Creamy Chicken Enchilada Soup is the kind of cozy, comforting dinner that feels like a warm hug in a bowl. Inspired by classic enchilada flavors, this soup is rich, velvety, and packed with tender shredded chicken, hearty beans, sweet corn, and bold spices. It’s perfect for busy weeknights when you want something homemade and satisfying without spending hours in the kitchen, and it’s just as great for relaxed family dinners or casual gatherings with friends.
Why You’ll Love This Recipe
- Ready in just 35 minutes, making it ideal for weeknight dinners
- Creamy, bold enchilada flavors without being heavy
- Family-friendly and easy to customize for spice levels
- Great for meal prep and tastes even better the next day
Ingredients
- Ghee or avocado oil: Adds richness and helps sauté the vegetables smoothly
- Onion: Builds a savory, aromatic base for the soup
- Celery: Adds subtle earthiness and balance
- Carrot: Brings natural sweetness and color
- Red bell pepper: Adds mild sweetness and enchilada-style flavor
- Garlic: Enhances depth and aroma
- Ground cumin: Provides warm, smoky notes
- Chili powder: Delivers classic enchilada spice
- Dried oregano: Adds herbal complexity
- Fire-roasted diced tomatoes: Give smoky acidity and depth
- Tomato paste: Thickens the soup and intensifies flavor
- Low-sodium chicken broth: Creates a flavorful, controlled-salt base
- Red kidney beans: Add heartiness and protein
- Black beans: Provide creamy texture and richness
- Sweet corn: Adds pops of sweetness and color
- Shredded cooked chicken: Makes the soup filling and satisfying
- Mexican shredded cheese blend: Melts beautifully for a creamy finish
- Salt and pepper: Balance and enhance all flavors
How to Make Creamy Chicken Enchilada Soup
Sauté the Vegetables
Melt the ghee or avocado oil in a large stockpot over medium-high heat. Add the onion, celery, carrot, red bell pepper, and garlic, cooking for 5–6 minutes until softened and fragrant, stirring occasionally to prevent browning.
Build the Flavor
Stir in the cumin, chili powder, oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, bring to a boil, then reduce the heat and simmer for 10–15 minutes until the vegetables are tender and the flavors meld.
Blend and Finish
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Return to medium heat, then add the kidney beans, black beans, corn, and shredded chicken. Bring to a gentle boil for about 2 minutes, just until everything is heated through.
Serve
Ladle the soup into bowls and top with shredded Mexican cheese. Serve hot and enjoy immediately.
Tips for Success
Use rotisserie chicken to save time and add extra flavor. Blend carefully to achieve a smooth, creamy texture. If the soup thickens too much, simply add a splash of chicken broth to adjust consistency.
Equipment Needed
- Large stockpot or Dutch oven
- Immersion blender (or countertop blender in batches)
- Cutting board and sharp knife
- Wooden spoon or spatula
Recipe Variations
- Spicy version: Add ½ teaspoon cayenne pepper or diced jalapeños
- Low-carb option: Skip the beans and corn, add extra chicken and peppers
- Creamier twist: Stir in a splash of heavy cream or cream cheese before serving
Serving Suggestions
Serve this homemade Creamy Chicken Enchilada Soup with warm tortilla chips, crusty bread, or a simple green salad. Garnish with avocado slices, fresh cilantro, or a squeeze of lime for extra freshness.
FAQs
Can I make this soup ahead of time? Yes, it stores well and tastes even better the next day.
How do I store leftovers? Keep refrigerated in an airtight container for up to 4 days.
Can I freeze this soup? Yes, freeze without cheese toppings for up to 2 months.
Is this soup very spicy? It’s mild to medium, but easy to adjust with extra chili powder or cayenne.
Can I use different beans? Pinto or white beans work well as substitutes.
Final Thoughts
This easy Creamy Chicken Enchilada Soup is proof that bold, comforting flavors don’t need complicated steps. Whether you’re feeding your family or meal-prepping for the week, this recipe delivers warmth, richness, and satisfaction in every spoonful. Give it a try, make it your own, and don’t forget to share how you enjoyed it.
Print
Creamy Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: 6 servings
Description
A rich and velvety enchilada-inspired soup filled with shredded chicken, beans, corn, and bold spices. Ready in 35 minutes!
Ingredients
- 1 tablespoon ghee (or avocado oil)
- 1 medium onion, diced
- 2 celery stalks, sliced
- 1 medium carrot, thinly sliced
- 1 large red bell pepper, diced
- 2–3 garlic cloves, chopped
- 1½ teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 oz fire-roasted diced tomatoes (1 can)
- ¼ cup tomato paste
- 4 cups low-sodium chicken broth
- 14.5 oz red kidney beans, drained and rinsed (1 can)
- 14.5 oz black beans, drained and rinsed (1 can)
- 1 cup fresh or frozen sweet corn
- 2 cups shredded cooked chicken
- 1 cup Mexican shredded cheese blend (for garnish)
- Salt and pepper, to taste
Instructions
- Melt ghee (or avocado oil) in a large stockpot over medium-high heat.
- Add onion, celery, carrot, red bell pepper, and garlic. Cook until softened, about 5–6 minutes.
- Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
- Remove from heat and use an immersion blender to blend soup until smooth. Return pot to medium heat.
- Add kidney beans, black beans, corn, and shredded chicken. Bring to a light boil and cook for 2 minutes.
- Divide into bowls, top with shredded cheese, and serve immediately.
Notes
- For extra spice, add ½ teaspoon cayenne pepper with the chili powder.
- Use rotisserie chicken to save time.
- Soup thickens when refrigerated; add broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired