Amazing Creamy Chicken Enchilada Soup in 45 mins

Oh, chicken dishes! They’re just my absolute jam, aren’t they? I swear, there’s something so satisfying about a perfectly cooked chicken meal that just makes an everyday dinner feel special. But let’s be real, sometimes weeknights are a whirlwind, and the last thing we need is a complicated recipe. That’s exactly why I’m so thrilled to share this Creamy Chicken Enchilada Soup with you today. It’s become a total lifesaver in my kitchen – a hearty, flavorful bowl that tastes like it simmered for hours but comes together in a snap. My whole mission is to bring you simple, joyful chicken recipes that make your everyday cooking easier and way more delicious. Trust me, this soup is going to be your new go-to!

Why This Creamy Chicken Enchilada Soup is a Weeknight Winner

Honestly, this soup is a total game-changer when you’re pressed for time but still want something ridiculously tasty and comforting. It’s one of those magical recipes that feels fancy but is actually super straightforward. You get all those amazing enchilada flavors in a warm, hug-in-a-bowl soup that just hits the spot every single time. It’s truly a perfect quick dinner for those busy evenings!

Quick Preparation Time

Seriously, you won’t believe how fast this comes together. With just about 15 minutes of prep and 30 minutes of cooking, you’re looking at a total of 45 minutes from start to finish. How amazing is that for a delicious, homemade meal?

Packed with Flavor

Get ready for a flavor explosion! We’re talking warm spices like cumin, chili powder, and oregano, all swimming in a wonderfully creamy broth. It’s savory, a little smoky, and just so satisfying. It truly tastes like it took hours to make!

Simple Ingredients

The best part? You probably have most of these ingredients in your pantry already! We’re using everyday staples like beans, corn, chicken, and simple spices. Nothing too fancy, just good, honest ingredients coming together to make something spectacular.

Ingredients for Your Creamy Chicken Enchilada Soup

Alright, let’s talk about what you’ll need to make this dreamy soup! The beauty of this Creamy Chicken Enchilada Soup is that it uses a lot of pantry staples, which is always a win in my book. I’ve laid it all out here with exactly how I like to prep everything to make the cooking process super smooth. Just grab these goodies and get ready to whip up something amazing!

How to Prepare Creamy Chicken Enchilada Soup: Step-by-Step

Alright, let’s get this delicious Creamy Chicken Enchilada Soup bubbling away! It’s really pretty straightforward, and the steps just flow into each other. You’ll be amazed at how quickly you go from raw ingredients to a steaming bowl of comfort.

Sautéing the Aromatics and Vegetables

First things first, grab your biggest, heaviest stockpot – the one that feels like it can handle anything! Melt your butter or ghee (or that lovely avocado oil) over medium-high heat. Once it’s shimmering, toss in your diced onion, sliced celery, thinly sliced carrot, and that gorgeous diced red bell pepper. Let them get friendly with the heat for about 5 to 6 minutes, stirring now and then, until they start to soften up and smell amazing. Then, add your chopped garlic and give it another minute or so until it’s fragrant – you don’t want it to burn!

Building the Flavor Base

Now for the magic! Sprinkle in your ground cumin, chili powder, and dried oregano right into the pot with those softened veggies. Stir it all around for about 30 seconds; this little step really wakes up the spices. Next, pour in your fire-roasted diced tomatoes (the fire-roasted ones add such a great depth!), that rich tomato paste, and your low-sodium chicken broth. Give everything a good stir to make sure that tomato paste is all dissolved. Season generously with salt and pepper – you can always add more later, but start with a good pinch or two. Bring the whole glorious mixture to a boil, then immediately turn the heat down to low, cover it, and let it simmer for about 10 to 15 minutes. This is where all those veggies really get tender and the flavors start to meld beautifully.

Achieving Creaminess

This is the part that makes it *creamy*! Take the pot off the heat for a moment – this is important for safety, especially if you’re using an immersion blender. Now, carefully use your hand blender to blend the soup until it’s wonderfully smooth and creamy. If you don’t have a hand blender, you can carefully transfer the soup in batches to a regular blender, but be super cautious with hot liquids! Blend until it’s as smooth as you like it.

Adding the Hearty Ingredients

Once your soup is beautifully smooth, put the pot back on medium heat. Now it’s time to add all the good stuff: your drained and rinsed kidney beans, black beans, sweet corn (fresh, frozen, or canned all work!), and your shredded cooked chicken. Give it all a good stir to combine everything. Let the soup come back up to a gentle boil for a few minutes, just long enough to heat everything through. You don’t want to cook it for too long at this stage, just warm it up!

Serving Your Delicious Creamy Chicken Enchilada Soup

And there you have it! Ladle your piping hot Creamy Chicken Enchilada Soup into bowls. I love topping mine with a generous sprinkle of that Mexican shredded cheese blend, but a dollop of sour cream, some chopped cilantro, or even some crushed tortilla chips are fantastic too. Enjoy every comforting spoonful!

Tips for the Perfect Creamy Chicken Enchilada Soup

You know, even with a super simple recipe like this Creamy Chicken Enchilada Soup, a few little tricks can make all the difference. It’s all about those small details that elevate it from good to absolutely fantastic. Here are a few things I’ve learned that really help achieve the best texture and flavor every time!

Ingredient Quality Matters

Even though this is a quick and easy soup, using good quality ingredients really makes the flavors pop. Fire-roasted tomatoes add a lovely smoky depth, and using low-sodium broth lets you control the saltiness better. And for the chicken? Leftover rotisserie chicken is a total lifesaver and adds so much flavor!

Adjusting Spice Levels

Now, I like a little kick in my soup, but everyone’s different! The chili powder amount in this recipe is a good starting point, but feel free to adjust it. If you like it milder, start with less. If you’re brave and love heat, add a bit more, or even a pinch of cayenne pepper for an extra punch!

The Art of Blending

When you’re blending the soup to get that super creamy texture, make sure you do it off the heat, okay? Hot liquids can be tricky. Blend until it’s just smooth – you don’t want to over-blend, or it can sometimes make the soup a little gummy. A quick pulse until it’s velvety smooth is perfect!

Variations for Your Creamy Chicken Enchilada Soup

I just LOVE how versatile this Creamy Chicken Enchilada Soup is! It’s one of those recipes that’s fantastic as is, but also totally open to your own personal flair. Think of it as a delicious canvas for whatever you have on hand or whatever flavors you’re craving!

Adding More Vegetables

Want to sneak in even more goodness? You totally can! Diced zucchini is a great addition and softens up beautifully. You could also stir in a handful of fresh spinach right at the end, letting it wilt into the hot soup. It adds a lovely freshness and extra color!

Spice It Up

If you’re a heat-seeker like me, this soup is your playground! For a little extra warmth, try adding a tiny pinch of cayenne pepper along with the other spices. Or, if you want a more pronounced spicy kick, finely dice a jalapeño (seeds and all, if you’re feeling brave!) and sauté it with the onions and peppers at the beginning. It adds a wonderful fresh heat that complements the other flavors perfectly.

Serving Suggestions for Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is so hearty and satisfying all on its own, but serving it with a few little extras can really make it a complete meal. It’s perfect for those days when you want something comforting and filling without a lot of fuss. Trust me, these pairings are simple but they make the whole experience even better!

Perfect Pairings

You absolutely cannot go wrong with serving this soup alongside some warm, crumbly cornbread. It’s just the best for soaking up every last drop of that delicious broth! If you’re looking for something a bit lighter, a simple side salad with a zesty vinaigrette is fantastic. And for that extra crunch? Grab some tortilla chips – they’re great for dipping or even crushing right on top of the soup for a little texture.

Storing and Reheating Your Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is honestly even better the next day, so don’t be afraid to make a big batch! Storing and reheating are super simple. Just make sure it’s completely cooled before you pop it into an airtight container. It makes meal prep a breeze!

Frequently Asked Questions about Creamy Chicken Enchilada Soup

Got questions about whipping up this delicious soup? I’ve got you covered! Here are some common things people ask about my Creamy Chicken Enchilada Soup, and I’m happy to share the answers.

Can I make this Creamy Chicken Enchilada Soup vegetarian?

Absolutely! It’s super easy to make this soup vegetarian. Just swap out the low-sodium chicken broth for your favorite vegetable broth. Then, simply omit the shredded chicken. You’ll still get all that amazing enchilada flavor from the veggies and spices, making it a hearty meat-free meal!

What kind of cheese is best for Creamy Chicken Enchilada Soup?

I love using a Mexican shredded cheese blend because it has a great mix of flavors, often including Monterey Jack, Cheddar, and Asadero. Monterey Jack cheese on its own is also fantastic because it melts beautifully and has a mild, creamy taste that’s just perfect. Either works wonderfully for topping!

How can I make this soup thicker?

If you prefer a thicker soup, there are a couple of easy ways to achieve that! You can simply let the soup simmer uncovered for a bit longer after you’ve blended it, allowing some of the liquid to evaporate. Another great trick is to make a cornstarch slurry: mix about 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering soup and cook for a minute or two until it thickens up. Just be sure not to add it while the soup is boiling rapidly!

Nutritional Information for Creamy Chicken Enchilada Soup

Okay, so when we’re talking about delicious, comforting food like this Creamy Chicken Enchilada Soup, I always like to give you a heads-up about the nutrition. Keep in mind that these numbers are just estimates, because, you know, cooking is an art, and everyone’s batch can be a little different! But this gives you a general idea of what you’re getting in a hearty serving.

Share Your Creamy Chicken Enchilada Soup Experience!

I just LOVE hearing from you all! If you end up making this Creamy Chicken Enchilada Soup, please, please, please let me know what you think! Leave a comment below, rate the recipe, or even tag me on social media if you share a pic. Seeing your creations is the absolute best part of sharing these recipes with you! You can also find more delicious recipes on Pinterest.

Amazing Creamy Chicken Enchilada Soup in 45 mins

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• Author: anna-Bonc
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Creamy Chicken Enchilada Soup recipe is a simple and flavorful way to enjoy a comforting meal. It’s packed with vegetables, beans, and shredded chicken, all blended into a smooth, creamy broth. Perfect for a quick weeknight dinner.

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Ingredients

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• 1 tablespoon Butter or Ghee (or avocado oil)
• 1 Medium Onion, diced
• 2 Celery Stalks, sliced
• 1 Medium Carrot, thinly sliced
• 1 Large Red Bell Pepper, diced
• 2–3 Garlic Cloves, chopped
• 1½ teaspoon Ground Cumin
• 1 tablespoon Chili Powder
• 1 teaspoon Dried Oregano
• 15 ounces Diced fire-roasted Tomatoes, 1 can
• ¼ Cup Tomato Paste
• 4 Cups Low Sodium Chicken Broth
• 14.5 ounces Red Kidney Beans, drained and rinsed, 1 can
• 14.5 ounces Black Beans, drained and rinsed, 1 can
• 1 Cup Fresh or Frozen Sweet Corn
• 2 Cups Shredded Cooked Chicken
• 1 Cup Mexican Shredded Cheese Blend, for garnishing
• Salt and pepper, to taste

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Instructions

1. Melt butter or ghee in a large stockpot over medium-high heat.
2. Add onion, celery, carrot, red bell pepper, and garlic. Cook until softened, about 5-6 minutes.
3. Stir in cumin, chili powder, and oregano. Add diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until vegetables are tender.
4. Remove from heat. Use a hand blender to blend the soup until smooth and creamy.
5. Return the soup to medium heat. Add kidney beans, black beans, corn, and shredded chicken.
6. Stir to combine and boil for a few minutes to heat through.
7. Serve in bowls, topped with shredded cheese or your favorite toppings.

Notes

• Corn can be fresh, frozen, or canned.
• Avocado oil, olive oil, or vegetable oil can be used instead of butter or ghee.
• Substitute chicken with shredded turkey, ground chicken, or ground turkey. Leftover chicken or rotisserie chicken is a good time-saving option.
• Store leftovers in an airtight container in the fridge for up to 5-7 days. Reheat in the microwave.
• The soup can be frozen for up to 3-4 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: Approximately 350-400 (estimate)
• Sugar: N/A
• Sodium: N/A
• Fat: N/A
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: N/A
• Fiber: N/A
• Protein: N/A
• Cholesterol: N/A