Creamy, cozy, and just a little spicy — this Creamy Chicken Enchilada Soup blends the bold flavors of enchilada sauce with the comfort of a thick, hearty bowl of soup. It’s the kind of meal that turns a busy weeknight into something special and warms you from the inside out. Ready in about an hour with mostly hands-off simmering time, it’s perfect for family dinners, game-day feeding, or making a big batch to freeze for later. If you enjoy hearty chicken soups with satisfying texture, you might also like this chicken tortellini soup for another comforting weeknight option.
Why you’ll love this dish
This soup hits the sweet spot between bold Mexican-inspired flavors and familiar comfort food. A rich enchilada sauce base gives tomato and chili notes while heavy cream rounds everything into a silky mouthfeel. Corn and black beans add color, sweetness, and texture so every spoonful feels complete.
“Family-approved — spicy enough to be exciting, creamy enough for kids, and makes excellent leftovers.”
Reasons to make it:
- Fast: Active time is mostly browning and shredding; simmer does the rest.
- Budget-friendly: Pantry staples (corn, beans, spices) stretch one pound of chicken into multiple servings.
- Crowd-pleasing: Mild heat that can be dialed up or down; easy to adapt for kids or guests.
The cooking process explained
This is a straightforward stovetop simmer: sweat aromatics, brown the chicken for flavor, simmer it in chicken broth and enchilada sauce until tender, then shred and finish with cream and mix-ins. No blender, no searing to rare doneness — just simple steps that build layers of flavor. Expect about 35–45 minutes from start to finish if you include browning and simmer time.
What you’ll need
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce (red enchilada sauce works well)
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Ingredient notes and substitutions:
- Use rotisserie chicken (about 2 cups shredded) to skip the simmer step and cut total time in half.
- For a lighter version, substitute half-and-half or whole milk thinned with a tablespoon of cornstarch (to help thicken).
- If you prefer smoky heat, swap one teaspoon of chili powder for 1/2 teaspoon chipotle powder.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic; sauté until fragrant and the onions are translucent, about 3–4 minutes.
- Add the chicken breasts to the pot and brown on all sides, about 5–7 minutes total. Browning develops flavor; it doesn’t need to be fully cooked here.
- Pour in 4 cups chicken broth and 1 (10 oz) can enchilada sauce. Bring the liquid to a boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Stir in 1 cup heavy cream, 1 cup corn, 1 (15 oz) can black beans (rinsed and drained), 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste.
- Allow the soup to simmer gently for an additional 10 minutes to thicken and allow flavors to marry. Adjust seasoning.
- Serve hot, garnished with chopped cilantro and lime wedges for squeezing over each bowl.
Timing tip: if using frozen corn, add it directly from frozen — no thawing needed. If you prefer a chunkier texture, reserve some shredded chicken and stir it in after simmering.
Best ways to enjoy it
This soup is flexible for plating and pairings:
- Ladle into bowls and top with shredded cheddar or Monterey Jack, crushed tortilla chips, or crispy fried tortilla strips for crunch.
- Serve with warm corn tortillas, garlic bread, or a simple green salad to round out the meal.
- Add a dollop of sour cream or Greek yogurt on top to mellow heat and add creaminess.
- Finish with fresh lime and cilantro to brighten the richness.
For a quicker weeknight pairing, a side of cornbread or a simple black bean salad complements the enchilada flavors nicely.
Storage and reheating tips
Safety and longevity:
- Refrigerate in airtight containers within 2 hours of cooking. Stored properly, the soup will keep for 3–4 days in the fridge.
- To freeze: cool to room temperature, portion into freezer-safe containers or heavy-duty zip-top bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: warm gently on the stovetop over low–medium heat, stirring occasionally. If the soup thickens too much after refrigeration, add 1/4–1/2 cup chicken broth or water to loosen it. Avoid boiling heavy cream for long periods; simmer gently to prevent curdling.
- Food safety: always reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Brown the chicken well: color = flavor. Even quick browning adds depth to the final broth.
- Shred while warm: chicken shreds easier and absorbs soup flavors better when shredded hot.
- Control heat: start with 1 tsp chili powder; add more at the end if you want extra kick. A few dashes of hot sauce or chopped jalapeño works too.
- Thickening trick: if you’d like a thicker soup, whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir into the simmering soup, cooking 2–3 minutes until thickened.
- Short on time? Use cooked rotisserie chicken and reduce simmering to 5–10 minutes to meld flavors. For another simple chicken soup technique that’s great on busy nights, check out the classic ginger garlic chicken noodle soup for inspiration.
Flavor swaps
- Dairy-free: use full-fat coconut milk for creaminess and add 1 tsp smoked paprika for depth.
- Vegetarian: replace chicken broth with vegetable broth, omit chicken, and add extra beans plus diced sweet potato. Roast the sweet potato first for caramelized flavor.
- Slow-cooker version: brown onions and chicken in a skillet, then transfer to a slow cooker with remaining ingredients (except cream). Cook on low 4–6 hours, shred chicken, stir in cream, and heat through.
- Spicy verde: use green enchilada sauce and add chopped tomatillos or salsa verde for a tangier version.
- Tex-Mex upgrade: top with pickled red onions, avocado slices, and crumbled cotija cheese.
Your questions answered
Q: Can I make this ahead and reheat?
A: Yes. The soup actually tastes better the next day as flavors meld. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and add a splash of broth if too thick.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are more forgiving and stay juicier. Use the same cooking times but check for doneness; thighs may take a minute or two longer.
Q: Will heavy cream separate if I reheat the soup?
A: If reheated too quickly at high heat, dairy can split. Reheat slowly over low–medium heat, stirring often. If you’re worried, add cream after reheating or use a small slurry of cornstarch to stabilize texture.
Q: How can I make this spicier without it getting bitter?
A: Increase chili powder gradually, add a pinch of cayenne, or stir in diced fresh jalapeño toward the end for clean heat. Avoid charring spices too much; toasting can add bitterness.
Q: Is there a gluten-free concern?
A: The core recipe is naturally gluten-free if your enchilada sauce is gluten-free. Always check labels on processed items (enchilada sauce, broth, etc.) if you need to avoid gluten.
If you have other questions about swapping ingredients or adjusting spice levels, tell me what you have on hand and I’ll suggest a tweak.