Oh my gosh, you have to try my Chicken Enchilada Cream Soup, it’s like a cozy hug in a bowl! I first made this when my best friend came over sick last winter, and now it’s our go-to comfort food. The creamy broth wraps around tender chicken and bold enchilada flavors so perfectly, you’d never guess it comes together in just 35 minutes. Trust me, that first spoonful of velvety soup with a kick of spice? Absolute magic. Whether you’re fighting a cold or just craving something hearty, this recipe never lets me down.
Why You’ll Love This Chicken Enchilada Cream Soup
Listen, this isn’t just any chicken soup, it’s the kind of meal that makes you close your eyes and sigh after the first bite. Here’s why it’s become my winter staple:
- Creamy dreaminess: That velvety broth hugs every spoonful of chicken and veggies
- Weeknight hero: Ready faster than takeout (35 minutes flat!)
- Your rules: Swap ingredients based on what’s in your fridge, I’ve used everything from leftover turkey to sweet potatoes
- Comfort in a bowl: Perfect as a healthy chicken soup recipe when you’re under the weather or just need a pick-me-up
Seriously, it’s like chicken soup benefits met enchilada night and had the most delicious baby.
Print35-Minute Chicken Enchilada Cream Soup You’ll Crave Forever
A creamy and flavorful Chicken Enchilada Cream Soup that combines tender chicken, rich spices, and a velvety broth. Perfect for cold days or when you need a comforting meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (14 oz) diced tomatoes
- 1 cup corn kernels
- 1 cup black beans, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté onion and garlic until soft.
- Add shredded chicken, enchilada sauce, diced tomatoes, corn, black beans, cumin, and chili powder. Stir well.
- Pour in chicken broth and bring to a simmer for 15 minutes.
- Reduce heat and stir in heavy cream. Simmer for 5 more minutes.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- For a keto version, omit corn and use full-fat coconut milk instead of heavy cream.
- For a low-calorie option, skip the heavy cream and use Greek yogurt.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg
Ingredients for Chicken Enchilada Cream Soup
Here’s everything you’ll need to make this soul-warming soup, I promise it’s all simple stuff you might already have:
- 2 cups cooked chicken, shredded (I use rotisserie chicken when I’m lazy)
- 1 can (10 oz) enchilada sauce (mild or hot, your call!)
- 1 can (14 oz) diced tomatoes (don’t drain, that juice is gold)
- 1 cup corn kernels (fresh or frozen both work)
- 1 cup black beans, rinsed (gets rid of that tinny taste)
- 1 small onion, diced (yellow or white, whatever’s hanging out in your pantry)
- 2 cloves garlic, minced (or more if you’re garlic-obsessed like me)
- 4 cups chicken broth (low-sodium lets you control the salt)
- 1 cup heavy cream (the magic ingredient)
- 1 tsp cumin (smells like heaven when it hits the pan)
- 1 tsp chili powder (adjust if you’re spice-shy)
- Salt and pepper to taste (I’m heavy-handed here)
- Fresh cilantro for garnish (optional but SO worth it)
Ingredient Notes & Substitutions
No heavy cream? No problem! Greek yogurt makes a great tangy swap, just stir it in at the end so it doesn’t curdle. Doing keto? Skip the corn and use full-fat coconut milk instead of cream, tastes amazing! Want extra crunch? Turkey bacon bits make a killer garnish. And if you’re gluten-free, just double-check your enchilada sauce label, most are safe!
How to Make Chicken Enchilada Cream Soup
Okay, let’s get cooking! This Chicken Enchilada Cream Soup comes together so easily, you’ll be slurping it before you know it. Here’s exactly how I do it:
- Start with the aromatics: In your favorite soup pot, sauté that diced onion over medium heat until it turns translucent, about 3 minutes should do it. Add the minced garlic and cook just until fragrant (30 seconds max, burnt garlic is the worst!).
- Build the base: Toss in your shredded chicken, enchilada sauce, diced tomatoes (with their juice!), corn, black beans, cumin, and chili powder. Give it all a good stir, the colors alone will make you hungry!
- Simmer magic: Pour in the chicken broth and bring everything to a gentle bubble. Let it simmer uncovered for 15 minutes, this lets all those flavors get to know each other.
- Creamy finish: Reduce the heat to low and slowly stir in the heavy cream. Keep stirring constantly for about 5 minutes, this prevents curdling and gives you that silky texture we’re after.
- Taste and tweak: Hit it with salt and pepper until it sings. I always sneak an extra pinch of cumin here if it needs more depth.
Tips for Perfect Chicken Enchilada Cream Soup
Want my secret tricks? For extra thickness, blend half the soup before adding cream. Spice too mild? Add a dash of cayenne. And ALWAYS garnish with fresh cilantro right before serving, it brightens everything up beautifully!
Serving Suggestions for Chicken Enchilada Cream Soup
Oh, the fun part! I love loading up bowls with tortilla chips for crunch, creamy avocado slices, and lime wedges for a bright zing. This soup makes about six generous portions, perfect for sharing (or not, no judgment!). For kids? Skip the spice and add extra corn. It’s basically a fiesta in a bowl! If you are looking for other great soup ideas, check out what they are making over at familytastes.com.
Storage & Reheating Instructions
Here’s the deal, this Chicken Enchilada Cream Soup tastes even better the next day! Store leftovers in airtight containers for up to 3 days in the fridge. When reheating, do it gently on the stove with a splash of extra broth to keep that creamy texture perfect. Pro tip: Never microwave it, the cream separates and you’ll lose that velvety magic!
Nutritional Information for Chicken Enchilada Cream Soup
Now, let’s talk numbers, but remember, these can change based on your exact ingredients (like using turkey bacon instead of regular, or swapping cream for yogurt). For one generous bowl of this goodness, you’re looking at:
- 320 calories, hearty but not heavy
- 18g fat (9g saturated), thank that glorious cream
- 20g protein, chicken power!
- 22g carbs with 5g fiber, beans and corn doing their thing
Not bad for a soup that tastes this indulgent, right? The black beans and chicken make it surprisingly filling too!
FAQs About Chicken Enchilada Cream Soup
Can I freeze this soup?
Oh honey, don’t do it! The cream separates when frozen and turns grainy, trust me, I learned this the hard way. It keeps beautifully in the fridge for 3 days though!
How can I make a keto version?
Easy peasy! Swap the corn for extra chicken or zucchini, and use full-fat coconut milk instead of heavy cream. You’ll still get that luscious texture without the carbs, perfect for your low carb chicken soup recipe needs!
Is this soup too spicy for kids?
Not at all! Just use mild enchilada sauce and go light on the chili powder. My niece calls it her “happy soup”, especially when I add extra corn and skip the cilantro (she’s picky!).
Can I use this as an immune boosting chicken soup?
Absolutely! That chicken broth is liquid gold when you’re feeling under the weather. I add extra garlic and a squeeze of lime when I’m fighting a cold, works like a charm!
What if I don’t have enchilada sauce?
No worries! Mix 2 tbsp tomato paste with 1 tsp each cumin and chili powder, plus a pinch of garlic powder. It won’t be exactly the same, but it’ll still make a darn good soup in a pinch!
Did you make my soup? I’d love to hear how it turned out! Tag me or leave a comment, tell me what tweaks you made (no wrong answers here!). Nothing makes me happier than seeing your cozy soup bowls.