The first time I made this soup I served it after a busy week and watched everyone go back for seconds without even asking what was in it.
It’s one of those pantry-friendly dinners that tastes like it took all afternoon, but really comes together in under 30 minutes.
Creamy, slightly tangy, with little pops of corn and beans, it’s a cozy weeknight win that also travels well for lunches.
Why You’ll Love This Recipe
- Fast to make with mostly pantry staples and leftover chicken.
- Comforting, creamy texture that’s still bright from enchilada sauce and cilantro.
- Family-friendly: mild spices with room to dial heat up or down.
- One-pot meal that freezes and reheats exceptionally well.
The texture is a luxurious, slightly thick, spoon-coating broth that still has body from shredded chicken, tender corn kernels, and the soft bite of black beans. The enchilada sauce brings a tomato-chile base and a gentle smoky tang, while the heavy cream smooths everything into a rich, rounded finish that feels indulgent but not heavy. Topped with shredded cheese and crunchy tortilla strips, you get a lovely contrast of creamy, tender, and crisp in every spoonful.
“Five stars — my whole family asked for the recipe. Quick, comforting, and full of flavor. I used rotisserie chicken and it was perfect.” — Jamie R.
Key Ingredients
Shredded chicken (2 cups)
Cooked shredded chicken is the protein backbone and will determine the soup’s texture more than anything. Use homemade leftover chicken, poached breasts, or a rotisserie bird for an easy shortcut; I often buy a rotisserie chicken and shred the meat from the thighs for extra juiciness.
Enchilada sauce (1 can, 10 oz)
The enchilada sauce provides the flavor profile — tomato, chile, and smokiness — and acts as the soup’s seasoning base. Pick a mild or medium brand you like; homemade is great but a quality can (like Hatch or Old El Paso for consistency) makes this fast and reliable.
Chicken broth (4 cups)
Broth is the liquid and layering agent for flavor. Use low-sodium chicken broth so you control the salt level, and if you have homemade stock, it will deepen the soup’s savory notes without extra work.
Heavy cream (1 cup)
Heavy cream gives the soup its signature silkiness and richness. If you prefer lighter, swap for half-and-half, but expect a thinner mouthfeel; the cream also softens the heat of the enchilada sauce.
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese for topping
- Tortilla strips for serving
Step-by-Step Instructions
Step 1: Combine the base
Heat a large pot over medium heat and add the shredded chicken, enchilada sauce, chicken broth, drained black beans, corn, cumin, garlic powder, and onion powder. Stir everything together until the enchilada sauce is evenly distributed through the broth and chicken.
Pro Tip: Use the back of your spoon to break up any clumps of enchilada sauce so it dissolves smoothly into the broth. You’ll know it’s ready when the mixture looks evenly colored and slightly glossy.
Step 2: Simmer to meld flavors
Bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring occasionally so nothing sticks to the bottom.
Pro Tip: A light simmer (small bubbles around the edge) is all you need — a rolling boil will toughen the chicken and evaporate too much liquid. Peek and stir every few minutes to check texture and prevent scorching.
Step 3: Enrich with cream
Reduce the heat to low and slowly stir in the heavy cream until the soup is uniformly creamy and heated through. Taste and adjust seasoning with salt and pepper.
Pro Tip: Add the cream off high heat to prevent curdling. If your cream is cold, temper it by adding a ladle of hot soup into the cream first, then whisk into the pot.
Step 4: Serve and garnish
Ladle the soup into bowls and top with chopped cilantro, shredded cheese, and crunchy tortilla strips. Serve immediately while hot.
Pro Tip: For best texture contrast, add tortilla strips just before serving so they stay crisp on top instead of melting into the soup.
Expert Tips for Success
- Use leftover or rotisserie chicken for the fastest meal. Shredded thigh meat gives a juicier bite than breast meat, but both work well. If you cook your own, poach gently in salted water until just cooked through to avoid dryness.
- Choose low-sodium chicken broth to control salt. Enchilada sauce can vary widely in saltiness, so low-sodium broth prevents the finished soup from becoming overly salty after reduction.
- Toast your spices quickly if you want deeper flavor. In an empty pot over low heat, toast cumin, garlic powder, and onion powder for 30–60 seconds until fragrant before adding liquids to lift the aromatics.
- For a silkier mouthfeel, stir in the heavy cream off the heat and finish warming on low. If you need a lighter version, half-and-half works but add a slurry of milk and cornstarch (1 tablespoon cornstarch + 2 tablespoons cold milk) to slightly thicken without heavy cream.
- Control the heat with the enchilada sauce you choose. If your sauce is spicy, balance with a touch of sugar or more cream. If it’s mild, add a pinch of smoked paprika and cayenne to layer in warmth.
- Add texture at the end. Tortilla strips, crumbled corn chips, diced avocado, or pickled jalapeños added just before serving keep the soup from becoming one-note and let each bowl be customized.
- Reheating tip: Reheat gently over low heat or in the microwave in short bursts, stirring between intervals. High heat can separate the cream and overcook chicken, so warm slowly to retain a smooth consistency.
- To stretch the recipe for a crowd, add extra broth and an extra cup of corn and beans. Adjust cream at the end to maintain the creamy texture without thinning out the flavor.
Storage & Freezing
Fridge: Store cooled soup in an airtight container for up to 3–4 days. Keep garnishes separate — cilantro and tortilla strips should be added at service to keep them fresh and crisp.
Freezer: This soup freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers leaving about 1 inch headspace for expansion. Use flat freezer bags for space-saving storage and faster thawing.
Thawing & Reheating: Thaw in the refrigerator overnight for best results. Reheat on low in a pot, stirring frequently, until simmering gently. If the soup separates a bit after freezing, whisk in 1–2 tablespoons of heavy cream or a small splash of milk and warm slowly until it comes back together.
If reheating from frozen, use a gentle stovetop simmer and add a splash of broth if too thick. Avoid high heat to prevent the cream from breaking and the chicken from overcooking.
Variations & Substitutions
Vegetarian Swap: Replace chicken with cubed roasted sweet potato or a mix of sautéed mushrooms and additional beans. Use vegetable broth and swap the heavy cream for full-fat coconut milk for a rich, dairy-free option.
Spicy Version: Stir in a chopped chipotle in adobo or a teaspoon of chipotle powder when adding the enchilada sauce. Finish with a squeeze of lime to brighten the heat.
Cheesy Enchilada Twist: Mix in 1/2 cup of shredded pepper jack or sharp cheddar near the end until melted for an extra cheesy, indulgent bowl. Top with a sprinkle of cotija when serving for a tangy finish.
Lightened-Up: Use half-and-half or whole milk with a cornstarch slurry to thicken instead of heavy cream, and swap half of the chicken for extra vegetables like zucchini or bell pepper to lower calories without losing bulk.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes. Combine all ingredients except the heavy cream and cook on low for 3–4 hours or high for 1.5–2 hours. Stir in the heavy cream at the end and heat through on low before serving to avoid curdling.
Q: Is this soup freezer-friendly with cream?
A: It is freezer-friendly, but the cream can separate slightly. To mitigate this, cool completely, freeze, and reheat gently while whisking in a fresh splash of cream or milk to restore creaminess. Alternatively, omit cream before freezing and add it when reheating.
Q: Can I use fresh peppers or tomatoes instead of canned enchilada sauce?
A: You can, but you’ll need to build flavor with chiles, tomato paste, and spices. Sauté chopped onion and peppers, add canned tomatoes and a blend of dried chiles or chile powders, and simmer until reduced into a saucy consistency. Using a can of enchilada sauce is simply faster and more consistent.
Q: How can I make this gluten-free?
A: The recipe is naturally gluten-free if your enchilada sauce and tortilla strips are certified gluten-free. Check labels for hidden gluten in processed sauces and toppings.
Q: What toppings pair best with this soup?
A: Try shredded cheddar or Monterey Jack, diced avocado, chopped cilantro, lime wedges, sliced green onions, pickled jalapeños, and crunchy tortilla strips or broken corn chips for texture contrast.
Final Thoughts
This Creamy Chicken Enchilada Soup is a fast, comforting bowl that hits all the cozy markers: creamy, savory, and satisfying with a bright finish from cilantro. It’s a weekday hero that doubles as meal-prep lunch for the week.
If you make it, please leave a star rating in the recipe card below and pin this to Pinterest so you can find it again next week.
Conclusion
If you want another take on this cozy soup, I recommend comparing inspirations from a few well-made versions online. For a straightforward, creamy riff, see this Creamy Chicken Enchilada Soup that highlights melting cheese and simple prep. For a heartier, rustic version with step-by-step photos, check out Chicken Enchilada Soup – The Cozy Cook. If you’re curious about a family-style adaptation with slightly different seasoning, read the notes on Creamy Chicken Enchilada Soup – Like Mother, Like Daughter. And for an alternate creamy approach with tips for texture, Julia’s write-up at Creamy Chicken Enchilada Soup – Julia’s Album is worth a look.
Creamy Chicken Enchilada Soup
Ingredients
Base Ingredients
- 2 cups cooked, shredded chicken Use rotisserie or homemade chicken.
- 1 can enchilada sauce (10 oz) Choose mild or medium sauce.
- 4 cups chicken broth Use low-sodium to control salt levels.
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup heavy cream Can substitute with half-and-half.
Seasoning
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnishes
- Chopped cilantro For garnish.
- Shredded cheese For topping.
- Tortilla strips For serving.
Instructions
Combine the base
- Heat a large pot over medium heat and add the shredded chicken, enchilada sauce, chicken broth, drained black beans, corn, cumin, garlic powder, and onion powder. Stir together until evenly combined.
- Use the back of your spoon to break up any clumps of enchilada sauce for an even mixture.
Simmer to meld flavors
- Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally.
- A light simmer is ideal to avoid toughening the chicken.
Enrich with cream
- Reduce the heat to low and stir in the heavy cream slowly until blended.
- Taste and adjust seasoning with salt and pepper.
Serve and garnish
- Ladle the soup into bowls and top with chopped cilantro, shredded cheese, and tortilla strips.
