Let Me Tell You About This Cozy Soup (Seriously, Pull Up a Chair)

So picture this: it’s that time of year when my toes never really get warm, the dog hogs the only patch of sunlight in the kitchen, and somehow everyone in my house wants something different for dinner. I play the hero, obviously… but the truth? Creamy chicken enchilada soup is kind of my secret weapon—especially when I’d rather binge a TV show on the sofa than fuss with a pile of pans. Oh, and full disclosure: I’ve tried making a healthier version with extra veggies but in my house, cheese wins every time (even if my conscience grumbles). Honestly, just whipping this up smells better than any candle, and I’ve burned enough of those to know.

Creamy Chicken Enchilada Soup: A Cozy One-pot Delight

Why I End Up Making This All the Time

I make this soup whenever the weather gets a bit grim, or I’m craving something that tastes like a hug. My daughter claims it tastes ‘like chicken pot pie and enchiladas had a baby’ (not my words). It’s rich, filling, and somehow manages to sneak a bunch of protein into my family without any complaints—at least not any I can hear over all the slurping. It’s also my go-to for those nights when my brain is more mashed potato than mastermind! Oh, and—hard truth—the leftovers taste even better the next day, if you’re somehow able to save any. (Not likely; my lot are soup pirates.)

What You Need (And What You Can Totally Swap)

2 tablespoons olive oil (or butter, if that’s what’s handy—I’ve done both, and they’re both just fine)
1 medium onion, chopped (I once used half a shallot when I ran out—you do you)
2–3 cloves garlic, minced (not gonna lie: sometimes I use the pre-chopped stuff when I’m in a rush, sorry grandma)
1 red bell pepper, diced (green works, yellow works, skip it if you’re fresh out, honestly)
1 teaspoon cumin
1 teaspoon mild chili powder (or more, if you’re feeling wild)
½ teaspoon smoked paprika (I’ve left it out accidentally, wasn’t a disaster)
3 cups chicken broth (I’ve mixed bouillon cubes and hot water more than once and lived to tell the tale)
2 cups cooked chicken (shredded rotisserie saves my life more often than I’d admit)
1 (10 oz) can red enchilada sauce (any brand; I use the one on sale)
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn (or canned—doesn’t matter, and sometimes I just skip it)
1 cup sour cream (Greek yogurt in a pinch; it’s tangier, but hey, gotta roll with it)
1½ cups shredded cheddar cheese (Monterey Jack is delicious, too, or whatever is lurking in your fridge)
Salt and pepper (to your taste, and probably a wee bit more than you think)

How to Slap This Together (You’ve Got This)

Heat the olive oil in your biggest pot over medium heat. Add chopped onions and bell pepper. Stir a bit and let them soften for 5–6 minutes. Don’t hover; they’ll be fine if you answer your phone. Add the garlic near the end, before it gets brown (been there, burnt that).
Toss in the cumin, chili powder, and smoked paprika. This is the bit that always smells amazing. I sometimes do a little stir-dance here (sorry, neighbors).
Pour in the chicken broth, enchilada sauce, black beans, chicken, and corn. Give it all a good stir—it might look like someone’s science experiment, but that’s normal, promise.
Bring it to a nice simmer and let everyone mingle for about 15-20 minutes. Now is the perfect moment to sneak a taste. Or two. Taste-testing is a chef’s right, after all.
Now, turn down the heat so it’s not bubbling like a hot spring.
Stir in the sour cream. Go slow so it doesn’t curdle (I did this too fast once and it looked…not great, but still tasted fine).
Chuck in your shredded cheese, a bit at a time, stirring until it’s melty goodness. Add salt and pepper as your soul commands.

Things I’ve Learned (The Hard Way, Usually)

If you’re using Greek yogurt, add it off the heat—or you’ll get little white flecks that are less ‘creamy’ and more ‘lumpy’.
Don’t overthink the chicken—leftover roast works, poached is fine, I even used turkey once (odd, but tasty!).
I once tried light cream cheese instead of sour cream. Honestly… it was a bit too thick, even for me.
If it gets too thick (happens sometimes), a splash of milk or more broth saves the day.

Some Variations (A Few Tasty Experiments—and a Dud)

I swapped black beans for kidney beans when I ran out. Not bad, just a bit…different.
No chicken? I did a veggie one with extra bell peppers and a can of white beans. Not bad at all, sharper flavor though.
Once I tried making this with green enchilada sauce, thinking I’d be clever. The color was…interesting, and the fam gave it a solid “meh.” Wouldn’t repeat.
Add a handful of spinach at the end for some greens. Kids don’t notice, promise.

What If You Don’t Have the Right Pot?

I love my heavy-bottomed Dutch oven for this, but I once made it in a regular old soup pot, and another time—no joke—in my slow cooker because I’d forgotten how to adult that day. (Slow cooker needs a bit less broth, by the way.) Basically, if it can hold everything and go on the stove, you’re golden.

How to Store This (If You Even Have Leftovers)

Supposedly, this keeps up to 3 days in the fridge. Mine rarely makes it to sunrise, but if you do need to save some, I just pop it in an airtight container. It does thicken a bit, so I add a splash of milk or broth when reheating. Freezes okay too, though honestly I kind of like the change in texture. Maybe that’s just me?

This Is How We Serve It (But You Do You)

I pile my bowl with crushed tortilla chips, a handful of extra cheese (don’t judge me), and a sprinkle of green onions. Sometimes someone insists on avocado; when I’m feeling fancy, lime wedges. Friday nights, my partner adds hot sauce and a beer on the side. It’s a choose-your-own-adventure kind of deal.

Some “Don’t Do What I Did” Pro Tips

I once thought I could use all low-fat cheese and it’d be the same… nope, not the same. Just go for full-fat, it’s so much creamier.
Don’t rush stirring in the sour cream—learned this the messy way—slow and steady, or it goes lumpy.
This soup tastes even richer the next day, but don’t forget to add a pinch of salt after reheating—it somehow just vanishes overnight, like my willpower near cookies (which is to say, instantly).

The Burning Questions (And Some Odd Ones)

Can I use leftover cooked chicken? Absolutely! It’s how I do it 9 times out of 10. Rotisserie chicken? Spot on.
Is there a dairy-free version? I haven’t tried it myself, but my friend swaps in plain cashew yogurt and says it works “surprisingly okay.” Cheese is tougher—maybe try a vegan brand? (If you do, let me know if it’s any good!)
What if my soup gets too thick? Add a splash of broth, or milk, possibly wine if you’re feeling cheeky (kidding—kind of). Just stir until it’s the consistency you like.
Does it freeze well? It does, sort of! The texture can get a bit thick, but it’s still tasty. I usually end up eating it before that’s an issue.
My kids hate beans—can I leave them out? Sure thing. Maybe add more corn or just more cheese (can you ever really have too much cheese?).
Should I drain the beans? Oh, definitely. Unless you want a soup with mystery bean-foam. Once was enough for me.

And, before I forget, don’t stress about having every little thing perfect. It’s soup, not rocket science. Grab a spoon and enjoy!

Creamy Chicken Enchilada Soup: A Cozy One-pot Delight Recipe