Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a comforting bowl full of tender chicken, creamy broth, and just the right touch of enchilada flavors. You’ll find hints of cheese, green chilies, and…
By Emily
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Creamy Chicken Enchilada Soup is a comforting bowl full of tender chicken, creamy broth, and just the right touch of enchilada flavors. You’ll find hints of cheese, green chilies, and spices that make it feel special but still cozy. It has a smooth, rich texture that makes it perfect for chilly days.
I love making this soup when I want something warm and satisfying without a lot of fuss. It’s one of those recipes that always feels like a little hug in a bowl. I usually add a bit of fresh cilantro and a squeeze of lime on top—that extra brightness really brings the flavors to life.
This soup is great for serving with some warm tortilla chips or even a side of cornbread if you want something extra. It’s the kind of meal that’s easy to share and always gets everyone asking for seconds. Whenever I make it, I feel like I’m bringing a bit of fun and comfort to the table all at once.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless work best for easy shredding. You can swap for thighs if you prefer darker meat; they add more richness.
Enchilada sauce: The canned red enchilada sauce brings a bold, tangy flavor. If you can’t find it, make your own with tomato sauce and chili powder.
Green chilies: These add a mild heat and depth. Roasted or canned both work well, and you can adjust quantity for spiciness.
Dairy: Cheese, sour cream, and cream give the soup its creamy texture. Use full-fat versions for best results, or substitute sour cream with Greek yogurt.
Beans and corn: Optional but add nice texture and heartiness. Black beans are classic, but pinto or kidney beans also work.
How Do You Make the Soup Creamy Without It Curdling?
Adding sour cream and cream heats the soup nicely but can curdle if boiled. Here’s what helps:
- Lower the heat before adding dairy, keep it on low or warm setting.
- Stir the soup gently while adding sour cream and cream bit by bit.
- Avoid boiling after adding cream; just heat through slowly.
- If you want extra smoothness, temper the sour cream by mixing some hot soup into it first before stirring it back in.
These steps keep your soup silky and rich without any lumps.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and easy to stir.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and slicing avocado for garnish.
- Forks – handy for shredding the cooked chicken right in the pot or on a plate.
- Measuring cups and spoons – to keep your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for shredded rotisserie chicken for a quick shortcut with great flavor.
- Add diced poblano peppers for a smoky crunch and mild heat boost.
- Stir in a handful of chopped fresh spinach at the end for extra color and nutrition.
- Try topping with crumbled queso fresco or pepper jack cheese for different cheesy notes.
How to Make Creamy Chicken Enchilada Soup?
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream, plus extra for garnish
- ½ cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Lime wedges (for serving)
- Crushed red pepper flakes (optional garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 25 minutes to cook, making it ready in roughly 35 minutes total. That includes time to saute, simmer the chicken until tender, shred it, and then finish the creamy soup.
Step-by-Step Instructions:
1. Sautée the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent and soft. Then add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper if you like some heat. Stir and cook for another minute, letting the spices wake up and smell wonderful.
2. Build the Soup Base:
Pour in the diced green chilies and enchilada sauce, stirring to combine. Then add the chicken broth and bring the mixture to a gentle simmer.
3. Cook and Shred Chicken:
Place the chicken breasts into the simmering broth, cover, and cook for about 20 minutes until fully cooked through and easy to shred. Remove the chicken with tongs or a slotted spoon, then shred it using two forks.
4. Add Back and Finish:
Return the shredded chicken to the pot along with corn and black beans if using. Stir in the shredded cheese and let it melt in the hot soup. Lower the heat, then stir in the sour cream and heavy cream. Heat gently but avoid boiling to keep the soup smooth and creamy.
5. Season and Serve:
Taste your soup and add salt and pepper if needed. Serve hot, garnished with fresh cilantro, slices of avocado, a dollop of sour cream, and a sprinkle of crushed red pepper flakes for a little extra kick. Lime wedges on the side add a fresh zing when squeezed over the soup.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Thaw overnight in the fridge or use the cold water method for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and refrigerate for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or cream if it thickens too much.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight and warm over low heat.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute for sour cream if you want a tangy flavor with less fat. Add it at the same step and gently warm through, avoiding boiling to prevent curdling.
