This creamy enchilada soup is warm, hearty, and packed with amazing flavors. It combines tender chicken, zesty enchilada sauce, and a rich creaminess that makes every spoonful comforting.
Honestly, this soup is like a cozy hug in a bowl! I love to top it with cheese and tortilla strips. Perfect for chilly days or anytime you need a little extra warmth! 🥣❤️
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its rich flavor, but you can swap it for vegetable or canola oil if needed. They work just as well for sautéing.
Onion: A medium onion adds sweetness to the soup. If you’re in a pinch, shallots or even onion powder can be a good stand-in.
Garlic: Fresh garlic provides great flavor. Garlic powder can be used in a pinch—about 1/8 teaspoon for each clove, but fresh is always better.
Jalapeño: Depending on your heat preference, you can leave it out if you want a milder soup or use serrano peppers for more kick!
Cream Cheese: This adds creaminess. You can use Greek yogurt or a dairy-free cream cheese for a lighter or vegan option, but the flavor will slightly change.
Chicken: Rotisserie chicken is a fantastic shortcut! If you don’t have it, use any cooked chicken or even turkey. Canned beans or chickpeas are great plant-based alternatives.
How Do I Get the Perfect Creaminess in My Soup?
To achieve a smooth and creamy texture, it’s essential to slowly incorporate the cream cheese. Here’s my simple approach:
- Once the soup is simmering, reduce the heat to low.
- Cut your cream cheese into small cubes to help it melt faster.
- Add a few cubes at a time, stirring until fully melted before adding more. This prevents clumps.
- Finally, check the texture and mix in the shredded cheese until you have a creamy finish.
Taking your time with this step makes all the difference and results in a deliciously velvety soup!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 (10-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 ounces cream cheese, softened
- 1 cup shredded Mexican blend cheese (plus extra for garnish)
- Salt and pepper, to taste
For garnish:
- Tortilla strips or crushed tortilla chips
- Sliced avocado
- Fresh cilantro, chopped
- Sliced red chili or cherry tomatoes
- Sliced green onions
How Much Time Will You Need?
Cooking this tasty soup will take about 15 minutes for preparation and another 20-30 minutes for cooking time. So in total, you’re looking at about 45-50 minutes before you have a delicious bowl ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, diced green bell pepper, and minced jalapeño if you’re feeling spicy. Sauté everything for about 5 minutes, or until the veggies are soft and fragrant. This step adds a lovely base flavor to the soup!
2. Toast the Spices:
Next, stir in the chili powder, ground cumin, and smoked paprika. Let the spices toast for a minute or so until they become fragrant. This brings out their flavors and gives your soup a wonderful aroma!
3. Combine the Broth and Sauces:
Pour in the chicken broth and red enchilada sauce, then give it a good stir. Bring the mixture to a gentle simmer. This is where the soup starts to come together beautifully!
4. Add Chicken and Beans:
Now it’s time to add the drained black beans and shredded chicken to the pot. Let the soup simmer for about 10 minutes. This allows all the delicious flavors to meld together—yum!
5. Make It Creamy:
Reduce the heat to low and stir in the softened cream cheese a little at a time. Take your time here; you want it fully melted and mixed in for the ultimate creaminess!
6. Stir in the Cheese:
After the cream cheese is blended, add the shredded Mexican blend cheese and stir until everything is melted and smooth. Give it a taste and season with salt and pepper to your liking.
7. Serve and Garnish:
Ladle the soup into bowls. Top with your choice of tortilla strips, sliced avocado, chopped cilantro, sliced red chili or tomatoes, green onions, and a sprinkle of extra cheese for that finishing touch!
8. Enjoy!
Now, dive into your rich, creamy, and flavorful enchilada soup! It’s perfect for cozy dinners or sharing with friends and family. Enjoy every warm, delicious spoonful!
Can I Use Fresh Chicken Instead of Cooked?
Absolutely! You can use fresh chicken that you cook in the soup. Just cube 2 cups of raw chicken breast and add it to the pot after sautéing the vegetables. Cook it until no longer pink, then proceed with the recipe as directed.
How Can I Make This Soup Spicier?
If you’d like to spice things up, consider using a spicier pepper like serrano instead of jalapeño, or add a teaspoon of cayenne pepper. You can also top it with sliced fresh jalapeños or hot sauce before serving!
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply skip the chicken and replace the chicken broth with vegetable broth. For a vegan version, you can use vegan cream cheese or full-fat coconut milk instead of cream cheese and omit the cheese or use a plant-based cheese alternative.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, just warm it up on the stove or in the microwave, and consider adding a splash of chicken or vegetable broth if it thickens too much.