Table of Contents
Introduction
As I stir the pot of my Creamy Chicken Enchilada Soup, memories of cozy family dinners flood my mind. This recipe, inspired by the traditional flavors of my childhood, combines the richness of cream cheese with the hearty goodness of enchilada sauce, making it an incredibly comforting dish. In about 45 minutes, you can have a bowl of this creamy goodness ready to share with your loved ones. Let’s dive into this delicious recipe that brings warmth and joy to every bite!
Why You’ll Love This Creamy Chicken Enchilada Soup
- Quick to Make: Ready in just 45 minutes, it’s perfect for busy weeknights.
- Simple Ingredients: Uses pantry staples that you probably already have.
- Customizable Spice Level: Adjust the heat to your liking, whether you prefer mild or spicy.
- Incredibly Flavorful: A fusion of rich flavors that will keep you coming back for seconds.
Ingredients for Creamy Chicken Enchilada Soup
Here’s what you’ll need to whip up this delightful soup:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder – These spices create a flavorful base.
- ¼ teaspoon cumin – Adds warmth and depth to the flavor profile.
- 1 pinch EACH: cinnamon, cayenne pepper – For a hint of spice and richness.
- 1 tablespoon butter – Adds richness to the sautéed vegetables.
- 1 tablespoon olive oil – Helps cook the onions and peppers.
- 1 yellow onion (diced) – Provides a sweet and savory foundation.
- 1 jalapeno pepper (diced with seeds removed) – Brings a kick of heat.
- 3 cloves garlic (minced) – Infuses the soup with aromatic goodness.
- 10 oz. red enchilada sauce – The star of the show that gives the soup its essence.
- 10 oz. diced tomatoes with green chilies (undrained) – Adds tang and texture.
- 15 oz. black beans (drained and rinsed) – For protein and heartiness.
- 15 oz. canned whole kernel corn (drained) – Sweet pops of flavor.
- 1 teaspoon hot sauce (optional) – For those who like it spicy.
- 4 cups chicken broth – The soothing liquid base for the soup.
- 1 large boneless skinless chicken breast (or 2 small) – Provides shreds of tender meat.
- 4 oz. cream cheese (cubed and softened) – Creates the signature creaminess, essential for delicious dishes like this or even a creamy Italian sausage gnocchi soup.
- 1 cup cheddar cheese (shredded) – Melts beautifully for a cheesy finish.
- ½ cup Monterey Jack cheese (shredded; can also use more cheddar) – For additional creaminess and flavor.
How To Make Creamy Chicken Enchilada Soup: Step-by-Step
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese to allow it to soften. Shred the cheddar and Monterey Jack cheese from a block and set aside.
- Heat the Base: In a large soup pot over medium heat, melt the butter and olive oil. Add onions and peppers; sauté until softened, about 4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Add the Chicken: Pat the chicken dry and season both sides with salt and pepper. Add the chicken breast to the pot along with all remaining ingredients except for the cream cheese and shredded cheese.
- Cook the Chicken: Bring the soup to a gentle boil, allowing the chicken to simmer and cook through for about 15-20 minutes. Remember, a rapid boil will make the chicken tough. Once cooked, remove the chicken and shred it using two forks before returning it to the soup.
- Creamify the Soup: Reduce heat to low. Stir in the softened cream cheese until fully combined, then add the shredded cheese and stir until melted and smooth.
- Taste and Serve: Sample the soup and add any additional seasonings as desired before you serve up this delicious bowl of comfort.
From-Scratch Enchilada Sauce (Optional)
If you’re feeling ambitious, making enchilada sauce from scratch can elevate the flavor of your soup. Key ingredients typically include tomatoes, chili powder, garlic, and spices. For a full recipe, check out my linked enchilada sauce recipe here!
Pro Tips for the Creamiest Texture
- Tempering Cream Cheese: To avoid clumps, mix softened cream cheese with a bit of hot broth before adding it to the pot.
- Ideal Temperature: Add dairy over low heat to prevent curdling.
- Avoid Rapid Boils: Keep the temperature steady to ensure a smooth texture.
Alternative Cooking Methods for Creamy Chicken Enchilada Soup
Slow Cooker Creamy Chicken Enchilada Soup
For another delicious slow cooker option, try our hearty crockpot lasagna soup.
- Sauté the onions, peppers, and garlic in a skillet.
- Transfer all ingredients to a slow cooker, including raw chicken, and cook on low for 6-8 hours.
- Shred the chicken and combine with cream cheese and cheese to finish.
Instant Pot Creamy Chicken Enchilada Soup
- Use the sauté function to cook the onions, peppers, and garlic.
- Add all other ingredients and cook on high pressure for 10-12 minutes.
- Quick-release, shred the chicken, and mix in the cream cheese and cheese.
Ingredient Substitutions and Variations
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Black Beans | Pinto Beans, Kidney Beans | Use same amount; adjust if using dried beans. |
| Cheddar Cheese | Colby Jack, Pepper Jack | Choose based on your flavor preference. |
| Chicken Breast | Chicken Thighs, Ground Turkey | Thighs are more flavorful; ground turkey should be browned first. |
| Corn | Frozen Corn, Fire Roasted Corn | Adds a lovely sweetness. |
| Cream Cheese | Neufchatel Cheese | A lighter alternative with similar flavor and texture. |
How to Cook Chicken for Creamy Chicken Enchilada Soup
For raw chicken breasts or thighs, season and place in the soup to cook. For best results, shred cooked chicken beforehand or use pre-cooked rotisserie chicken for convenience, much like you might prepare chicken for a hearty creamy chicken noodle soup.
Serving Suggestions for Creamy Chicken Enchilada Soup
Pair your soup with cornbread, a fresh salad, or quesadillas for a complete and satisfying meal that will impress your friends and family.
Topping Ideas for Creamy Chicken Enchilada Soup
Enhance your soup with a variety of toppings:
- Sour cream
- Avocado slices
- Crispy tortilla strips
- Chopped cilantro
- Sliced green onions
- Lime wedges
- A swirl of enchilada sauce
Dietary Modifications
- Dairy-Free: Substitute cream cheese and cheeses with cashew cream or coconut cream.
- Gluten-Free: Ensure that the enchilada sauce and other ingredients are gluten-free.
- Vegetarian: Replace chicken with a mix of additional beans or grilled vegetables.
- Lower-Calorie: Use reduced-fat cheese and light cream cheese.
Storage, Reheating, and Freezing Instructions
Store leftover soup in an airtight container in the fridge for up to 4 days. To freeze, portion it in freezer-safe containers, leaving space for expansion. Simply reheat on the stove gently for best texture.
Troubleshooting Common Issues
- Soup Separating: Bring back to a gentle heat and slowly whisk in additional cream cheese.
- Tough Chicken: Ensure you’re simmering gently instead of boiling.
- Bland Soup: Taste as you go, adjusting with salt, pepper, or hot sauce.
Customizing the Spice Level
Adjust your soup’s heat by adding more or less jalapeno or choosing a hotter type of chili. A dash of cayenne can ramp up the flavor while a little sugar can tone down the heat if needed.
Nutrition Information
Approximate values per serving:
- Calories: 320
- Fat: 15g
- Protein: 25g
- Carbohydrates: 28g
Frequently Asked Questions
- How do you thicken Creamy Chicken Enchilada Soup? Incorporate additional cream cheese or thicken with a slurry made of cornstarch and water.
- How to store Creamy Chicken Enchilada soup? Refrigerate in an airtight container for up to 4 days.
- What do you serve with Creamy Chicken Enchilada soup? Cornbread, rice, or a fresh salad pairs well.
- Can I cook raw chicken directly in the soup? Yes, it’s part of the recipe!
- How do I make it dairy‑free or lighter? Follow the substitutions mentioned in the dietary modifications section.
- How do I adjust thickness without breaking the soup? Increase the amount of cream cheese; whisk well to combine.
- How do I control the heat for kids vs. spice lovers? Offer optional toppings like hot sauce or sautéed jalapenos on the side.
More Soup Recipes
- Sopa de Lima (Lime Soup)
- Classic Tortilla Soup
- Creamy Tomato Basil Soup
- Chicken Noodle Soup with a Twist
Conclusion
This Creamy Chicken Enchilada Soup is not just a meal; it’s a comforting hug in a bowl. Perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. I invite you to try this recipe and let me know your thoughts in the comments below. Did you make any variations? I would love to hear all about it! Enjoy cooking, amigos!
Amazing Creamy Chicken Enchilada Soup
Equipment
- large soup pot
- two forks
- skillet
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeno pepper diced with seeds removed
- 3 cloves garlic minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies undrained
- 15 oz. black beans drained and rinsed
- 15 oz. canned whole kernel corn drained
- 1 teaspoon hot sauce optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded; can also use more cheddar
Instructions
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese to allow it to soften. Shred the cheddar and Monterey Jack cheese from a block and set aside.
- Heat the Base: In a large soup pot over medium heat, melt the butter and olive oil. Add onions and peppers; sauté until softened, about 4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Add the Chicken: Pat the chicken dry and season both sides with salt and pepper. Add the chicken breast to the pot along with all remaining ingredients except for the cream cheese and shredded cheese.
- Cook the Chicken: Bring the soup to a gentle boil, allowing the chicken to simmer and cook through for about 15-20 minutes. Remember, a rapid boil will make the chicken tough. Once cooked, remove the chicken and shred it using two forks before returning it to the soup.
- Creamify the Soup: Reduce heat to low. Stir in the softened cream cheese until fully combined, then add the shredded cheese and stir until melted and smooth.
- Taste and Serve: Sample the soup and add any additional seasonings as desired before you serve up this delicious bowl of comfort.
Notes
Printable Recipe Card
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A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine
