Creamy Chicken Enchilada Soup Recipe
Nothing beats a warm, comforting bowl on a chilly day, and that’s exactly why this Creamy Chicken Enchilada Soup Recipe has a special place in my recipe box. It s packed with flavors that remind me of cozy nights around the table with family, yet it comes together quickly enough for a weeknight meal. The creamy texture combined with smoky, spicy notes is what makes it a standout-and believe me, once you try it, you ll be hooked.
This soup is perfect when you re craving something hearty but don t want to fuss over complicated steps. Whether you re meal prepping for the week or looking to impress friends with a simple but delicious dish, this Creamy Chicken Enchilada Soup Recipe hits the spot every time. Plus, it s super easy to customize based on what you have on hand or how spicy you want it!
Why You’ll Love This Recipe
- Comfort Food at Its Best: Creamy, cheesy, and packed with vibrant flavors that warm you up from the inside out.
- Easy Weeknight Meal: Ready in about 30 minutes, great when time is tight but you want something satisfying.
- Flexible & Customizable: Perfect base to add your favorite veggies, swap cheeses, or adjust the spice level.
- Feeds a Crowd: Makes enough to serve a family or have tasty leftovers for days.
Ingredients You’ll Need
These ingredients come together beautifully in this Creamy Chicken Enchilada Soup Recipe, creating layers of smoky, spicy, and cheesy goodness. Whenever I shop for this, I look for fire-roasted diced tomatoes and good-quality cheese to really boost the flavor.
- Oil: I like to use avocado oil for a subtle flavor and high smoke point, but any oil will work fine.
- Butter: Adds richness and helps cook the veggies perfectly.
- Yellow Onion: Provides a sweet, savory base-don t skip this!
- Green Bell Pepper: Adds crunch and freshness to balance the creamy soup.
- Jalapeno: Optional for a bit of heat; adjust based on how spicy you like it.
- Cumin, Chili Powder, Black Pepper: These essential spices give that classic enchilada flavor.
- Taco Seasoning: Makes seasoning super simple; homemade or store-bought both work.
- Slap Ya Mama (or Cajun seasoning): Adds a tiny extra kick if you re feeling adventurous.
- Garlic Cloves: Minced fresh garlic is a must for aroma and depth.
- Fire Roasted Diced Tomatoes: Adds smoky, roasted notes that create real flavor depth.
- Diced Green Chilies: Brings a subtle heat and authentic enchilada taste.
- Black Beans: Rinsed and drained to keep the soup hearty and protein-packed.
- Corn: Adds a touch of sweetness and texture contrast.
- Red Enchilada Sauce: The soul of the soup, brings that signature enchilada flavor.
- Chicken Broth: Use low sodium so you can control the saltiness.
- Cooked and Shredded Chicken: Rotisserie chicken works wonders for convenience and flavor.
- Queso Blanco Velveeta (or cream cheese): Creates that creamy, melty, dreamy soup texture.
- Shredded Sharp Cheddar Cheese: Brings tangy sharpness that balances richness.
- Shredded Pepper Jack Cheese: Adds a mild spicy kick and extra melty texture.
- Fresh Cilantro: Optional, but I love the fresh herbaceous pop it gives on top.
- Toppings (extra cheese, tortilla strips, jalapenos, sour cream, hot sauce): All great options to customize your bowl.
Variations
I love how this Creamy Chicken Enchilada Soup Recipe is like a blank canvas-you can really tailor it to your taste or dietary needs without losing any of that cozy yumminess. Don t hesitate to experiment; that s part of the fun in my kitchen!
- Vegetarian Version: Swap the chicken for extra beans and veggies like zucchini or mushrooms-I did this once, and it was surprisingly hearty and delicious.
- Spice Level: Adjust jalapeños and omit the cajun seasoning if you want it milder or amp up the heat with chipotle powder for a smoky punch.
- Dairy-Free Option: Use dairy-free cheese alternatives or coconut cream instead of Velveeta-I ve tried this with success for a friend and it held up well.
- Slow Cooker Style: Toss everything (except the cheeses) into a slow cooker on low for 4 hours, then stir in cheese at the end for a hands-off meal.
How to Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté Your Veggies to Build Flavor
Start by heating the oil and butter in a large stock pot over medium heat. When the butter is melted and the mixture is hot, toss in the diced onions, green bell pepper, and jalapeño if you re using it. Stir everything together and let it cook for about seven minutes until the veggies are tender and you start to smell that amazing aroma. This step lays the delicious flavor foundation, so don t rush it or burn the garlic-that comes next!
Step 2: Season and Add Garlic
Once the veggies are perfectly softened, sprinkle in your cumin, chili powder, black pepper, taco seasoning, and a dash of Slap Ya Mama if you want extra kick. Stir well so the spices bloom-they ll smell incredible as they toast lightly (about a minute). Then add the minced garlic and cook another minute, stirring constantly to avoid burning. The kitchen smells amazing at this point-I always find it s the moment I m really hooked!
Step 3: Add Liquids & Main Ingredients, Then Simmer
Now stir in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, red enchilada sauce, and chicken broth. Mix it all well so the flavors start to meld. Add your cooked, shredded chicken-which I almost always grab from a rotisserie chicken if I m short on time. Bring everything to a boil over medium-high heat, then lower the heat and cover the pot. Let it simmer for about 15 minutes to let the flavors marry.
Step 4: Stir in the Cheese for Creaminess
Turn the heat to low and add your queso blanco Velveeta (or cream cheese if you prefer), sharp cheddar, and pepper jack cheese. Stir constantly to melt all the cheese smoothly into the soup, transforming it into that luscious, creamy texture everyone loves. Give it a taste and adjust salt or spices as needed-this is your moment to make it perfect for you!
Pro Tips for Making Creamy Chicken Enchilada Soup Recipe
- Use Rotisserie Chicken: It saves tons of prep time and adds great flavor, plus it’s what I rely on for busy nights.
- Don t Rush the Veggies: Taking the time to soften onions and peppers deeply enhances the soup s flavor.
- Cheese Quality Matters: I always pick good melting cheeses-Velveeta makes it ultra creamy, but a mix of sharp cheddar and pepper jack gives a nice bite.
- Simmer Gently: Keep the heat low when melting cheese to avoid curdling or sticking to the pot.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
I swear by fresh cilantro and a dollop of sour cream as my go-to toppings-they add a fresh, cooling contrast to the creamy, spicy soup. I also love piling on extra shredded cheese and crunchy tortilla strips for texture. If you like heat, sliced jalapeños or a drizzle of hot sauce makes a perfect finish.
Side Dishes
This soup pairs wonderfully with a simple green salad or a side of cilantro-lime rice to round out the meal. For crunch, tortilla chips or warm flour tortillas make great companions. I sometimes serve it alongside black bean quesadillas for an extra hearty dinner.
Creative Ways to Present
For special occasions, I like to serve this soup in mini pumpkin bowls or inside hollowed-out bread bowls-adds that wow factor when guests come over. You can also make a layered dip inspired by the soup s flavors as a fun twist for parties. Lighting some candles and setting out toppings buffet-style turns a casual meal into a celebration.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken Enchilada Soup Recipe keeps beautifully in the fridge for up to 4 days. I store mine in airtight containers to lock in flavor and freshness. Before reheating, give it a good stir-the creaminess can settle or thicken as it chills.
Freezing
I ve frozen this soup a couple of times with great results. Just cool it completely, then transfer to freezer-safe containers or bags. When freezing, I recommend waiting to add toppings like sour cream or fresh cilantro until serving to keep their texture fresh.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring frequently until heated through. If the soup thickened too much after chilling or freezing, add a splash of chicken broth or water to loosen it back up without losing that creamy texture.
FAQs
-
Can I make this Creamy Chicken Enchilada Soup Recipe in a slow cooker?
Absolutely! Combine all ingredients except the cheeses in the slow cooker and cook on low for 4-5 hours. Stir in cheese at the end and let it melt before serving. It s a great hands-off way to enjoy this soup.
-
What can I substitute for Velveeta cheese?
If you don t have Velveeta or prefer not to use it, softened cream cheese works wonderfully to achieve that creamy texture. You can also use a combination of shredded cheeses like mozzarella or Monterey Jack for meltiness.
-
Is this soup spicy?
The spice level is moderate but you can easily adjust it by controlling the jalapeño amount and skipping or adding extra chili powders and hot sauce. It s perfect for those who like a little kick without being overwhelming.
-
How long does Creamy Chicken Enchilada Soup last in the fridge?
Stored in an airtight container, it lasts up to 4 days in the refrigerator. Be sure to reheat thoroughly before enjoying leftovers.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe is one of those dishes I turn to when I want comfort food that doesn t take all day. It s cheesy, flavorful, and just plain satisfying-the kind of meal that hugs you inside. I m excited for you to try it and make it your own, adding your favorite toppings and tweaks. Trust me, once you ve had a bowl, it ll become your go-to for cozy dinners or gathering friends around the table.
Print
Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Creamy Chicken Enchilada Soup is a rich and flavorful dish blending tender shredded chicken, beans, corn, and a medley of spices with creamy cheeses and enchilada sauce. Perfect for a cozy dinner, it’s easy to prepare on the stovetop and offers a delicious Tex-Mex twist that can be customized with your favorite toppings.
Ingredients
Main Ingredients
- 1 tbsp Oil (avocado oil recommended, but any oil will do)
- 1 tbsp Butter
- 1 Yellow Onion, diced
- 1/4 Green Bell Pepper, diced
- 1 Jalapeno, diced (optional, for extra spice)
- 5 Garlic Cloves, minced
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 4 oz Can of Diced Green Chilies
- 15 oz Can of Black Beans, rinsed and drained
- 15 oz Can of Corn, drained
- 10 oz Can of Red Enchilada Sauce
- 3 cups Chicken Broth
- 4 cups Cooked and Shredded Chicken (rotisserie chicken recommended)
Spices & Seasonings
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1 tbsp Taco Seasoning
- A dash of Slap Ya Mama Cajun Seasoning (optional for extra spice)
Cheeses
- 6 oz Queso Blanco Velveeta (or regular Velveeta, or softened cream cheese as a substitute)
- 4 oz Shredded Sharp Cheddar Cheese
- 4 oz Shredded Pepper Jack Cheese
Optional Garnishes & Toppings
- Fresh Cilantro, for garnish
- Extra shredded cheese
- Tortilla strips
- Jalapenos
- Sour cream
- Hot sauce
Instructions
- Heat the fats: Begin by heating the oil and butter in a large stock pot over medium heat until warm and melted, creating the base for sautéing your vegetables.
- Sauté the vegetables: Add the diced onion, green bell pepper, and jalapeño to the pot. Stir them together and cook for about seven minutes, until the vegetables become tender and fragrant, releasing their flavors.
- Add spices: Season the softened vegetables with cumin, chili powder, black pepper, taco seasoning, and a dash of Slap Ya Mama Cajun seasoning if using. Stir well to coat, and let the spices bloom for about one minute to enhance their aroma.
- Cook the garlic: Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning, allowing its flavor to infuse the mixture.
- Add liquids and main ingredients: Pour in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, red enchilada sauce, and chicken broth. Stir everything thoroughly to combine the savory components. Add the cooked shredded chicken and mix well.
- Simmer: Bring the soup to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes to meld the flavors together beautifully.
- Melt the cheeses: Lower the heat to low and gradually stir in the queso blanco Velveeta, shredded sharp cheddar, and shredded pepper jack cheese. Stir constantly until all the cheeses are melted and incorporated, giving the soup a creamy texture.
- Adjust seasoning and serve: Taste the soup and season if necessary. Serve hot garnished with fresh cilantro and your preferred toppings such as extra shredded cheese, tortilla strips, jalapeños, sour cream, or hot sauce. Enjoy your comforting creamy chicken enchilada soup!
Notes
- You can substitute Velveeta with softened cream cheese for a different but still creamy texture.
- Adjust the level of spiciness by omitting or adding jalapeños and Cajun seasoning to taste.
- Using rotisserie chicken makes the preparation faster and adds succulent flavor.
- For a thicker soup, reduce the chicken broth amount or cook uncovered during simmering to evaporate some liquid.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.
