The Best Easy Cream Chicken Enchilada Soup

If you’re craving something cozy but a little different, this creamy chicken enchilada soup might just become your new go-to. It’s one of those recipes that feels like a warm hug on a chilly day, with a rich texture and that perfect hint of spice. Whether you’re cooking for a busy weeknight or a relaxed weekend dinner, it’s a reliable companion in the kitchen. Plus, it’s flexible enough to suit whatever ingredients you have or crave, making it a real winner to keep in your recipe collection. Enjoy every spoonful and remember, a little cooking adventure sometimes starts with a happy accident.

Course Main Course

Cuisine American

Keyword chicken enchilada soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 504kcal

Ingredients

2 tablespoons avocado oil
1 onion
4 cloves garlic
10 oz can diced tomatoes with green chilies
4 cups chicken broth or bone broth
15 oz can red enchilada sauce
1 pound cooked and shredded chicken
15 oz can drained and rinsed black beans
3 teaspoons salt
½ teaspoon pepper
1 teaspoon cumin
2 teaspoons chili powder
¾ cup sour cream
3 ounces room temperature cream cheese
1 cup shredded cheddar cheese
¼ cup chopped cilantro

Instructions

In a large pot, heat the oil and add the onion and garlic. Saute over medium heat for a few minutes, until softened.
Add the tomatoes, broth, enchilada sauce, chicken, beans, and seasonings.
Bring to a boil, then reduce the heat and simmer for 20-30 minutes.
Remove from the heat and stir in the sour cream, cream cheese, cheese, and cilantro.

Nutrition