresh or Frozen Sweet Corn: Sweet bursts of kernels balancing the spices beautifully.
• 2 Cups Shredded Cooked Chicken: The star protein that makes this soup incredibly satisfying.
• 1 Cup Mexican Shredded Cheese Blend: Used for garnishing, it melts into gooey goodness for that indulgent finish.
• Salt and pepper, to your taste: Simple seasonings to brighten and balance the flavors.

How to Make Creamy Chicken Enchilada Soup

Step 1: Sauté Your Aromatics

Start by melting that tablespoon of butter or ghee in a large stockpot over medium-high heat. This is where the magic begins. Toss in your diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook these until they soften and become fragrant, around 5 to 6 minutes. This step builds a rich, flavorful foundation for your soup.

Step 2: Add Seasonings and Tomatoes

Sprinkle in your ground cumin, chili powder, and dried oregano—these spices transform the dish and give it that unmistakable enchilada warmth. Stir in the diced fire-roasted tomatoes and tomato paste for a smoky, tangy depth, and pour in the low sodium chicken broth. Give everything a good stir, season with salt and pepper, and then bring it to a boil. After boiling, reduce the heat and let it simmer for 10 to 15 minutes until all the veggies are beautifully tender.

Step 3: Blend for Creamy Perfection

Now comes the creamy part that sets this soup apart from ordinary chicken stews. Remove the pot from heat and grab your hand blender. Puree the soup until it reaches a smooth, luscious consistency. This creamy base is what makes this Creamy Chicken Enchilada Soup so indulgent and comforting. Return the pot to medium heat, ready for the next steps.

Step 4: Add Beans, Corn, and Chicken

Fold in the red kidney beans, black beans, sweet corn, and shredded cooked chicken. Give everything a good stir to combine all those wonderful textures and flavors. Allow the soup to simmer for just a couple more minutes—enough for it all to heat through and for those flavors to meld even further.

Step 5: Serve and Garnish

Ladle the soup into bowls and top each with a generous sprinkle of the Mexican shredded cheese blend. The cheese melts slowly, adding that sweet, salty finish that’s pure comfort in every bite. This final touch completes your dreamy bowl of Creamy Chicken Enchilada Soup—ready for you to dive right into!

How to Serve Creamy Chicken Enchilada Soup

Garnishes

To elevate your Creamy Chicken Enchilada Soup, fresh garnishes are the key. Think chopped cilantro adding a bright, herbal lift, creamy dollops of sour cream or Greek yogurt for tang, sliced avocado for buttery softness, and a squeeze of lime to brighten it all up. Crispy tortilla strips or crushed tortilla chips add the perfect crunchy contrast.

Side Dishes

This soup shines on its own, but pairing it with warm corn tortillas or a crisp side salad can turn your meal into a feast. A simple Spanish rice or cilantro-lime rice adds heartiness, while a side of roasted vegetables makes it a well-rounded dinner that’s as nutritious as it is delicious.

Creative Ways to Present

Serve your soup in mini bread bowls for a fun, edible bowl that’s as tasty as it is charming. For a vibrant twist, layer the soup with a sprinkle of cheese and tortilla strips in clear glass mugs, showing off the colors and textures. Hosting a casual dinner? Set up a toppings bar so everyone can personalize their bowl of Creamy Chicken Enchilada Soup exactly how they like.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Enchilada Soup is a lifesaver. Let the soup cool completely, then transfer it to airtight containers and refrigerate for up to 4 days. The flavors deepen even more after a day or two, making your leftovers tastier than the first serving!

Freezing

This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor.

Reheating

To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. If it’s too thick after refrigeration or freezing, add a splash of chicken broth or water to reach your preferred consistency. A quick reheat is all you need to enjoy the rich, creamy goodness once again.

FAQs

Can I use leftover rotisserie chicken for this soup?

Absolutely! Using leftover rotisserie chicken is a perfect shortcut and brings great flavor and tenderness to the creaminess of the soup.

Is this soup spicy?

The spice level is mild to moderate from the chili powder and cumin, but you can easily adjust by adding more chili powder or a dash of hot sauce if you prefer a bit more kick.

Can I make this soup vegetarian?

Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or tofu for protein.

What can I use if I don’t have a hand blender?

If you don’t have a hand blender, carefully transfer the soup in batches to a regular blender to puree until smooth. Just be cautious with the hot liquid to avoid splatters.

Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work if you have ripe ones on hand. You’ll need about 3 cups chopped tomatoes, and roasting them beforehand will help mimic the depth of flavor from fire-roasted canned tomatoes.

Final Thoughts

Making Creamy Chicken Enchilada Soup at home feels like giving yourself a warm hug in a bowl. It’s rich, full of flavor, and satisfying in every way. Whether you’re craving weeknight comfort or want to impress guests with something a little unexpected, this soup is sure to become a beloved staple. Don’t wait to try it—you’ll wonder how you ever lived without it!

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