Let’s be honest, the best part of any enchilada is that saucy, cheesy, flavorful filling.
This soup captures all of that magic in a single, spoonable bowl, and honestly, it might just be better than the original.
Why This Soup Feels Like a Hug
There’s something deeply comforting about a soup that’s both hearty and smooth.
It wraps you up in the warm spices of a great enchilada, with the creamy texture making every bite feel just a little indulgent. We’re not just cooking dinner, we’re crafting a mood.
Ingredients Needed for the Recipe
Gathering your ingredients first makes the whole process a breeze, trust me. Here’s what you’ll need to build those incredible layers of flavor.
- Butter or Avocado Oil: This is our cooking fat, it adds a touch of richness and helps soften our veggies beautifully.
- Onion, Celery, Carrot & Red Bell Pepper: This vegetable quartet forms the flavorful base, or “sofrito,” that gives the soup its depth and subtle sweetness.
- Fresh Garlic: Non-negotiable for that aromatic punch that makes your kitchen smell incredible.
- Ground Cumin, Chili Powder & Dried Oregano: The holy trinity of Tex-Mex flavor, they create that authentic, warm, and slightly smoky spice profile.
- Fire-Roasted Tomatoes & Tomato Paste: These bring a tangy, concentrated tomato foundation and a hint of charred sweetness.
- Low-Sodium Chicken Broth: The liquid base of our soup; using low-sodium lets you control the final seasoning perfectly.
- Red Kidney Beans & Black Beans: They add wonderful texture, heartiness, and a great protein and fiber boost.
- Sweet Corn: A pop of brightness and slight crunch that lightens up the rich soup.
- Shredded Cooked Chicken: The star protein! Using pre-cooked chicken like rotisserie is a fantastic time-saver.
- Mexican Shredded Cheese Blend: For garnishing, because melted cheese on top is the ultimate finish.
The Simple Art of Poaching Chicken
If you’re starting with raw chicken, poaching is my go-to method for this recipe. It’s gentle, keeps the meat juicy, and you get a bonus batch of broth.
Just cover boneless breasts with water, add a bay leaf and half an onion, and simmer for 15-20 minutes until cooked through. The chicken will shred like a dream.
How to make Creamy Chicken Enchilada Soup?
Step 1: Sauté the Aromatics
Melt your butter or heat oil in a large pot over medium heat. Add the diced onion, celery, carrot, and bell pepper.
Cook, stirring occasionally, until they begin to soften and smell wonderful, about 5-6 minutes. Stir in the chopped garlic for the last minute.
Step 2: Build the Flavor Base
Now, sprinkle in the cumin, chili powder, and oregano. Let the spices toast for just 30 seconds with the veggies.
This wakes up their oils and intensifies the flavor. Then, add the canned tomatoes, tomato paste, and chicken broth.
Step 3: Simmer and Blend
Bring the pot to a lively boil, then reduce the heat to let it simmer gently. Let it bubble away for 10-15 minutes until the vegetables are completely tender.
Here’s the secret for creaminess: use an immersion blender right in the pot to puree the soup until smooth. No immersion blender? Carefully blend in batches in a regular blender.
Step 4: Add the Hearty Elements
Return the blended soup to the pot over medium heat. Now, stir in the drained beans, corn, and all of that shredded chicken.
Your soup is essentially done, you’re just heating everything through and letting the flavors marry for a few final minutes.
Step 5: Garnish and Serve
Ladle the hot soup into bowls and immediately crown it with a generous handful of shredded cheese.
The residual heat will melt it perfectly. Now, it’s time for the fun part—the toppings.
Your Topping Bar Awaits
The toppings are where everyone can make their bowl personal, and frankly, they’re what make it a party. Set them out in little bowls and let people go wild.
Sliced jalapeños add heat, fresh cilantro brings a bright note, and a squeeze of lime cuts through the richness. Don’t forget the creamy coolness of sour cream or avocado, and for crunch, a handful of tortilla strips is essential.
Tips
- For a thicker soup without blending, try mashing a portion of the beans before adding them back to the pot.
- Short on time? A store-bought rotisserie chicken is your best friend here, no one will know the difference.
- If you love the distinct flavor of enchilada sauce, feel free to stir in half a cup when you add the broth.
- This soup tastes even better the next day, as the flavors continue to meld beautifully in the fridge.
Adapting for Your Slow Cooker or Instant Pot
This recipe is wonderfully adaptable for hands-off cooking. For the slow cooker, sauté the veggies first for best flavor, then add everything except the corn, beans, and cooked chicken to the pot.
Cook on low for 6-7 hours, shred any raw chicken you added, then stir in the remaining ingredients to warm through. In the Instant Pot, use the sauté function for the veggies, then add all ingredients except the beans, corn, and pre-cooked chicken.
Pressure cook on high for 10 minutes, quick release, then stir in the final elements.
Storing Your Soup for Later
This soup stores like a champion, making it perfect for meal prep. Let it cool completely before transferring it to airtight containers.
It will keep in the refrigerator for 4 to 5 days, and the flavors just get better. To freeze, portion it out and it will be good for 3 to 4 months.
Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if needed.
Creamy Chicken Enchilada Soup Recipe
Description
This Chicken Enchilada Soup is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.
ingredients
Instructions
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Melt 1 tablespoon butter or ghee (or avocado oil) in a large stockpot over medium-high heat.
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Add diced onion, sliced celery, carrot, diced red bell pepper, and chopped garlic. Cook until softened, about 5–6 minutes.
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Stir in ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
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Remove from heat and use an immersion blender to blend the soup until smooth (optional for creamy texture).
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Return pot to medium heat. Stir in kidney beans, black beans, corn, and shredded chicken. Heat through for 3–5 minutes.
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Ladle into bowls and top with shredded cheese and other favorite toppings like avocado, cilantro, lime, or tortilla chips.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12gg19%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 680mgmg29%
- Potassium 720mgmg21%
- Total Carbohydrate 30gg10%
- Dietary Fiber 7gg29%
- Sugars 6gg
- Protein 26gg52%
- Calcium 15 mg
- Iron 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Corn: Use fresh, frozen, or canned corn based on what’s available.
- Oils: Avocado, olive, or vegetable oil can be used in place of butter.
- Protein swaps: Try shredded turkey, ground chicken, or leftover rotisserie chicken for convenience.
- Thicker soup? Blend part of the soup or add 1–2 tbsp flour mixed with water to thicken.
