Creamy Chicken Enchilada Soup Hearty and Flavorful Dish

November 25, 2025November 28, 2024 by Chef Tavio

Ingredients

Main Ingredients

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 bell pepper (choice of red or green), diced

– 2 cups cooked chicken, shredded

These main ingredients form the hearty base for your creamy chicken enchilada soup. The olive oil gives a rich flavor. Onion and garlic add depth and aroma. The bell pepper adds crunch and sweetness, while the shredded chicken provides protein and substance.

Additional Ingredients

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) corn, drained

– 1 can (14 oz) diced tomatoes with green chilies

– 4 cups chicken broth

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

These additional ingredients enhance the soup’s texture and flavor. Black beans offer fiber and a hearty bite. Corn brings sweetness and brightness. The diced tomatoes with green chilies add heat and tang. Chicken broth ties everything together, while spices build a warm, inviting flavor.

Dairy Ingredients

– 1 cup cream cheese, softened to room temperature

– 1 ½ cups shredded cheddar cheese

– Fresh cilantro leaves and lime wedges for garnish

Creamy cheese makes the soup rich and velvety. The cheddar cheese adds a sharp, savory note. Fresh cilantro and lime wedges brighten the dish. They also add a fresh finish, perfect for serving.

Step-by-Step Instructions

Preparing the Base

First, grab a large pot and heat 2 tablespoons of olive oil over medium heat. Once the oil glistens, add 1 diced onion and your choice of 1 diced bell pepper. Sauté these for about 5 minutes. You want them to soften but not brown. Then, add 3 minced garlic cloves. Cook this for about 1 minute until the garlic smells great.

Combining Ingredients

Next, it’s time to mix in the fun stuff! Add 2 cups of shredded chicken, 1 can of rinsed black beans, 1 can of drained corn, and 1 can of diced tomatoes with green chilies. Pour in 4 cups of chicken broth and sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Give it a good stir and bring everything to a gentle boil.

Finalizing the Soup

Once the soup bubbles, reduce the heat to low. Now, slowly stir in 1 cup of softened cream cheese. Mix well until it melts into the soup, making it rich and creamy. Gradually add 1 ½ cups of shredded cheddar cheese, stirring until it melts. Taste your soup and adjust the salt and pepper as needed. Let it simmer for 5-10 minutes, allowing all the flavors to blend perfectly.

Tips & Tricks

Perfecting the Texture

To get that creamy texture, let the cream cheese soften first. This step helps it blend better into your soup. When you add it, stir continuously. This keeps lumps from forming and ensures a smooth mix.

Enhancing Flavor

Always taste the soup before serving. Adjust the seasoning to your liking. If you want a kick, add more spices like chili powder or cumin. This extra heat can make your soup even more exciting.

Presentation and Serving Suggestions

Serving your soup in bright, colorful bowls makes it more appealing. A sprinkle of cilantro on top adds a fresh touch. A lime wedge on the side gives a zesty burst to each bite. This little detail can elevate your dish.

Variations

Dietary Modifications

For those with dietary needs, there are easy swaps you can use. If you need a gluten-free option, make sure to choose gluten-free broth and check your canned ingredients. Many brands offer gluten-free versions of beans and tomatoes.

If you’re watching carbs, try using cauliflower instead of beans. Simply blend cooked cauliflower into the soup. It adds creaminess while cutting down on carbs.

Ingredient Swap Ideas

You can switch up the protein in your soup for variety. Ground turkey works great as an alternative. It stays moist and absorbs flavors well. If you’re looking for a plant-based option, tofu is a perfect choice. Just crumble it into the soup for texture.

Switching beans or vegetables can also change the taste. Try using pinto beans instead of black beans for a different flavor. Adding zucchini or bell peppers can give your soup extra nutrients and color.

Flavor Enhancements

To make your soup pop, consider adding more spices. A pinch of cayenne can add heat. Fresh herbs like cilantro or parsley can boost freshness.

Experimenting with different types of cheese is also fun. Pepper jack cheese can give a nice kick, or you could stick with a classic like Monterey Jack. Each cheese brings its own unique flavor to the dish.

Storage Info

Refrigeration Guidelines

To store leftovers, let the soup cool first. Then, transfer it to an airtight container. Place the container in the fridge. This way, your soup stays fresh for longer. When reheating, use a pot over medium heat. Stir often to ensure even warming. You can also use the microwave, but heat it in short bursts. Stir in between to avoid hot spots.

Freezing Instructions

Freezing Creamy Chicken Enchilada Soup is simple. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space for expansion. Seal the bags tightly, removing excess air. When you want to enjoy it, take the soup out of the freezer. Thaw it overnight in the fridge. Reheat it on the stove and stir until warm.

Shelf Life

In the fridge, this soup lasts for about 3 to 4 days. Keep an eye out for any changes. If you see mold or if it smells sour, throw it away. You want to enjoy every bite safely!

FAQs

What can I substitute for cream cheese in this recipe?

You can use a few different options if you need to replace cream cheese. Here are some alternatives:

– Sour cream: It gives a similar tangy flavor and creamy texture.

– Greek yogurt: This adds protein and a nice tang. Use plain yogurt for the best taste.

– Mascarpone cheese: This is rich and creamy but a bit sweeter.

If you want vegan options, consider:

– Vegan cream cheese: It mimics the texture and taste of regular cream cheese.

– Silken tofu: Blend it until smooth to create a creamy base.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can easily prepare this soup in both a slow cooker and an Instant Pot.

For a slow cooker:

1. Sauté the onions, garlic, and bell pepper in a pan. Then, add them to the slow cooker.

2. Add the shredded chicken, beans, corn, tomatoes, and spices.

3. Pour in the broth and mix well. Cook on low for 6-8 hours.

4. Stir in the cream cheese and cheddar cheese about 30 minutes before serving.

For the Instant Pot:

1. Use the sauté function to cook the onions, garlic, and bell pepper.

2. Add the chicken, beans, corn, tomatoes, and spices.

3. Pour in the broth and seal the lid. Cook on high pressure for 10 minutes.

4. Release the pressure, then stir in the cream cheese and cheddar cheese.

Is this soup spicy?

This soup has a nice kick but is not overly spicy. You can adjust the heat level to your taste.

– To add more spice, include extra chili powder or diced jalapeños.

– If you prefer a milder soup, reduce the chili powder. You can also add a bit of sugar to balance the heat.

If you have sensitive palates in your group, consider serving the soup with toppings like sour cream or avocado to cool it down.

This blog post shows how to create a tasty Creamy Chicken Enchilada Soup. We discussed the main ingredients, like chicken, beans, and spices, and the step-by-step process for making the soup. You learned tips for improving texture and boosting flavor, plus variations for different diets. Proper storage methods help keep your soup fresh.

In summary, this soup is easy to make and adapt to your taste. Enjoy the warmth and flavor it brings to your tabl