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.

Creamy Chicken Enchilada Soup

This warm, creamy soup is quick to make using simple pantry ingredients, perfect for weeknight dinners and leftovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
• 1 can (10 oz) red enchilada sauce Can use green enchilada sauce for a different flavor.
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 4 cups chicken broth
• 1 cup heavy cream Stir in last and heat gently to keep smooth.
• 1 tsp cumin
• 1 tsp garlic powder
• to taste Salt and pepper Add slowly as enchilada sauce can be salty.
• as needed Chopped cilantro for garnish
• as needed Shredded cheese for topping For a cheesier twist, add extra cheese.

Method

 

Preparation

1. In a large pot, combine the cooked chicken, enchilada sauce, black beans, corn, and chicken broth.
2. Bring to a simmer over medium heat.
3. Stir in the heavy cream, cumin, and garlic powder.
4. Season with salt and pepper to taste.
5. Simmer for about 10-15 minutes until heated through.

Serving

1. Serve hot in bowls topped with shredded cheese and chopped cilantro.
2. Add crushed tortilla chips or a squeeze of lime if desired.
3. Serve with warm tortillas or a simple green salad.

Storage

1. Let the soup cool to room temperature.
2. Put it in airtight containers and keep it in the refrigerator for up to 3 days.
3. For longer storage, freeze in freezer-safe containers for up to 3 months.
4. Thaw in the fridge overnight before reheating. Reheat on the stove over low heat until hot, stirring so the cream does not separate.

Notes

For variations, add diced green chiles or a chopped jalapeño for spiciness, or swap heavy cream for half-and-half for a lighter version.