Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup brings cozy comfort straight from your pressure cooker to your bowl. It hits all the right notes with tender shredded chicken, a tangy enchilada sauce base, creamy swirls of cheese, and bursts of sweet corn. It’s the kind of one-pot meal that feels like a warm hug on a chilly day yet packs vibrant, layered flavors without much fuss.

I first tried this soup when craving something tangy and creamy on a rainy afternoon. Since then it regularly makes its way onto my dinner rotation whenever I need quick comfort with a little Mexican flair.

Ingredients

• Boneless skinless chicken thighs or breasts: choose thighs for juicier meat or breasts if you prefer leaner protein
• White onion: diced small for a sweet savory base that softens nicely under sauté heat
• Minced garlic: enough to bring fragrant warmth and depth, fresh is best for flavor punch
• Canned green enchilada sauce: adds the signature tangy heat and enchilada flavor heart
• Chicken broth: provides a rich liquid base that melds all ingredients together
• Soft cream cheese: creates that velvety creamy texture throughout the soup
• Sour cream: stirred in at the end adds a fresh tang and smooth finish
• Cumin chili powder and oregano: season the soup with smoky warmth and herbal notes
• Frozen corn kernels: lend a burst of sweet crisp texture that brightens every spoonful
• Fresh cilantro or green onions: to top for freshness and a pop of color

Ingredients

Look for quality canned enchilada sauce with good flavor balance and avoid watery broths for best results. Fresh herbs placed on top last minute keep the soup lively.

Step-by-Step Instructions

Sauté the Aromatics:

Warm your pot on sauté mode, drizzle a splash of oil, and add diced onion and minced garlic. Cook gently until softened and sweet smelling, about 3 to 5 minutes. This step builds the flavor foundation.

Brown the Chicken:

Add the chicken pieces and brown lightly on each side until they develop a golden crust. Avoid overcooking by canceling the sauté mode after browning. This caramelization adds deeper flavor to your broth.

Combine Sauces and Spices:

Stir in green enchilada sauce, chicken broth, cumin, chili powder, and oregano. Give everything a good stir to combine and prevent sticking. This layer builds the soup’s signature tang and spice profile.

Add Corn and Cream Cheese:

Mix in the frozen corn kernels, then nestle cubes of softened cream cheese into the soup. The cream cheese will melt into silky pockets, enriching each bite with creamy goodness.

Pressure Cook the Soup:

Seal the lid and set your pressure cooker to high pressure. For shreddable chicken cook for 10 minutes quick release. For falling-apart tender chicken choose 12 minutes and opt for slow release for a deeper broth flavor.

Release Pressure and Finish:

Watch for the valve to hiss signaling full pressure. When cooking time is done, use quick release if short on time or slow release to deepen flavors. Carefully open the lid away from your face to avoid steam burns.

Stir in Sour Cream and Garnish:

Stir in dollops of sour cream to create a rich tangy finish. Sprinkle fresh cilantro or sliced green onions over the soup and serve hot with tortilla strips or chips on the side for crunch.

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Step-by-Step Instructions

You get a rich, creamy, and comforting soup with minimal stirring but maximum flavor complexity.

My favorite ingredient is the green enchilada sauce which creates the tangy, slightly spicy soul of the soup. It reminds me of a chilly afternoon when the house smelled like a Mexican restaurant and I felt like I had a secret shortcut to warmth and happiness.

Storage Tips

Store leftovers in airtight containers or mason jars for up to four days in the fridge. Cool soup before sealing to keep freshness. When reheating add a splash of broth to loosen any thickening and stir well. You can also freeze in portioned containers; thaw in the fridge overnight and reheat gently on the stovetop or microwave.

Ingredient Substitutions

If you do not have cream cheese, try full-fat Greek yogurt or low-fat cream cheese cubes for similar creamy texture and tang. You can swap chicken thighs for breasts though breasts might need an extra minute or two cooking to become tender enough to shred. For a dairy-free option, omit cream cheese and sour cream and use coconut milk for creaminess.

Serving Suggestions

Serve this soup with crunchy tortilla strips or chips to add textural contrast. A side of warm cornbread or a simple green salad pairs nicely to round out the meal. Leftover soup can also make a fun enchilada bake by layering it in a dish with tortilla strips and shredded cheese then broiling until golden and bubbly.

Cultural Context

This soup blends traditional Mexican flavors like enchilada sauce, cumin, and chili powder with the American love for creamy comforting soups. Enchiladas themselves are a staple Mexican dish of rolled tortillas filled with meat and sauce. This recipe takes those familiar flavors and transforms them into a cozy bowl that feels familiar yet novel.

Pro Tips

• Brown the chicken well to add a robust savory base to the broth
• Do not skip toasting the spices a bit in sauté mode for maximum aroma and flavor
• Slow release pressure cooking mellows spices and deepens broth flavor but quick release keeps vegetables bright and texture crisp

Commonly Asked Questions

→ What can I swap if I don’t have cream cheese?

Full-fat Greek yogurt or low-fat cream cheese cubes work well as alternatives, melting smoothly and keeping the creamy texture intact.

→ How do I know when the soup lost steam safely?

When you lift the lid and don’t see big clouds of steam rising, it means most steam has escaped and it is safe to stir or serve.

→ Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used. Just increase the cooking time by a minute or two, as white meat takes slightly longer to become tender and shred easily.

→ Is it normal for the broth to look cloudy?

Absolutely. The cloudiness comes from spices and cream blending into the broth, layering flavor and richness without affecting taste negatively.

→ How spicy is this soup?

This dish offers a mild heat from the enchilada sauce, which you can adjust by adding extra chili powder or a dash of hot sauce for more kick.

→ Can I make this soup without a pressure cooker?

You can simmer it gently on medium-low heat with the pot covered for 20-30 minutes. Remember to stir often to prevent sticking and to maintain broth depth.