You Know Those Soups You Crave When It's Chilly? This Is Mine
Okay, real talk: I discovered Creamy Chicken Enchilada Soup on a random Tuesday when my fridge looked as empty as my gas tank before payday. My husband wandered into the kitchen, sniffed dramatically, and said, "Smells like you’re about to save dinner." (He was right — for once.) Ever since then, whenever the weather gets that biting “should’ve worn a scarf” chill, this creamy, slightly spicy, super-satisfying soup is the one everyone in my house nags me to make. And yes, it turns out great even for distracted cooks — which, let’s be honest, is basically me most nights.
Why I Keep Coming Back To This Soup (Besides the Deliciousness)
I mean, I make this when I want to feel like I actually have my life together (even if, say, the laundry says otherwise). My family practically tackles me for leftovers (if there are any, which — let’s be real — not often). And it’s forgiving. Like, forget to dice an onion perfectly? Just toss it in anyway; it’ll work out. I even make it when I’m tired of chili but still want something cozy. It’s also, incidentally, stupidly good the next day, and if you’re super hungry, you can double the toppings. Once, I tried to cut a corner by using rotisserie chicken and, honestly, it saved my bacon that night.
Here’s What You’ll Need (But Don’t Panic)
- 2 cups cooked chicken, shredded (I sometimes just use a rotisserie if time’s tight, even though my mom swears by poaching her own. Both are fine honestly.)
- 1 tablespoon olive oil (Or vegetable oil — no one’s judging)
- 1 small onion, diced (I used red onion once by accident – surprisingly tasty)
- 2 cloves garlic, minced (I’ve also used the jar stuff — shhh)
- 1 can diced tomatoes with green chilies (like Rotel – but any diced tomato works, according to my slightly picky cousin Mandy)
- 1 can (15oz) black beans, drained and rinsed (I forget to rinse them sometimes, soup still slaps)
- 1 can (15oz) corn, drained (Frozen works too, a big handful)
- 3 cups chicken broth (or bouillon cubes and water, or veggie broth if that’s what you’ve got)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (Sometimes I get spicy and use chipotle powder – careful with that stuff!)
- ½ teaspoon smoked paprika
- 1 teaspoon salt (ish, taste and fix later)
- ¼ teaspoon pepper
- 1 cup heavy cream (I’ve used half & half, or even evaporated milk when that’s all I had — they all work, just a little less rich)
- 1 cup shredded cheese (cheddar, pepper jack, or whatever’s in the fridge. Weirdly, gouda was...not great?)
- Optional toppings: crushed tortilla chips, avocado chunks, cilantro, hot sauce, sour cream, lime wedges
How I Cobbled This Together (With a Few Side Notes)
- Heat your oil in a big pot over medium. Toss in your onion. (Listen to that sizzle. Satisfying, right?) Stir ‘til soft, about 4-5 mins. Throw garlic in for the last minute; it burns fast, so don’t wander off.
- Tip in your chicken, beans, corn, tomatoes, broth, and all those warm spices (cumin, chili powder, paprika, salt, pepper). Give it a little stir and let it come up to a nice simmer. This is usually where I sneak a taste — couldn’t help myself once, burnt my tongue, learn from my mistakes!
- Let the soup burble away for 15-20 minutes, uncovered. Don’t worry if it looks way too thin, it’ll thicken up (and get creamy soon enough, promise). If it’s already super thick, add a splash of broth or water, no biggie.
- Lower the heat. Plop in the cream, then the cheese. Stir until the cheese is all melty and things look secretly indulgent. It might look a bit untidy — totally normal, especially if your cheese is stubborn.
- Taste-test. Need more heat? A dash of hot sauce. Too bland? Another pinch of salt. If one of your adventurous friends likes things nuclear, put chili flakes on the table (I learned this the hard way with my brother-in-law, who apparently has asbestos tastebuds).
- Ladle into bowls. Pile on the toppings — I go heavy on lime and tortilla chips. Don’t wait too long to eat or the chips just get soggy and sad. First world problems, I know.
Notes From Real Life (A Messy Evolution)
- Once, I forgot the cream. It was still good, just less lush. If you run out, a blob of Greek yogurt stirred in at serving gives you some of that tangy creaminess.
- I always shred my chicken by hand, but you could chop or even use kitchen scissors; honestly, nobody’s checked the shape before scarfing it down.
- If you somehow made it too spicy, a splash of milk helps calm things down. Or just eat more bread (my cousin swears by this, maybe to justify carb-loading...)
If You Feel Like Changing Things Up
I swapped the chicken for leftover turkey once (post-Thanksgiving miracle). Ground turkey also worked in a pinch, though it was a bit less rich. Black beans swapped for pinto? Totally fine. Oh, and one time I tried adding bell peppers; I found them a little distracting. On the other hand, a handful of spinach tossed in the end kind of made me feel healthy, so that’s a win. Do not try blue cheese. Trust me. We don’t speak of that incident...
What If I Don’t Have Fancy Kitchen Gear?
All you really need is a biggish pot. I sometimes use my deep skillet when the stockpot is, er, otherwise occupied. No immersion blender needed — actually, I did try blitzing it once, and it got too thick and weird. So skip the gadgets! Oh, if you’re out of a ladle, mugs work fine to scoop – just watch your fingers.
How Does This Fare In The Fridge?
Technically, this soup keeps 3-4 days in the fridge (covered). But honestly, in my house it never lasts more than a day — tougher than hiding chocolate from my kids. If you do manage to have leftovers, it does taste even better on Day 2. Just give it a stir if it separates.
What Should I Serve It With? (Pass the Chips!)
I always have tortilla chips around and sometimes I’ll just heap them straight in the bowl like croutons. My personal favorite is a squeeze of lime and some diced avocado. Occasionally, we do a whole "soup bar" thing with bowls of jalapeños, cheese, and crushed chips (gets messy, but it’s fun). Or — and this is a bit strange — my dad dunks grilled cheese in his. What can I say, he’s an innovator.
If You Listen To Me About One Thing…
- Don’t rush adding the cream; I once did when the pot was still too hot and, woops, it curdled. Tasted okay, just looked odd. Slow and steady, folks.
- Ladle up only what you’re eating. Chips turn to mush in leftovers, and I wouldn’t wish that sad soup fate on anyone.
- Actually, don’t stress if you only have half the spices. It’s super flexible. The most important thing is the chicken and, well, the creamy part.
Your Burning (Soup) Questions, Answered
Can I freeze this soup?
Yeah, sort of. The texture goes a little funky with cream after freezing, but if you stir it fast when reheating it’s still pretty tasty. Maybe not first date soup, but fine for Tuesdays.
Is it spicy?
Not really — more like that cozy “oh, I feel warm now” kinda heat. If spice makes you nervous, halve the chili powder. Or serve hot sauce on the side; that keeps the peace at my table.
Can I make it vegetarian?
Yes, swap the chicken for another can of beans, and use veggie broth. I wouldn’t use tofu — it got weirdly crumbly and my kid gave me that look.
What if I don't have heavy cream?
Half & half or even evaporated milk works. I've tried oat milk but, honestly, it tastes best if you use at least something creamy-ish.
How long does it take?
From start to bowl, about 35 minutes (unless ESPN distracts you; then maybe a bit longer). Most of that is just waiting around anyway.
Hope you try it (even a little wonky). It still turns out comforting, one way or another. And if you find a way to make the blue cheese work, let me know — on second thought, maybe don’t!
Ingredients
- 2 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
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2Stir in minced garlic and cook for 1 more minute until fragrant.
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3Add shredded chicken, black beans, corn, enchilada sauce, chicken broth, cumin, chili powder, and salt. Stir to combine.
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4Bring the mixture to a simmer. Reduce heat and cook uncovered for 20 minutes, stirring occasionally.
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5Add cream cheese and cheddar cheese. Stir until both are melted and the soup is creamy, about 3-5 minutes.
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6Taste and adjust seasonings as needed. Serve hot with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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