Creamy Chicken Enchilada Soup

Grab a Spoon for This Creamy Delight!

Creamy Chicken Enchilada Soup is like a warm hug in a bowl. Imagine hearty chicken, zesty red enchilada sauce, and rich heavy cream coming together in a symphony of flavors that makes your taste buds dance. This one-pot wonder is super easy to whip up, making it the ultimate go-to for those busy weeknights. Plus, it’s perfect for leftovers — if there are any left!

Why Make This Recipe

Who doesn’t love a meal that’s both comforting and easy? Here are a couple of reasons to add this creamy soup to your menu:

• Quick Cleanup: One pot means fewer dishes. Yes, please!
• Family Friendly: Kids adore the creamy goodness and the fun toppings. You can even let them be part of the garnishing crew — just watch out for flying cilantro!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb boneless, skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (frozen or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for serving

Directions

Ready to cook some magic? Let’s get started!

1. In a large pot over medium heat, sauté the diced onion and garlic until translucent.
2. Add the chicken breasts, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper.
3. Bring to a simmer and cook for 20–25 minutes, or until the chicken is cooked through.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Stir in the heavy cream and simmer for an additional 5 minutes.
6. Serve hot, garnished with chopped cilantro and lime wedges.

How to Make Creamy Chicken Enchilada Soup (Overview)

Making Creamy Chicken Enchilada Soup is as easy as pie — or should I say, soup? First, get those onions and garlic sizzling; that’s the foundation of flavor. Next, throw everything else in to create a creamy, dreamy broth. Don’t be shy when shredding the chicken; you want those tender pieces throughout the soup. Finally, a splash of cream adds that luxurious touch. Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to Serve Creamy Chicken Enchilada Soup

Serve this soup hot, and watch the steam rise; it’s a feast for the senses! You can dress it up with vibrant chopped cilantro and a squeeze of lime. Pair it with crispy tortilla chips for an added crunch. The contrasting textures and flavors create a rich, comforting dish that you and your guests will rave about.

How to Store Creamy Chicken Enchilada Soup

This soup keeps well! Store leftovers in the fridge for up to 4 days. Or, if you want to make a big batch to enjoy later, freeze it for up to 3 months. When reheating, add a splash of broth to bring back that creamy texture. No one wants sad, thick soup!

Tips to Make Creamy Chicken Enchilada Soup

Here are a few insider tips to up your soup game:

1. Use rotisserie chicken for super-fast prep!
2. Want it spicier? Add jalapeños or a dash of hot sauce.
3. Use full-fat coconut milk for a dairy-free version; it’s just as creamy!

Variation

Feeling adventurous? Try making it vegan by swapping chicken with chickpeas and using coconut cream instead of heavy cream. You can also play with the spices by adding some smoked paprika for a different kick.

FAQs

Can I use frozen chicken?
Absolutely! Just adjust your simmering time to ensure it cooks through.

Can I make this soup ahead of time?
Yes! You can prepare it a day in advance and let the flavors meld together. Just remember to add the cream just before serving.

How do I freeze this soup?
Cool it completely, then transfer to an airtight container. Thaw in the fridge before reheating.

📌 Pin this recipe for your next cozy dinner night!

Creamy Chicken Enchilada Soup

A warm, creamy soup featuring chicken, red enchilada sauce, and heavy cream, perfect for quick dinners and leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts Use rotisserie chicken for faster prep.
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream For a dairy-free version, use full-fat coconut milk.
• 1 cup corn (frozen or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced Toasting garlic adds flavor.
• 1 tsp cumin
• Salt and pepper to taste
• Chopped cilantro for garnish Optional, for serving.
• Lime wedges for serving Optional, for serving.

Method

 

Preparation

1. In a large pot over medium heat, sauté the diced onion and garlic until translucent.
2. Add the chicken breasts, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper.
3. Bring to a simmer and cook for 20–25 minutes, or until the chicken is cooked through.
4. Remove the chicken, shred it with two forks, and return it to the pot.
5. Stir in the heavy cream and simmer for an additional 5 minutes.

Serving

1. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Add a splash of broth when reheating for a creamy texture. To make it vegan, substitute chicken with chickpeas and use coconut cream instead of heavy cream.