I make this creamy chicken enchilada soup when the day feels long and I want an easy win. Soup Recipes are my weeknight safety net. One pot meals let me cook and relax in the same breath. I keep the heat gentle and the flavors warm. The result tastes like a hug from the stove. I use tender chicken and a creamy base. I drop in mild green chiles and tomatoes. I add a short list of spices that wake up fast. The spoon hits the bowl and the steam rises. Each sip feels rich and bright. Kids ask for seconds. I nod and fill the bowls again. Friends love the nod to a seven can taco soup recipe easy idea. I borrow calm notes from baked French onion soup and a clean finish like broccoli soup crockpot. Boneless skinless chicken thighs keep the bite soft. For a twist I keep a pot of best white chicken chili nearby. We pass both around the table and talk until the bowls sit empty.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Chicken Enchilada Soup Recipe
- 3) Ingredients for Creamy Chicken Enchilada Soup
- 4) How to Make Creamy Chicken Enchilada Soup
- 5) Tips for Making Creamy Chicken Enchilada Soup
- 6) Making Creamy Chicken Enchilada Soup Ahead of Time
- 7) Storing Leftover Creamy Chicken Enchilada Soup
- 8) Try these soup recipes next
- 9) Creamy Chicken Enchilada Soup
- 10) Nutrition
1) Key Takeaways
I wrote this with real nights in mind. Soup Recipes live on our table when time runs short. Soup Recipes also help when friends drop by and you need a warm bowl fast.
We use one pot and keep cleanup light. The flavor leans creamy and bold. Mild heat meets sweet corn and tender chicken. Each spoon brings comfort and a little lift.
The method stays simple. Little prep. Steady simmer. A finish with cream that rounds the edges. Serve with tortilla strips and lime. Call it dinner and enjoy a quiet minute.
2) Easy Creamy Chicken Enchilada Soup Recipe
I keep this easy plan on repeat at home and on Lila Cooks at https://www.lilacooks.com. It fits busy nights and weekend hangs. Soup Recipes guide the flow and keep stress low. The pot hums. The kitchen smells kind and warm.
We lean on pantry friends and a clear path. The texture turns velvety from cream and cheddar. The chicken stays soft. The spice stays friendly. It tastes rich yet bright.
I see this as part of hearty soup dishes at home. You get calm steps and a steady payoff. From first stir to the last ladle you feel in control and your table feels full.
3) Ingredients for Creamy Chicken Enchilada Soup
Olive oil adds a soft start. The onion sweats. The spices bloom. The base turns fragrant and ready for more.
Onion brings a mellow bite. It melts into the broth and gives body that holds the creamy finish.
Garlic wakes the pot. A quick stir keeps the flavor clean and bright without any bitter note.
Cumin sets the warm tone. One small spoon adds depth that reads cozy and familiar.
Chili powder gives color and a gentle kick. The soup stays friendly for all palates.
Smoked paprika adds a whisper of campfire. It pairs well with cream and cheddar.
Chicken broth builds the body. Use low sodium and season to taste near the end.
Diced tomatoes bring light acid and a fresh note that cuts the cream in a good way.
Mild green chiles add gentle heat and aroma. They melt into the broth and lift each sip.
Tomato sauce ties the broth and the cream. The color turns warm and inviting.
Heavy cream gives the velvet feel. Stir on low and keep the pot below a boil.
Boneless skinless chicken thighs stay juicy and tender. Bite size pieces cook fast and hold flavor.
Black beans add fiber and a soft bite that makes the bowl more filling.
Corn brings sweetness and color. Every spoon finds a few kernels and that feels fun.
Cheddar cheese melts smooth and binds the broth to the chicken and beans.
Cilantro adds a fresh snap. A little at the end brightens the whole pot.
Lime wakes each bowl. A quick squeeze lifts the creamy base and keeps balance.
Salt and pepper finish the job. Taste. Adjust. Serve.
4) How to Make Creamy Chicken Enchilada Soup
Step one set a large pot over medium heat and add oil. Soften onion. Stir in garlic cumin chili powder and smoked paprika for one short minute.
Step two pour in broth tomatoes green chiles and tomato sauce. Bring the pot to a gentle simmer and keep it steady.
Step three add chicken black beans and corn. Stir and keep the simmer calm. The chicken turns tender and the broth thickens a touch.
Step four lower the heat. Stir in cream. The color turns soft and the texture turns silky. Do not let it boil.
Step five taste and season with salt and pepper. Let the pot rest for a minute so flavors settle.
Step six ladle into bowls. Top with cheddar and cilantro. Add tortilla strips and a squeeze of lime. Call the table.
5) Tips for Making Creamy Chicken Enchilada Soup
Cut the chicken into even bite size pieces for a steady cook. Small pieces finish fast and stay tender in the creamy base.
Bloom the spices in oil with onion and garlic. This quick step builds big flavor with little effort and keeps the pot bright.
Keep the simmer gentle after cream goes in. Low heat protects the texture and gives the soup a luxe feel that fits easy soup meals.
6) Making Creamy Chicken Enchilada Soup Ahead of Time
This soup sits well for a day or two. The spices relax and the broth rounds out. I like to chill it and reheat low and slow.
Hold the cheese for serving if you plan a make ahead batch. Stir it in when you reheat so it stays smooth and clean.
For hearty soup dishes at a party keep the pot on warm and set bowls near the stove. Guests can help themselves and the cook can chat.
7) Storing Leftover Creamy Chicken Enchilada Soup
Cool the pot until safe to handle. Move the soup into shallow containers and chill. It keeps for three days in the fridge.
Reheat on low with a splash of broth. Stir now and then. The texture comes back and the flavors wake up.
Freeze for a month if needed. Skip the cheese before freezing and add it when you reheat for creamy soup ideas that stay smooth.
8) Try these soup recipes next
9) Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup Recipes One Pot Favorite
Ingredients
Base
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
Liquids
- 4 cups low sodium chicken broth
- 1 can diced tomatoes drained
- 1 can mild green chiles drained
- 1 cup tomato sauce
- 1 cup heavy cream
Chicken and Corn
- 1.5 pounds boneless skinless chicken thighs cut in bite size pieces
- 1 can black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
Finish
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese
- 0.25 cup chopped cilantro
- Lime wedges for serving
- Tortilla strips for serving
Instructions
Cook
- Warm oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic cumin chili powder and smoked paprika for one minute.
- Pour in broth tomatoes green chiles and tomato sauce. Bring to a gentle simmer.
- Stir in chicken pieces black beans and corn. Simmer until chicken turns tender about twenty minutes.
Make It Creamy
- Lower the heat. Stir in heavy cream. Heat until the soup looks smooth and creamy. Do not boil.
- Taste and add salt and pepper.
Serve
- Ladle into bowls. Top with cheddar and cilantro. Add tortilla strips and a squeeze of lime. Sit and enjoy the warm bowl.
10) Nutrition
One bowl offers about four hundred twenty calories and a good hit of protein. Expect roughly twenty seven grams of protein and nine grams of saturated fat. Sodium sits near seven hundred sixty milligrams which you can lower with unsalted broth.
Carbs land near thirty grams with about six grams of fiber. The beans help with that and keep you full. Corn and tomatoes add natural sweetness so the bowl tastes balanced.
I share this recipe as Lila on Lila Cooks and I test it often. It fits Soup Recipes fans and it plays well with enchilada soup and chicken soup lovers. Short list. Big comfort. Clean method.
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