Creamy Chicken Enchilada Soup Recipe

This creamy chicken enchilada soup is inspired by bold Mexican flavors. The soup reminds me of my favorite red enchilada sauce with a spicy tomato and ancho chile base.

Serve the soup with all the fixings laid out on the table and let folks pick and choose their garnishes. Now that’s festive and fun!

What Ingredients Are in Enchilada Soup?

Chicken, corn, and beans add substance, while cream and cheese give this soup a dreamy texture. The soup base is inspired by a traditional red enchilada sauce, with deep red ancho chiles as the hallmark. Ancho chiles are dried green poblanos. This spice has a smoky flavor and a little heat, but it’s not hair-on-fire spicy.

For this recipe I use ground ancho chile powder instead of whole as a shortcut. Add the ancho chile powder with some oregano to the sautéed onions and garlic and cook for a minute to let the spices bloom. Start with 1 tablespoon (mild with a little kick) and add more if you like heat.

What Makes This Soup So Creamy

It’s important to use heavy cream, not milk or half-and-half. The extra fat in heavy cream keeps the soup from curdling when mixed with the acidic tomatoes.

For a subtle taste of cheese, I add Monterey jack to the soup. I also drizzle crema—Mexican cultured cream—on top of the soup. It’s naturally sour and has the consistency of thick cream. You can use store-bought crema, or make a quick substitute by thinning sour cream with a little milk or heavy cream. 

For garnish, I add crumbled cotija cheese. It is a cow’s milk cheese with a salty punch. 

Substitutions

• Look for fire-roasted canned tomatoes for the base, but don’t worry if you can’t find them. Even with regular canned whole tomatoes, your soup will still have plenty of flavor. 
• If you can’t find cotija cheese for garnish, you could substitute feta or ricotta salata.
• You could bump up the cheese factor by using sharp cheddar instead of the Monterey jack.

How To Store and Reheat Enchilada Soup

Cool the soup to room temperature (it’s OK if it is a little warm) and refrigerate it for up to 3 days. Although many creamy soups don’t freeze well, I found this one to be freezer-friendly. Freeze for up to 3 months in an airtight container, and defrost, stirring often, over low heat in a soup pot over the stove. 

What To Serve With Enchilada Soup