This creamy enchilada soup is a warm hug in a bowl! Packed with tender chicken, zesty enchilada sauce, and lots of melted cheese, it’s perfect for any day.
I love to sprinkle some crunchy tortilla strips on top for that added crunch. It’s like a fiesta in my mouth every time! 🌮
Making this soup is super easy. Just toss everything in a pot, let it simmer, and boom—dinner is served! Pair it with some bread, and you’re all set!
Key Ingredients & Substitutions
Olive Oil: This adds a nice base flavor for cooking. You can substitute with vegetable or canola oil if you don’t have olive oil on hand.
Onion: A medium onion gives great depth to the soup. If you’re in a hurry, you can use shallots or even pre-diced frozen onions.
Shredded Chicken: Rotisserie chicken is my go-to for this recipe since it’s quick and tasty. You can also use leftover cooked chicken or a plant-based option like chickpeas or shredded tofu for a vegetarian version.
Heavy Cream: This gives a rich, creamy texture. For a lighter version, you can use half-and-half or coconut milk for a dairy-free option.
Cheese: I recommend a Mexican cheese blend for authentic flavor. You could easily swap in cheddar or Monterey Jack, or use a dairy-free cheese if needed.
How Do I Make Sure My Soup Has Great Flavor?
Getting the flavors right is key to making a delicious enchilada soup. Here’s how you can ensure your soup shines:
- Start by cooking the onions until they’re soft and just starting to turn golden. This adds sweetness!
- Don’t skip the spices. Ensuring they cook with the garlic helps release their oils, enhancing the flavor.
- Let the soup simmer! The longer it simmers, the better the flavors meld together—15 minutes is a good minimum.
- Taste as you go! Adjust salt, pepper, and spice levels based on your preference.
These tips will help you create a flavorful and comforting enchilada soup that everyone will love!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat)
- 3 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced green chilies
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 cup heavy cream
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- Salt and pepper, to taste
For Toppings (optional but recommended):
- Sliced avocado
- Sour cream
- Chopped green onions
- Fresh cilantro, chopped
- Extra shredded cheese
- Tortilla strips or crushed tortilla chips
How Much Time Will You Need?
This creamy enchilada soup takes about 10 minutes to prep and 30 minutes to cook. In total, you will need around 40 minutes to make it from start to finish. It’s quick enough for a busy weeknight but delicious enough to impress your family or friends!
Step-by-Step Instructions:
1. Prepare the Base:
Begin by heating olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook for about 4 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add the Aromatics:
Next, add the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper if you’re using it. Stir everything together and cook for an additional minute. This will make your kitchen smell delicious!
3. Combine the Main Ingredients:
After the spices have bloomed, add in the shredded chicken, drained black beans, diced green chilies, chicken broth, and red enchilada sauce. Stir the mixture well and bring it to a gentle simmer.
4. Let it Simmer:
Once the soup reaches a simmer, reduce the heat to low. Let it gently simmer for about 15 minutes. This allows all those yummy flavors to blend together beautifully.
5. Stir in the Cream and Cheese:
After simmering, add the heavy cream and shredded cheese to the pot, stirring until the cheese has melted and everything is well combined. Don’t forget to taste and adjust the seasoning with salt and pepper if needed.
6. Serve and Enjoy:
Your creamy enchilada soup is ready! Serve hot in bowls, and top with slices of avocado, a dollop of sour cream, chopped green onions, fresh cilantro, extra cheese, and crispy tortilla strips or chips for some crunch. Enjoy every spoonful!
This soup is not only creamy and comforting but packed with delicious flavors and textures. Perfect for a cozy meal any day of the week!
Can I Substitute the Heavy Cream?
Absolutely! If you prefer a lighter option, you can use half-and-half or whole milk. For a dairy-free option, try using coconut milk or almond milk, though it may alter the flavor slightly.
Can I Make This Soup Vegetarian?
Yes! Simply skip the chicken and replace the chicken broth with vegetable broth. You can add more beans or even some diced vegetables like zucchini or bell peppers for added texture and flavor.
How Long Can I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. Just be sure to leave some space for expansion when freezing!
What Should I Serve with Creamy Enchilada Soup?
This soup is hearty enough to stand alone, but you might enjoy it with a side of cornbread, a fresh salad, or some warm tortillas to scoop up the delicious flavors. Don’t forget to stock up on toppings for an extra special touch!