This Creamy Chicken Enchilada Soup is like a warm hug in a bowl! It captures all the delicious flavors of chicken enchiladas – tender chicken, beans, corn, and a blend of zesty spices – in a creamy, comforting soup. I love how this recipe is both easy to make and incredibly satisfying. It’s perfect for a weeknight dinner, a potluck, or any time you’re craving a flavorful and hearty soup. Get ready for a soup that will become a new family favorite!
Why You’ll Love This Chicken Enchilada Soup
- Creamy and Comforting: The soup is blended until smooth and creamy, creating a luxurious texture.
- Flavorful: The combination of fire-roasted tomatoes, chili powder, cumin, and oregano creates a delicious and authentic enchilada flavor.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Hearty and Satisfying: Packed with chicken, beans, and corn, this soup is a complete and filling meal.
- Customizable: You can easily adjust the ingredients to your liking.
Ingredients for Creamy Chicken Enchilada Soup
Here’s what you’ll need to make this delicious soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Butter or Ghee (or avocado oil) (Fat)
- Onion, diced (Vegetable)
- Celery Stalks, sliced (Vegetable)
- Carrot, thinly sliced (Vegetable)
- Red Bell Pepper, diced (Vegetable)
- Garlic Cloves, chopped (Aromatic)
- Diced fire-roasted Tomatoes (Canned Vegetable)
- Tomato Paste (Concentrate)
- Low Sodium Chicken Broth (Liquid)
- Red Kidney Beans, drained and rinsed (Beans)
- Black Beans, drained and rinsed (Beans)
- Fresh or Frozen Sweet Corn (Vegetable)
- Shredded Cooked Chicken (Meat)
- Mexican Shredded Cheese
Seasoning
- Ground Cumin (Spice)
- Chili Powder (Spice Blend)
- Dried Oregano (Herb)
- Salt (Seasoning)
- Pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Creamy Chicken Enchilada Soup as is, but here are a few ideas for variations:
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- Different Beans: Use pinto beans, black-eyed peas, or a mix of beans instead of kidney and black beans.
- Add More Vegetables: Toss in some diced zucchini, mushrooms, or spinach.
- Use Different Protein: Substitute cooked ground beef, shredded pork, or turkey for the chicken.
- Make it Vegetarian: Omit the chicken and use vegetable broth.
- Add Toppings: Top with avocado, sour cream, cilantro, or tortilla strips.
How to Make Creamy Chicken Enchilada Soup
Let me show you how easy it is to make this Creamy Chicken Enchilada Soup:
Sauté Vegetables
- I melt the butter or ghee (or heat avocado oil) in a large stockpot over medium-high heat.
- I add the diced onion, sliced celery stalks, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves, and cook until softened, about 5-6 minutes.
Add Seasonings and Simmer
- I stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, and tomato paste.
- I season with salt and pepper, to my taste.
- I pour in the low sodium chicken broth.
- I bring the mixture to a boil.
- I lower the heat and simmer for about 10-15 minutes, or until the veggies are very tender.
Blend the Soup
- I remove the soup from the heat.
- Using a hand blender (immersion blender), I blend the soup until it’s smooth and creamy. Alternatively, I very carefully transfer the soup to a blender or food processor to purée. This would most likely need to be done in a couple of batches.
Add Remaining Ingredients
- I place the soup back over medium heat.
- I add in the red kidney beans, black beans, sweet corn, and shredded cooked chicken.
- I stir to combine and bring back to a boil for just couple of minutes.
Serve
- Serve warm.
Tips and Tricks for the BEST Enchilada Soup
Here are my secrets for making this soup truly exceptional:
- Use Fire-Roasted Tomatoes: Fire-roasted tomatoes add a smoky flavor that enhances the enchilada taste.
- Blend Until Smooth: Blending the soup creates a creamy and luxurious texture.
- Don’t Overcook the Chicken: If using pre-cooked chicken, just heat it through in the soup.
- Adjust Seasoning: Taste the soup and adjust the seasonings to your liking.
How to Serve
This Creamy Chicken Enchilada Soup is delicious served with:
- Toppings: Shredded cheese, sour cream, avocado, cilantro, tortilla strips, or crushed tortilla chips.
- Crusty Bread: Serve with a side of crusty bread or cornbread for dipping.
- Salad: A simple green salad would complement the soup nicely.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs about Creamy Chicken Enchilada Soup
- Can I use a different type of bean?
- Yes, you can use any type of bean you like, such as pinto beans or black-eyed peas.
- Can I make this without the chicken?
- Yes, you can omit the chicken for a vegetarian version. Use vegetable broth instead of chicken broth.
- Can I freeze this soup?
- Yes.
Enjoy this flavorful, comforting, and easy-to-make Creamy Chicken Enchilada Soup! It’s a perfect meal for any night of the week.
Print
Creamy Chicken Enchilada Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: Mexican-Inspired, American
Description
This Creamy Chicken Enchilada Soup is a hearty and flavorful soup that combines the best of both worlds: creamy, comforting soup and the zesty flavors of chicken enchiladas. It’s packed with vegetables, beans, chicken, and a rich, subtly spicy broth.
Ingredients
Scale
- 1 tablespoon butter, ghee, or avocado oil
- 1 medium yellow onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 1 large red bell pepper, diced
- 2–3 cloves garlic, chopped
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained
- 1/4 cup tomato paste
- 4 cups low-sodium chicken broth
- 1 (14.5-ounce) can red kidney beans, drained and rinsed
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 cup fresh or frozen sweet corn kernels
- 2 cups shredded cooked chicken
- 1 cup shredded Mexican blend cheese (for garnish)
- Salt, to taste
- Black pepper, to taste
Optional Toppings:
- Shredded Mexican blend cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Diced avocado
- Tortilla chips or strips
Instructions
- Sauté Vegetables: Melt the butter, ghee, or avocado oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-6 minutes.
- Add Seasonings and Liquids: Stir in the ground cumin, chili powder, dried oregano, undrained fire-roasted diced tomatoes, tomato paste, and chicken broth. Season generously with salt and black pepper.
- Bring to Boil and Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the vegetables are very tender.
- Blend Soup: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can very carefully transfer the soup in batches to a regular blender and puree until smooth. Be extremely cautious when blending hot liquids. Return the pureed soup to the pot.
- Add Beans, Corn, and Chicken: Place the pot back over medium heat. Add the drained and rinsed red kidney beans, drained and rinsed black beans, corn (fresh or frozen), and shredded cooked chicken. Stir well to combine.
- Heat Through: Bring the soup to a gentle simmer and cook for a couple of minutes, just until everything is heated through.
- Serve: Ladle the soup into bowls. Garnish with shredded Mexican blend cheese and any other desired toppings, such as sour cream, cilantro, avocado, or tortilla chips.
Notes
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Beans: You can substitute other types of beans, such as pinto beans or black-eyed peas, for the kidney beans and black beans.
- Corn: You can use fresh, frozen, or canned corn. If using canned corn, drain it before adding it to the soup.
- Spice Level: Adjust the amount of chili powder to your preference.
- Blending: Be extremely careful when blending hot liquids. If using a regular blender, fill the blender only halfway and vent the lid to prevent splattering.
- Serving Suggestions: This soup is delicious on its own or served with tortilla chips, cornbread, or a side salad.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.