Introduction
When cooler nights roll in and you’re craving something hearty yet easy, creamy chicken enchilada soup hits all the right notes. Rich, bold, and satisfying, this one-pot wonder blends fire-roasted tomatoes, warm spices, and tender shredded chicken in a thick, velvety broth. Best of all, it’s weeknight-friendly and freezer-ready. Whether you’re meal-prepping or serving up a quick dinner, this comforting bowl packs protein, fiber, and flavor into every spoonful. In this article, we’ll dive into how to make the perfect creamy chicken enchilada soup, why it works, and how to customize it with your favorite toppings and add-ins.
The Story & Intro
From Pantry Staples to a Family Favorite
It started on a cold Monday night, one of those evenings where the fridge looked uninspiring but the craving for something warm and flavorful was loud and clear. I had leftover rotisserie chicken, a can of fire-roasted tomatoes, some beans in the pantry, and a handful of spices I knew well: cumin, chili powder, and oregano. Tossed together, those humble ingredients transformed into something extraordinary—a creamy chicken enchilada soup that tasted like it had simmered for hours, but really came together in under 45 minutes.
The moment that velvety broth hit the table, topped with melty cheese and crushed tortilla chips, it became an instant family favorite. My kids slurped their bowls clean (a miracle in itself), and I knew I had to write this one down. Since then, I’ve refined the recipe to create just the right balance of heat, creaminess, and nutrition. The trick? A quick blend of veggies and tomato paste makes the base thick and luxurious—no cream needed.
This creamy chicken enchilada soup isn’t just about taste. It’s about ease, versatility, and comfort. It’s the kind of meal you make on a weeknight and look forward to again for lunch. Leftovers are even better. Whether you’re serving a crowd or stocking the freezer, this soup has your back.
Next, we’ll walk step-by-step through the exact method to make it creamy, satisfying, and packed with flavor—without a drop of heavy cream.
Creamy Chicken Enchilada Soup
Equipment
- Spatula
- Dutch Oven
Ingredients
- 1 tablespoon Butter or Ghee or Ghee avocado oil also works
- 1 Medium Onion diced
- 2 Celery Stalks sliced
- 1 Medium Carrot thinly sliced
- 1 Large Red Bell Pepper diced
- 2-3 Garlic Cloves chopped
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes 1 can
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans drain and rinsed 1 can
- 14.5 ounces Black Beans drain and rinsed 1 can
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend for garnishing
- Salt and pepper to your taste
Instructions
- Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
- Stir in seasonings ( 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Stir to combine and boil for a couple of minutes, just to heat it all.
- Then, pour into bowls and top with shredded cheese ( 1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
Notes
Substitutes:
Corn: you can use fresh, frozen, or canned corn
Oil- avocado, olive oil, or vegetable oil
Try Shredded turkey, ground chicken, or ground turkey. I love to use leftover chicken, or I just buy rotisserie chicken to save on time. So, next time you are at Costco, grab that chicken.
Storage:
Place leftovers in a container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3-4 months. Nutrition
Calories: 450kcal | Carbohydrates: 52g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1121mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3542IU | Vitamin C: 44mg | Calcium: 223mg | Iron: 6mg
How to Make Creamy Chicken Enchilada Soup (No Cream Required)
Blend to Thicken: The Key to Creaminess Without Dairy
Traditional creamy soups often lean on heavy cream or cheese for texture. But this soup uses something smarter: pureed vegetables and tomato paste. After simmering carrots, onions, celery, bell peppers, and fire-roasted tomatoes with chicken broth and warm spices, blending them creates a naturally thick, silky base. You don’t need flour, cream, or thickeners. Just a quick whirl with an immersion blender (or a transfer to your standard blender) does the trick.
Not only does this method keep the soup gluten-free and lighter, but it also intensifies the flavors. The tomato paste adds richness, while the vegetables break down to create body. The result is a spoon-coating broth that feels indulgent without weighing you down.
Even better, this technique gives you control. Blend completely for a smooth soup or leave it slightly chunky for texture. Once you’ve reached your desired creaminess, stir in the beans, corn, and cooked chicken to finish it off. Every spoonful ends up packed with hearty bites and bold flavor.
Step-by-Step Instructions for Weeknight Perfection
Start by heating butter or ghee in a large pot. Sauté diced onion, celery, carrot, bell pepper, and garlic for about 5–6 minutes—just until soft. Then stir in ground cumin, chili powder, oregano, tomato paste, and fire-roasted tomatoes. Pour in the chicken broth, season with salt and pepper, and bring everything to a simmer for about 10–15 minutes.
Once the vegetables are tender, remove from heat and blend until smooth. Return the pot to medium heat and add your beans, corn, and shredded chicken. Let it simmer for just a few minutes to heat everything through.
To serve, ladle into bowls and top with shredded cheese—or customize with your favorite toppings (more on that in Part 3). This soup comes together in under an hour but tastes like it’s been slow-cooked all day.
Ready to explore topping ideas and ways to personalize your bowl? Let’s dive into Part 3 next.
Customizing Your Creamy Chicken Enchilada Soup
Toppings That Transform Every Bowl
Toppings aren’t just extras—they’re what take this soup from good to unforgettable. Once your creamy chicken enchilada soup is ladled into bowls, it’s time to dress it up. A generous sprinkle of shredded Mexican cheese blend is classic. It melts slightly over the hot soup, adding just the right creaminess and stretch.
Want a little crunch? Crushed tortilla chips or crispy tortilla strips give each bite texture. A dollop of sour cream or Greek yogurt adds tang. Sliced jalapeños or pickled red onions bring heat and acidity. And of course, fresh cilantro and lime wedges brighten everything up.
Here’s a quick visual of your topping options:
| Creamy | Crunchy | Fresh | Spicy |
|---|---|---|---|
| Shredded cheese | Tortilla strips | Cilantro | Jalapeños |
| Sour cream | Corn chips | Lime wedges | Hot sauce |
Let your guests build their own bowls. It’s fun, it’s interactive, and it gives everyone control over their perfect flavor combo.
Easy Ingredient Swaps and Additions
This soup is endlessly flexible. Need to use up ingredients in your fridge or pantry? No problem. Swap the black and kidney beans for pinto or cannellini. Use frozen or canned corn interchangeably. No cooked chicken on hand? Rotisserie chicken or leftover turkey both work great.
If you’re after more heat, try adding chipotle in adobo or a dash of cayenne. Prefer it even thicker? Stir in a few tablespoons of masa harina during the simmer. Want it dairy-free? Just skip the cheese garnish—it’s still creamy without it.
Looking to boost the protein? Add a scoop of cooked quinoa or stir in extra beans. Feeding little ones? Blend the base until ultra smooth, skip the jalapeños, and let them sprinkle on cheese or crushed chips at the end.
This soup welcomes creativity—and makes sure every bowl feels new.
Let’s finish strong in Part 4 with storage tips, freezer guidance, and answers to your top questions.
Storage, Freezing, and Pro Tips for Success
How to Store and Reheat Creamy Chicken Enchilada Soup
One of the best parts about this soup—besides how comforting and flavorful it is—is how well it stores. Made a big batch? Perfect. You’ll thank yourself tomorrow.
Once the soup has cooled completely, store it in airtight containers in the refrigerator for up to 5–7 days. Since it thickens slightly as it sits, just add a splash of broth or water when reheating on the stovetop or in the microwave to return it to that silky consistency.
Planning for meals ahead? Divide into individual portions and you’ve got ready-made lunches all week.
Freezer-Friendly for Easy Meal Prep
Yes—you can absolutely freeze this soup. In fact, it freezes beautifully. Simply let the soup cool to room temperature, then transfer it into freezer-safe containers or zip-top bags (lay them flat for easier stacking). Label with the date and freeze for up to 3–4 months.
To reheat, thaw overnight in the fridge, then warm on the stove or in the microwave. If the texture seems thick after freezing, just stir in a bit of broth or water.
This soup makes a fantastic option for busy weeks, new baby meal trains, or cozy dinners you want to prep ahead. It’s rich, satisfying, and always crowd-pleasing.
FAQ
What makes chicken enchilada soup creamy without using dairy?
Instead of cream or cheese, the soup uses blended vegetables, tomato paste, and broth to create a thick, creamy texture. It’s healthier, lighter, and totally satisfying.
Can I make creamy chicken enchilada soup in a slow cooker?
Yes! Sauté the veggies first, then combine all ingredients (except corn, lime juice, and cheese) in the slow cooker. Cook on low for 6–7 hours or high for 3–4. Add garnishes before serving.
What toppings go well with creamy chicken enchilada soup?
Shredded cheese, tortilla strips, sour cream, cilantro, jalapeños, avocado, and lime wedges are all excellent options. Customize it to suit your taste.
How do you store and freeze creamy chicken enchilada soup?
Store leftovers in the fridge for up to 5–7 days or freeze for up to 3–4 months. Reheat gently and add extra broth if needed.
Conclusion
Creamy chicken enchilada soup is the kind of recipe you’ll come back to again and again. It’s comforting, deeply flavorful, and packed with nutritious ingredients—all while being simple enough for a busy weeknight. The creamy base made from blended vegetables and tomato paste delivers rich texture without any dairy, and the combination of beans, chicken, and corn makes each bowl hearty and satisfying.
It’s also incredibly flexible. You can swap proteins, skip the cheese, adjust the spice, or load it up with toppings. Whether you’re feeding a crowd or meal prepping lunches for the week, this soup is a delicious way to make the most of what you’ve got in your kitchen.
So next time you need a nourishing, no-fuss dinner that warms everyone at the table, pull out this creamy chicken enchilada soup. It’s more than a meal—it’s a bowl of comfort you’ll be proud to serve.
