There is something extra comforting about a soup that tastes like your favorite Tex-Mex dinner. This creamy chicken enchilada soup is rich, cozy, and packed with bold flavor, yet it comes together easily in one pot. It is the kind of soup you make when you want dinner to feel fun, satisfying, and just a little indulgent.
I love how this soup fills the kitchen with that warm enchilada aroma while it simmers. Between the tender chicken, the tomatoes, and the cheesy broth, every spoonful feels hearty and comforting. Add some crunchy tortilla chips on the side and you are set. Let's get cooking.
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Why You'll Love This Recipe
- Creamy, cheesy broth with classic enchilada flavor
- Ready in about 45 minutes
- Made with simple, easy-to-find ingredients
- Hearty enough for dinner or lunch leftovers
- Perfect for topping just the way you like
Ingredients
- 2 tablespoons avocado oil, butter, or ghee
- 1 pound boneless skinless chicken breasts or thighs, cubed or shredded
- 1 medium onion, diced
- 3 cloves fresh garlic, minced
- 1 can enchilada sauce, 10 ounces, red or green
- 1 can diced roasted tomatoes, 14.5 ounces, with green chilies or plain
- 4 cups low-sodium chicken broth
- 1 can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander, optional
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese, cheddar, Monterey Jack, or Mexican blend
Optional toppings: avocado, cilantro, tortilla strips, lime wedges, extra cheese
Ingredient Notes and Substitutions
Enchilada sauce is the flavor backbone of this soup. Red sauce gives a deeper, warmer flavor, while green enchilada sauce adds brightness. Both are delicious, so use what you love.
For the creamiest texture, shred your own cheese from a block. Pre-shredded cheese can work, but freshly grated melts much smoother into the broth.
Chicken thighs add extra richness, while chicken breasts keep things lighter. Either option works beautifully.
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chicken, season with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion and garlic. Sauté for 3 to 4 minutes until softened and fragrant.
- Stir in the cumin, chili powder, and coriander. Cook for about 1 minute to wake up the spices, then add the diced tomatoes. Let them cook for 3 to 4 minutes until slightly broken down.
- Pour in the enchilada sauce and stir to combine. Add the chicken broth and return the cooked chicken to the pot.
- Stir in the black beans and corn. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 to 20 minutes so the flavors come together.
- Remove the pot from the heat and stir in the sour cream until smooth and creamy.
- Add the shredded cheese and stir until fully melted. Taste and adjust seasoning with salt and pepper. A small squeeze of lime at the end adds a lovely brightness.
- Ladle into bowls and add your favorite toppings.
Pro Tips for Success
- Remove the soup from heat before adding sour cream to prevent curdling.
- Stir cheese in gradually so it melts smoothly.
- Simmer gently to keep the broth creamy, not grainy.
- Taste at the end and adjust spice slowly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. The soup thickens slightly as it rests, which makes it even cozier.
Reheat gently on the stovetop or in the microwave, stirring often.
Make Ahead and Freezing
This soup works well for meal prep. Make a batch ahead and store it without toppings.
You can freeze leftovers for up to three months. Thaw overnight in the fridge and reheat slowly, adding a splash of broth if needed.
Tips and Variations
- Add diced bell peppers for extra color.
- Use green enchilada sauce for a brighter flavor.
- Stir in cooked rice for an even heartier bowl.
- Swap sour cream for Greek yogurt if preferred.
- Add jalapeños for extra heat.
FAQs
It is mildly spiced, but you can easily adjust the heat with your enchilada sauce choice and toppings
You can use dairy-free sour cream and cheese alternatives. The texture will be slightly different but still creamy.
Two forks work well, or you can use a hand mixer for quick shredding.
📖 Recipe
Creamy Chicken Enchilada Soup
Description
This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, and a cheesy, creamy broth, all seasoned with classic enchilada flavors. It's easy to make with simple ingredients like enchilada sauce, black beans, corn, and plenty of shredded cheese. Serve it with crunchy tortilla chips for dipping, and you've got a satisfying meal that comes together quickly any night of the week!
Ingredients
- 2 tablespoons avocado oil, butter, or ghee
- 1 pound skinless boneless chicken breasts or thighs, cubed or shredded
- 1 medium onion, diced
- 3 cloves fresh garlic, minced
- 1 (10 oz) can enchilada sauce (red or green)
- 1 (14.5 oz) can diced roasted tomatoes (with green chilies or regular)
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen sweet corn, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander (optional)
- Salt and pepper, to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: avocado, cilantro, tortilla strips, lime wedges, extra cheese
Instructions
- Dice onions and prepare cilantro and cheese. Set aside.
- In a large pot, heat avocado oil over medium heat. Add chicken, season with salt and pepper, and cook 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same pot, sauté onion and garlic for 3-4 minutes until soft and fragrant.
- Stir in cumin, chili powder, and coriander. Cook for 1 minute, then add diced tomatoes. Cook 3-4 minutes.
- Pour in enchilada sauce and stir to combine. Add chicken broth and return chicken to the pot.
- Add black beans and corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Remove from heat and stir in sour cream until smooth. For extra richness, add heavy cream if desired.
- Stir in shredded cheese until melted and creamy.
- Adjust seasoning with salt, pepper, or a splash of lime juice. Garnish and serve hot.
Notes
For best melting results, shred cheese from a block rather than using pre-shredded. Monterey Jack and mild cheddar melt especially well. Store leftovers in the fridge for up to 4 days. This soup also freezes well, though creaminess may change slightly after thawing.
Serving Suggestions
Serve this creamy chicken enchilada soup with crunchy tortilla chips, warm cornbread, or a simple green salad. It is perfect for cozy weeknight dinners or casual gatherings with friends.
Nutrition and Notes
This soup is hearty, filling, and packed with protein thanks to the chicken and beans. It serves four generously and is beginner-friendly. I have tested this version several times to get the balance of creamy and bold just right.
Reader Reviews
Readers love how comforting and flavorful this soup is, especially with all the customizable toppings. It is one of those recipes that quickly becomes a repeat favorite.
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