The Best Creamy Chicken Enchilada Soup Recipe You’ll Ever Taste

Comfort arrives in a steaming bowl of creamy chicken enchilada soup, packed with robust flavors that dance across your palate.

Tender chicken mingles with a rich, velvety broth that whispers promises of warmth and satisfaction.

Spices weave their magic through each spoonful, creating a symphony of southwestern comfort.

The recipe brings together classic ingredients in a way that feels both familiar and exciting.

Layers of cheese, herbs, and perfectly seasoned chicken create a hearty meal that warms you from the inside out.

Serve this soup and watch as smiles spread around the table, inviting everyone to savor every delicious bite.

Creamy Chicken Enchilada Soup for Comforting Dinners

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Chicken Enchilada Soup Ingredient Checklist

• Chicken Breasts: Lean protein that forms the base of this hearty soup.
• Spinach: Adds nutritious green color and earthy flavor to the dish.
• Mushrooms: Provides a rich, umami depth to the overall taste.

• Cream Cheese: Creates a smooth, creamy texture for the soup base.
• Mozzarella Cheese: Melts beautifully and adds a golden, stretchy topping.

• Herb and Garlic Seasoning, Black Pepper: Enhances the chicken's flavor profile.
• Olive Oil: Adds richness and helps blend the sauce ingredients.
• Chicken Broth: Provides a savory liquid base for the soup.

How to Make Creamy Chicken Enchilada Soup

Step 1: Preheat and Prep Cooking Surface

Position your oven rack in the middle position and preheat to 375°F. Select a 9×13 inch baking dish that will comfortably hold the chicken breasts.

Step 2: Layer the Protein and Vegetables

Gently place chicken breasts in a single layer across the baking dish. Evenly distribute fresh spinach leaves and sliced mushrooms over the chicken.

Sprinkle a generous amount of herb and garlic seasoning, followed by a light dusting of black pepper.

Step 3: Create the Creamy Sauce

• Softened cream cheese
• Olive oil
• Chicken broth

Whisk these ingredients together until smooth and well combined.

Pour the sauce carefully and evenly over the chicken, spinach, and mushrooms, ensuring all ingredients are lightly coated.

Step 4: First Baking Stage

Cover the baking dish with aluminum foil, leaving a small opening for steam to escape.

Slide the dish into the preheated oven and bake for 20 minutes.

Step 5: Uncover and Continue Baking

Remove the foil and return the dish to the oven.

Bake uncovered for an additional 20-25 minutes until the chicken is nearly cooked through.

Step 6: Add Cheese Topping

Sprinkle shredded mozzarella cheese over the entire surface.

Return to the oven and bake for another 10 minutes or until the cheese turns golden and bubbly.

Step 7: Rest and Serve

Allow the dish to cool for 10 minutes before serving.

This helps the sauce set and makes cutting and plating easier.

Notes to Help Make Enchilada Soup Rich

• Ensure chicken breasts are uniform in size for even cooking, preventing dry or undercooked sections.
• Cover the pan loosely with foil to trap steam and keep the chicken tender and juicy during baking.
• Watch the mozzarella closely during the final 10 minutes to achieve a golden, slightly crispy top without burning.
• Experiment with different herb and garlic seasonings or add fresh herbs like thyme or rosemary for extra depth.
• Replace chicken with tofu or plant-based protein for a vegetarian version, adjusting cooking time as needed.

Ways to Switch Up Enchilada Soup Each Time

• Low-Carb Cauliflower Enchilada Soup: Replace chicken breasts with cauliflower florets and use zucchini instead of spinach for a vegetable-packed, low-carb alternative.
• Dairy-Free Coconut Cream Version: Swap cream cheese with coconut cream and use dairy-free mozzarella to create a lactose-free option that maintains creamy texture.
• Spicy Mexican-Style Soup: Add diced jalapeños, chili powder, and cumin to the sauce for a fiery kick, then top with fresh cilantro and sliced green onions.
• Instant Pot Quick Variation: Transfer ingredients to a pressure cooker, cook on high pressure for 15 minutes, then quick-release and top with cheese for a faster preparation method.

Toppings and Sides for Chicken Enchilada Soup

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc to complement the creamy, rich flavors of the chicken enchilada soup. The wine's bright acidity cuts through the dish's heaviness and enhances the herbal notes.
• Serve with Fresh Cilantro Salad: Create a light side salad with chopped cilantro, lime juice, and mixed greens to provide a refreshing contrast to the soup's creamy texture. The zesty salad will balance the dish's richness.
• Match with Crusty Sourdough Bread: Slice a warm, crusty sourdough bread to dip into the soup, absorbing its creamy sauce and adding a delightful textural element. The bread's tangy flavor complements the herb and garlic seasoning.

Storing Chicken Enchilada Soup for Next Meals

• Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal carefully, and freeze for up to 2-3 months. Label the container with the date to track storage time.
• Place soup in a microwave-safe dish, cover loosely, and heat on medium power in 30-second intervals. Stir between intervals to distribute heat evenly and prevent hot spots. Check temperature before serving.

FAQs

• Can I use different types of chicken for this recipe?

Yes, you can use boneless, skinless chicken thighs or even rotisserie chicken as alternatives to chicken breasts. Just adjust cooking time accordingly.

• Is this soup healthy?

The soup contains protein from chicken, nutrients from spinach and mushrooms, and is relatively low-carb. It’s a balanced meal with vegetables and lean protein.

• Do I need special kitchen equipment to make this soup?

No, you just need a 9×13 baking pan, basic whisking tools, and a standard oven. It’s a simple, straightforward recipe for home cooks.

• Can I make this recipe dairy-free?

You can substitute cream cheese with dairy-free alternatives like cashew cream or coconut cream, and use dairy-free mozzarella cheese to adapt the recipe.

Creamy Chicken Enchilada Soup Recipe

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4.9 from 24 reviews

• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Hearty Creamy Chicken Enchilada Soup delivers southwestern comfort with rich, layered flavors that dance across your palate. Mexican-inspired ingredients blend seamlessly, promising a soul-warming meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 6 thin-sliced chicken breasts
• 8 ounces (226 grams) shredded mozzarella cheese
• 1 container green onion cream cheese

Vegetables and Aromatics:

• 1 small bag fresh baby spinach
• 1 large package sliced mushrooms
• 1 dash pepper
• 1 dash herb and garlic seasoning
• 1/4 cup (60 milliliters) olive oil
• 1/2 cup (120 milliliters) chicken broth

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Instructions

1. Preheat the oven to 375°F and arrange chicken breasts in a 9×13 inch baking dish, creating a single layer foundation for the meal.
2. Delicately scatter fresh spinach and sliced mushrooms over the chicken, then generously dust with herb and garlic seasoning, followed by a light sprinkle of black pepper.
3. Soften the cream cheese at room temperature, then vigorously whisk it with olive oil and chicken broth until achieving a smooth, homogeneous sauce.
4. Carefully pour the creamy sauce evenly across the chicken, ensuring complete coverage of the chicken, spinach, and mushrooms.
5. Cover the baking dish with aluminum foil, leaving a slight opening for steam to escape, then place in the preheated oven.
6. Bake for 20 minutes with the foil cover, then remove the foil and continue baking for an additional 20-25 minutes until the chicken appears golden and cooked through.
7. Sprinkle shredded mozzarella cheese over the top of the dish and return to the oven for 10 minutes, or until the cheese turns lightly golden and bubbly.
8. Remove from the oven and let the dish rest for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken before serving.

Notes

• Customize the seasoning by using your favorite herb blend for a personalized flavor profile.
• Swap chicken breasts with thighs for a more tender and juicy result, especially if you prefer darker meat.
• For a lighter version, use low-fat cream cheese and reduce the amount of mozzarella cheese to cut down on calories.
• Make this dish gluten-free by ensuring the herb seasoning and chicken broth are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 415 kcal
• Sugar: 2 g
• Sodium: 520 mg
• Fat: 29 g
• Saturated Fat: 11 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 31 g
• Cholesterol: 85 mg