When the day feels long and your fridge feels uninspired, this creamy chicken enchilada soup steps in like a warm hug. It’s bold and cheesy, packed with Tex-Mex magic, and best of all it comes together in just one pot. You’ll be dunking tortilla chips before you know it.
Table of Contents
Why You’ll Love This Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is the kind of recipe you bookmark for those busy nights when you just need something satisfying to come together fast.
Whether you’re meal-prepping or scrambling at 6 p.m., this is the enchilada soup to save dinner tonight and bring smiles to the table.
If you’re craving more cozy Tex-Mex, this cheesy Chicken Enchilada Soup is another family favorite.
Ingredients You’ll Need
These pantry staples are what make this creamy chicken enchilada soup a weeknight lifesaver. Just one pot, a handful of ingredients, and boom dinner’s saved.
- 2 tablespoons avocado oil or butter
- 1 pound chicken breasts or thighs, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (10 oz) red enchilada sauce (mild, medium, or hot)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander (optional)
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado slices
- Tortilla chips or strips
- Lime wedges
- Chopped cilantro
- Extra cheese
- Hot sauce
Kitchen Tools That Make It Easier
This recipe doesn’t ask for anything fancy. Just your trusty:
- Dutch oven or large soup pot
- Wooden spoon
- Sharp knife and cutting board
- Cheese grater (block cheese melts so much better)
Pair it with a warm slice of Garlic Bread Rolls for the ultimate weeknight comfort.
Step-by-Step Instructions
- Warm the avocado oil in a Dutch oven over medium heat. Add the diced chicken, sprinkle with a bit of salt and pepper, and cook until lightly golden and fully cooked about 6 to 7 minutes. Remove the chicken and set aside.
- In the same pot, toss in the chopped onion and let it soften for 3 to 4 minutes. Stir in the garlic and let it get fragrant (don’t let it brown!).
- Sprinkle in the cumin, chili powder, and coriander. Stir them around for 30 seconds to bloom the spices.
- Pour in the diced tomatoes and let them bubble for a couple of minutes. This helps build that slow-simmered flavor fast.
- Add the enchilada sauce and chicken broth. You’ll start to see the color and aroma build into that familiar, comforting creamy chicken enchilada soup to save dinner tonight.
- Toss in the black beans and corn. Bring it all to a gentle simmer and let it cook for about 15 minutes so everything marries together.
- Turn off the heat. Stir in the sour cream slowly this is where the magic creamy texture happens.
- Add the shredded cheese and stir until smooth and melted. Give it a taste, and season with more salt, pepper, or lime juice if needed.
- Serve with your favorite toppings and a squeeze of lime.
And if you love hearty, satisfying soups, don’t miss this Olive Garden Chicken Gnocchi Soup copycat recipe.
Tips to Make It Extra Creamy (Without Curdling!)
Adding sour cream while the soup is still boiling can split it. The key is to stir it in after turning off the heat.
Use full-fat sour cream and freshly shredded cheese they melt smoother and taste richer. Avoid pre-shredded cheese, which has anti-caking agents that mess with the texture.
If your soup thickens too much, just splash in a bit more broth to loosen it up.
Recipe Notes & Variations
Adjust the Spice
You can easily control the heat with your choice of enchilada sauce. Want it kid-friendly? Use mild. Love a little fire? Grab the medium or hot version.
Make It Vegetarian
Swap out the chicken for an extra can of beans or add chopped zucchini and bell peppers. Use veggie broth instead of chicken broth for a plant-based bowl.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or water to thin it out, since the soup thickens after chilling.
What to Serve With This Soup
This bowl of creamy chicken enchilada soup loves some crunchy tortilla chips, maybe a spoonful of guac, or even a grilled cheese if you’re going all in.
For another enchilada soup to save dinner tonight, try our fan-favorite Chicken Enchilada Soup.
FAQs
Can I freeze this soup?
Yes, but leave out the sour cream and cheese before freezing. Add them fresh when reheating.
What’s the best cheese to use?
Monterey Jack and cheddar melt beautifully. Just shred from a block for the best results.
Can I make it in a slow cooker?
Yes! Cook everything except the sour cream and cheese on low for 6 hours. Stir in the dairy at the end.
Final Thoughts
This creamy chicken enchilada soup is one of those recipes that feels like a secret weapon. It’s fast, flexible, and full of flavor. Once you try it, you’ll want it on repeat especially when the weeknights get wild.
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Creamy Chicken Enchilada Soup
Ingredients
- 2 tablespoons avocado oil or butter
- 1 pound chicken breasts or thighs diced
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 can 10 oz red enchilada sauce (mild, medium, or hot)
- 1 can 14.5 oz fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander optional
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
- Optional toppings: avocado slices tortilla chips or strips, lime wedges, chopped cilantro, extra cheese, hot sauce
Instructions
- Warm the avocado oil in a Dutch oven over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until golden and fully cooked, about 6–7 minutes. Remove and set aside.
- In the same pot, sauté the chopped onion for 3–4 minutes until soft.
- Add garlic and stir until fragrant.
- Sprinkle in cumin, chili powder, and coriander. Stir for 30 seconds to bloom the spices.
- Pour in diced tomatoes and simmer briefly to deepen the flavor.
- Add enchilada sauce and chicken broth, then return chicken to the pot.
- Stir in black beans and corn. Let the soup simmer for 15 minutes.
- Turn off the heat and slowly stir in the sour cream.
- Add shredded cheese and stir until melted and creamy.
- Taste and adjust seasoning with salt, pepper, or lime juice.
- Serve hot with your favorite toppings.