Step 1: Sauté the Aromatics

  1. Heat Oil or Butter
    In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
  2. Cook Onions and Garlic
    Add the diced onion and sauté for 2–3 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add the Base Ingredients

  1. Combine Liquids
    Pour in the chicken broth, enchilada sauce, and canned tomatoes with green chilies. Stir well to combine.
  2. Add Chicken
    Stir in the shredded chicken, ensuring it is evenly distributed.
  3. Incorporate Beans and Corn
    Add the black beans and corn, mixing them into the soup.
  4. Season the Soup
    Sprinkle in the cumin, chili powder, smoked paprika (if using), salt, and pepper. Stir thoroughly to ensure even seasoning.

Step 3: Simmer the Soup

  1. Bring to a Boil
    Turn up the heat to bring the soup to a gentle boil.
  2. Reduce Heat and Simmer
    Lower the heat and let the soup simmer for 15–20 minutes. This allows the flavors to meld together and the ingredients to heat through.

Step 4: Make It Creamy

  1. Add Cream
    Pour in the heavy cream or half-and-half, stirring continuously to incorporate.
  2. Melt the Cheese
    Gradually add the shredded cheese, stirring until melted and smooth.
  3. Add Cream Cheese
    Stir in the cream cheese cubes, allowing them to melt completely into the soup.

Step 5: Thicken the Soup (Optional)

  1. Make a Flour Slurry
    If you prefer a thicker soup, mix 2 tablespoons of all-purpose flour with 2 tablespoons of water to form a slurry.
  2. Stir Into Soup
    Slowly pour the slurry into the soup while stirring. Let the soup simmer for 5–7 minutes until it thickens.

Step 6: Taste and Adjust

  • Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or spices to suit your preferences.

Step 7: Serve and Garnish

  1. Ladle the Soup
    Serve the soup hot in bowls.
  2. Add Toppings
    Top with crushed tortilla chips, avocado slices, fresh cilantro, sour cream, shredded cheese, or a squeeze of lime juice for extra flavor.

Tips for Making the Best Creamy Chicken Enchilada Soup

  1. Use Rotisserie Chicken
    Save time by using pre-cooked rotisserie chicken. It’s tender and flavorful.
  2. Choose Your Heat Level
    For a spicier soup, use medium or hot enchilada sauce and add diced jalapeños.
  3. Customize Your Ingredients
    Swap black beans for pinto beans or add bell peppers for extra vegetables.
  4. Make It Dairy-Free
    Substitute coconut milk for cream and leave out the cheese for a dairy-free version.

Why You’ll Love This Soup

  • Quick and Easy: Ready in under an hour, it’s perfect for busy weeknights.
  • Rich and Flavorful: Combines the bold flavors of enchiladas in a creamy, hearty soup.
  • Versatile: Easily customizable to fit your taste or dietary preferences.
  • One-Pot Meal: Minimal cleanup makes it a family favorite.

Creamy Chicken Enchilada Soup is the ultimate comfort food, blending the bold, spicy flavors of enchiladas with the satisfying warmth of soup. Whether you’re feeding a crowd or meal-prepping for the week, this recipe will become a staple in your kitchen. Try it today and savor the deliciousness!