Creamy Chicken Enchilada Soup

Chicken Enchilada Soup has all of the flavor you love in the classic enchilada! It’s so easy to make, comforting as can be, and bursting with bold enchilada flavor. Top it off with sour cream and a sprinkle of shredded cheese to really send it over the top!

If you’re looking for more easy and light soups, don’t miss our Chicken Tortilla Soup and Chicken Gnocchi Soup!

Chicken Enchilada Soup

We’re in the thick of comfort food season, so I thought there would be no better time to re-introduce my favorite soup! Chicken Enchilada Soup is so hearty and filling while also being bold and flavorful. It checks all of the right boxes when it comes to classic comfort food requirements. If you love the flavors of classic, cheesy, slightly spicy chicken enchiladas, you’ll love all that this easy to make soup has to offer.

And when I say easy to make, I definitely mean it! While this soup is made from scratch, all of the steps are clear, concise, and simple enough for even the most novice of home cooks to follow along with ease. You start off by making a very easy broth, then just toss in the remaining ingredients to complete the soup itself. It’s a one-pot recipe that you’ll be happy to serve and say “yes, I made this from scratch!” After all, with a soup this good, why not brag a little bit?

While my favorite toppings include sour cream and shredded cheese, there are so many more ways you can garnish your bowl. This protein-packed soup is so very versatile! Add some freshness and spice with sliced jalapeños or a salty crunch with tortilla strips. Or, if you’re satisfied with the soup itself (and I have a feeling you will be), you can always enjoy a flavorful bowl without any garnishes at all. You’ll love the many different ways you can enjoy this show-stopping soup!

Ingredient Notes:

For The Broth:

• Olive Oil – You can use avocado oil instead if preferred.
• Yellow Onion – In a pinch, a white onion can be substituted.
• Chicken Breasts – you can use boneless and skinless or use bone-in and skin on but discard the skin and bone after cooking the chicken. You can also use chicken thigh meat if proffered.
• Water
• Bay Leaf
• Salt

Chicken Enchilada Soup:

• Olive Oil
• Yellow Onion
• Tomatoes – use tomatoes on the vine, heirloom tomatoes, or any other large tomatoes.
• Garlic – Be sure to use fresh cloves, not pre-minced!
• Tomato Paste
• Spices – You’ll need a bold medley of ancho chili powder, cumin, garlic powder, paprika, white granulated sugar and dried oregano for this soup. They all blend together to create the most mouthwatering signature enchilada flavor!
• Heavy Whipping Cream – This is what gives the soup such a creamy consistency. (If you need to keep it lactose free, use lactose free half and half and lactose free sour cream. There are some plant-based whipping cream options if needed, check your grocery stores.)
• Cilantro – Use fresh cilantro only, not dried.
• Lime Juice – Freshly squeezed lime juice is always preferred for the best flavor.

Cooking Instructions:

Make the broth.

Add some oil to a Dutch oven or soup pot. Sauté the onions until fragrant.

Add in the water, bay leaf, and salt. Bring to a boil.

Scald the tomatoes by making a crisscross cut at the bottom of each tomato. Drop the tomatoes into the boiling water and let them cook for just under a minute. Use a slotted spoon to remove the tomatoes and set them aside.

Add the chicken breasts to the pot. Lower the heat to low and let them cook for about an hour and a half. Note that a white foam will appear at the top when the meat is first added – just remove it with a spoon and discard.

Shred the chicken and sauté the veggies.

Remove the cooked chicken from the broth and place the breasts in a bowl. Shred them with two forks.

Pour the broth through a strainer. Discard the cooked onions and bay leaf.

Return the pot to your stove-top and increase the heat to medium. Add the oil.

Sauté the onions until golden, then add the diced tomatoes and cook until softened. Make a well in the middle of the pot and add the garlic. Sauté until fragrant.

Add the final ingredients.

Stir in the shredded chicken, followed by the tomato paste, broth, and seasonings. Stir well and bring to a simmer.

Lower the heat so the simmer becomes slow and gentle. Cook for 15 minutes.

Stir in the lime juice and cilantro. After cooking for a few moments, stir in the heavy cream and allow it to heat through before taking the pot off of the heat.

Topping Options:

Here are just a few of my favorite garnishes for this soup!

• Sour cream
• Shredded cheese
• Tortilla strips
• Green onions
• Sliced jalapeños

Storing and Freezing Instructions:

Make sure to store leftover soup in an airtight food storage container, in the refrigerator. Properly stored, Enchilada Soup should be good for up to 3 days.

Freezing Instructions:

You can also easily freeze this soup, but do so without the heavy cream. If you plan to freeze the soup, make it up to the step of adding the cream, then take the pot off of the heat. It’s important to cool the soup before freezing and it’s best to cool it quickly. To help speed up the cooling process, place the pot of soup into an ice bath and stir from time to time as it cools.

Once the soup has fully cooled to room temperature, you can transfer it into a large freezer zip-top bag or a freezer storage container with an airtight lid. Make sure to get as much air out as you can, seal, label, and freeze for up to 3 months.

To thaw, do so slowly in the refrigerator for up to 24 hours. Transfer the thawed soup into a pot and heat it up. Once heated, you can finish it with the cream, cilantro, and lime juice as instructed in the recipe.

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Originally posted on Will Cook For Smiles on January 2, 2014.