This creamy chicken enchilada soup combines tender chicken, black beans, and bold Tex-Mex spices in one comforting pot. When the wind picks up outside and you need something warming fast, there’s nothing quite like a bowl of soup that delivers both comfort and flavor without keeping you tied to the stove all evening.
Growing up in the Midwest, I learned that the best soups are the ones you can throw together on a Tuesday night without a fuss. My grandma always said a good pot of soup should make your kitchen smell like love, and this chicken enchilada soup does exactly that. The moment those spices hit the pot and mingle with the enchilada sauce, you’ll catch that rich, savory aroma that makes everyone wander into the kitchen asking what’s for dinner. I’ve made this countless times for my own family, and it’s become one of those recipes that gets requested over and over – especially when the weather turns chilly or someone needs a little extra comfort. Time to get that pot warming.
What Makes This Creamy Chicken Enchilada Soup So Special
I’ve always believed the best recipes are the ones that don’t demand hours of your time but still deliver that “made with love” flavor. This chicken enchilada soup hits that sweet spot perfectly, bringing together hearty protein and bold Tex-Mex taste in a way that feels both indulgent and nourishing.
- Everything cooks in one pot, which means less cleanup and more time to actually enjoy your meal with family
- Pantry-friendly ingredients you probably already have on hand make this an easy weeknight choice
- Protein-packed from both chicken and beans, keeping everyone satisfied without feeling weighed down
- Creamy, cheesy texture that’s rich and comforting but not overly heavy
- Ready in about 45 minutes from start to finish, perfect for those evenings when time is short
- Flexible enough to adjust based on your spice preference or what you have in the refrigerator
Ingredient Spotlight
Chicken breasts or thighs provide the hearty protein base for this soup, and I recommend using thighs if you want a bit more flavor and moisture, though breasts work beautifully too.
Enchilada sauce is the flavor powerhouse here, delivering that distinctive Tex-Mex taste without requiring a dozen individual spices. In my kitchen, I prefer red enchilada sauce for its deeper, richer flavor, but green works wonderfully if that’s your preference.
Fire-roasted diced tomatoes add a subtle smokiness that elevates the entire pot – they’re worth seeking out at the store because that roasted quality brings an extra layer of depth.
Black beans (15 oz can) contribute both protein and hearty texture while helping the soup feel more substantial and filling.
Cumin and chili powder create the classic Tex-Mex spice profile, warming the soup from the inside out without overwhelming heat.
Sour cream transforms this from a regular soup into a creamy, luxurious bowl that coats your spoon beautifully, and the key is stirring it in off the heat to prevent any curdling.
Shredded cheese melts into silky strands throughout the soup, and I’ve found that buying block cheese and shredding it yourself makes all the difference – pre-shredded cheese contains additives that can make it grainy when melted.
Chicken broth forms the foundation, and using low-sodium gives you control over the final seasoning so the soup doesn’t end up too salty.
How to Make Creamy Chicken Enchilada Soup
Step 1. I always start by getting my prep work done – dice that onion, mince the garlic, and shred your cheese so everything’s ready when you need it.
Step 2. Heat the avocado oil in your large pot over medium heat, then add the cubed chicken seasoned with salt and pepper, cooking for 5-7 minutes until it’s golden brown and cooked through, which builds flavor right from the start.
Step 3. Remove the cooked chicken and set it aside, then add your diced onion and minced garlic to the same pot, letting them sauté for 3-4 minutes until they’re soft and fragrant.
Step 4. Betty’s tip: Stir in the cumin, chili powder, and coriander, cooking for just one minute to bloom those spices and release their full flavor potential before adding any liquid.
Step 5. Add the diced tomatoes and let them cook down for 3-4 minutes, breaking down slightly and creating a flavorful base that coats the bottom of your pot.
Step 6. Pour in the enchilada sauce and chicken broth, then return your cooked chicken to the pot along with the drained black beans and corn, bringing everything to a gentle boil.
Step 7. Reduce the heat and let the soup simmer for 15-20 minutes – this is when all those flavors really meld together and create that cohesive, delicious taste.
Keeping This Soup Fresh
Store any leftover creamy chicken enchilada soup in an airtight container in the refrigerator for up to 3-4 days. I typically use glass containers with tight-fitting lids, which keep the soup fresh and make reheating simple. You’ll notice the soup thickens considerably as it sits in the fridge – that’s completely normal with cream-based soups.
For the best texture when reheating, I warm the soup gently on the stovetop over medium-low heat, adding a splash of chicken broth to thin it back to your preferred consistency. Betty’s method works well because slow, gentle reheating prevents the dairy from separating or becoming grainy. You can also use the microwave in 90-second intervals, stirring between each round and adding broth as needed.
I don’t recommend freezing this particular soup because the sour cream and cheese can separate and become grainy when thawed, which affects the creamy texture that makes this recipe so special. If you’re planning to freeze soup, consider making a batch without the dairy, then stir in fresh sour cream and cheese after reheating.
Creamy Chicken Enchilada Soup
Ingredients
Equipment
Method
- Dice the onion, mince the garlic, and shred the cheese. Set everything aside for easy access during cooking.
- Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Stir in the cumin, chili powder, and coriander. Cook for 1 minute to bloom the spices, then add the diced tomatoes and cook for 3-4 minutes until they break down slightly.
- Pour in the enchilada sauce and chicken broth. Return the cooked chicken to the pot.
- Stir in the black beans and corn. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes to meld the flavors.
- Remove the soup from heat and stir in the sour cream until fully combined and smooth. This prevents curdling.
- Stir in the shredded cheese until melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper. Add a splash of lime juice if desired.
Notes
Perfect Partners for Creamy Chicken Enchilada Soup
Warm tortilla chips or strips provide that essential crunch factor and are perfect for scooping up spoonfuls of this creamy soup – it’s honestly one of the best parts of eating enchilada soup.
Fresh guacamole or sliced avocado adds cool, creamy contrast and healthy fats that complement the rich, cheesy broth beautifully.
Simple Mexican street corn salad brings sweetness and char that balances the soup’s creamy richness, plus it’s a crowd-pleaser at any gathering.
Easy homemade focaccia bread or cornbread soaks up every last drop of that flavorful broth and adds a touch of sweetness that works wonderfully with Tex-Mex flavors.
Crisp romaine salad with lime vinaigrette cuts through the richness and adds refreshing brightness to round out your meal.
Cilantro lime rice makes this a heartier meal if you’re feeding hungry teenagers or need something more substantial.
FAQs
Can I make this creamy chicken enchilada soup in a slow cooker?
I recommend cooking the chicken, onions, and garlic on the stovetop first for better flavor, then transferring everything except the sour cream and cheese to your slow cooker for 4 hours on low. Stir in the dairy ingredients during the last 15 minutes.
What can I substitute for sour cream?
Plain Greek yogurt works as a tangy substitute, or you can use heavy cream for a richer, less tangy result – just remember to add it off the heat either way to prevent curdling.
How can I make this soup spicier?
Betty’s solution is adding diced jalapeños with the onions, using hot enchilada sauce instead of mild, or stirring in a dash of cayenne pepper or hot sauce to taste.
Can I use rotisserie chicken to save time?
Absolutely – using about 3 cups of shredded rotisserie chicken is one of my favorite shortcuts. Just skip the chicken-cooking step and add the shredded meat when you return the chicken to the pot.
Will this soup work with other types of beans?
Many home cooks find success with pinto beans, kidney beans, or even white beans – they all provide that hearty texture and protein we’re looking for in this creamy chicken enchilada soup.
How do I prevent the cheese from clumping?
The best approach I’ve tested is removing the soup from heat, letting it cool for 2-3 minutes, then stirring in freshly shredded cheese gradually while stirring constantly.
