Flavorful Creamy Chicken Enchilada Soup

Indulge in this delicious and comforting Creamy Chicken Enchilada Soup, inspired by Mexican cuisine. Packed with wholesome ingredients, bold flavors, and a creamy texture, this soup is perfect for a family dinner or gathering with friends. Give this mouthwatering dish a try and experience the perfect blend of spice and creaminess.

My husband and our kids absolutely adore this Creamy Chicken Enchilada Soup. It all started when we went on a family vacation to Mexico, where we tasted an amazing enchilada soup at a local restaurant. Since then, we’ve made it a tradition to recreate this soup at home for special occasions. Every time I make it, my family gets excited and can’t wait to dig in. It’s become a true staple in our household, always leaving us with warm, satisfied bellies.

Indulge in a bowl of creamy chicken enchilada soup, inspired by Mexican flavors.

Why This Creamy Chicken Enchilada Soup?

This Creamy Chicken Enchilada Soup is unlike any other because it combines the rich flavors of traditional Mexican enchiladas with the heartiness of a soup. Made with nutritious ingredients like fresh vegetables, tender shredded chicken, and savory spices, it’s not only delicious but also wholesome. The smooth, creamy texture and bold taste make this soup a satisfying and comforting meal that will leave everyone craving more.

Ingredients:

• 1 Tbsp butter or ghee or avocado oil (14g)
• 1 medium onion, diced (110g)
• 2 celery stalks, sliced (80g)
• 1 medium carrot, thinly sliced (60g)
• 1 large red bell pepper, diced (150g)
• 2-3 garlic cloves, chopped
• 1½ tsp ground cumin (4g)
• 1 Tbsp chili powder (8g)
• 1 tsp dried oregano (1g)
• 15 oz diced fire-roasted tomatoes, 1 can (425g)
• ¼ cup tomato paste (60g)
• 4 cups low sodium chicken broth (950ml)
• 14.5 oz red kidney beans, drained and rinsed, 1 can (410g)
• 14.5 oz black beans, drained and rinsed, 1 can (410g)
• 1 cup fresh or frozen sweet corn (150g)
• 2 cups shredded cooked chicken (300g)
• 1 cup Mexican shredded cheese blend for garnishing (113g)
• Salt and pepper, to taste

How To Prepare Creamy Chicken Enchilada Soup ?

In a large stockpot, melt the butter or ghee over medium-high heat. Add avocado oil if using.

Sauté onion, celery, carrots, bell pepper, and garlic until softened, about 5-6 minutes.

Mix in seasonings, diced tomatoes, tomato paste, and chicken broth. Bring to a boil, then lower the heat and simmer for 10-15 minutes or until the vegetables are tender.

Remove the soup from heat, and use a hand blender to blend until smooth and creamy. Place the soup back over medium heat.

Stir in beans, corn, and shredded cooked chicken. Heat for a few minutes until warmed through.

Serve the soup in bowls, garnished with shredded cheese or your favorite toppings.

Notes:

• Feel free to substitute the vegetables with your favorites or what you have on hand.
• You can use rotisserie chicken for a quicker, more convenient option.
• Top the soup with avocado, cilantro, or crushed tortilla chips for extra flavor and texture.

This Creamy Chicken Enchilada Soup is a must-try recipe for anyone who loves the flavors of Mexican cuisine and the comfort of a warm, satisfying soup. With its bold taste, creamy texture, and nutritious ingredients, it’s the perfect dish to share with your loved ones on a cozy evening. Give it a try and see for yourself why this soup has become a favorite in our household.

Essential Ingredients for Delicious Creamy Chicken Enchilada Soup

Frequently Asked Questions:

Q: Can I make this soup vegetarian or vegan?

A: Yes, to make this soup vegetarian or vegan, omit the chicken and substitute vegetable broth for the chicken broth. You can also add more beans, vegetables, or tofu for extra protein and texture. Replace the cheese with a dairy-free alternative if making it vegan.

Creamy Chicken Enchilada Soup

Jannah

Indulge in this delicious and comforting Creamy Chicken Enchilada Soup, inspired by Mexican cuisine. Packed with wholesome ingredients, bold flavors, and a creamy texture

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 6

Ingredients

  

• 1 Tbsp butter or ghee or avocado oil 14g
• 1 medium onion diced (110g)
• 2 celery stalks sliced (80g)
• 1 medium carrot thinly sliced (60g)
• 1 large red bell pepper diced (150g)
• 2-3 garlic cloves chopped
• 1½ tsp ground cumin 4g
• 1 Tbsp chili powder 8g
• 1 tsp dried oregano 1g
• 15 oz diced fire-roasted tomatoes 1 can (425g)
• ¼ cup tomato paste 60g
• 4 cups low sodium chicken broth 950ml
• 14.5 oz red kidney beans drained and rinsed, 1 can (410g)
• 14.5 oz black beans drained and rinsed, 1 can (410g)
• 1 cup fresh or frozen sweet corn 150g
• 2 cups shredded cooked chicken 300g
• 1 cup Mexican shredded cheese blend for garnishing 113g
• Salt and pepper to taste

Instructions

 

• In a large stockpot, melt the butter or ghee over medium-high heat. Add avocado oil if using.
• Sauté onion, celery, carrots, bell pepper, and garlic until softened, about 5-6 minutes.
• Mix in seasonings, diced tomatoes, tomato paste, and chicken broth. Bring to a boil, then lower the heat and simmer for 10-15 minutes or until the vegetables are tender.
• Remove the soup from heat, and use a hand blender to blend until smooth and creamy. Place the soup back over medium heat.
• Stir in beans, corn, and shredded cooked chicken. Heat for a few minutes until warmed through.
• Serve the soup in bowls, garnished with shredded cheese or your favorite toppings.

Notes

Feel free to substitute the vegetables with your favorites or what you have on hand.
You can use rotisserie chicken for a quicker, more convenient option.
Top the soup with avocado, cilantro, or crushed tortilla chips for extra flavor and texture.

Keyword Creamy Chicken Enchilada Soup