Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is a warm, cozy bowl full of bold Mexican flavors. It blends roasted tomatoes, cumin, and chili powder with tender shredded chicken. The soup is smooth, hearty, and ready in about 30–40 minutes. It works for weeknight dinners and weekend comfort meals. If you enjoy enchilada flavors in a bowl, you might also like this easy chicken enchiladas recipe for a baked option.

Why make this recipe

This recipe is simple and forgiving. It uses basic pantry staples and canned beans. Beginners will find the steps easy to follow. It cooks fast and makes enough for the family. You save time by using shredded cooked chicken. The soup stretches a little meat into several servings. It also costs less than takeout and tastes fresher.

What makes Creamy Chicken Enchilada Soup special

The soup stands out because it blends rich, roasted tomato flavor with creamy texture. A hand blender smooths the vegetables into a silky base. Then beans, corn, and chicken add body and chew. The spice mix is warm but not overwhelming. You get the familiar enchilada taste without rolling tortillas. It feels homemade and satisfying.

Is Creamy Chicken Enchilada Soup healthy

This soup balances protein, fiber, and vegetables. Beans add fiber and plant protein. Chicken brings lean protein. Vegetables like onion, bell pepper, carrot, and celery add vitamins. Using low-sodium broth keeps salt in check. Portion control matters if you track calories. Overall, the ingredients are whole and simple. This makes it a better choice than many processed options.

How to make Creamy Chicken Enchilada Soup

The method is straightforward. You sauté vegetables, add spices and tomatoes, and simmer. Then you blend the cooked veggies until smooth. After that you return the soup to the pot and fold in beans, corn, and shredded chicken. The whole process is beginner-friendly and low stress. If you like similar creamy bowls, try this creamy white chicken chili for another easy option.

Ingredients

• 1 tablespoon Butter or Ghee (or Ghee, avocado oil also works)
• 1 Medium Onion (diced)
• 2 Celery Stalks (sliced)
• 1 Medium Carrot (thinly sliced)
• 1 Large Red Bell Pepper (diced)
• 2-3 Garlic Cloves (chopped)
• 1½ teaspoon Ground Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Dried Oregano
• 15 ounces Diced fire-roasted Tomatoes (1 can)
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 ounces Red Kidney Beans (drain and rinsed, 1 can)
• 14.5 ounces Black Beans (drain and rinsed, 1 can)
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend (for garnishing)
• Salt and pepper, to your taste

Directions

1. Melt 1 tablespoon Butter or Ghee in a large stockpot over medium-high heat. Add a splash of avocado oil if using.
2. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until the vegetables soften, about 5–6 minutes.
3. Stir in 1½ teaspoons ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano. Mix well.
4. Add 15 ounces diced fire-roasted tomatoes, ¼ cup tomato paste, and 4 cups low-sodium chicken broth. Season with salt and pepper to taste. Bring to a boil.
5. Lower heat and simmer for 10–15 minutes, until the vegetables are very tender.
6. Remove the pot from heat. Use a hand blender to blend the soup until smooth and creamy.
7. Return the pot to medium heat. Add drained red kidney beans, drained black beans, 1 cup corn, and 2 cups shredded cooked chicken.
8. Stir to combine and bring to a gentle boil for a couple of minutes to heat through.
9. Ladle into bowls and top each serving with the Mexican shredded cheese, dividing 1 cup of cheese across about 6 servings. Enjoy.

How to serve Creamy Chicken Enchilada Soup

Serve the soup hot in deep bowls. Add optional toppings like extra shredded cheese, sour cream, cilantro, or sliced green onions. Offer lime wedges for bright flavor. For crunch, add crushed tortilla chips or strips. This soup works as lunch, dinner, or even a hearty snack. Pair it with a simple side salad or warm cornbread. For a balanced plate, serve it next to a boxed style side like one-pan creamy orzo with chicken, sausage, and broccoli.

 

Best occasions to make Creamy Chicken Enchilada Soup

Make this soup on chilly weeknights. It also fits casual family gatherings. It works well for meal prep or potlucks. The soup reheats cleanly for lunches. Serve it when you want comfort food without hours in the kitchen. Pairing it with a quick side like a 15-minute lemon basil chicken salad makes an easy spring or summer meal.

How to store Creamy Chicken Enchilada Soup

Let the soup cool to room temperature before storing. Store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stove over low heat until warm. Stir often to keep the texture smooth.

Can you make Creamy Chicken Enchilada Soup ahead of time

Yes. You can make the soup a day ahead and reheat it. Store it in the fridge after it cools. For freezer meals, freeze before adding cheese. Add fresh toppings when you reheat. This method saves time on busy days.

Tips to make Creamy Chicken Enchilada Soup

• Use a hand blender for the smoothest texture.
• If you don’t have cooked chicken, use rotisserie chicken to save time.
• Taste and adjust salt after blending. Blending can mute flavors.
• For richer flavor, use fire-roasted tomatoes as listed.
• Avoid overcooking the beans to keep them from falling apart.

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Variation

• Make it spicy: add a diced jalapeño with the vegetables or a pinch of cayenne.
• Dairy-free: skip the shredded cheese or use a dairy-free alternative.
• Vegetarian: omit chicken and add extra beans or tofu.
• Low-carb: reduce corn and beans and add extra shredded chicken and cauliflower rice.
• Swap proteins: use shredded turkey or leftover roast chicken.

FAQs

Q: Can I use raw chicken for this soup?

A: Yes. Add raw shredded chicken only after simmering the blended base and cook until the chicken is fully done.

Q: Can I freeze Creamy Chicken Enchilada Soup?

A: Yes. Freeze in portions for up to 3 months. Thaw overnight and reheat slowly.

Q: What can I use instead of a hand blender?

A: Use a countertop blender in batches. Work carefully with hot liquid and leave the lid slightly open to vent.