It was one of those nights; rain was tapping softly against the window, and all I wanted was something warm and comforting. Takeout seemed too complicated, and I definitely didn’t want to spend hours in the kitchen.
That’s when it hit me: Creamy Chicken Enchilada Soup! It’s quick, easy, and a total family favorite. This Creamy Chicken Enchilada Soup recipe is packed with flavor and comes together in under an hour.
Table of Contents
Why You’ll Love This Creamy Chicken Enchilada Soup
I think you’ll agree with me, this recipe is the best, and here’s why:
- Quicker than Take-out: Seriously, from start to finish, it’s faster than ordering in.
- Sneaky Veggies: It’s loaded with veggies, making it a nutritious and delicious meal.
- Easy Clean-Up: One pot means minimal dishes, which is always a win in my book!
- Spice It Your Way: Easily adjust the chili powder to customize the heat level.
Ingredients for Creamy Chicken Enchilada Soup
Here’s what you’ll need to make this amazing soup. I always try to source the highest quality ingredients I can find; it really makes a difference in the final flavor.
- 1 tablespoon Butter or Ghee (or Ghee, avocado oil also works)
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2-3 Garlic Cloves (chopped)
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drain and rinsed, 1 can)
- 14.5 ounces Black Beans (drain and rinsed, 1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to your taste
Ingredient Spotlight: Tips and Substitutions
Let’s dive a little deeper into the ingredients. Here are some tips and substitutions to help you customize this Creamy Chicken Enchilada Soup to your liking.
When it comes to chicken, I find that shredded chicken breast works great because it’s lean and absorbs the flavors of the soup beautifully. Chicken thighs will give you a richer flavor because they have a higher fat content. Rotisserie chicken is also a fantastic shortcut; just shred it and toss it in!
Looking for another easy recipe? Check out this guide to making Easy Chicken Thighs and Rice: A Delicious Recipe.
Frozen vegetables work perfectly in this recipe. There’s no need to thaw them first. Just toss them in while you’re simmering the soup.
Here’s a handy substitution guide:
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Chicken | Turkey, Tofu (for vegan), Canned Chicken | Turkey offers a leaner profile, tofu adds a plant-based protein, canned chicken is a quick alternative. |
| Beans | Pinto Beans, Great Northern Beans | Pinto beans are similar in flavor and texture, Great Northern beans are milder. |
| Corn | More Bell Peppers, Diced Zucchini | Adds sweetness and texture; bell peppers provide a similar crunch, zucchini offers a mild flavor. |
| Mexican Cheese Blend | Cheddar, Monterey Jack, Pepper Jack | Adjust the flavor profile; Pepper Jack adds a spicy kick. |
| Butter/Ghee | Avocado Oil, Olive Oil | For dairy-free or different flavor profiles. |
| Spices | Smoked Paprika, Cayenne Pepper | Smoked paprika adds a smoky flavor, cayenne pepper increases the heat. |
How to Make Creamy Chicken Enchilada Soup: Step-by-Step
Alright, let’s get cooking! Follow these simple steps for a delicious pot of Creamy Chicken Enchilada Soup. If you are looking for other comforting meals, why not try this Simple One-Pot Lasagna Soup: Comfort in Minutes?
- First, melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Next, add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), and 2-3 Garlic Cloves (chopped). Cook until softened, about 5-6 minutes. Don’t skip sautéing the vegetables – it builds flavor!
- Then, stir in the seasonings: 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender. If you are watching your sodium intake, low sodium chicken broth is a great option.
- Now, remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Finally, stir to combine and boil for a couple of minutes, just to heat it all. Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
Frequently Asked Questions
How do I make it dairy‑free or lighter?
It’s easy!
Use avocado oil or olive oil instead of butter or ghee.
Skip the cheese topping, or use a dairy-free shredded cheese.
For a lighter soup, choose shredded chicken breast instead of thighs and stick with a low-fat cooking oil.
These swaps keep the soup flavorful and creamy without feeling heavy.
How do I adjust thickness without breaking the soup?
This soup gets its creaminess from blending the cooked vegetables and broth, not from dairy, so it won’t separate.
To thicken: Blend a larger portion of the soup or add an extra spoonful of tomato paste.
To thin: Add more chicken broth until it reaches your perfect consistency.
It’s incredibly forgiving, and you can adjust it anytime during cooking.
How do I control the heat for kids vs. spice lovers?
How do I control the heat for kids vs. spice lovers?
You can easily customize the spice level:
For kids or sensitive eaters: Use less chili powder or choose a mild version.
For spice lovers: Add extra chili powder, or stir in a pinch of cayenne or smoked paprika for extra heat.
The recipe is flexible, so everyone at the table can enjoy it just the way they like.
Conclusion
So, there you have it: my quick and easy Creamy Chicken Enchilada Soup recipe! I hope this becomes a new favorite in your household.
Now, I’d love to hear from you! What are your favorite soup toppings? Have you tried any fun variations of this recipe? Leave a comment below and let’s chat!
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The Ultimate Creamy Chicken Enchilada Soup Recipe
Ingredients
Equipment
Method
- First, melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Next, add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), and 2-3 Garlic Cloves (chopped). Cook until softened, about 5-6 minutes. Don’t skip sautéing the vegetables – it builds flavor!
- Then, stir in the seasonings: 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Now, remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Finally, stir to combine and boil for a couple of minutes, just to heat it all. Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
