When you need a comforting, flavor-packed meal that comes together effortlessly, this Creamy Chicken Enchilada Soup is the answer. Loaded with shredded chicken, fire-roasted tomatoes, and a cheesy, creamy broth, this dish delivers bold Tex-Mex flavors in every spoonful.
This soup is hearty yet not too heavy, featuring black beans, sweet corn, and a blend of spices that make it irresistibly delicious. The best part? You can serve it with crunchy tortilla chips for a fun, scoopable meal that’s both satisfying and simple to make.
Perfect for busy nights, this one-pot wonder will quickly become a go-to in your recipe rotation. Whether you’re feeding the family or meal prepping for the week, this soup is sure to impress with its rich taste and ease of preparation.
Why You’ll Love This Recipe
- One-pot meal – Easy to prepare and clean up, making it perfect for weeknights.
- Creamy & cheesy – A rich, velvety base that balances the bold Tex-Mex flavors.
- Hearty & satisfying – Loaded with protein, veggies, and fiber for a complete meal.
- Customizable – Adjust the spice level and toppings to your preference.
- Perfect with tortilla chips – Adds a fun crunch and makes it even more enjoyable!
Ingredients Overview
This recipe is flexible, allowing you to swap or adjust ingredients based on your preferences.
- Chicken – Use skinless, boneless breasts or thighs for the best texture.
- Enchilada Sauce – Red or green, depending on your taste preference.
- Beans & Corn – Black beans and sweet corn add heartiness and a hint of sweetness.
- Cheese & Sour Cream – Creates the signature creamy, cheesy texture.
- Spices – Cumin, chili powder, and coriander bring warmth and depth.
How to Make the Recipe
Step 1: Cook the Chicken
Heat avocado oil in a Dutch oven over medium heat, then add the cubed or shredded chicken. Season with salt and pepper, cooking until golden brown. Remove the chicken and set it aside, allowing the flavors to develop before adding more ingredients.
Step 2: Sauté the Aromatics
In the same pot, sauté the diced onion and minced garlic until soft and fragrant. Stir in the cumin, chili powder, and coriander, letting the spices bloom in the heat. This step enhances the overall flavor of the soup and creates a rich aromatic base.
Step 3: Add Tomatoes and Sauce
Pour in the fire-roasted tomatoes, stirring them into the aromatics to release their natural sweetness. Add the enchilada sauce and mix thoroughly, allowing the ingredients to blend together for a bold, Tex-Mex-inspired broth.
Step 4: Simmer the Soup
Add the chicken broth and return the cooked chicken to the pot. Stir in the black beans and corn, bringing the soup to a gentle boil. Reduce the heat and let it simmer, allowing all the ingredients to meld into a delicious, well-balanced dish.
Step 5: Make It Creamy
Remove the soup from the heat and stir in the sour cream, making sure it’s fully incorporated for a smooth and creamy texture. Add the shredded cheese, stirring until it melts completely, creating a velvety, cheesy consistency that enhances every bite.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with tortilla strips, avocado slices, fresh cilantro, and a squeeze of lime. Serve immediately and enjoy this comforting, flavorful dish with your favorite toppings.
Tips for the Best Recipe
- Use freshly shredded cheese – Pre-shredded cheese contains additives that affect melting.
- Fire-roasted tomatoes add depth – Use them for extra smoky flavor.
- Control the spice level – Use mild, medium, or hot enchilada sauce to adjust heat.
- Thin it out if needed – Add extra broth when reheating as the soup thickens over time.
Variations to Try
For a spicier kick, mix in diced jalapeños or extra chili powder to the soup. This adds an extra layer of heat that blends well with the creamy texture. If you prefer a smoky flavor, try using chipotle peppers in adobo sauce for a deeper, richer taste.
You can swap black beans for pinto beans or even white beans to change the texture and flavor profile. For a quicker version, use shredded rotisserie chicken instead of cooking fresh chicken, cutting down on prep time while keeping the dish just as delicious.
Frequently Asked Questions
1. Can I make this soup in a slow cooker?
Yes! Add all ingredients except cheese and sour cream, cook on low for 6-8 hours, then stir in the dairy at the end.
2. What’s the best cheese to use?
Monterey Jack and mild cheddar melt smoothly and add rich creaminess.
3. Can I freeze this soup?
Yes! Freeze without the dairy, then add sour cream and cheese when reheating.
4. How can I thicken the soup?
Let it simmer longer, or blend a portion of the soup and stir it back in.
5. What are the best toppings?
Avocado, cilantro, lime wedges, extra cheese, and tortilla strips for crunch.
How to Store and Reheat
- Storage: Keep in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in portions without dairy for up to 3 months.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.
Conclusion
This Creamy Chicken Enchilada Soup is a must-try for anyone who loves bold Tex-Mex flavors. It’s a rich, creamy, and satisfying dish that brings warmth and comfort with every bite. Plus, it’s incredibly easy to make with simple ingredients you likely already have on hand.
Whether you’re cooking for family, meal prepping for the week, or simply craving a cozy bowl of goodness, this soup is the perfect choice. The combination of shredded chicken, spices, and creamy broth makes it an instant favorite.
Give it a try and let me know how you liked it! Leave a comment and a rating, and don’t forget to follow Ava Foodie on Pinterest for more delicious recipes. Happy cooking!
