Chicken Enchilada Soup Easy Creamy And Irresistible

If you love comfort food with bold flavor, this creamy chicken enchilada soup is the recipe for you. It’s warm, rich, and easy to prepare whether you use the stove top or a crock pot. This soup delivers the perfect mix of shredded chicken, red enchilada sauce, and creamy texture that tastes just like your favorite restaurant version, including the famous Chilis enchilada soup copycat.

Why You’ll Love This Chicken Enchilada Soup Recipe

• Ready in 30 minutes
  
• Perfectly creamy without being heavy
  
• Works with chicken breast, thighs, or rotisserie chicken
  
• Easy to adapt for the crock pot or stove top
  
• Freezes beautifully for make-ahead meals
  

How to Make Chicken Enchilada Soup on the Stove Top

This creamy enchilada soup starts by building flavor in a single pot. Use a large soup pot or Dutch oven for best results.

Ingredients

• 2 cups cooked shredded chicken (breast, thighs, or rotisserie)
  
• 1 tablespoon olive oil
  
• 1 diced onion
  
• 2 cloves minced garlic
  
• 2 cups chicken broth
  
• 1 can red enchilada sauce (or green if you prefer)
  
• 1 can diced tomatoes
  
• 1 can black beans, drained
  
• 1 cup corn
  
• 4 ounces cream cheese, softened
  
• ½ cup heavy cream
  
• 1 cup shredded cheddar cheese
  
• 1 teaspoon chili powder
  
• ½ teaspoon cumin
  
• Salt and pepper to taste
  

Instructions

1. Warm the olive oil in a large pot over medium heat.
   
2. Add the onion and garlic, cook until fragrant and soft.
   
3. Stir in the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and seasonings.
   
4. Add the shredded chicken and let the mixture simmer for about 15 minutes.
   
5. Lower the heat and stir in the cream cheese until melted and smooth.
   
6. Add heavy cream and shredded cheese, stirring until creamy and thick.
   

Your creamy chicken enchilada soup is ready to serve.

How to Make Chicken Enchilada Soup in a Crock Pot

This enchilada soup crockpot version is great for busy days. It’s a set-and-forget meal that tastes like you’ve cooked all day.

1. Add onion, garlic, enchilada sauce, diced tomatoes, black beans, corn, broth, chicken, and seasonings to the slow cooker.
   
2. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours.
   
3. Remove the chicken, shred it, and place it back in the pot.
   
4. Add softened cream cheese, heavy cream, and shredded cheese. Stir until melted and creamy.

Chef’s Tips for Perfect Creamy Enchilada Soup

• Juicy Chicken Tip: Gently simmer the chicken instead of boiling it to keep it tender.
  
• No Grainy Soup: Add cream cheese and cheese after reducing the heat. High heat can cause them to curdle.
  
• Cheese Trick: Shred your own cheese for smoother melting.
  
• Quick Cream Cheese Softening: Place the wrapped block in warm water for 5 minutes before adding.

What to Serve with Chicken Enchilada Soup

This soup pairs beautifully with several sides and toppings.

Best Toppings for Enchilada Soup

• Crumbled Cotija cheese
  
• Fresh avocado slices
  
• Sour cream
  
• Chopped cilantro
  
• Crispy tortilla strips
  
• Lime wedges
  
• Sliced jalapeños
  

Perfect Side Dishes

• Jalapeño cornbread
  
• Cheese quesadillas
  
• Simple Mexican slaw
  
• Warm flour tortillas for dipping
  

Variations and Substitutions

This recipe is flexible enough to match your taste or pantry.

• Spicy Version: Add diced jalapeños, cayenne, or pepper jack cheese.
  
• Dairy-Free Option: Use dairy-free cream cheese and replace heavy cream with cashew cream.
  
• Sauce Swap: Try red or green enchilada sauce, or even tomato sauce if needed.
  
• Protein Change: Substitute ground chicken for shredded chicken to create a heartier ground chicken soup.
  
• Extra Veggies: Add bell peppers, zucchini, or carrots for a vegetable soup with chicken twist.
  

Storage, Freezing, and Reheating Tips

This creamy enchilada soup stores very well.

• Storage: Keep in the refrigerator for up to 3 days in an airtight container.
  
• Freezing: Cool completely before freezing. The cream cheese base makes it freezer-friendly.
  
• Reheating: Reheat gently on the stove to avoid separation. Avoid microwaving.
  

Frequently Asked Questions

What’s the difference between chicken enchilada soup and chicken tortilla soup?

Chicken enchilada soup is thicker and creamier with enchilada sauce and cream cheese. Chicken tortilla soup is lighter, tomato-based, and usually topped with tortilla strips.

How can I thicken my enchilada soup?

Blend a small amount of corn tortilla chips with broth and add back to the pot, or stir in extra cheese.

Can I use rotisserie chicken?

Yes, rotisserie chicken saves time and adds great flavor. Add it during the last 15 minutes of cooking.

Can I freeze chicken enchilada soup?

Yes, cool it completely before freezing. Reheat slowly on the stove for best texture.

What cheese works best for enchilada soup?

Sharp cheddar or Monterey Jack both melt smoothly and keep the flavor rich.

This creamy chicken enchilada soup combines authentic Mexican flavor with creamy comfort in every spoonful. Whether you prepare it as a quick stove top meal or a crock pot dinner, it’s a simple homemade soup recipe that everyone will love.

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