Creamy Chicken Enchilada Soup

There’s something about the first chill of autumn that makes my heart yearn for the warmth of a comforting bowl of soup. I remember one particularly chilly evening when I was a child, my grandmother made her famous chicken soup. As the aroma filled the kitchen, it felt like a warm hug enveloping me from head to toe. Inspired by those memories, I love to create dishes that bring that same feeling of comfort and warmth to my family. This Creamy Chicken Enchilada Soup is one of those recipes — a deliciously simple way to bring everyone around the table, sharing stories and laughter, just as my grandmother did.

Why This Recipe Should Be on Your Table

• Homemade Comfort: This soup is everything you want from a cozy meal, made right at home with love and care. It captures that homemade essence that brings everyone together, creating a sense of belonging and satisfaction.
• Rich and Creamy: The blend of heavy cream and shredded cheese makes this soup decadently creamy and satisfying. The creaminess envelops your taste buds, offering a luxurious texture that pairs beautifully with the bold flavors.
• Bursting with Flavor: With spices like cumin, chili powder, and smoked paprika, every spoonful is packed with vibrant, bold flavors. This combination of spices provides a depth and complexity that makes each bite exciting.
• Simple Ingredients: Using familiar pantry staples, this recipe is both accessible and budget-friendly. You don’t need to hunt for exotic ingredients; everything you need is likely already in your pantry, making it a convenient option for any night of the week.
• Perfect for All Skill Levels: Whether you’re a seasoned cook or just starting, this recipe is delightfully straightforward and rewarding. It’s a great way to build confidence in the kitchen while creating something delicious.

Kitchen Tools to Make This Recipe Easy Peasy

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

These tools are essential for efficiently preparing this dish. A large pot or Dutch oven is perfect for even cooking, while a sharp knife ensures precise chopping of onions and garlic, which is key to building layers of flavor.

How to Make This Recipe Easy Peasy

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (fresh, frozen, or canned)
• 2 cups black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped for garnish
• Tortilla chips for serving

INSTRUCTIONS

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened, allowing the natural sugars in the onion to caramelize slightly, adding sweetness to the soup.
2. Stir in the minced garlic and cook for an additional minute until fragrant. This step releases the essential oils in the garlic, enhancing the flavor base of your soup.
3. Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine. This combination of ingredients creates a hearty and textured base for your soup.
4. Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully, creating a harmonious taste profile.
5. Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy. The cheese adds a luscious texture and a rich flavor, making each spoonful more satisfying.
6. Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side. The cilantro adds a fresh, citrusy finish that cuts through the richness of the soup, while the tortilla chips provide a delightful crunch.

Difficulty: Easy • Cuisine: Mexican-Inspired • Preparation Time: 10 minutes • Cooking Time: 25 minutes • Calories: Approximately 420 kcal • Servings: 4-6

Note: For an extra kick, add a dash of hot sauce to your bowl!

Health and Flavor Benefits of Ingredients

• Olive Oil: A healthy fat that helps to soften the onions and garlic, releasing their natural sweetness. It also acts as a carrier for the spices, enhancing their aroma and flavor.
• Onion and Garlic: These aromatic staples add a depth of flavor that forms the base of any good soup. They are the building blocks of the soup’s savory profile, adding complexity and richness.
• Shredded Chicken: Provides protein and heartiness, making the soup filling and satisfying. It absorbs the spices well, ensuring every bite is flavorful.
• Chicken Broth: Enhances the soup’s depth, tying all the flavors together. It adds a savory backbone to the soup, enriching the overall taste.
• Heavy Cream: Delivers a rich, velvety texture that makes the soup irresistibly creamy. It balances the spices, ensuring they aren’t too overpowering.
• Corn and Black Beans: These add color, texture, and a hint of sweetness, complementing the spices perfectly. They also increase the nutritional value, providing fiber and essential nutrients.
• Red Enchilada Sauce: Infuses the soup with bold, savory flavors that define its character. It’s the secret ingredient that makes this soup stand out with its zesty and robust taste.
• Spices (Cumin, Chili Powder, Smoked Paprika): These spices bring warmth and a smoky depth, creating a comforting, layered flavor profile. They add a touch of heat and smokiness that is quintessential in Mexican-inspired dishes.
• Cheese: Melts into the soup, adding a luscious creaminess that enhances every bite. It provides a savory richness that is both comforting and indulgent.
• Cilantro: Brightens the dish with its fresh, citrusy notes. It adds a pop of color and a fresh taste that cuts through the soup’s richness.
• Tortilla Chips: Offer a satisfying crunch when served alongside or crumbled on top. They provide a textural contrast that makes the soup more enjoyable.

Tasty Pairings to Serve with This Easy Peasy Dish

Pair this Creamy Chicken Enchilada Soup with:
– A fresh, crisp green salad to balance the richness. A simple vinaigrette with lime juice can complement the flavors of the soup.
– Warm, crusty bread or homemade cornbread for dipping. These can soak up the delicious broth, making each bite more delightful.
– A side of avocado slices for a creamy contrast. Avocado adds a healthy fat and a buttery texture that pairs well with the soup’s flavors.

These side dishes not only enhance the meal but also provide variety, making it a well-rounded dining experience.

Storage Tips and How to Enjoy Leftovers the Easy Peasy Way

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. If it thickens too much, add a splash of chicken broth or water to loosen it. This soup also freezes well; just remember to leave out the cheese until you’re ready to serve.

When freezing, consider portioning the soup into individual servings, making it easy to grab for a quick meal. Thaw overnight in the refrigerator before reheating.

I hope this Creamy Chicken Enchilada Soup brings warmth and joy to your family table, just as it does to mine. There’s nothing quite like sharing a meal that feels like a hug in a bowl, especially when it’s made with love and simple ingredients. From my kitchen to yours, I hope this recipe brings comfort and smiles to your table.

Creamy Chicken Enchilada Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: One-Pot Meals

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (fresh, frozen, or canned)
• 2 cups black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped for garnish
• Tortilla chips for serving

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened, allowing the natural sugars in the onion to caramelize slightly, adding sweetness to the soup.
2. Stir in the minced garlic and cook for an additional minute until fragrant. This step releases the essential oils in the garlic, enhancing the flavor base of your soup.
3. Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine. This combination of ingredients creates a hearty and textured base for your soup.
4. Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully, creating a harmonious taste profile.
5. Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy. The cheese adds a luscious texture and a rich flavor, making each spoonful more satisfying.
6. Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side. The cilantro adds a fresh, citrusy finish that cuts through the richness of the soup, while the tortilla chips provide a delightful crunch.

Notes

For an extra kick, add a dash of hot sauce to your bowl!