Creamy Chicken Enchilada Soup delivers cozy enchilada flavor in a spoonable, weeknight easy bowl with tender chicken, sweet corn, green chiles, and a velvety, cheesy finish that is ready in about 35 minutes. This version is inspired by Tex Mex enchiladas, not strictly authentic, with a practical twist of blending cream cheese with a little masa or flour to get a creamy body that stays smooth when reheated.
Table of Contents
Ingredients
- 1 tablespoon olive oil for sautéeing and rounded flavor
- 1 small yellow onion diced for sweetness and base
- 2 cloves garlic minced for aroma and depth
- 1 tablespoon chili powder classic enchilada warmth
- 1 teaspoon ground cumin earthy backbone
- 1 teaspoon smoked paprika gentle smokiness without using actual smoke
- 0.5 teaspoon dried oregano herbal lift
- 0.5 teaspoon kosher salt plus more to taste to wake flavors
- 0.25 teaspoon black pepper balanced heat
- 2 tablespoons masa harina or all purpose flour for light thickening and enchilada character
- 4 cups low sodium chicken broth dependable base without oversalting
- 1 can 15 ounces fire roasted diced tomatoes brightness and char notes
- 1 can 4 ounces diced green chiles mild heat and tang
- 1.5 cups fresh or frozen corn sweetness and texture pops
- 2 cups cooked shredded chicken rotisserie or poached for speed
- 4 ounces cream cheese cubed room temp for smooth body that will not split
- 0.75 cup shredded Monterey Jack melts creamy and clean taste
- 0.5 cup red enchilada sauce store bought or homemade for signature flavor
- Juice of 0.5 lime to finish and balance richness
- Optional toppings sliced scallions chopped cilantro crushed tortilla chips sour cream or avocado for crunch and coolness
How to Prepare Creamy Chicken Enchilada Soup
- Sweat aromatics Heat oil in a large pot over medium, add onion with a pinch of salt, cook until translucent and edges just golden 5 to 6 minutes, then stir in garlic for 30 seconds until fragrant without browning to avoid bitterness. Watch out If onions scorch, add a splash of broth to deglaze and lower heat to medium low.
- Bloom spices and thicken Sprinkle chili powder, cumin, smoked paprika, oregano, salt, pepper, and masa, stir 60 seconds until the pot smells toasty which prevents raw spice taste and activates thickening. If it clumps, whisk in a few tablespoons of warm broth to smooth before the full pour.
- Build the soup Whisk in broth gradually, then add tomatoes, green chiles, and corn, bring to a simmer, not a full boil, for 8 to 10 minutes until slightly thickened and flavors meld with small lazy bubbles. Boiling hard can tighten dairy later, so keep it gentle for a silky finish.
- Add chicken and enchilada sauce Stir in shredded chicken and enchilada sauce and simmer 5 minutes until hot and the soup lightly coats a spoon which is a cue that masa did its job. If too thick, loosen with extra broth in quarter cup splashes until it looks like chowder lightness rather than stew.
- Make it creamy Reduce heat to low, add cream cheese and Monterey Jack a handful at a time, stirring until fully melted and smooth 2 to 3 minutes without boiling to prevent separation. If you see tiny dots of cream cheese, use a whisk and patience over low heat until glossy and uniform.
- Finish and season Off heat, squeeze in lime juice, taste and adjust salt and spice which brightens the creamy base and keeps it from feeling heavy. Ladle into bowls and top with scallions, cilantro, crushed chips, or a spoon of sour cream for contrast and crunch.
Substitutions and variations
- Protein swap Use shredded turkey or rotisserie thighs for deeper flavor, or canned beans for a meat free bowl with the same creamy broth.
- Chiles and heat Use hot green chiles or a pinch of chipotle powder for smoky heat, or skip chiles and add extra paprika for mild families.
- Cheese choices Use pepper Jack for spicy, or a mild melting cheese like Oaxaca for a stretchier pull.
- Dairy free Use 0.75 cup unsweetened cashew cream and 1 tablespoon olive oil, then omit Jack and add 2 tablespoons nutritional yeast for savory body.
- Pantry twist Stir in 1 tablespoon pomegranate molasses or reduced grape juice with a splash of vinegar if your enchilada sauce tastes flat which adds body and brightens like a quick fix.
- Turkish friendly swaps Use smoked beef or sucuk crumbles on top for cured savor if you want a bacon like garnish without pork and it brings salt and gentle smoke.
Storage and reheating
- Store Cool completely, then refrigerate in airtight containers up to 4 days where the masa keeps the body stable without breaking.
- Freeze Up to 2 months, thaw overnight in the fridge and whisk while reheating since dairy can look separated until hot and stirred smooth.
- Reheat Warm gently on the stove over medium low until steamy, thin with broth or water if thick and finish with a squeeze of lime to refresh.
Nutrition
- Per serving about 6 servings each 1.5 cups approximately 380 calories 24 g protein 20 g fat 24 g carbs 2 g fiber sodium varies by broth and sauce which reflects an average with low sodium broth and modest cheese use. Always re calculate if you change brands or add salty toppings to keep labels consistent with what you serve on page and schema.
Most asked FAQs
- Can raw chicken cook in the soup Yes, simmer small diced raw chicken 12 to 15 minutes until opaque and tender at a gentle simmer before adding dairy which prevents curdling and keeps chicken juicy.
- How do I keep it from curdling Keep heat low when adding cream cheese and Jack and avoid boiling once dairy goes in which is the main reason soups split.
- What if the soup is too thin Whisk 1 teaspoon masa with 2 tablespoons warm broth and stir in over low simmer 2 minutes until slightly thicker and glossy.
- Too salty Fix it Add 0.5 cup unsalted broth and a squeeze of lime then taste as acid and dilution balance salt fast without muting spices.
- Gluten free Use masa harina not flour and confirm enchilada sauce is labeled gluten free which keeps the texture and authentic corn note.
- Can I make it in a slow cooker Yes, add everything except cheeses on Low 4 to 5 hours, stir in cream cheese and Jack in the last 15 minutes on Warm until melted smooth.
- What to serve with it Warm tortillas, a simple green salad with lime vinaigrette, or rice for dipping which all play nice with the creamy texture.
Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup delivers cozy enchilada flavor in a spoonable, weeknight easy bowl with tender chicken, sweet corn, green chiles, and a velvety, cheesy finish that is ready in about 35 minutes.
Equipment
- Large Pot
- Whisk
Ingredients
- 1 tablespoon olive oil for sautéeing and rounded flavor
- 1 small yellow onion diced for sweetness and base
- 2 cloves garlic minced for aroma and depth
- 1 tablespoon chili powder classic enchilada warmth
- 1 teaspoon ground cumin earthy backbone
- 1 teaspoon smoked paprika gentle smokiness without using actual smoke
- 0.5 teaspoon dried oregano herbal lift
- 0.5 teaspoon kosher salt plus more to taste to wake flavors
- 0.25 teaspoon black pepper balanced heat
- 2 tablespoons masa harina or all purpose flour for light thickening and enchilada character
- 4 cups low sodium chicken broth dependable base without oversalting
- 1 can (15 ounces) fire roasted diced tomatoes brightness and char notes
- 1 can (4 ounces) diced green chiles mild heat and tang
- 1.5 cups fresh or frozen corn sweetness and texture pops
- 2 cups cooked shredded chicken rotisserie or poached for speed
- 4 ounces cream cheese cubed room temp for smooth body that will not split
- 0.75 cup shredded Monterey Jack melts creamy and clean taste
- 0.5 cup red enchilada sauce store bought or homemade for signature flavor
- 0.5 lime juice to finish and balance richness
Optional Toppings
- sliced scallions
- chopped cilantro
- crushed tortilla chips
- sour cream
- avocado for crunch and coolness
Instructions
- Heat oil in a large pot over medium, add onion with a pinch of salt, cook until translucent and edges just golden 5 to 6 minutes, then stir in garlic for 30 seconds until fragrant without browning to avoid bitterness.
- Sprinkle chili powder, cumin, smoked paprika, oregano, salt, pepper, and masa, stir 60 seconds until the pot smells toasty which prevents raw spice taste and activates thickening.
- Whisk in broth gradually, then add tomatoes, green chiles, and corn, bring to a simmer, not a full boil, for 8 to 10 minutes until slightly thickened and flavors meld with small lazy bubbles.
- Stir in shredded chicken and enchilada sauce and simmer 5 minutes until hot and the soup lightly coats a spoon which is a cue that masa did its job.
- Reduce heat to low, add cream cheese and Monterey Jack a handful at a time, stirring until fully melted and smooth 2 to 3 minutes without boiling to prevent separation.
- Off heat, squeeze in lime juice, taste and adjust salt and spice which brightens the creamy base and keeps it from feeling heavy. Ladle into bowls and top with scallions, cilantro, crushed chips, or a spoon of sour cream for contrast and crunch.
Notes
Store: Cool completely, then refrigerate in airtight containers up to 4 days where the masa keeps the body stable without breaking.
Freeze: Up to 2 months, thaw overnight in the fridge and whisk while reheating since dairy can look separated until hot and stirred smooth.
Reheat: Warm gently on the stove over medium low until steamy, thin with broth or water if thick and finish with a squeeze of lime to refresh.