Creamy Chicken Enchilada

This creamy chicken enchilada soup brings together the cozy richness of a slow-cooked stew with vibrant Mexican flavors, perfect for warming up chilly evenings or serving at casual family gatherings. It’s a comforting blend that feels like a hug in a bowl yet surprisingly easy to prepare, layering spices and creamy textures for a satisfying meal.

I first made this recipe on a cold weekend and was amazed at how quickly it turned into a family favorite. Now it’s a go-to when I want something filling and flavorful but quick to serve.

Ingredients

• Olive oil: helps sauté the vegetables and adds subtle fruitiness, choose extra virgin for best flavor
• Onion: builds a savory base, pick firm and fresh ones that are heavy for their size
• Red bell pepper: adds sweetness and color, look for vibrant red with a glossy skin
• Garlic: essential for depth and aroma, fresh cloves are more pungent than pre-minced
• Ground cumin: brings earthiness and warmth, select fresh powder for intense flavor
• Chili powder: the key for mild heat and spice layers, avoid blends with fillers
• Smoked paprika: adds a smoky depth, try Spanish smoked paprika for authenticity
• Dried oregano: imparts a touch of herbal brightness, rub it between your fingers before measuring for more fragrance
• Chicken broth: salty and savory liquid base, homemade or low sodium store-bought works best
• Red enchilada sauce: introduces rich tomato and chili flavor, canned convenience can’t be beat
• Fire-roasted diced tomatoes: adds a smoky freshness, opt for a quality brand with minimal additives
• Diced green chiles: deliver mild heat and smokiness, find fire-roasted if available
• Black beans: provide protein and creaminess, canned and rinsed to cut any metallic taste
• Frozen or canned corn: offers subtle sweetness and texture contrast
• Cooked shredded chicken: rotisserie chicken works great for speed and flavor
• Cream cheese: melts into the soup for luscious creaminess, use softened to blend easily
• Heavy cream or half and half: rounds out the texture with richness, full cream preferred for silky mouthfeel
• Shredded cheddar or Mexican blend cheese: melts on top and adds savory sharpness

Instructions

Sauté the Vegetables:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Cook slowly for about 3 to 4 minutes until the vegetables soften and start to become fragrant but not browned. This step builds your flavor base gently.

Add Spices and Garlic:

Stir in the minced garlic along with ground cumin, chili powder, smoked paprika, and dried oregano. Cook together for about 30 seconds until the mixture becomes aromatic. Toasting the spices this way deepens their flavor and blends them with the veggies.

Simmer the Broth and Tomato Elements:

Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir thoroughly to combine every component. Increase the heat slightly and bring the soup to a gentle simmer to meld those layered flavors.

Add Beans, Corn, and Chicken:

Stir in the drained black beans, corn, and shredded cooked chicken. Let the soup simmer on medium low heat for about 10 minutes. This time helps soften the beans and lets the chicken soak up all the spiced broth goodness.

Make It Creamy:

Lower the heat to a gentle low flame. Add the softened cream cheese in cubes and stir constantly as you pour in the heavy cream or half and half. Keep whisking until the cream cheese is fully melted and the soup looks silky and creamy.

Finish With Cheese:

Add the shredded cheddar or Mexican blend cheese gradually, stirring continuously so it melts smoothly into the soup. This final step enriches the soup with a silky, cheesy finish.

Taste and Adjust:

Give the soup a taste. Add salt and pepper if needed to balance the flavors before serving.

One of my favorite ingredients in this recipe is the red enchilada sauce. It adds a rich depth and authentic Mexican flavor that elevates the soup from ordinary to exceptional. I often think back to winter family nights where this soup was served alongside fresh cornbread and laughter.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove to avoid any curdling. This soup also freezes well for up to three months. Thaw overnight in the fridge and warm slowly over medium heat.

Ingredient Substitutions

Swap cream cheese with Greek yogurt for a tangier, lighter option added at the end so it does not curdle. Use shredded rotisserie turkey instead of chicken for a different but equally tasty protein. If you prefer less heat, reduce the chili powder or omit the diced green chiles.

Serving Suggestions

Top with fresh cilantro leaves for brightness. Add slices of creamy avocado or dollops of sour cream to balance heat and acidity. Crunchy tortilla strips or crushed tortilla chips add irresistible texture contrasts. A wedge of lime squeezed on top adds an extra pop of fresh acidity.

This soup is a crowd pleaser that combines comforting flavors with quick preparation. It’s perfect for any season and offers great flexibility to suit your taste.

FAQs about Recipes

→ What spices enhance the flavor?

Cumin, chili powder, smoked paprika, and oregano create a warm and smoky flavor profile.

→ Can I use rotisserie chicken?

Yes, rotisserie chicken adds convenience and keeps the meat tender and flavorful.

→ What toppings complement this dish?

Cilantro, avocado slices, sour cream, and crunchy tortilla strips add freshness and texture.

→ Is it possible to make this spicier?

Adding fresh or canned jalapeños boosts the heat without overpowering the creamy base.

→ How do the cheeses contribute?

Cream cheese and shredded cheddar create a smooth, creamy texture and rich taste throughout.