Thick, hearty, and packed with flavor, this creamy chicken enchilada soup is everything you crave in a comforting bowl. It brings the bold zest of Tex-Mex to your spoon.
Velvety smooth and rich, it combines tender chicken, beans, corn, and a perfect medley of spices. Ready in under 40 minutes, it’s ideal for busy nights or easy meal prep.
Main Stars of Creamy Chicken Enchilada Soup
- Shredded Cooked Chicken – The protein powerhouse, bringing substance and comfort to every bite. Rotisserie chicken makes it even easier.
- Fire-Roasted Tomatoes – Adds smoky depth and enhances the enchilada-style flavor with a rich tomato base.
- Red Kidney Beans & Black Beans – These legumes provide heartiness, color contrast, and a dose of plant-based protein.
- Sweet Corn – Offers a burst of sweetness and texture that balances the savory spice of the soup.
- Mexican Shredded Cheese Blend – Melts into the soup for a creamy finish and tops each bowl with irresistible gooey goodness.
- Chili Powder & Cumin – The spice duo that anchors the enchilada vibe, bringing warmth, complexity, and a subtle kick.
How to Make Creamy Chicken Enchilada Soup: A Quick Walkthrough
Start by sautéing onion, celery, carrot, red bell pepper, and garlic in butter or ghee until softened and fragrant. This forms the aromatic base.
Next, stir in fire-roasted tomatoes, tomato paste, and a spice blend of cumin, chili powder, and oregano. Pour in the chicken broth, then let everything simmer until the vegetables are tender.
Blend until smooth using an immersion blender for that signature creamy texture. Return the soup to heat, then stir in black beans, kidney beans, corn, and cooked shredded chicken.
Let it simmer just long enough to heat through, then serve hot. Top each bowl with shredded cheese, avocado slices, or your favorite Tex-Mex toppings.
Tips & Variations: Make It Your Own
For a spicier twist, add diced jalapeños while sautéing the vegetables or a dash of hot sauce at the end. Want it even creamier? Stir in a splash of heavy cream or a dollop of sour cream before serving.
This soup is endlessly adaptable. Swap chicken for shredded turkey or ground meat, or make it vegetarian by omitting the meat and using veggie broth.
If you’re short on time, rotisserie chicken is a lifesaver. It shreds beautifully and blends seamlessly into the soup. And don’t skip the toppings — avocado, cilantro, and a squeeze of lime brighten the flavors perfectly.
Keeping It Fresh: How to Store Creamy Chicken Enchilada Soup
Store leftover soup in an airtight container in the fridge for up to 5–7 days. The flavors deepen with time, making leftovers even more delicious.
For longer storage, freeze the soup for up to 3–4 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally for even warmth. Add fresh toppings after reheating to keep the textures vibrant.
Creamy Chicken Enchilada Soup
Ingredients
- 1 cup Mexican shredded cheese blend for garnish
- 1 tablespoon butter or ghee avocado oil is a suitable alternative
- 1 cup fresh or frozen sweet corn
- 2 cups cooked chicken shredded
- 14.5 ounces black beans drained and rinsed
- 15 ounces diced fire-roasted tomatoes 1 can
- Salt and pepper to taste
- 1 teaspoon dried oregano
- ¼ cup tomato paste
- 1½ teaspoons ground cumin
- 14.5 ounces red kidney beans drained and rinsed
- 1 tablespoon chili powder
- 2-3 garlic cloves chopped
- 1 medium onion diced
- 2 celery stalks sliced
- 1 large red bell pepper diced
- 1 medium carrot thinly sliced
- 4 cups low sodium chicken broth
Instructions
- In a large Dutch oven or stockpot over medium-high heat, melt the butter or ghee (or warm the avocado oil, if using). Add the diced onion, sliced celery, thinly sliced carrot, chopped garlic, and diced red bell pepper. Sauté for approximately 5–6 minutes, or until the vegetables are tender.
- Incorporate the ground cumin, chili powder, and dried oregano. Stir in the diced fire-roasted tomatoes, tomato paste, and chicken broth. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes, until all the vegetables are thoroughly softened.
- Take the pot off the heat and blend the soup using an immersion blender until the consistency is smooth and creamy. Return the pot to medium heat, and stir in the red kidney beans, black beans, sweet corn, and shredded chicken. Allow the soup to cook for a few more minutes, just until everything is heated through.
- Ladle into serving bowls and top each portion with a sprinkle of the shredded cheese blend or your preferred garnishes. Serve hot.
Notes
Substitutions: Corn: fresh, frozen, or canned are all suitable. Oil: avocado, olive, or vegetable oil may be used. Protein: try shredded turkey, ground chicken, or ground turkey. Rotisserie chicken offers a quick and convenient option.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5–7 days. For longer storage, freeze for up to 3–4 months. Reheat as needed in the microwave.
