Growing up in the rural South, my days were filled with the familiar cluck of chickens and the comforting aroma of hearty meals cooking on the stove. Every dish was a story, a memory, a connection to my family and community. Today, I’m thrilled to share a recipe that holds a special place in my heart—Creamy Chicken Enchilada Soup. This soup is more than just a meal; it’s a warm embrace on a chilly evening, a reminder of the simple joys and resilience found in the heart of the rural countryside. As the leaves turn golden and the air grows crisp, there’s nothing quite like a bowl of this soup to bring warmth and comfort.
Why You’ll Absolutely Love This Recipe
- It’s as easy as pie: You can whip this up without breaking a sweat, making it a perfect addition to your Fall Meal Prep Recipes.
- A symphony of flavors: The combination of cumin, chili powder, and oregano creates a depth that’s downright delicious.
- Perfect for using leftovers: Got some leftover shredded chicken? This is your ticket to transforming it into something magical.
- It warms you to the core: An absolute must-have for your collection of Fall Soups Recipes.
Simple Ingredients for a Delicious Treat
Every ingredient in this soup carries its own story, bringing together a tapestry of flavors that remind me of home. From the diced fire-roasted tomatoes to the sweet corn, each element sings with its own note. The shredded chicken is the heart of the dish, a nod to countless family gatherings where chicken was always the star. Here’s what you’ll need:
- Butter or ghee (or avocado oil)
- Diced onion, celery, and carrot for a classic base
- Red bell pepper and garlic for a flavor punch
- Fire-roasted tomatoes and tomato paste for richness
- Low sodium chicken broth to tie it all together
- Red kidney beans, black beans, and sweet corn for texture and heartiness
- Shredded cooked chicken and a Mexican cheese blend to finish it off
You’ll find the full ingredient list with exact measurements in the recipe card below!
Let’s Make Some Magic: Step-by-Step
Picture me right there with you, guiding you through each step as we transform simple ingredients into something spectacular:
- Melt your butter or ghee in a large stockpot over medium-high heat. Let the aroma fill your kitchen—it’s the smell of something wonderful about to happen.
- Add your diced onion, celery, carrot, red bell pepper, and garlic. Cook until everything softens, about 5-6 minutes. You’re building a flavor base that will carry the whole soup.
- Stir in the ground cumin, chili powder, and dried oregano. Add the fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, then bring it to a boil. Lower the heat and let it simmer for 10-15 minutes until the veggies are tender.
- Remove from heat and blend the soup until smooth and creamy using a hand blender. Return it to medium heat and add the beans, corn, and shredded chicken.
- Stir everything together and let it heat through for a couple of minutes. The soup is now ready for its final act.
- Ladle into bowls and top with the Mexican cheese blend. Watch it melt and mingle with the soup for a creamy finish.
A Few of My Favorite Tips
Just between us, here are a few secrets to make your soup truly shine:
- For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce.
- If you’re short on time, canned chicken works wonders in this recipe, making it a great addition to Soups With Canned Chicken.
- Consider doubling the recipe, as this soup freezes beautifully and makes for a quick meal on busy nights.
How I Like to Serve This
I love serving this soup with a side of warm cornbread or a slice of crusty bread for dipping. It’s perfect for a cozy family dinner or a gathering with friends. Pair it with a simple green salad, and you’ve got a meal that’s as satisfying as it is delicious.
Storing & Reheating (If There’s Any Left!)
If you find yourself with leftovers, this soup stores beautifully in the fridge for up to 3 days. Simply reheat on the stovetop or in the microwave until warmed through. If you’re planning to freeze it, let it cool completely before transferring to airtight containers. It’ll keep in the freezer for up to 3 months. Just thaw overnight in the fridge and reheat when you’re ready to enjoy it again.
For more comforting recipes, be sure to check out my other favorites like **[The Comforting Smothered Chicken and Rice Your Family Will Love](https://goldenchickenrecipes.com//the-comforting-smothered-chicken-and-rice-your-family-will-love)** and **[Why This Black Pepper Chicken Is My Weeknight Savior](https://goldenchickenrecipes.com//why-this-black-pepper-chicken-is-my-weeknight-savior)**. These dishes, like our Creamy Chicken Enchilada Soup, are all about bringing warmth and joy to your table.
Creamy Chicken Enchilada Soup
Ingredients
Base Ingredients
- 1 tablespoon butter or ghee (avocado oil also works)
- 1 medium onion (diced)
- 2 stalks celery (sliced)
- 1 medium carrot (thinly sliced)
- 1 large red bell pepper (diced)
- 2-3 cloves garlic (chopped)
- 1.5 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 15 ounces diced fire-roasted tomatoes (1 can)
- 0.25 cup tomato paste
- 4 cups low sodium chicken broth
- 14.5 ounces red kidney beans (drained and rinsed (1 can))
- 14.5 ounces black beans (drained 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 taste)
Instructions
- Melt butter or ghee in a large stockpot over medium-high heat.
- Add onion, celery, carrot, bell pepper, and garlic; cook until softened, about 5-6 minutes.
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth; season with salt and pepper, bring to a boil, then simmer for 10-15 minutes.
- Blend the soup until smooth, then add beans, corn, and chicken; stir to combine and heat through.
- Serve in bowls topped with cheese or your favorite toppings.
