The Ultimate Creamy Chicken Enchilada Soup Recipe: A Hearty Mexican-Inspired Comfort Food
When the weather turns chilly and you’re craving something warm, comforting, and packed with flavor, nothing beats a bowl of creamy chicken enchilada soup. This incredible recipe combines all the beloved flavors of classic chicken enchiladas in a rich, velvety soup that’s perfect for busy weeknights or cozy weekend dinners. With tender shredded chicken, creamy enchilada sauce, black beans, corn, and a medley of Mexican spices, this soup delivers restaurant-quality taste right from your own kitchen.
What makes this creamy chicken enchilada soup truly special is its perfect balance of textures and flavors. The base combines rich heavy cream with tangy enchilada sauce, creating a luxurious consistency that coats every spoonful. Tender pieces of chicken provide protein and substance, while black beans and corn kernels add satisfying bites and vibrant colors. The aromatic blend of cumin, chili powder, and paprika infuses every ingredient with authentic Mexican flavors that transport you straight to your favorite Mexican restaurant.
This soup recipe is incredibly versatile and forgiving, making it perfect for home cooks of all skill levels. You can easily customize the spice level by adjusting the amount of chili powder or adding jalapeños for extra heat. The recipe also works beautifully with rotisserie chicken for even quicker preparation, or you can cook chicken breasts directly in the soup for maximum flavor absorption. Whether you’re feeding a hungry family or meal prepping for the week ahead, this creamy chicken enchilada soup delivers exceptional taste with minimal effort.
The beauty of this recipe lies in its one-pot simplicity. Everything cooks together in a single large pot, allowing the flavors to meld and develop while minimizing cleanup. The cooking process is straightforward: sauté aromatics, add liquids and seasonings, simmer until flavors combine, then finish with cream for that signature richness. The result is a soup that tastes like it simmered all day but actually comes together in less than an hour.
Ingredients
For the Soup Base:
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
For the Liquid Components:
- 4 cups low-sodium chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup heavy cream
- 2 tablespoons tomato paste
For Garnish and Serving:
- 1 cup shredded Mexican cheese blend
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup sour cream
- Lime wedges
- Tortilla chips or strips
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken breasts with salt and pepper, then add to the pot and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside to cool, then shred into bite-sized pieces.
- In the same pot, add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and jalapeño, cooking for another minute until fragrant.
- Stir in cumin, chili powder, paprika, and oregano, cooking for 30 seconds until the spices become aromatic. Add tomato paste and cook for another minute, stirring constantly.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add enchilada sauce, diced tomatoes, black beans, and corn kernels. Bring the mixture to a boil.
- Reduce heat to medium-low and simmer for 15-20 minutes, allowing all flavors to meld together. Stir occasionally to prevent sticking.
- Add the shredded chicken back to the pot and continue simmering for another 5 minutes to heat through.
- Reduce heat to low and slowly stir in heavy cream. Simmer for 2-3 minutes until heated through, being careful not to boil as this may cause the cream to curdle.
- Taste and adjust seasoning with additional salt, pepper, or spices as needed. The soup should have a rich, creamy consistency with well-balanced flavors.
- Serve hot in bowls, topped with shredded cheese, fresh cilantro, diced avocado, a dollop of sour cream, and a squeeze of fresh lime juice. Accompany with tortilla chips or crispy tortilla strips for added texture.
Creamy Chicken Enchilada Soup
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, cook 6-7 minutes per side until golden. Remove and shred when cool.
- Add diced onion to the same pot and cook 4-5 minutes until softened. Add garlic and cook another minute until fragrant.
- Stir in cumin, chili powder, paprika, and oregano, cooking 30 seconds until aromatic. Add tomato paste and cook 1 minute more.
- Pour in chicken broth, scraping up browned bits. Add enchilada sauce, tomatoes, black beans, and corn. Bring to a boil.
- Reduce heat to medium-low and simmer 15-20 minutes. Add shredded chicken and simmer 5 minutes more.
- Reduce heat to low and slowly stir in heavy cream. Simmer 2-3 minutes until heated through, being careful not to boil.
- Taste and adjust seasoning as needed. Serve hot with desired garnishes including cheese, cilantro, avocado, and sour cream.
Notes
Recipe Variations and Tips
This creamy chicken enchilada soup is incredibly adaptable to different tastes and dietary needs. For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the consistency will be slightly thinner. Vegetarians can omit the chicken and add extra beans, corn, or diced bell peppers for substance. For those following a ketogenic diet, the soup works beautifully as-is, providing plenty of healthy fats and protein while keeping carbohydrates relatively low.
Storage and reheating are simple with this recipe. The soup keeps well in the refrigerator for up to four days and actually improves in flavor as it sits. When reheating, do so gently over low heat, stirring frequently to prevent the cream from separating. The soup also freezes well for up to three months, though you may want to add fresh cream when reheating for the best texture.
To make this recipe even more convenient, consider using a slow cooker. Simply combine all ingredients except the cream in your slow cooker, cook on low for 6-8 hours or high for 3-4 hours, then stir in the cream during the last 30 minutes of cooking. This method is perfect for busy days when you want to come home to a house filled with amazing aromas and a hot, ready-to-eat meal.
The garnishes are where you can really make this soup your own. Traditional toppings include the ones listed above, but consider adding pickled jalapeños for tang, crushed tortilla chips for crunch, or a sprinkle of queso fresco for authentic Mexican flavor. Some families love adding a handful of fresh spinach during the last few minutes of cooking for extra nutrition and color.
This soup pairs beautifully with warm cornbread, quesadillas, or a simple green salad. It’s hearty enough to serve as a complete meal but also works well as a starter for a larger Mexican-themed dinner. The recipe easily doubles or triples for crowd feeding, making it perfect for potluck dinners, game day gatherings, or meal prep sessions.
