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Creamy Chicken Enchilada Soup

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A quick and easy creamy chicken enchilada soup that combines smoky enchilada flavors with tender chicken and a velvety base, perfect for cozy nights and comfort meals.

Ingredients

Scale
  • 3 cups cooked, shredded chicken breast or rotisserie chicken
  • 1 cup canned red enchilada sauce
  • 4 cups chicken broth (low sodium preferred)
  • 4 ounces cream cheese, softened
  • ½ cup sour cream (optional)
  • 1 cup corn kernels (frozen or canned)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Optional garnishes: fresh cilantro, shredded cheddar cheese, sliced jalapeños, lime wedges, crushed tortilla chips

Instructions

  1. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add the finely chopped onion and cook for 4-5 minutes until translucent and soft, stirring occasionally.
  2. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
  3. Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Stir for 30 seconds to toast the spices.
  4. Add 1 cup corn kernels and stir to combine.
  5. Slowly pour in 4 cups chicken broth and 1 cup enchilada sauce, stirring to blend evenly. Bring to a gentle simmer (small bubbles around edges) for 5-7 minutes.
  6. Add 3 cups shredded cooked chicken to the pot. Stir and warm through for about 5 minutes. Taste and adjust salt and pepper if needed.
  7. Lower heat to medium-low. Add 4 ounces softened cream cheese in small dollops, stirring gently to melt into the soup.
  8. Add ½ cup sour cream and stir until the soup is smooth and creamy. Optionally, use an immersion blender for a few quick pulses for extra creaminess, keeping some texture.
  9. Let the soup simmer gently for another 5 minutes, stirring occasionally until slightly thickened and flavors meld.
  10. Ladle soup into bowls and garnish with shredded cheddar, fresh cilantro, jalapeño slices, lime wedges, and crushed tortilla chips as desired.

Notes

Soften cream cheese at room temperature before adding to avoid clumps. Adjust spice levels gradually to avoid overpowering heat. If soup is too thick, add broth or water; if too thin, add more cream cheese or simmer longer. For dairy-free version, substitute cream cheese and sour cream with coconut milk or cashew cream.

Nutrition

Keywords: chicken enchilada soup, creamy chicken soup, easy soup recipe, comfort food, enchilada sauce soup, quick dinner, weeknight meal

Find it online: https://breezybake.com/creamy-chicken-enchilada-soup-recipe-easy-homemade-comfort-meal/