This hearty, restaurant-style creamy chicken enchilada soup delivers deep, savory flavors in under an hour. By combining pantry staples like black beans, corn, and enchilada sauce with fresh chicken breasts, you create a satisfying meal that the whole family will enjoy. The addition of cream cheese transforms the broth into a rich, velvety base that perfectly complements the spiced chicken and vibrant vegetables.
List of ingredients
- 2-3 large chicken breasts, raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans, rinsed and drained
- 1 14 oz can corn, drained
- 1 4 oz can diced green chiles
- 1 14 oz can diced tomatoes, with juices
- 2 cups chicken broth
- 1 TBS minced garlic
- 1 tsp salt
- 1 TBS taco seasoning
- 1 8 oz block cream cheese
- 1/2 cup shredded mozzarella cheese
step-by-step instructions
- Step: Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
- Step: Allow to cook for about 30 minutes, or until chicken is cooked through.
- Step: Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
- Step: Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
- Step: Stir well until the cream cheese has melted completely into the soup.
- Step: Serve topped with sour cream, shredded cheese, tortilla strips, avocado, and green onion.
Refining Your Soup Texture
Achieving the Perfect Creamy Consistency
To ensure a velvety soup, always cube your cream cheese before adding it to the pot. Smaller pieces melt faster and more evenly, which prevents clumping and creates a cohesive, smooth base. If the soup appears too thick for your preference after the cheese melts, you can whisk in an additional quarter-cup of chicken broth to achieve a lighter consistency.
The Role of Starchy Ingredients
Black beans and corn contribute not just flavor, but natural body to the soup. If you prefer a thicker, almost stew-like texture, you can lightly mash a portion of the black beans against the side of the pot before adding the cheese. This releases starches that thicken the broth naturally without the need for flour-based roux or heavy additives.
Customizing Your Flavor Profile
Balancing Heat and Acid
If you find your soup needs a bit more brightness, a squeeze of fresh lime juice just before serving can cut through the richness of the cream cheese. Conversely, if you prefer a spicier profile, you can add a pinch of cayenne pepper or extra diced jalapeños during the simmering stage. This allows the heat to infuse thoroughly into the chicken and vegetable base for a more rounded flavor experience.
Managing Salt Content
Canned ingredients often contain varying levels of sodium, so it is important to taste your broth before adding the final teaspoon of salt. If you are using a pre-packaged taco seasoning, check the label, as many commercial blends are quite high in salt. You can always add more seasoning at the end, but you cannot easily remove it once it has been incorporated into the simmering liquid.
Storage and Reheating Advice
Proper Cooling Procedures
When you have leftovers, allow the soup to cool to room temperature before placing it in airtight containers. Avoid leaving the soup on the counter for more than two hours to ensure food safety. Once cooled, store the soup in the refrigerator, where it will remain fresh for up to three days. Note that the soup may thicken significantly as it chills in the fridge due to the cream cheese and mozzarella content.
Reheating for Best Texture
To reheat, transfer the desired amount of soup to a small saucepan and add a small splash of chicken broth or water to loosen the consistency. Heat over low to medium-low heat, stirring frequently to ensure the dairy base does not separate or scorch on the bottom of the pan. Avoid using high heat, which can cause the cheese to break and the texture to become grainy.
Practical Serving Suggestions
Selecting the Right Toppings
Toppings play a vital role in providing textural contrast to this creamy dish. The crunch of tortilla strips is essential, but you can also use crushed corn chips if strips are unavailable. Fresh elements like cilantro and green onions help offset the richness of the cream cheese, while avocado provides a healthy, cooling fat that complements the spice of the enchilada sauce.
Pairing Ideas for Dinner
Because this soup is quite substantial on its own, it serves perfectly as a main course. If you wish to expand the meal, consider serving it alongside a simple side salad tossed in a light vinaigrette. Avoid overly heavy sides like buttery breads, as the soup itself is quite filling and provides a complete balance of protein, fats, and carbohydrates.
Common Questions Addressed
Can I prepare this in a slow cooker?
Yes, this recipe translates well to a slow cooker. Simply add the chicken and all ingredients except the cream cheese and mozzarella to the cooker, and cook on high for three to four hours. Shred the chicken, stir in the cheese during the final 30 minutes of cooking, and continue to heat until the cheese is completely melted and smooth.
What should I do if the soup separates?
Separation usually happens if the heat is too high when adding the cheese. If you notice the soup becoming grainy, remove it from the direct heat immediately. A quick whisking or an immersion blender used on a very low setting for just a few seconds can often pull the emulsion back together, making the soup smooth and creamy once again.
Can this recipe be frozen for later?
While possible, freezing dairy-based soups can sometimes alter the texture of the cheese base. If you plan to freeze it, do so without the cheese. When you are ready to eat the soup, thaw it in the refrigerator and bring it to a simmer, then stir in fresh cream cheese and shredded cheese right before serving to maintain the best quality and mouthfeel.
Are there alternatives to mozzarella?
If you prefer a sharper flavor, you can substitute the mozzarella with a mild Monterey Jack or even a white cheddar. Keep in mind that oilier cheeses might separate more easily when melted, so add them slowly and stir constantly. Avoid pre-shredded cheese mixes if possible, as they are often coated in potato starch, which can affect how smoothly the cheese integrates into your liquid base.
Print
Creamy Chicken Enchilada Soup
- Total Time: PT60M
- Yield: 6
- Diet: High Protein
Description
Creamy chicken enchilada soup is packed full of flavors with black beans, shredded chicken, corn, diced tomatoes and more for a creamy and delicious, comforting bowl of soup that everyone will love!
Ingredients
- 2–3 large chicken breasts, raw and thawed
- 1 10 oz can red enchilada sauce
- 1 14 oz can black beans, rinsed and drained
- 1 14 oz can corn, drained
- 1 4 oz can diced green chiles
- 1 14 oz can diced tomatoes, with juices
- 2 cups chicken broth
- 1 TBS minced garlic
- 1 tsp salt
- 1 TBS taco seasoning
- 1 8 oz block cream cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Step: Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
- Step: Allow to cook for about 30 minutes, or until chicken is cooked through.
- Step: Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
- Step: Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
- Step: Stir well until the cream cheese has melted completely into the soup.
- Step: Serve topped with sour cream, shredded cheese, tortilla strips, avocado, and green onion.
Notes
Ensure chicken is fully cooked through before shredding. You can adjust the consistency by adding more broth if desired.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg