If you’re craving something cozy, bold, and comforting but don’t have hours to spend in the kitchen, this Creamy Chicken Enchilada Soup is the answer. It’s rich and cheesy with all the flavors of your favorite Tex-Mex enchiladas—only in a warm, one-pot soup.
Loaded with tender chicken, beans, corn, tomatoes, and plenty of gooey cheese, this soup is filling enough to serve as a full meal. Pair it with crunchy tortilla strips or chips on the side, and you’ve got the ultimate edible scoopers for every last bite.
Why You’ll Love This Recipe
- One-pot wonder: Simple prep and minimal cleanup.
- Tex-Mex flavors: Creamy, cheesy, smoky, and a little spicy.
- Filling & balanced: Protein-packed chicken, beans, and veggies in every spoonful.
- Customizable: Adjust the spice, swap in different beans, or use red or green enchilada sauce.
Ingredients You’ll Need
This soup uses pantry staples and a few fresh ingredients. You can easily adapt it to what you have on hand.
- Avocado oil (or butter/ghee): For sautéing.
- Chicken breasts or thighs: Cubed or shredded.
- Onion & garlic: Aromatic base.
- Enchilada sauce: Red or green—choose your favorite.
- Diced fire-roasted tomatoes: Adds depth and a smoky touch.
- Chicken broth: Low-sodium recommended.
- Black beans: Or swap in pinto beans.
- Corn: Sweetness and texture.
- Spices: Cumin, chili powder, coriander, salt, and pepper.
- Sour cream: For creaminess.
- Shredded cheese: Monterey Jack, cheddar, or Mexican blend (freshly shredded melts best!).
- Optional toppings: Avocado, cilantro, lime wedges, tortilla strips, or extra cheese.
Step-by-Step Instructions
- Cook the chicken:
Heat oil in a Dutch oven over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through, 5–7 minutes. Remove and set aside. - Sauté aromatics:
In the same pot, add onion and garlic. Sauté 3–4 minutes until fragrant. Stir in the cumin, chili powder, and coriander. - Build the base:
Add tomatoes and cook for 3–4 minutes. Stir in the enchilada sauce, then pour in the chicken broth. - Combine:
Return chicken to the pot along with beans and corn. Bring to a boil, then reduce heat and simmer for 15–20 minutes. - Make it creamy:
Remove from heat. Stir in sour cream until smooth and creamy. Mix in shredded cheese until melted. - Taste & serve:
Adjust seasoning with salt, pepper, and a splash of lime juice. Ladle into bowls and top with avocado, cilantro, tortilla strips, or more cheese.
Recipe Notes
- Cheese tip: Always shred your own cheese for the creamiest melt. Pre-shredded often contains anti-caking agents.
- Heat level: Use mild, medium, or hot enchilada sauce depending on preference.
- Texture: Soup thickens as it sits—add extra broth when reheating if needed.
- Flavor boost: Fire-roasted tomatoes give a smoky, deeper flavor.
Serving Ideas
This soup shines on its own, but you can make it extra fun by serving it with:
- Tortilla chips or strips for dipping
- Warm flour or corn tortillas
- A crisp side salad with avocado and lime
Final Thoughts
This Creamy Chicken Enchilada Soup is hearty, comforting, and full of Tex-Mex flair. It’s perfect for weeknight dinners, game-day gatherings, or anytime you want a meal that feels indulgent yet comes together quickly. One pot, easy prep, bold flavor—it’s everything you want in a soup.