When the first cold snap hit last October and Sprout requested "something warm and cheesy that tastes like Mexican food," I knew exactly what we needed. This chicken enchilada soup combines all the flavors of classic enchiladas in a comforting, spoonable form that's perfect for chilly evenings. After perfecting this recipe through countless taste tests, we've created a soup that's creamy, slightly spicy, and so satisfying that it's become our go-to comfort meal when we need something special.
What is Chicken Enchilada Soup
Chicken enchilada soup is a creamy, Tex-Mex inspired soup that captures all the flavors of chicken enchiladas without the rolling and baking. Made with tender shredded chicken, enchilada sauce, and melted cheese in a rich broth, this soup delivers the same satisfying taste as the classic dish but in a warming, spoonable format. The soup typically includes classic enchilada ingredients like green chiles, cumin, and cilantro for authentic flavor.
How To Make Chicken Enchilada Soup
Our creamy chicken enchilada soup uses a combination of red and green enchilada sauces for complex flavor depth, plus cream cheese for extra richness without heavy cream. The secret is building layers of flavor by sautéing aromatics first, then simmering the chicken in the seasoned broth so it absorbs maximum flavor. We finish with fresh toppings that add texture and brightness to balance the rich, warming base.
Chicken Enchilada Soup Ingredients
Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
Liquid Components:
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- ½ cup green enchilada sauce
- 1 can (4 oz) diced green chiles
Protein and Richness:
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, cubed
- 1 cup shredded Mexican cheese blend
- ½ cup heavy cream
Fresh Garnishes:
- Chopped cilantro, sour cream, lime wedges, tortilla strips
Step by Step Method
Build the Flavor Base
- Heat olive oil in large pot over medium heat
- Sauté diced onion until softened and translucent, about 5 minutes
- Add garlic, jalapeño, cumin, and chili powder
- Cook 1 minute until fragrant and spices are toasted
Create the Broth
- Pour in chicken broth, both enchilada sauces, and green chiles
- Bring mixture to gentle simmer and let flavors meld
- Add shredded chicken and simmer 10 minutes
- Season with salt and pepper to taste
Add Creamy Elements
- Reduce heat to low and add cream cheese cubes
- Whisk constantly until cream cheese melts and incorporates smoothly
- Stir in heavy cream and half the shredded cheese
- Let cheese melt without boiling to prevent curdling
Finish and Serve
- Taste and adjust seasoning with salt, pepper, or hot sauce
- Ladle into bowls while hot and steaming
- Top with remaining cheese, cilantro, and sour cream
- Serve with lime wedges and crispy tortilla strips
What Pairs Well With Chicken Enchilada Soup?
This hearty chicken enchilada soup pairs perfectly with warm cornbread, flour tortillas, or crispy tortilla chips for dipping and scooping. Serve alongside Mexican rice, refried beans, or a simple avocado salad for a complete Tex-Mex meal. The rich, spicy flavors also complement fresh sides like pico de gallo or a cooling cucumber salad to balance the warmth.
Chicken Enchilada Soup Variations
Slow Cooker Version:
- Combine all ingredients except cream cheese and garnishes
- Cook on low 6-8 hours until chicken is tender
- Stir in cream cheese during final 30 minutes
- Perfect hands-off weeknight dinner
Green Enchilada Style:
- Use only green enchilada sauce and green chiles
- Add roasted poblano peppers for smoky depth
- Top with Monterey Jack cheese instead of Mexican blend
- Milder heat with fresh, bright flavors
7-Can Soup:
- Use canned chicken, canned corn, and canned beans
- Add enchilada sauce, diced tomatoes, and green chiles
- Pantry-friendly version for busy nights
- Still delicious with convenient ingredients
Lighter Version:
- Replace heavy cream with milk or half-and-half
- Use reduced-fat cream cheese
- Add extra vegetables like bell peppers and corn
- All the flavor with fewer calories
Equipment Needed
- Large soup pot or Dutch oven
- Whisk for smooth cream cheese incorporation
- Ladle for serving
- Sharp knife for prep work
Storage Tips
Best Fresh
Serve immediately while hot and creamy for optimal texture and cheese meltiness. The fresh garnishes add important brightness and texture contrast to the rich soup base.
Leftover Magic
Store covered in refrigerator for up to 4 days. Reheat gently over low heat, whisking occasionally. Add splash of broth if soup thickens too much during storage.
Freezer Friendly
Freeze base soup without cream for up to 3 months. Thaw completely, reheat, and stir in cream cheese when ready to serve for best texture.
Top Tips for Perfect Results
- Use rotisserie chicken for quick prep and guaranteed flavor and tenderness
- Keep heat low when adding cream cheese to prevent curdling and ensure smoothness
- Taste and adjust spice level with hot sauce or jalapeños to family preference
- Don't skip fresh garnishes - they balance the rich soup with brightness
- Let soup simmer gently rather than boiling to prevent dairy from separating
- Fresh lime juice brightens all the flavors just before serving
Frequently Asked Questions
What to put in chicken enchilada soup?
Essential ingredients include chicken, enchilada sauce, cheese, and aromatics like onion and garlic. Common additions are green chiles, cumin, cream cheese, and fresh garnishes like cilantro and sour cream.
How to thicken up chicken enchilada soup?
If soup is too thin, simmer uncovered to reduce liquid, or whisk in more cream cheese. You can also mix cornstarch with cold broth and stir in for quick thickening.
What is the secret ingredient in Chicken Tortilla Soup?
While this is enchilada soup, similar secrets apply: building flavor layers through sautéing aromatics, using quality enchilada sauce, and finishing with fresh lime juice and cilantro.
What are some common mistakes when making chicken enchiladas?
For soup, common mistakes include boiling dairy ingredients (causes curdling), not seasoning enough, and skipping fresh garnishes that balance the rich base.
Tex-Mex Comfort Perfection
Now you have the secrets to creating this incredible chicken enchilada soup that brings restaurant-quality Tex-Mex flavors to your home kitchen. This recipe proves that comfort food can be both warming and exciting.
Ready for more southwestern flavors? Try our Boulders Enchilada Recipe for authentic comfort food, or explore our Ramen Noodles Recipe for more warming bowl meals. For spice lovers, our Chili Seasoning Recipe helps you create custom heat levels for all your favorite dishes.
Share your beautiful creations! Tag us @HannahAndSproutKitchen with #ChickenEnchiladaSoup; we'd love seeing your cozy bowls and hear about your family's favorite garnish combinations!
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Related
Looking for other recipes like this? Try these:
Creamy Chicken Enchilada Soup
Equipment
- 1 Large pot (Dutch oven preferred for even simmering)
- 1 Whisk (Helps melt cream cheese smoothly)
- 1 Ladle (For serving without mess)
- 1 Chef's knife (For dicing onions, garlic, and jalapeño)
Ingredients
- 2 tablespoon Olive oil - For sautéing
- 1 Medium onion - Diced
- 3 cloves Garlic - Minced
- 1 Jalapeño - Seeded and diced
- 2 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 4 cups Chicken broth - Low sodium preferred
- 1 can Red enchilada sauce - 10 oz
- 0.5 cup Green enchilada sauce
- 1 can Diced green chiles - 4 oz
- 2 cups Shredded cooked chicken - Rotisserie works great
- 8 oz Cream cheese - Cubed
- 1 cup Shredded Mexican cheese - Blend (cheddar, Monterey Jack)
- 0.5 cup Heavy cream
- Salt and pepper - To taste
- Optional toppings - Sour cream, cilantro, lime, tortilla strips, jalapeños
Instructions
- Heat oil, cook onion until soft. Add garlic, jalapeño, cumin, chili powder.
- Add broth, enchilada sauces, chiles. Bring to simmer.
- Stir in shredded chicken. Simmer 10 minutes.
- Reduce heat, whisk in cream cheese until melted.
- Add cream, half cheese, stir until melted. Season.
- Top with remaining cheese, sour cream, cilantro, and tortilla strips.
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