Hearty Creamy Chicken Enchilada Soup Recipe

There’s something uniquely comforting about a warm, savory bowl of soup, especially when it’s bursting with rich, familiar flavors. If you’re searching for the ultimate comfort food that’s both incredibly satisfying and surprisingly easy to make, look no further than this Hearty Creamy Chicken Enchilada Soup Recipe. This isn’t just any soup; it’s a culinary embrace, designed to warm you from the inside out with every spoonful. Imagine tender shredded chicken swimming in a velvety, spiced broth, enhanced with the delicious tang of cream cheese and a hint of zesty green chiles.

This Hearty Creamy Chicken Enchilada Soup Recipe takes the beloved flavors of classic chicken enchiladas and transforms them into a delightful, spoonable experience. It’s perfect for busy weeknights, cozy weekends, or any time you need a meal that feels like a hug in a bowl. Our recipe is designed for home cooks of all skill levels, ensuring a delicious outcome every time. Get ready to impress your family and friends with this incredibly flavorful and comforting dish. Let’s dive into how you can create this masterpiece right in your own kitchen.

Hearty Creamy Chicken Enchilada Soup Recipe

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A rich, cozy, and ultra-creamy chicken enchilada soup loaded with tender chicken, Tex-Mex spices, melty cheese, and all your favorite toppings.

• Total Time: 45
• Yield: 6 servings

Ingredients

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For the Soup Base:

2 tablespoons olive oil

1 large yellow onion, chopped

3 cloves garlic, minced

4 cups cooked chicken, shredded (rotisserie chicken works great)

6 cups chicken broth (low sodium recommended)

1 (15 ounce) can tomato sauce

1 (4 ounce) can diced green chiles, undrained

8 ounces cream cheese, softened and cut into cubes (full-fat recommended)

1/2 cup heavy cream

1/4 cup cornstarch (optional, for thickening), mixed with 1/4 cup cold water to make a slurry

The Spice Blend:

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

For the Cheesy Goodness:

2 cups Monterey Jack cheese, shredded (or cheddar/Mexican blend)

Suggested Garnishes:

Fresh cilantro, chopped

Sour cream or Greek yogurt

Diced avocado

Lime wedges

Tortilla strips or crushed tortilla chips

Jalapeño slices (fresh or pickled)

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Instructions

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. Add the chopped onion and sauté for 5–7 minutes, stirring occasionally, until softened and lightly translucent.

3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant, stirring constantly to avoid burning.

4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook the spices for 30–60 seconds, stirring, to bloom their flavor.

5. Pour in the chicken broth and tomato sauce, then add the diced green chiles with their liquid. Stir well to combine.

6. Add the shredded cooked chicken to the pot and season with salt and freshly ground black pepper to taste. Bring the soup up to a gentle simmer.

7. Reduce the heat to medium-low and let the soup simmer for about 10–15 minutes to allow the flavors to meld.

8. Stir in the cream cheese cubes a few at a time, whisking or stirring until completely melted and smooth before adding more. Continue until all of the cream cheese is incorporated.

9. Pour in the heavy cream and stir until the soup is creamy and well combined. Taste and adjust seasoning with additional salt, pepper, or chili powder if desired.

10. If you prefer a thicker soup, stir the cornstarch slurry (cornstarch mixed with cold water) into the simmering soup. Cook for 2–3 minutes, stirring frequently, until the soup thickens slightly.

11. Reduce the heat to low and gradually stir in the shredded Monterey Jack cheese, a handful at a time, until melted and smooth.

12. Once the soup is creamy and heated through, remove from the heat. Ladle into bowls and top with your choice of garnishes such as cilantro, sour cream, avocado, lime wedges, tortilla strips, and jalapeño slices. Serve hot.

Notes

Rotisserie chicken is a great time-saver and adds extra flavor; you can also use leftover roasted or poached chicken.

Adjust the spice level by increasing or decreasing the chili powder and cayenne; using mild green chiles will keep the heat gentle.

Full-fat cream cheese and heavy cream give the best creamy texture; low-fat versions may result in a thinner soup or slightly grainy texture.

If your cream cheese is very cold, let it soften at room temperature or microwave it briefly so it melts into the soup more easily.

For a smoother consistency, you can blend a portion of the soup with an immersion blender before adding the cheese, then return it to the pot.

This soup thickens as it cools; when reheating leftovers, stir in a splash of broth or milk to loosen it back to a creamy, soup-like consistency.

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat, stirring often so the cheese does not separate.

Serve with warm tortillas, cornbread, or a simple green salad for a complete meal.

• Author: Lena Marlowe
• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired, Tex-Mex

Ingredients for Your Hearty Creamy Chicken Enchilada Soup Recipe

Gathering your ingredients is the first exciting step towards creating this incredible Hearty Creamy Chicken Enchilada Soup Recipe. We have carefully selected a blend of fresh produce, pantry staples, and savory components to ensure a rich, complex flavor profile that is both authentic and incredibly delicious. Each ingredient plays a crucial role in building the layers of taste that make this soup truly special.

For the Soup Base:

• 2 tablespoons olive oil: A foundational fat for sautéing, adding a touch of richness.
• 1 large yellow onion, chopped: Provides a sweet and savory aromatic base.
• 3 cloves garlic, minced: Essential for a pungent, fragrant depth.
• 4 cups cooked chicken, shredded: The star protein. A rotisserie chicken works wonderfully for convenience, or you can boil and shred chicken breasts or thighs.
• 6 cups chicken broth: The liquid foundation, providing savory umami. Low sodium is recommended so you can control the salt content.
• 1 (15 ounce) can tomato sauce: Adds a tangy, slightly sweet tomato base.
• 1 (4 ounce) can diced green chiles, undrained: Delivers a mild, zesty kick and authentic Tex-Mex flavor.
• 8 ounces cream cheese, softened and cut into cubes: The secret to the incredible creaminess and a tangy counterpoint. Full-fat is recommended for the best texture.
• 1/2 cup heavy cream: Enhances the luxurious, velvety texture and richness of the soup.
• 1/4 cup cornstarch (optional, for thickening): If you prefer a thicker soup, mixed with 1/4 cup cold water to create a slurry.

The Spice Blend (the Heart of the Enchilada Flavor):

• 2 tablespoons chili powder: A cornerstone spice for enchiladas, providing warmth and color.
• 1 tablespoon ground cumin: Earthy, warm, and characteristic of Tex-Mex cuisine.
• 1 teaspoon smoked paprika: Adds a beautiful smoky depth that elevates the flavor.
• 1/2 teaspoon dried oregano: Aromatic and slightly peppery, complementing the other spices.
• 1/4 teaspoon cayenne pepper (optional): For those who enjoy a little extra heat.
• Salt and freshly ground black pepper to taste: Essential for balancing and enhancing all the flavors.

For the Cheesy Goodness:

• 2 cups Monterey Jack cheese, shredded: Melts beautifully and provides a classic mild, creamy cheese flavor. Cheddar or a Mexican blend also works well.

Suggested Garnishes (for the ultimate experience):

• Fresh cilantro, chopped: Bright, herbaceous, and adds a pop of color.
• Sour cream or Greek yogurt: A cool, creamy dollop.
• Diced avocado: Adds a creamy texture and healthy fats.
• Lime wedges: A squeeze of fresh lime brightens all the flavors.
• Tortilla strips or crushed tortilla chips: For a delightful crunch.
• Jalapeño slices (fresh or pickled): For an extra layer of heat and tang.

Ensure all your ingredients are prepped and ready before you begin cooking. This “mise en place” approach will make the cooking process smooth and enjoyable, leading to the perfect Hearty Creamy Chicken Enchilada Soup Recipe.

Step-by-Step Instructions for Your Hearty Creamy Chicken Enchilada Soup Recipe

Creating this Hearty Creamy Chicken Enchilada Soup Recipe is a straightforward and rewarding process. Follow these detailed steps to achieve a perfectly balanced and incredibly delicious soup that will become a staple in your home.

Step 1: Prepare Your Aromatics

1. Heat the Oil: Place a large Dutch oven or a heavy-bottomed pot over medium heat. Add the 2 tablespoons of olive oil. Allow it to shimmer slightly, indicating it’s ready.
2. Sauté the Onion: Add the chopped yellow onion to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion softens and becomes translucent. Be careful not to let it brown too much.
3. Add the Garlic: Stir in the minced garlic. Cook for an additional 1 minute, until fragrant. Be mindful not to burn the garlic, as it can turn bitter.

Step 2: Build the Flavor Base

1. Introduce the Spices: Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using) to the pot with the onions and garlic. Stir constantly for about 1 minute, allowing the spices to toast lightly. This step is crucial for deepening their flavor and releasing their full aroma.
2. Pour in Liquids and Tomato Sauce: Slowly pour in the 6 cups of chicken broth and the 15-ounce can of tomato sauce. Stir well, scraping the bottom of the pot to loosen any browned bits, which are packed with flavor.
3. Add Green Chiles: Stir in the 4-ounce can of diced green chiles, including their liquid.
4. Bring to a Simmer: Increase the heat to medium-high and bring the soup mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 10 to 15 minutes. This allows the flavors to meld beautifully.

Step 3: Introduce the Chicken and Cream Cheese

1. Stir in Chicken and Cream Cheese: Uncover the pot. Add the 4 cups of shredded cooked chicken and the cubed, softened cream cheese. Stir continuously until the cream cheese has completely melted and is fully incorporated into the soup, creating a smooth, creamy texture. This might take a few minutes. If the cream cheese is cold, it might take longer to melt, so ensuring it’s softened beforehand is helpful.
2. Add Heavy Cream: Pour in the 1/2 cup of heavy cream. Stir gently to combine. Allow the soup to warm through for another 5 minutes, ensuring it does not come to a rolling boil after adding the cream, as this can cause it to separate or curdle. A gentle simmer is perfect.

Step 4: Thicken and Season (Optional)

1. Thicken (if desired): If you prefer a thicker soup, prepare a cornstarch slurry by whisking 1/4 cup of cornstarch with 1/4 cup of cold water until smooth. Slowly pour the slurry into the simmering soup while stirring constantly. Continue to cook and stir for 2 to 3 minutes, or until the soup thickens to your desired consistency.
2. Season to Perfection: Taste the soup. Add salt and freshly ground black pepper as needed. Remember that chicken broth and cheese can already contain salt, so adjust carefully. You might also want to add a pinch more chili powder or cumin if you desire a stronger spice presence.

Step 5: Add Cheese and Serve

1. Melt the Cheese: Stir in 1 cup of the shredded Monterey Jack cheese until it melts into the soup. This adds another layer of cheesy goodness and further enhances the creaminess.
2. Serve Hot: Ladle the Hearty Creamy Chicken Enchilada Soup Recipe into individual bowls.
3. Garnish and Enjoy: Top each serving generously with the remaining 1 cup of shredded Monterey Jack cheese, fresh cilantro, a dollop of sour cream or Greek yogurt, diced avocado, and a sprinkle of tortilla strips or crushed chips. Serve immediately with lime wedges on the side for an optional squeeze of fresh citrus.

Enjoy your incredibly satisfying and flavorful homemade Hearty Creamy Chicken Enchilada Soup Recipe!

Variations for Your Hearty Creamy Chicken Enchilada Soup Recipe

This Hearty Creamy Chicken Enchilada Soup Recipe is wonderfully versatile, allowing you to customize it to your taste, dietary needs, or what you have on hand. Don’t hesitate to experiment and make it your own!

1. Vegetarian Enchilada Soup

Easily transform this into a vegetarian delight.

• Replace Chicken: Omit the chicken. Instead, add 1 (15-ounce) can of black beans, rinsed and drained, and 1 (15-ounce) can of corn, drained (or 1.5 cups frozen corn). You can also add diced bell peppers (red, green, or yellow) or zucchini when sautéing the onion for extra vegetables.
• Broth: Use vegetable broth instead of chicken broth.

2. Spicy Kick Enchilada Soup

For those who love a bit more heat in their Hearty Creamy Chicken Enchilada Soup Recipe:

• Fresh Peppers: Add 1-2 minced jalapeños or serrano peppers along with the onion and garlic. For even more heat, leave some of the seeds and membranes in.
• Chipotle in Adobo: Stir in 1-2 tablespoons of chopped chipotle peppers in adobo sauce along with the tomato sauce. This adds a smoky heat.
• Hot Sauce: Serve with your favorite hot sauce on the side for individual customization.

3. Different Proteins

While chicken is classic, other proteins work beautifully:

• Ground Beef or Turkey: Brown 1 pound of ground beef or turkey with the onion and garlic, drain any excess fat, then proceed with the recipe.
• Pork Carnitas: Leftover shredded pork carnitas would add an amazing depth of flavor.

4. Dairy-Free or Lactose-Free

Adjust for dietary restrictions without sacrificing creaminess:

• Cream: Substitute heavy cream with full-fat coconut milk (canned, not refrigerated beverage) for a slightly different but still rich flavor profile.
• Cream Cheese: Use a dairy-free cream cheese alternative.
• Cheese: Use a shredded dairy-free cheese blend that melts well.

5. Low-Carb Enchilada Soup

For a lighter, carb

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