Craving the zesty flavors of Mexican food but dreading the assembly time of rolling enchiladas? This Creamy Chicken Enchilada Soup Recipe for Dinner Tonight is your answer. It takes all the bold components of your favorite baked dish—tender chicken, enchilada sauce, black beans, corn, and melted cheese—and transforms them into a hearty, one-pot wonder. It is thick, creamy, and packed with just the right amount of spice to warm you up on a chilly evening. Best of all, it comes together in under 30 minutes.
Why You’ll Love This Recipe
The “Dump and Go” Ease
This recipe utilizes smart shortcuts like rotisserie chicken and canned beans, meaning prep time is minimal. It is essentially a “dump and simmer” meal that tastes like it simmered all day.
Customizable Heat
The base soup is family-friendly and mild-medium, but it serves as a blank canvas. Spice lovers can ramp up the heat with jalapeños, while kids can load theirs with cooling sour cream.
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 cups Cooked chicken, shredded
- 2 cups Chicken broth
- 10 oz Red enchilada sauce
- 15 oz Black beans, rinsed
- 1 cup Frozen corn
- 14 oz Diced tomatoes (canned)
- 1 tsp Cumin
- 8 oz Cream cheese, softened
- 0.25 cup Masa harina (optional thickener)
Instructions
- Sauté onion and garlic in olive oil until soft.
- Add broth, enchilada sauce, tomatoes, cumin, beans, corn, and chicken.
- Bring to a boil, then reduce to a simmer.
- Whisk masa harina with water and stir in to thicken (simmer 10 mins).
- Remove from heat. Whisk in softened cream cheese until melted.
- Serve hot with tortilla chips and avocado.
Ingredient Highlights & Substitutions
Essential Ingredients
- Enchilada Sauce: Red enchilada sauce is the primary flavor driver here. Choose a brand you love.
- Masa Harina: This is a secret weapon. Masa (corn flour) gives the soup an authentic corn flavor and acts as a thickener.
- Cream Cheese: The key to the “creamy” aspect. It melts into the broth to create a velvety texture without needing heavy cream.
- Rotisserie Chicken: Shredded cooked chicken saves 20 minutes of cooking time.
- Black Beans & Corn: These add texture, fiber, and sweetness.
Smart Substitutions
- Masa Harina: If you can’t find masa, blend a few corn tortillas into the broth, or just use cornstarch dissolved in water.
- Vegetarian: Simply swap the chicken for extra beans and use vegetable broth.
- Cream Cheese: For a lighter version, stir in sour cream or Greek yogurt at the very end.
Step-by-Step Instructions
Prep Phase
Shred your chicken and chop your onions and garlic. Drain and rinse the black beans. Cut cream cheese into cubes to help it melt faster.
Cooking Phase
Sauté onion and garlic in a little oil until soft. Add chicken broth, enchilada sauce, diced tomatoes, cumin, and chili powder. Bring to a boil. Reduce heat to a simmer. Stir in the black beans, corn, and shredded chicken. To thicken, whisk the masa harina with a little water to make a slurry, then stir it into the soup. Let it simmer for 10 minutes. Finally, turn off the heat and whisk in the softened cream cheese until fully melted.
Pro Tips for Perfect Results
Technique Secrets
Tempering the cream cheese prevents lumps. Before adding the cream cheese to the pot, ladle a small amount of hot broth into a bowl with the cheese and whisk it until smooth. Then pour that creamy mixture back into the main pot.
Common Mistakes to Avoid
- Boiling the Cream Cheese: Dairy can separate if boiled vigorously. Always reduce the heat to low or turn it off completely before stirring in the cream cheese.
- Salty Soup: Enchilada sauce and canned broth can be high in sodium. Taste the soup before adding extra salt.
Serving Ideas & Pairings
Presentation & Plating
Serve it in wide bowls and set up a “topping bar” with cilantro, lime, and tortilla strips.
Pairing Suggestions
- Sides: Warm flour tortillas or cornbread are perfect for dipping.
- More Soups: If you need another comforting bowl for sick days or cold weather, check out our Italian Penicillin Soup Recipe for Cold and Flu Season for a lighter, restorative option.
Frequently Asked Questions
Q1? Can I make this in a slow cooker?
Yes! Add everything except the cream cheese and masa to the slow cooker. Cook on low for 6 hours. Whisk in the masa slurry and cream cheese in the last 30 minutes.
Q2? Is this gluten-free?
If you use Masa Harina (corn) and check your enchilada sauce label to ensure it doesn’t use wheat flour, the recipe is naturally gluten-free.
Q3? Can I freeze this soup?
Soups with cream cheese can separate when frozen. It is safer to freeze the base and add the cream cheese fresh when you reheat it.
| Texture | Freshness | Creaminess | Heat |
|---|---|---|---|
| Tortilla Strips | Cilantro | Sour Cream | Jalapeños |
| Crushed Doritos | Diced Avocado | Shredded Cheddar | Hot Sauce |
| Radish Slices | Green Onions | Cotija Cheese | Cayenne |
Conclusion
This Creamy Chicken Enchilada Soup proves that comfort food doesn’t have to take hours to prepare. It delivers deep, complex flavors with minimal effort, making it the perfect remedy for a busy weeknight.
