Okay, so have you ever just craved something warm and cozy but also bold and a little spicy? That was me last week. And that’s exactly how this creamy chicken enchilada soup came to life.

It’s kinda like a hug in a bowl. Creamy, cheesy, and packed with chicken and flavor. Trust me—it tastes like comfort food on a cold day.

If you’ve got 30 minutes and a craving for something delicious, you’re gonna love this one. Let’s get into it.

Why You’ll Love This Creamy Chicken Enchilada Soup

Flavor Explosion: This soup brings all the zesty, smoky, and savory flavors of enchiladas into a comforting bowl.
Easy to Make: With simple ingredients and easy-to-follow steps, this recipe is perfect for busy weeknights.
Creamy and Rich: The combination of broth, tomato paste, and cream makes the soup satisfyingly creamy while keeping it light.
Loaded with Protein and Fiber: Packed with shredded chicken, beans, and vegetables, this soup is filling and nutritious.
Make-Ahead Friendly: You can easily store leftovers for a quick meal later in the week.
Versatile Toppings: Customize your bowl with a variety of toppings such as sour cream, avocado, cilantro, or tortilla chips!

Required Kitchen Tools

Before you get started, gather these essential tools to make the cooking process smooth and easy:

Large Stockpot or Dutch Oven: A big, sturdy pot will allow you to cook everything in one place.
Cutting Board and Sharp Knife: For chopping your vegetables and preparing the chicken.
Can Opener: To open your canned beans and tomatoes.
Wooden Spoon or Spatula: For stirring the soup.
Measuring Spoons and Cups: For precise ingredient measurements.
Ladle: To serve up that delicious, creamy soup.
Soup Bowls: For serving your dish once it’s ready!

Ingredients

Here’s everything you’ll need to make this hearty soup (exact measurements can be found in the recipe card below):

Butter or Ghee: To sauté the vegetables and add richness to the soup.
Onion: A medium onion, diced, adds flavor as the base of the soup.
Celery Stalks: Sliced thin to add texture and flavor.
Carrot: Thinly sliced to provide sweetness and balance.
Red Bell Pepper: Adds color and sweetness.
Garlic Cloves: Freshly chopped garlic adds depth to the soup.
Ground Cumin: This warm spice adds that earthy, aromatic flavor.
Chili Powder: Essential for the smoky, tangy enchilada taste.
Dried Oregano: To enhance the flavors with its herby kick.
Fire-Roasted Tomatoes (canned): These provide a rich, smoky base for the soup.
Tomato Paste: Adds depth and thickness to the soup’s flavor.
Low-Sodium Chicken Broth: The base of the soup, adding richness and helping to bring all the flavors together.
Red Kidney Beans (canned): Rinsed and drained, they provide a nice texture and extra protein.
Black Beans (canned): Also rinsed and drained, adding even more fiber and heartiness.
Sweet Corn (fresh or frozen): For a touch of sweetness and color.
Shredded Cooked Chicken: The star of the soup, adding protein and flavor. You can use rotisserie chicken or cook your own.
Mexican Shredded Cheese Blend: For a cheesy, melty topping.
Salt and Pepper: To season to taste.

Variations of Creamy Chicken Enchilada Soup

One of the things I love about this soup is its flexibility. You can adjust it to suit your taste or dietary needs. Here are a few variations you can try:

Make It Spicy: If you like a little heat, throw in some diced jalapeños or a dash of hot sauce. You can also use chipotle chili powder to bring an extra smoky heat to the soup.
Use Ground Beef or Turkey: If you prefer ground meat, swap the shredded chicken for ground beef or turkey for a different twist.
Make It Vegetarian: Omit the chicken and use more beans, tofu, or additional veggies (like zucchini or sweet potato) to make a vegetarian-friendly version.
Use Coconut Milk: For a slightly different creamy texture, try replacing the cream with coconut milk for a dairy-free version of the soup.
Add Avocado: Top the soup with diced avocado for extra creaminess and a fresh pop of flavor.
Cheese Variations: Swap the Mexican shredded cheese blend for cheddar, Monterey Jack, or pepper jack for a different flavor profile.
Add Lime Juice: Squeeze in some fresh lime juice at the end for an extra zing of brightness.

Step-by-Step Instructions for Creamy Chicken Enchilada Soup

1. Sauté the Vegetables

In a large stockpot or Dutch oven, melt the butter or ghee over medium heat. Add the diced onion, celery, and carrot. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir occasionally to avoid burning.

Next, add the diced red bell pepper and garlic to the pot and cook for an additional 1-2 minutes until the garlic becomes fragrant. This creates the flavorful base for the soup.

2. Add Spices and Tomato Paste

Stir in the ground cumin, chili powder, and dried oregano. These spices will begin to bloom in the hot oil and create the signature enchilada flavor. Add the tomato paste and stir everything together, allowing the paste to combine with the spices and vegetables. Cook for 1-2 minutes to enhance the flavors.

3. Add the Liquid Ingredients

Next, add the fire-roasted diced tomatoes (with their juices) and chicken broth to the pot. Stir everything together and bring the mixture to a simmer. This will form the base of your soup.

4. Add Beans and Corn

Add the drained red kidney beans, black beans, and sweet corn to the pot. Stir well to combine, then let the soup simmer for about 5-10 minutes to allow the flavors to meld together. Keep an eye on it and stir occasionally to prevent it from sticking to the bottom.

5. Add Shredded Chicken

Stir in the shredded cooked chicken. This is where all the protein and heartiness come from. Let the soup simmer for another 5 minutes so that the chicken heats through and soaks up the flavor from the soup base.

6. Add Cream for Creaminess

For the final touch of creaminess, add in a little bit of heavy cream or half-and-half. Stir to incorporate, then bring the soup to a gentle simmer. If you like a thicker soup, you can add a little more cream or even a slurry of cornstarch and water to thicken it up.

7. Season to Taste

Taste the soup and adjust the seasoning with salt and pepper. You can also add a squeeze of lime juice for a fresh burst of flavor.

8. Serve and Garnish

Ladle the soup into bowls and garnish with a sprinkle of Mexican shredded cheese blend. You can also add fresh cilantro, a dollop of sour cream, a few tortilla chips, or some diced avocado for extra flavor and texture.

Storing Creamy Chicken Enchilada Soup

This soup is perfect for making ahead or storing leftovers. Here’s how to keep it fresh:

In the Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pot over medium heat or in the microwave.
In the Freezer: This soup also freezes well! Store it in a freezer-safe container for up to 3 months. Let it cool completely before freezing. To reheat, thaw it in the fridge overnight and warm it up on the stovetop.

Nutrition

Here’s a general breakdown of the nutritional value per serving of this creamy chicken enchilada soup:

Nutrient	Amount (per serving)
Calories	~350-400
Protein	~25g
Fat	~15g
Carbohydrates	~35g
Fiber	~8g
Sugar	~6g
Sodium	~800mg