After browning the chicken, I add the green chilies and red enchilada sauce, stirring to combine everything well. Then, I pour in the chicken broth and bring the mixture to a gentle boil. At this point, my kitchen feels like a fiesta! I lower the heat and let it simmer for about 20 minutes, allowing the flavors to meld beautifully. Once the chicken is fully cooked, I remove it from the pot and shred it using two forks—this step is seriously satisfying!
Once the chicken is shredded, I return it to the pot, then stir in the heavy cream and shredded cheddar cheese. This is where the magic happens! The cheese melts into the soup, creating a creamy texture that’s absolutely heavenly. I let it warm through for another five minutes, adjusting the seasoning according to my taste. When I serve it, I make sure to top it off with fresh cilantro and crushed tortilla chips for that perfect crunch.
Pro Tips for Best Results
First things first, I’ve found that using a rotisserie chicken can save you a lot of time and still give you that delicious, tender chicken flavor. Just shred it and toss it in at the end when you add the cream and cheese!
Also, I like to experiment with adding a splash of lime juice to brighten the dish. It really adds a refreshing zing that contrasts beautifully with the creaminess of the soup.
Lastly, if you’re a spice lover, consider adding a pinch of cayenne pepper or some sliced jalapeños to the mix for an extra kick. I tested it three ways, and I can say that a little heat takes this soup to the next level!
Common Mistakes to Avoid
One mistake I often made in the past was overcooking the chicken. It’s important to keep an eye on it while it’s simmering since dry chicken can ruin the luscious texture of the soup. The chicken should be cooked through but still moist! (See the next page below to continue…)
Another thing to watch out for is the temperature of the soup after adding the cream. If you let it boil too hard after that, the cream can curdle, which is definitely not what we want. Once you add the cream, keep it on low heat.
Don’t forget to taste and adjust your seasoning as you go! I can’t emphasize this enough. Every palate is different, and what might taste perfect to me could need a pinch more salt or spice for someone else. So, trust your taste buds!
Serving Suggestions
I love serving my Creamy Chicken Enchilada Soup with a side of tortilla chips for dipping; they complement the soup so well and add that satisfying crunch. I usually set out a variety of toppings, like diced avocado, additional cheese, and sour cream, so everyone can customize their bowl just how they like it.
For a complete meal, I sometimes prepare a simple green salad alongside. A fresh salad brings a nice balance to the richness of the soup. I like to make a light vinaigrette to tie everything together, keeping it refreshing.
If I’m in the mood for something more indulgent, I’ll whip up some cheesy quesadillas to go along with the soup—pure comfort food!
Variations & Customizations
One of the best things about this soup is how versatile it is! If you’re a fan of beans, feel free to add some black beans or pinto beans for extra fiber and protein. You can simply stir them in when you add the chicken back to the pot.
Want to make it vegetarian? Just swap out the chicken for your favorite hearty vegetables, like zucchini and bell peppers. I love to sauté them alongside the onions for some added sweetness and flavor.
For those watching their carbs, you can easily tweak this into a keto-friendly dish by omitting the beans and using a low-carb tortilla for crunch.
How to Store, Freeze & Reheat
If you find yourself with leftover soup—or if you’re just meal prepping—this soup stores beautifully! I recommend letting it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days.
You can also freeze it for longer storage! Just pack it into freezer-safe containers or bags and store it for 2-3 months. When you’re ready to enjoy it, thaw in the refrigerator overnight before reheating.
To reheat, simply warm it up in a pot over low heat, stirring occasionally. You might need to add a splash more chicken broth or cream to bring back that creamy consistency. It will be just as comforting as the first time!
Conclusion
I hope you give this Creamy Chicken Enchilada Soup a try—I promise it will become a staple in your kitchen too! The rich flavors and warm, creamy texture are perfect for sharing with loved ones or enjoying on your own during a cozy night in. Happy cooking!