Looking for a soup recipe that’s rich, creamy, and packed with bold Tex-Mex flavors? This creamy chicken enchilada soup is the ultimate comfort food. It’s warm, satisfying, and incredibly easy to make.
Whether you need a quick weeknight meal or a cozy dish to enjoy with family, this chicken soup is sure to be a hit. Plus, it’s a one-pot wonder, meaning less time cleaning and more time savoring every spoonful!
Why This Chicken Soup Stands Out
Not all soup recipes are created equal, and this one is a must-try. Here’s why:
- Perfectly creamy texture: Thanks to the combination of melted cheese and sour cream.
- Packed with Tex-Mex flavors: A mix of chili powder, cumin, and enchilada sauce creates the perfect balance of spice.
- One-pot simplicity: No complicated steps—just toss everything in one pot for easy cooking.
- Customizable for dietary needs: Easily make it gluten-free, dairy-free, or low-carb with simple substitutions.
- Great for meal prep: This soup tastes even better the next day and freezes beautifully!
Easy Ways to Customize This Soup Recipe
Love a dish that you can tweak to fit your taste? This chicken soup is completely adaptable:
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- For a milder flavor: Use mild enchilada sauce and reduce the chili powder.
- For extra heat: Add diced jalapeños or use spicy enchilada sauce.
- Make it vegetarian: Skip the chicken and add extra beans or veggies like zucchini or bell peppers.
- Lower the carbs: Omit the corn and beans, and add extra chicken for more protein.
- Try different cheeses: A mix of cheddar, Monterey Jack, or queso fresco can change the flavor profile.
The Best Toppings for Extra Flavor
The right toppings can take your creamy chicken enchilada soup to the next level. Try adding:
- Crispy tortilla strips for crunch
- Fresh avocado slices for creaminess
- Cilantro and lime wedges for a refreshing zing
- Extra shredded cheese for a richer taste
- Sour cream or Greek yogurt for added creaminess
Storing & Reheating This Chicken Soup
If you love having leftovers, this chicken soup is a meal prep dream. Here’s how to store and reheat it:
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Store for up to 3 months (leave out the sour cream and add it after reheating).
- Reheat: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if it thickens too much.
What to Serve with This Chicken Soup
Pairing your creamy chicken enchilada soup with the right sides makes for a complete meal. Consider serving it with:
- Warm cornbread for a comforting Southern twist
- A fresh green salad to balance the richness
- Mexican-style rice for a hearty pairing
- A refreshing margarita or limeade to complement the Tex-Mex flavors
This soup recipe is bound to become a family favorite. It’s warm, filling, and full of bold flavors that make every bite irresistible.
Whether you enjoy it fresh off the stove or as leftovers the next day, this chicken soup will keep you coming back for more!
Recipe
Easy Creamy Chicken Enchilada Soup Recipe
Equipment
- Large pot or Dutch oven
Ingredients
Base Ingredients:
- 2 tablespoons avocado oil or butter/ghee
- 1 pound boneless skinless chicken breasts or thighs, cubed or shredded
- 1 medium onion diced
- 3 cloves fresh garlic minced
For the Broth and Flavor Enhancers:
- 1 can 10 oz enchilada sauce (red or green, based on preference)
- 1 can 14.5 oz diced roasted tomatoes (with green chilies or regular)
- 4 cups low-sodium chicken broth
For the Hearty Additions:
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen sweet corn drained
For the Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander optional
- Salt and pepper to taste
For the Creamy and Cheesy Finish:
- 1 cup sour cream
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
Instructions
Cook the Chicken:
- Heat 2 tablespoons of avocado oil in a large pot over medium heat.
- Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.
- Remove the chicken from the pot and set aside.
Sauté the Aromatics:
- In the same pot, add diced onion and minced garlic.
- Sauté for 3-4 minutes until softened and fragrant.
Build the Flavor Base:
- Stir in ground cumin, chili powder, and ground coriander.
- Cook for 1 minute to toast the spices, enhancing their depth of flavor.
- Add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly.
Combine Ingredients and Simmer:
- Pour in the enchilada sauce and stir well.
- Add the chicken broth and return the cooked chicken to the pot.
- Stir in the black beans and corn.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow flavors to meld.
Make It Creamy and Serve:
- Remove the soup from heat and stir in sour cream until smooth.
- Stir in shredded cheese until fully melted and creamy.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with toppings like tortilla strips, avocado, cilantro, extra cheese, or lime wedges.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.