why make this recipe
This soup is warm, creamy, and full of flavor. It cooks fast and uses simple pantry items. You can make it on a weeknight and feed the family. It also works for meal prep and leftovers taste great.
introduction
Creamy Chicken Enchilada Soup mixes shredded chicken, enchilada sauce, beans, and corn in a rich broth. It is easy to make and fills the house with a nice smell. If you like creamy chicken soups, try my crockpot creamy chicken noodle soup for another simple comfort meal.
how to make Creamy Chicken Enchilada Soup
Start by putting the cooked chicken, enchilada sauce, black beans, corn, and chicken broth in a large pot. Heat to a simmer over medium heat. Stir in heavy cream, cumin, and garlic powder. Taste and add salt and pepper as you need. Let the soup simmer 10–15 minutes until it is hot and flavors meld. For a lighter version with more vegetables, see the chicken vegetable soup for ideas on adding carrots and celery.
Ingredients :
2 cups cooked chicken, shredded
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
4 cups chicken broth
1 cup heavy cream
1 tsp cumin
1 tsp garlic powder
Salt and pepper to taste
Chopped cilantro for garnish
Shredded cheese for topping
Directions :
In a large pot, combine the cooked chicken, enchilada sauce, black beans, corn, and chicken broth. Bring to a simmer over medium heat. Stir in the heavy cream, cumin, and garlic powder. Season with salt and pepper to taste. Simmer for about 10-15 minutes until heated through. Serve topped with shredded cheese and cilantro.
how to serve Creamy Chicken Enchilada Soup
Serve hot in bowls. Top each bowl with shredded cheese and chopped cilantro. You can add crushed tortilla chips or a squeeze of lime. Serve with warm tortillas or a simple green salad.
how to store Creamy Chicken Enchilada Soup
Let the soup cool to room temperature. Put it in airtight containers and keep it in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat until hot, stirring so the cream does not separate.
tips to make Creamy Chicken Enchilada Soup
- Use cooked rotisserie chicken to save time.
- Stir the cream in last and heat gently to keep it smooth.
- Taste as you go and add salt slowly because enchilada sauce can be salty.
- For a cheesier twist, try a recipe like cheesy creamy buffalo chicken dip for ideas on extra cheese blends.
- Add a pinch of chili powder or smoked paprika for more depth.
variation (if any)
- Make it spicier: add diced green chiles or a chopped jalapeño.
- Make it lighter: swap half-and-half or milk for the heavy cream.
- Make it thicker: mash some beans into the soup or add a little cornstarch slurry.
- Make it vegetarian: skip the chicken and add extra beans and veggies.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.
Q: Can I make this in a slow cooker?
A: Yes. Put all ingredients except cream into the slow cooker and cook on low 3–4 hours. Stir in the cream at the end.
Q: Can I use green enchilada sauce instead of red?
A: Yes. Green sauce gives a different flavor but still tastes good.
Q: Will the cream separate when I reheat the soup?
A: Heat slowly and stir often. If separated, whisk gently or blend a little to smooth it.
Conclusion
This recipe gives a fast, creamy, and tasty soup that many people enjoy. For another similar take and extra tips, you can see a related version at Healthy Fitness Meals’ creamy chicken enchilada soup. If you want a different style or more serving ideas, check the version at The Cozy Cook’s chicken enchilada soup.
Print
Creamy Chicken Enchilada Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: None
Description
A warm, creamy soup filled with shredded chicken, enchilada sauce, beans, and corn that is perfect for quick weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
Instructions
- In a large pot, combine the cooked chicken, enchilada sauce, black beans, corn, and chicken broth.
- Bring to a simmer over medium heat.
- Stir in the heavy cream, cumin, and garlic powder.
- Season with salt and pepper to taste.
- Simmer for about 10-15 minutes until heated through.
- Serve topped with shredded cheese and cilantro.
Notes
For added depth, you can include a pinch of chili powder or smoked paprika. Use rotisserie chicken to save time. Stir in the cream last and heat gently for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, creamy soup, chicken enchilada, quick meal, comfort food