Creamy Chicken Enchilada Soup

Olive Oil – You can use another neutral oil like avocado oil instead if preferred.

Yellow Onion – In a pinch, you can substitute a white onion.

Chicken Breasts – you can use boneless and skinless or use bone-in and skin on but discard the skin and bone after cooking the chicken. You can also use chicken thigh meat if proffered.

Tomatoes – use tomatoes on the vine, heirloom tomatoes, or any other large and flavorful tomatoes.

Garlic – Be sure to use fresh cloves for the best flavor!

Chili pepper in adobo sauce – make sure to use just one average sized chili pepper in adobo sauce. It can add bitterness to the soup rather than spice if you use too much. So if you want to add extra spice to the soup, use either fresh chili pepper or a pinch of cayenne pepper.

Spices – You’ll need a bold medley of ancho chili powder, cumin, garlic powder, paprika, salt, white granulated sugar and dried oregano for this soup. They all blend together to create the most mouthwatering signature enchilada flavor!

Heavy Whipping Cream – This is what gives the soup such a creamy consistency. (If you need to keep it lactose free, use lactose free half and half and some lactose free sour cream. There are some plant-based whipping cream options if needed, check your grocery stores.)

Cilantro – for the best flavor, use fresh cilantro.

Lime Juice – Freshly squeezed lime juice is always preferred for the best flavor.

See recipe card for complete information on ingredients and quantities.

Make the broth: Add some oil to a Dutch oven or soup pot. Sauté the onions until fragrant (1) and add in the bay leaf, water, and salt (2). Add in water and bring it to a boil over medium-high heat.

Score the tomatoes by making a crisscross cut at the bottom of each tomato. Drop the tomatoes into the boiling water and let them cook for just under a minute. Use a slotted spoon to remove the tomatoes and set them aside (3).

Add the chicken breasts to the pot (4). Lower the heat to low and let them cook for about an hour and a half. Note that a white foam will appear at the top when the meat is first added – just remove it with a spoon and discard.

Shred the chicken and sauté the veggies: Remove the cooked chicken from the broth and place the breasts in a bowl. Shred them with two forks (or chop them when cooled if you with).

Pour the broth through a strainer. Discard the cooked onions and bay leaf. Return the pot to your stove-top and increase the heat to medium. Add the oil.

Sauté the onions until golden (5), then add the diced tomatoes and diced chili in adobo sauce (6) and cook until softened. Make a well in the middle of the pot and add the garlic. Sauté until fragrant.

Add the final ingredients. Stir in the shredded chicken (7), broth (8), tomato paste and seasonings (9). Stir well and bring to a simmer.

Lower the heat so the simmer becomes slow and gentle. Cook for about 15 minutes.

Stir in the lime juice and cilantro. After cooking for a few moments, stir in the heavy cream (10) and allow it to heat through before taking the pot off of the heat.

Toppings Good for Enchilada Soup

Here are just a few of my favorite garnishes for this soup!

• Sour cream
• Shredded cheese
• Tortilla strips
• Green onions
• Sliced jalapeños

Storing and Freezing Instructions

Make sure to store leftover soup in an airtight food storage container, in the refrigerator. Properly stored, Enchilada Soup should be good for up to 3 days.

Freezing Instructions:

You can also easily freeze this soup, but do so without the heavy cream. If you plan to freeze the soup, make it up to the step of adding the cream, then take the pot off of the heat. It’s important to cool the soup before freezing and it’s best to cool it quickly.

To help speed up the cooling process, place the pot of soup into an ice bath and stir from time to time as it cools.

Once the soup has fully cooled to room temperature, you can transfer it into a large freezer zip-top bag or a freezer storage container with an airtight lid. Make sure to get as much air out as you can, seal, label, and freeze for up to 3 months.

To thaw, do so slowly in the refrigerator for up to 24 hours. Transfer the thawed soup into a pot and heat it up. Once heated, you can finish it with the cream, cilantro, and lime juice as instructed in the recipe.

Some More Enchilada Recipes To Try

• Shrimp Enchiladas
• Beef Enchiladas
• Cheesy Vegetable Enchiladas
• Vegetarian Enchiladas
• Creamy Spinach Turkey Enchiladas