Are you looking for a meal that offers pure comfort in a bowl, marrying the bold, delicious flavours of a Mexican classic with the cosiness of a rich soup? Imagine capturing the essence of chicken enchiladas, simmered to perfection in one pot and ready to enjoy in less than an hour. If that sounds tempting, then you have come to the perfect place. We are about to share a recipe that we’re certain will become your new favourite for those cooler evenings and busy weeknights: our outstanding Creamy Chicken Enchilada Soup.

This soup is truly a revelation. It masterfully takes the beloved trio of tender chicken, zesty enchilada sauce, and gooey melted cheese, transforming them into a silky, deeply satisfying culinary experience. It’s one of those fantastic easy dinner ideas that promises immense flavour without any complicated steps. You can forget about the lengthy process of rolling and baking; we’re delivering all that wonderful taste directly to your soup spoon. Let’s get started!

Why You’ll Love This Recipe

• Restaurant-Quality Flavour at Home: We have carefully crafted the perfect harmony of spices, creaminess, and warmth to deliver a soup that rivals what you’d find at your favourite Mexican eatery, all from the comfort of your kitchen.
• Incredibly Quick and Easy: As a one-pot marvel, this recipe is a weeknight saviour. You can have a delicious, steaming bowl on the table in about 45 minutes from start to finish, making it a wonderful choice for busy households.
• Completely Customisable: The real joy of this soup lies in making it your own. You can easily adjust the spice levels to your liking and get creative with an array of toppings. From avocado and sour cream to tortilla strips and fresh coriander, the possibilities are endless!
• A Hearty and Satisfying Meal: Filled with protein-packed chicken, beans, and corn, this is far more than a simple starter. It’s a substantial dish that can proudly stand alone, making it one of the finest hearty winter meals you could wish for.
• Perfect for Meal Prep: We think this soup tastes even better the next day! Allowing the flavours to meld overnight deepens the taste, making it an excellent option for make-ahead lunches during the week.

Ingredients

• 1 tbsp Olive Oil
• 1 large Onion, finely diced
• 2 cloves Garlic, minced
• 1 Jalapeño, deseeded and finely diced (optional, for extra heat)
• 900g boneless, skinless Chicken Breasts
• 1 litre Chicken Broth or Stock
• 280g Red Enchilada Sauce (mild or medium, your preference)
• 1 tsp Ground Cumin
• 1 tsp Chilli Powder
• 1/2 tsp Dried Oregano
• Salt and freshly ground Black Pepper, to taste
• 400g tin Black Beans, rinsed and drained
• 280g tin Sweetcorn, drained
• 225g full-fat Cream Cheese, softened and cubed
• 200g Mature Cheddar Cheese, grated (plus extra for topping)
• Fresh Coriander, chopped, for garnish
• Sour Cream or Greek Yoghurt, for topping
• Tortilla Chips or Strips, for topping

How to Make the Ultimate Creamy Chicken Enchilada Soup

To help you achieve a perfectly balanced, velvety, and flavourful soup every time, we’ve organised this simple recipe into a few key stages. Find your favourite large pot or Dutch oven, and let’s begin.

Step 1: Build Your Flavour Base

The secret to any exceptional soup is a well-developed flavour base. We’ll begin by gently sautéing the aromatics to release their natural oils, which creates a wonderfully savoury foundation.

1. In a large, heavy-bottomed pot or Dutch oven, warm the olive oil over a medium heat.
2. Add the finely diced onion and cook for 5–7 minutes, stirring periodically, until it has softened and turned translucent.
3. Stir in the minced garlic and the diced jalapeño, if you’re using it. Continue to cook for one more minute until aromatic, ensuring the garlic does not brown. This vital step is all about layering flavour.

Step 2: Simmer the Soup and Cook the Chicken

It’s now time to introduce the main ingredients. During this step, we cook the chicken directly in the broth, a method that not only cooks it to perfection but also infuses it with all the wonderful enchilada spices.

1. Gently place the whole chicken breasts into the pot. Pour over the chicken broth and the red enchilada sauce.
2. Sprinkle in the ground cumin, chilli powder, and dried oregano. Stir well to combine all the ingredients and season generously with salt and pepper.
3. Increase the heat to bring the liquid to a gentle boil, then immediately reduce it to a low simmer. Place a lid on the pot and allow it to cook for 20–25 minutes, or until the chicken is tender and thoroughly cooked. It should reach an internal temperature of 74°C (165°F).

Step 3: Shred the Chicken and Get Creamy

This is where the real transformation occurs! Shredding the chicken and melting in the cream cheese and cheddar is what elevates this dish from a standard broth into a truly luxurious and creamy soup.

1. With care, remove the cooked chicken breasts from the pot and transfer them to a chopping board. Use two forks to shred the chicken into bite-sized pieces. It should be tender enough to pull apart with ease.
2. While the chicken is resting, add the cubed cream cheese to the simmering soup. Whisk constantly until the cream cheese has fully melted, creating a smooth and velvety texture.
3. Gradually stir in the grated cheddar, one handful at a time, making sure each addition melts completely before you add the next. This technique prevents clumping and guarantees a silky finish, a crucial tip for all good cheesy soup recipes.

Step 4: Combine and Serve

We’re almost there! The final step is to bring all the delicious elements together and get ready for an incredible taste experience. If you’re seeking other comforting meals after this, our Bacon Brown Sugar Chicken Tenders are a true family favourite.

1. Return the shredded chicken to the pot. Now, add the drained black beans and sweetcorn.
2. Stir everything together gently and allow the soup to simmer for another 5–10 minutes. This gives the flavours time to meld and ensures the beans and corn are heated through.
3. Taste the soup one last time and adjust the seasoning if needed. You may wish to add a little more salt, pepper, or chilli powder to suit your palate.
4. Ladle the hot mexican chicken soup into bowls. Be generous with your favourite toppings, like a spoonful of sour cream, an extra sprinkle of cheese, some chopped fresh coriander, and a handful of crunchy tortilla strips. Serve right away and enjoy the deliciousness!

Tips for Success and Delicious Variations

We want to ensure your soup is nothing short of perfect. Here are some of our favourite tips and tricks, along with a few creative ideas for customising this recipe to your own taste.

Making It Your Own

• Use a Rotisserie Chicken: For a brilliant time-saving shortcut, use a pre-cooked rotisserie chicken. Simply shred the meat and add it in Step 4 with the beans and corn, reducing the initial simmer time to 10-15 minutes to let the flavours develop.
• Adjust the Spice Level: You are in full control of the heat. For a milder, family-friendly soup, use a mild enchilada sauce and skip the jalapeño. If you prefer a fiery kick, choose a hot enchilada sauce, keep the seeds in the jalapeño, or add a pinch of cayenne pepper.
• Add More Veggies: Feel free to make the soup even more nutritious by adding extra vegetables. Diced bell peppers or courgettes would work wonderfully, or you could stir in some fresh spinach at the very end.
• Make it Extra Rich: For an even more decadent and creamy finish, stir a splash of double cream into the soup just before serving.

If you enjoy hearty meals that put a creative spin on classic flavours, we think you’ll also love our Cheeseburger Lasagna Recipe for your next culinary adventure.

Storing and Reheating Your Soup

This soup is fantastic for leftovers. You can store it in an airtight container in the fridge for up to 4 days. Note that the soup will naturally thicken as it cools. To reheat, warm it gently in a saucepan over a low heat, stirring now and then. You might need to add a small splash of chicken broth or water to thin it back to your preferred consistency. For official guidance on food safety and storing leftovers, we suggest consulting a trusted source like the UK Food Standards Agency.

FAQ

Conclusion: Your New Favourite Comfort Food

So there you have it – our simple, flavour-packed, and wonderfully satisfying Creamy Chicken Enchilada Soup, which captures all the best elements of a classic dish in one comforting bowl. This recipe is proof that you don’t need to spend hours in the kitchen to create a meal that is both impressive and deeply nourishing. It’s the ideal choice for a cold evening, a quick family dinner, or a relaxed weekend lunch, and we’re sure it will become a firm favourite in your home.

We truly hope you get creative with the toppings and make this recipe your own. Please don’t forget to share your results with us! Did you discover a secret ingredient that took it to the next level? Have you found the ultimate topping combination? Let us know in the comments section below. We always love to hear how our recipes come to life in your kitchens.

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Prep: 10 mins
Cook: 35 mins
Serves: 6-8

Ingredients

• 1 tbsp Olive Oil
• 1 large Onion, finely diced
• 2 cloves Garlic, minced
• 1 Jalapeño, deseeded and finely diced (optional)
• 900g boneless, skinless Chicken Breasts
• 1 litre Chicken Broth or Stock
• 280g Red Enchilada Sauce
• 1 tsp Ground Cumin
• 1 tsp Chilli Powder
• 1/2 tsp Dried Oregano
• Salt and freshly ground Black Pepper, to taste
• 400g tin Black Beans, rinsed and drained
• 280g tin Sweetcorn, drained
• 225g full-fat Cream Cheese, softened and cubed
• 200g Mature Cheddar Cheese, grated
• Optional Toppings: Fresh Coriander, Sour Cream, Tortilla Strips, extra cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion for 5-7 minutes until softened. Add the garlic and jalapeño (if using) and cook for 1 more minute until fragrant.
2. Add the chicken breasts, chicken broth, enchilada sauce, cumin, chilli powder, and oregano. Season with salt and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 20-25 minutes until the chicken is fully cooked.
3. Carefully remove the chicken and shred it with two forks. Set aside.
4. To the pot, add the cubed cream cheese and whisk constantly until it has completely melted into the soup.
5. Gradually stir in the grated cheddar cheese until the soup is smooth and creamy.
6. Return the shredded chicken to the pot. Stir in the rinsed black beans and drained sweetcorn.
7. Allow the soup to simmer for another 5-10 minutes for the flavours to combine and for everything to heat through. Adjust seasoning if needed.
8. Ladle into bowls and serve immediately with your favourite toppings.