This Creamy Enchilada Soup is a warm hug in a bowl! It’s rich and flavorful, made with tender chicken, zesty enchilada sauce, and loads of cheese.
The best part? You can top it with crispy tortilla chips and avocado for extra yum! I love making this when I want something comforting and quick to whip up—it’s sure to please everyone!
Key Ingredients & Substitutions
Onion: A small onion adds great flavor when sautéed. If you’re short on time or don’t have one, you can use shallots or even onion powder as a quick substitute.
Chicken: I love using rotisserie chicken for ease. If you’re vegetarian, feel free to swap in cooked lentils or additional beans for a hearty option.
Sour Cream: This gives the soup its creaminess. If you prefer a lighter version, Greek yogurt is a great alternative. Alternatively, you can leave it out and use extra cream instead.
Red Enchilada Sauce: This is key for that classic flavor! If you can’t find it, you can use taco sauce or make a quick homemade version with diced tomatoes and spices.
Cilantro: I adore cilantro for freshness. However, if you’re not a fan, parsley makes a nice substitute, or you can skip the garnish entirely!
How Do You Make Sure Your Soup Stays Creamy?
To achieve that perfectly creamy texture, stir in the dairy ingredients gently over low heat. High heat can make the cream curdle, which isn’t pleasant! Here’s how:
- After simmering the soup, reduce the heat before adding sour cream and cheese. This helps them melt smoothly.
- Always whisk or stir gently to incorporate the cream and cheese without heating too quickly.
- Give it a taste before serving to adjust seasoning as the flavors meld beautifully!
Now you’re ready to make a wonderfully creamy enchilada soup! Enjoy making it your own with these tips!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 2 cups cooked, shredded chicken breast
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup heavy cream or half-and-half
- Salt and pepper, to taste
- 1 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Optional: tortilla chips for serving
How Much Time Will You Need?
This Creamy Enchilada Soup takes about 10 minutes to prep and 20 minutes to cook, totaling roughly 30 minutes from start to finish. It’s quick enough for a weeknight dinner yet comforting enough for a cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté it until it becomes translucent—this should take about 3-4 minutes. The onion is what gives the soup its base flavor!
2. Add Spices and Garlic:
Next, toss in the minced garlic, ground cumin, chili powder, and diced green chilies. Cook this mixture for another 1-2 minutes until everything is fragrant. This step will infuse your soup with incredible flavors!
3. Combine the Main Ingredients:
Now, it’s time to stir in the black beans, corn, enchilada sauce, and chicken broth. Bring this delicious mixture to a gentle simmer, which should take a few minutes. This is where your soup begins to take shape!
4. Add Chicken:
Once simmering, add the shredded chicken to the pot. Let it cook for about 5-7 minutes until everything is heated through. You want to make sure your chicken is warm and well incorporated into the soup.
5. Create the Creamy Base:
Reduce the heat to low and carefully stir in the sour cream, shredded cheddar cheese, and heavy cream. Keep stirring until the cheese melts completely and the soup turns creamy. Don’t forget to taste and season with salt and pepper as needed—this really enhances the flavor!
6. Serve and Garnish:
Ladle the soup into bowls, and top each serving with extra shredded cheese, diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. These toppings add fresh flavors and textures to the dish!
7. Enjoy!
Serve the soup hot, and for an extra crunch, add tortilla chips on the side if you like! Enjoy your rich and comforting Creamy Enchilada Soup!
Can I Use Canned Chicken Instead of Cooked Chicken Breast?
Absolutely! Canned chicken can save you time. Just drain it well and stir it into the soup during the last few minutes of cooking to heat it through. It will absorb the flavors beautifully!
Can I Make This Soup Vegetarian?
Yes, you can! Simply replace the chicken with an extra can of beans (like pinto or kidney beans) or some hearty vegetables like zucchini or bell peppers. You can also use vegetable broth instead of chicken broth to maintain the flavors.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze the soup, omit the dairy ingredients before freezing, then add them in when reheating for the best creamy texture.
What Toppings Can I Use Instead of Avocado?
If avocados aren’t your thing, try topping your soup with diced tomatoes, jalapeños, or even lime wedges for a burst of citrus. Crumbled queso fresco or tortilla strips can add great texture and flavor as well!