How do you thicken Enchilada Soup?

To thicken your enchilada soup, mix about 1-2 tablespoons of whole wheat flour with some cold water, then add it to the soup and let it cook for a few more minutes. Alternatively, you can blend some of the beans and add them back in to make the soup thicker.

How to store Chicken Enchilada soup?

Place your creamy chicken enchilada soup in a tightly sealed container in the fridge for 4-5 days. Store in the freezer for 3-4 months. Reheat in a pot on the stovetop or in the microwave.

What do you serve with enchilada soup?

Some great side options include toasted garlic bread, jalapeno cornbread, biscuits, grilled cheese sandwiches, roasted corn, tacos, or Mexican rice.

What Can I use Instead of chicken?

You can use ground turkey, ground beef, or ground chicken as a substitute for shredded chicken.

Can I make it dairy-free?

Yes, the soup is naturally dairy-free as the creaminess comes from blending the vegetables. You can skip the cheese garnish or use a dairy-free alternative, and optionally add unsweetened dairy-free milk for extra creaminess.

Creamy One-Pot Chicken Enchilada Soup

Name: Creamy One-Pot Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon Butter or Ghee (or avocado oil); 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; ¼ Cup Tomato Paste; 4 Cups Low Sodium Chicken Broth; 14.5 ounces Red Kidney Beans, drained and rinsed; 14.5 ounces Black Beans, drained and rinsed; 1 Cup Fresh or Frozen Sweet Corn; 2 Cups Shredded Cooked Chicken; 1 Cup Mexican Shredded Cheese Blend; Salt and pepper, to taste

Jump to Recipe·Print Recipe

This hearty and rich chicken enchilada soup combines bold Tex-Mex flavors with a satisfyingly creamy texture. It is an efficient one-pot meal that provides a high-protein dinner perfect for busy weeknights.

List of ingredients

1 tablespoon Butter or Ghee (avocado oil is a suitable substitute) – used for sautéing vegetables.
1 Medium Onion, diced – provides a sweet and savory base.
2 Celery Stalks, sliced – adds a subtle earthy flavor.
1 Medium Carrot, thinly sliced – adds natural sweetness and color.
1 Large Red Bell Pepper, diced – contributes a mild pepper flavor.
2-3 Garlic Cloves, chopped – essential for aromatic depth.
1½ teaspoon Ground Cumin – adds a warm, nutty flavor profile.
1 tablespoon Chili Powder – provides the signature Mexican spice.
1 teaspoon Dried Oregano – adds a herbal note to the broth.
15 ounces Diced fire-roasted Tomatoes (1 can) – adds a smoky depth.
¼ Cup Tomato Paste – thickens the base and intensifies the tomato flavor.
4 Cups Low Sodium Chicken Broth – the liquid base for the soup.
14.5 ounces Red Kidney Beans, drained and rinsed (1 can) – adds heartiness.
14.5 ounces Black Beans, drained and rinsed (1 can) – adds texture and protein.
1 Cup Fresh or Frozen Sweet Corn – adds pops of sweetness.
2 Cups Shredded Cooked Chicken – the primary protein source.
1 Cup Mexican Shredded Cheese Blend – used for garnishing.
Salt and pepper, to taste – used for final seasoning adjustments.

step-by-step instructions

Sauté the Aromatics: Melt 1 tablespoon of butter or ghee in a large stockpot over medium-high heat. Add the diced onion, sliced celery, sliced carrot, diced red bell pepper, and chopped garlic, cooking for 5-6 minutes until the vegetables soften.
Simmer the Base: Stir in the ground cumin, chili powder, dried oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, bring the mixture to a boil, then lower the heat to simmer for 10-15 minutes until the vegetables are very tender.
Create the Creamy Texture: Remove the pot from the heat. Use a hand blender to blend the soup until it reaches a smooth and creamy consistency.
Add Main Ingredients: Return the pot to medium heat. Stir in the drained red kidney beans, drained black beans, sweet corn, and shredded cooked chicken.
Final Heat Through: Stir all ingredients to combine and allow the soup to boil for a few minutes just to ensure the chicken and beans are thoroughly heated.
Serve and Garnish: Pour the soup into bowls and top each serving with a portion of the Mexican shredded cheese blend or other preferred toppings.

Ways to Customize the Flavor Profile

Incorporating Smoky Chipotles

For a deeper, smokier heat, stir in a teaspoon of chipotle powder or a finely chopped chipotle pepper in adobo sauce during the sautéing phase. This adds a layer of complexity that mimics slow-roasted meats.

Adjusting the Cumin Intensity

If you prefer a more earthy, nutty flavor, increase the ground cumin by an extra half teaspoon. Cumin is the primary driver of the traditional Tex-Mex scent in this dish.

Using Fresh Oregano

While dried oregano is convenient, substituting it with one tablespoon of chopped fresh oregano provides a brighter, more herbal finish. Ensure you add fresh herbs toward the end of the simmering process to preserve their volatile oils.

Modifying the Chili Heat

Depending on the brand of chili powder used, the heat levels can vary significantly. Use a mild powder for children or a hot blend if you want a more pungent kick to the broth.

Increasing Garlic Depth

For those who love a strong garlic presence, increase the quantity to 5 or 6 cloves. Sautéing them slightly longer allows the sugars to caramelize, adding a richer flavor to the overall soup.

Ingredient Substitutions

Using Olive Oil instead of Ghee

If you do not have butter or ghee on hand, extra virgin olive oil or avocado oil works perfectly. These oils have higher smoke points and keep the recipe plant-based in its cooking fat.

Swapping White Onions for Shallots

Shallots can replace medium onions for a more delicate and sophisticated flavor. Use three to four large shallots to match the volume of one medium onion.

Substituting Tomato Paste with Tomato Sauce

If tomato paste is unavailable, use a half cup of thick tomato sauce. Note that this may slightly thin the soup, so you might need to simmer it for an extra five minutes.

Choosing Different Bean Varieties

While kidney and black beans are traditional, you can use pinto beans or cannellini beans. Ensure all canned beans are rinsed thoroughly to remove excess sodium and canning liquids.

Trying Turkey instead of Chicken

Shredded cooked turkey breast is an excellent alternative to chicken, especially when using leftovers from a holiday meal. The flavor profile remains consistent with the original recipe.

Using Ground Meat Options

If you prefer a chunkier texture, you can use browned ground turkey or ground chicken. Brown the meat separately before adding it to the soup in the final heating stage.

Substituting Fresh Corn with Canned Corn

Canned sweet corn is a practical alternative to fresh or frozen options. Drain the corn well to prevent excess water from diluting the creaminess of the soup.

Alternative Broth Choices

Vegetable broth can be used as a substitute for chicken broth to make the base more vegetable-forward. This is a great option if you are adjusting the recipe for different dietary preferences.

Cooking Technique Tips

Utilizing a Rotisserie Chicken

To save significant preparation time, use a store-bought rotisserie chicken. Simply remove the skin and bones, then shred the meat using two forks for a perfect texture.

Optimizing the Sautéing Process

Cook the vegetables slowly over medium heat to ensure they soften without browning too quickly. This allows the natural sugars in the carrots and onions to release, creating a sweeter base.

Partial Blending for Texture

If you prefer a chunkier soup, blend only half of the base before adding the beans and chicken. This maintains some vegetable pieces while still providing a creamy mouthfeel.

Using a Dutch Oven

A heavy-bottomed Dutch oven is ideal for this recipe because it distributes heat evenly. This prevents the tomato paste and garlic from burning during the initial sauté phase.

Managing Simmer Temperatures

Ensure the soup is at a gentle simmer rather than a rolling boil during the 10-15 minute vegetable cooking phase. Over-boiling can cause the broth to reduce too quickly and become overly salty.

Serving and Pairing Suggestions

Adding Fresh Avocado Garnish

Diced or sliced avocado adds a cool, creamy contrast to the spicy and warm broth. The healthy fats in the avocado balance the acidity of the tomatoes.

Pairing with Warm Cornbread

Serve this soup alongside honey-glazed cornbread or jalapeño corn cakes. The sweetness of the cornbread complements the savory spices of the enchilada broth.

Using Fresh Lime Wedges

Squeeze a fresh lime wedge over the bowl just before serving. The citric acid brightens the heavy flavors and cuts through the richness of the cheese and blended vegetables.

Adding Toasted Tortilla Strips

For a crunchy element, top the soup with toasted corn tortilla strips. This adds a textural contrast that mimics the crunch of a traditional enchilada.

Including Sour Cream or Greek Yogurt

A dollop of sour cream or plain Greek yogurt adds a tangy creaminess. This is particularly helpful if the chili powder provides more heat than expected.

Serving with Mexican Rice

For a complete feast, serve a small side of fluffy Mexican red rice. The rice can be eaten separately or stirred directly into the soup for extra heartiness.

Exploring Different Cheese Toppings

While a Mexican blend is standard, Monterey Jack or Pepper Jack provide great alternatives. Pepper Jack adds an additional layer of spice to the garnish.

Storage and Reheating Guidelines

Refrigeration Best Practices

Store leftover soup in an airtight glass container to maintain freshness. The soup will remain high-quality in the refrigerator for 4 to 5 days.

Freezing for Long Term Use

This soup freezes well for up to 3 to 4 months. To freeze, let the soup cool completely and leave a small amount of space at the top of the container for expansion.

Thawing Frozen Soup

Thaw the soup in the refrigerator overnight before reheating. This ensures the ingredients heat evenly and prevents the chicken from becoming rubbery.

Stovetop Reheating Method

Place the soup in a pot over medium-low heat and stir occasionally. Add a splash of chicken broth or water if the soup has thickened too much during storage.

Microwave Reheating Tips

Heat the soup in a microwave-safe bowl in 2-minute intervals. Stir between each interval to ensure there are no cold spots in the center of the soup.

Alternative Cooking Methods

Slow Cooker Instructions

Sauté the vegetables in a pan first, then transfer them to the slow cooker with the seasonings and broth. Add the chicken, beans, and corn, then cook on Low for 4 hours or High for 2 hours.

Using the Instant Pot Saute Mode

Use the ‘Saute’ function to soften the vegetables in oil or butter. Once soft, add the broth and seasonings, seal the lid, and cook on high pressure for 10-12 minutes.

Instant Pot Natural Release

After the pressure cooking cycle, allow the pot to release naturally for 10 minutes. This prevents the liquid from spraying out of the valve and keeps the chicken tender.

Blender Integration for IP and Slow Cooker

Since you cannot use a hand blender in a sealed pot, remove a portion of the liquid and vegetables. Blend them in a standard blender and stir the creamy mixture back into the pot.

Troubleshooting Common Issues

Fixing a Thin Consistency

If the soup is too watery, whisk 1-2 tablespoons of flour with cold water to create a slurry. Stir this into the boiling soup and cook for 2 minutes to thicken the texture.

Balancing Excessive Saltiness

If the broth becomes too salty, add a small amount of unsweetened coconut milk or a bit more water. You can also add a squeeze of lime juice to mask the saltiness.

Preventing Burnt Garlic

Always add the chopped garlic last during the vegetable sauté phase. Garlic burns much faster than onions and carrots, and burnt garlic creates a bitter taste.

Handling Vegetable Overcooking

If the vegetables are too mushy before blending, do not worry. Since the recipe requires blending the base, the texture of the vegetables is less critical than the flavor extraction.

Managing Fat Separation

If you see oil droplets on the surface, use a spoon to skim them off before serving. This often happens when using butter or ghee in larger quantities.

Frequently Asked Questions

How do I make this soup dairy-free?

This soup is naturally dairy-free in its base because the creaminess comes from blended vegetables. Simply omit the butter (use avocado oil) and the cheese garnish to make it completely dairy-free.

Which chicken breast is best for shredding?

Boneless, skinless chicken breasts poached in water or broth are ideal. They remain moist and shred easily into long, tender strands that hold the soup’s flavor.

Can I use canned corn instead of frozen?

Yes, canned corn is a perfect substitute. Just be sure to rinse it under cold water to remove excess sodium before adding it to the pot.

Can I use raw chicken in this recipe?

If using raw chicken, add diced breast pieces during the simmering phase. Increase the simmering time by 10-15 minutes to ensure the meat is fully cooked before blending the base.

Is this soup gluten-free?

Yes, the soup is naturally gluten-free as long as the chicken broth and seasonings are certified gluten-free. Avoid using flour-based thickeners if maintaining a gluten-free diet.