Creamy Chicken Enchilada Soup is a hearty Tex-Mex comfort dish loaded with bold flavors and a velvety texture. It’s the perfect quick and cozy meal for busy weeknights.
This flavorful soup blends tender shredded chicken, warming spices, and beans into a rich, creamy broth that satisfies every craving. One pot, a few pantry staples, and dinner is done.
What You’ll Need for Creamy Chicken Enchilada Soup
- Butter or Ghee – Adds richness and helps sauté the vegetables for a flavor base.
- Onion – Essential for building the aromatic foundation of the soup.
- Red Bell Pepper – Brings a sweet, slightly smoky flavor and a pop of color.
- Carrot and Celery – Add heartiness and subtle sweetness to balance the heat.
- Garlic – Gives the soup a warm, savory depth that’s unmistakable.
- Ground Cumin & Chili Powder – Deliver that signature enchilada flavor with earthy and spicy notes.
- Diced Fire-Roasted Tomatoes – Intensify the smoky flavor while adding acidity and body.
- Tomato Paste – Thickens the base and deepens the tomato flavor.
- Low Sodium Chicken Broth – Forms the savory, sip-worthy backbone of the soup.
- Red Kidney Beans & Black Beans – Offer creamy texture and protein for a more filling dish.
- Sweet Corn – Provides a pop of sweetness that contrasts the smoky spice.
- Shredded Cooked Chicken – Makes the soup hearty and satisfying, ideal for using leftovers.
- Mexican Shredded Cheese Blend – Melts beautifully on top, creating a creamy finish with every bite.
How to Make This Creamy Chicken Enchilada Soup
Start by sautéing onion, bell pepper, carrot, celery, and garlic in butter or ghee until softened and aromatic. This base sets the stage for the soup’s rich flavor.
Add the seasonings, diced tomatoes, tomato paste, and chicken broth, then let everything simmer until the veggies are tender and flavors meld.
Use an immersion blender to puree the soup until silky smooth—this step gives it that irresistibly creamy texture without needing cream.
Stir in the beans, corn, and shredded chicken. Let it bubble just long enough to heat everything through and marry the flavors.
Ladle into bowls and finish with a generous sprinkle of shredded cheese, avocado slices, or crushed tortilla chips for a little crunch.
Tips & Flavor Twists for the Perfect Bowl
To make prep even faster, use store-bought rotisserie chicken or leftover roasted chicken. For a smoky kick, add a dash of chipotle powder or diced green chiles.
You can easily swap the beans for white beans or omit one type for a simpler version. If you prefer a chunkier soup, blend only half the base. For a richer finish, stir in a splash of cream or sour cream at the end.
This soup is endlessly customizable—top it with jalapeños, sour cream, cilantro, or lime juice for a Tex-Mex feast in a bowl.
Keep It Fresh: Storing & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 5–7 days. The flavors deepen beautifully over time.
To reheat, microwave in short bursts or warm on the stovetop over medium heat until hot throughout.
Creamy Chicken Enchilada Soup also freezes well—just let it cool completely before transferring to freezer-safe containers. Freeze for up to 3–4 months. Reheat directly from frozen or thaw in the fridge overnight.
Chicken Enchilada Soup
Ingredients
- 14.5 ounces black beans rinsed and drained (1 can)
- 1 medium carrot thinly sliced
- ¼ cup tomato paste
- 1 tablespoon chili powder
- 1 large red bell pepper diced
- 1 cup Mexican shredded cheese blend for garnish
- 1 tablespoon butter or ghee avocado oil optional
- Salt and freshly ground black pepper to taste
- 1 medium onion diced
- 4 cups low sodium chicken broth
- 2 cups cooked chicken shredded
- 2-3 garlic cloves finely chopped
- 15 ounces diced fire-roasted tomatoes 1 can
- 14.5 ounces red kidney beans rinsed and drained (1 can)
- 1½ teaspoons ground cumin
- 2 celery stalks sliced
- 1 teaspoon dried oregano
- 1 cup sweet corn fresh or frozen
Instructions
- In a Dutch oven or large soup pot, melt the butter or ghee over medium-high heat, adding avocado oil if preferred.
- Add the diced onion, sliced celery, thinly cut carrot, chopped garlic, and diced bell pepper, and sauté until softened, approximately 5–6 minutes.
- Incorporate the cumin, chili powder, and oregano into the vegetables. Stir in the fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper as needed, bring the mixture to a boil, then lower the heat and allow to simmer for 10–15 minutes until the vegetables are thoroughly tender.
- Remove the pot from heat and use an immersion blender to puree the mixture until it achieves a smooth and creamy texture. Return the soup to the heat.
- Mix in the black beans, red kidney beans, corn, and shredded chicken. Allow the soup to come to a gentle boil, cooking just enough to warm the added ingredients through.
- Ladle into serving bowls and garnish each portion with a sprinkle of the shredded cheese blend or toppings of your choice. Serve immediately.
