Creamy Chicken Enchilada Soup

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Now, I don’t know about you, but when the weather turns chilly and I’m craving something that feels like a warm hug, my go-to is Chicken Enchilada Soup. It’s like wrapping yourself in a blanket, except this blanket is made of cheesy, spicy goodness. 

Picture it: a creamy, hearty bowl filled with tender rotisserie chicken, rich red enchilada sauce, and just the right amount of heat. You’ve got crispy tortilla chips on top, with chunks of fresh avocado, and maybe a dollop of sour cream if you’re feeling fancy. It's like a fiesta in a bowl, and trust me, the whole family will be asking for seconds.

Now, let’s take a little stroll down memory lane. Chicken Enchilada Soup didn’t just appear out of thin air. It’s got roots in both Mexican and Tex-Mex cooking, where chicken enchiladas have long been a staple. But someone, somewhere (bless them), decided to take the best parts of an enchilada—spiced chicken, tortillas, cheese—and throw them into a pot to make a soup.

Genius, right? The result is this comforting dish that combines the vibrant flavors of enchilada sauce with the richness of cheddar cheese and the tangy bite of green chiles.

The Ingredients: A Flavorful Cast of Characters

Let’s talk about what goes into this soup because each ingredient plays its own starring role:

• Rotisserie Chicken (or Chicken Thighs): I love using rotisserie chicken because it’s already cooked, and honestly, who has time to roast a whole bird on a Wednesday night? If you prefer, you can use chicken thighs or even leftover chicken—it all works.
• Chicken Stock: This is the backbone of your soup. A good, rich chicken stock or broth gives your soup depth and flavor. You can make it yourself or grab a store-bought version-I like Kitchen Basics Chicken Stock.
• Red Enchilada Sauce: The heart of the dish. This brings that smoky, spicy kick we all love in our chicken enchiladas.
• Crushed Tortilla Chips: These little guys thicken the soup and give it a subtle corn flavor. Plus, with some extra served on the side, they add a fun crunch on top.
• Canned Pinto Beans or Canned White Beans: I’m partial to pinto beans for their creamy texture, but white beans also do the trick. They bulk up the soup and make it feel hearty.
• Canned Sweet Corn: This adds a touch of sweetness that balances out the spiciness. Plus, it reminds me of summers in Texas, where corn is practically its own food group.
• Fresh Jalapeno Pepper: It’s flavorful, incorporates some heat, and adds a pop of color. You eat with your eyes first, right?
• Sharp Cheddar Cheese & Pepper Jack Cheese: Melt these into the soup, and you’ve got creamy, cheesy heaven. The sharpness of the cheddar cheese pairs beautifully with the spicy Pepper Jack.
• Cream Cheese: This takes your soup from good to can’t-stop-eating-it amazing. It makes the texture silky and rich.
• Lime Wedges: A squeeze of lime at the end brightens everything up and gives the dish a zesty finish. Don’t skip this part!
• Green Onion & Fresh Cilantro: These fresh herbs add a little color and a lot of flavor. Plus, they make you look like a pro when you sprinkle them on top.

Equipment: What You’ll Need

No need for fancy gadgets here. You can make this easy soup with just a few basics:

• Slow Cooker or Crock Pot: This is the lazy cook’s best friend. Throw everything in, set it to low, and let it do its thing. Or, if you’re more hands-on, you can cook it on the stove.
• Large Soup Pot or Dutch Oven: If you’re going the stovetop route, a Dutch oven or large soup pot works great. These distribute heat evenly and hold all the goodness.
• Wooden Spoon: You’ll need something sturdy to stir all that cheese into the soup.
• Blender or Immersion Blender (Optional): If you like your soup extra creamy, you can blend part of it. Personally, I love a little texture, so I skip this step.

How to Make Chicken Enchilada Soup

Alright, let’s get cooking! Here’s how it all comes together:

• Start with the Veggies: Heat up some olive oil and butter, then sauté your onions and jalapeños until they’re soft. Add garlic and spices to make your kitchen smell amazing.

• Combine the Ingredients: In your crock pot or soup pot, add the veggies, chicken stock, enchilada sauce, crushed tortilla chips, pinto beans, sweet corn, and shredded rotisserie chicken. Let it simmer away.

• Cook Low and Slow: If you’re using a slow cooker, set it on low for 6 hours. If you’re on the stovetop, let it simmer for about 30 minutes. The longer it cooks, the better the flavors meld.
• Make It Creamy: Stir in the cream cheese and cheddar cheese. This is the part where the magic happens.

• Finish with Fresh Ingredients: Add a squeeze of lime wedges, a sprinkle of green onions, and chopped fresh cilantro for brightness. Taste and adjust seasoning if needed. Maybe even a dash of hot sauce if you're feeling spicy!

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Chef Secrets and Pro Tips

• Tortilla Chips for Thickening: If you want your soup thicker, throw in some extra crushed tortilla chips. They break down as the soup simmers, giving you that perfect consistency.
• Cheese Melting Hack: Add your cheese gradually and stir constantly to avoid clumps. Trust me, there’s nothing worse than clumpy cheese in a creamy soup!
• Lime Juice Is Key: That little squeeze of lime right before serving makes all the difference. It cuts through the richness and ties everything together.

Serving Suggestions

When it’s time to serve, go big on the toppings. Tortilla chips add crunch, diced avocado adds creaminess, and a little sour cream never hurt anyone. Pair it with warm Green Chile and Cheddar Corn Muffins or soft flour tortillas, and you’ve got a meal that will please any crowd.

Frequently Asked Questions

Can I make this in an Instant Pot?

Yes, you sure can! Use the sauté function to cook the veggies, then add everything else. Cook on high pressure for 10 minutes, quick release, and stir in the cheese.

Can I freeze this soup?

Absolutely! Just leave out the cream cheese and other cheeses before freezing. When you’re ready to eat, thaw it out, reheat, and stir in the dairy for a fresh, creamy finish.

How do I make it less spicy?

If you’re not a fan of too much heat, leave out the jalapeños and substitute with green bell pepper and reduce the chili powder. You can always add a little hot sauce later if you want to turn it up a notch.

Storing and Reheating Tips

This creamy enchilada soup tastes even better the next day, so feel free to make a big batch. 

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. 

Reheat on the stove top or in the microwave, stirring occasionally to make sure the cheese doesn’t separate.

Whether you’re serving it to family, friends, or just yourself, this easy chicken enchilada soup is the kind of dish that hits the spot every time. So grab a spoon, dive in, and enjoy a bowl of Tex-Mex comfort!

More Soup Season Favorites

• Creamy Italian White Bean Soup
• White Chicken Chili
• Lasagna Soup
• Taco Soup
• Loaded Potato Soup