Busy evening? No problem! This Creamy Chicken Enchilada Soup is ready in just 30 minutes, perfect for those nights when you need something quick and delicious.
I know I’m not supposed to pick favorites, but this creamy enchilada soup is definitely in my top 10. You’re going to love it too—trust me.
This white chicken enchilada soup is part of the 30-Minute Monday series, so it’ll be on the table in no time. It’s incredibly easy to make with simple, everyday ingredients, and you can customize it based on what’s in your pantry.
Table of Contents
Reasons to Love This Enchilada Soup
- Chicken Enchiladas Soup is the perfect comfort food, warming you up on chilly nights with its rich, creamy texture.
- This dish is incredibly easy, making weeknight dinners stress-free and delicious.
- Chicken Enchilada Soup is a one-pot wonder, saving time on both cooking and cleanup.
Recipe Ingredients
- Enchilada Sauce: This gives the soup that classic, tangy Mexican flavor.
- Ground Cumin: I always add cumin for its warm, earthy flavor. It really deepens the taste and brings everything together.
- Greek Cream Cheese: This makes the soup so rich and creamy, adding a tangy twist that’s just irresistible.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Topping Options: For extra flavor, try adding some of your favorite toppings to this soup. Sliced avocado and fresh cilantro bring freshness, while shredded cheese or a dollop of sour cream adds richness. Crispy tortilla strips are a must for that satisfying crunch, and if you like a bit of heat, add some jalapeño slices or a drizzle of hot sauce. A squeeze of lime juice at the end really brightens up the flavors.
- Chicken Variation: If you’re looking to make this Creamy Chicken Enchilada Soup even easier, you can skip cooking fresh chicken and use what’s already in your fridge. Leftover chicken, shredded chicken, or rotisserie chicken are all great options that cut down on prep time.
How to Make Creamy Chicken Enchilada Soup
Step #1: Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
Step #2: Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook for 7-10 minutes until the chicken is browned and cooked through.
Step #3: Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
Step #4: Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
Step #5: Serve topped with tortilla strips, cilantro, and avocado.
Expert Tips
- Deglaze the Pot: After browning the chicken and onions, add a splash of broth to deglaze the pot before adding the remaining liquid. This will lift any browned bits from the bottom, adding extra flavor to the soup.
- Toast the Cumin: If you have time, toast the ground cumin in a dry pan for a minute before adding it to the soup. This enhances its flavor and brings out its warm, earthy aroma.
FAQs
Yes, you can easily add extra vegetables to this soup! Consider including diced red bell peppers, celery, zucchini, or even spinach. Just sauté them with the onions and chicken, and they’ll blend perfectly with the other ingredients, adding more nutrition and flavor.
You can enhance the flavor by adding spices like smoked paprika, chili powder, or even a touch of garlic powder.
Storage Info
To store leftover Chicken Enchilada Soup, let it cool completely, then transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
More Delicious Enchilada Recipes You’ll Love
Creamy Chicken Enchilada Soup Recipe
Ingredients
- 5 small corn tortillas - cut into strips
- 3 teaspoons vegetable oil - divided
- 1 pound boneless skinless chicken breast - diced
- 1 small yellow onion - diced
- 8 ounces Greek cream cheese - softened
- 3/4 cup enchilada sauce
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 3/4 cup low sodium chicken broth
- 1 14 ounce can low sodium black beans - drained and rinsed
- 1 14 ounce can sweet corn kernels - drained and rinsed
- 1 10 ounce can diced tomatoes with chilies - such as Rotel brand
- Sliced avocado and cilantro leaves for serving - optional
Instructions
- Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
- Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook for 7-10 minutes until the chicken is browned and cooked through.
- Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
- Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
- Serve topped with tortilla strips, cilantro, and avocado.
NOTES
Nutrition
5-stars: Ease. 5-stars: Taste. 5-star: Weeknight speed-demon!! Notes: 1. skip the canned corn. Shake in some frozen corn about 5 minutes before dinner’s on the table; you will LOVE the subtle sweetness and textural crunch of the fresh-frozen corn, as opposed to the tinny sweetness and texture of canned (I love canned corn, but I love fresh for this more). 2. DO NOT SKIP the chopped cilantro (absolutely use the stems; in fact, I added the minced stems to the soup, for more cilantro taste!); in fact, consider adding fresh, diced tomato to serve! The freshness just SLAMS the flavors of the soup and elevates it from great to superior! 3. The beans have a tendency to get mushy after freezing (freezing bursts the bean’s cellular membranes, allowing the liquid to drain into the soup, thus resulting in a “mushy” bean.). DO NOT let that deter you from this weeknight winner! This is so doggoned delicious!!
Hi Chrissie, thanks for your comments and your suggested changes!
Have yet to try it but I will! I like the recipe, the way it’s put together and the fact that it won’t feed an armory! ( 1 cup of shredded cheese). Cream Cheese with cilantro Ann’s sliced avocados on top! Sound Sound great!