Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Just cool, store, and reheat gently.

Can I use leftover rotisserie chicken?

Absolutely. Rotisserie chicken adds excellent flavor and makes this a quick weeknight supper.

Will the cream separate if I reheat it?

If you reheat slowly over low heat and stir often, the cream should stay smooth. Add a splash of broth if the soup tightens up.

Is there a vegetarian version?

You can swap the chicken for roasted vegetables and beans, use vegetable broth, and add a dollop of sour cream or a plant-based cream to keep that comforting richness.

How do I adjust the heat?

Use mild enchilada sauce and drain the diced green chilies slightly for less heat. Add jalapeno or extra chili powder for more kick.

Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 4 cups cooked chicken, shredded; 1 onion, diced; 2 cloves garlic, minced; 1 can (15 oz) diced tomatoes with green chilies; 4 cups chicken broth; 1 cup heavy cream; 1 cup enchilada sauce; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; 1 cup shredded cheese; Fresh cilantro for garnish

Description

A warm and comforting soup that combines Mexican flavors with Southern cooking, perfect for cozy family gatherings.

Ingredients

Scale

4 cups cooked chicken, shredded
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes with green chilies
4 cups chicken broth
1 cup heavy cream
1 cup enchilada sauce
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese
Fresh cilantro for garnish

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Instructions

In a large pot, melt 1 tablespoon of butter over medium heat.
Add the diced onion and cook until soft and almost translucent, stirring often.
Add the minced garlic and cook for another minute, being careful not to let it brown.
Add the shredded chicken, diced tomatoes, and chicken broth. Stir and bring to a gentle boil.
Add the cumin, chili powder, salt, and pepper. Stir and taste after a few minutes.
Reduce heat and let the soup simmer for 20 minutes.
Stir in the heavy cream and enchilada sauce and let it cook gently for another 10 minutes.
Taste and adjust seasoning before serving.
Serve hot, topped with shredded cheese and fresh cilantro.

Notes

Use real butter for better flavor. Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months. Adjust heat level with enchilada sauce and chilies.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Southern, Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 6g
Sodium: 700mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg