Try this hearty, spicy chicken enchilada soup thickened with pureed navy beans and made creamy with sour cream and cream cheese. It cooks quickly and uses rotisserie chicken as a shortcut.
Another Chicken Enchilada Soup Recipe
This is the second enchilada soup recipe I have created. It differs from the first recipe, Green Chili Chicken Enchilada Soup, in that the beans are used differently. If you like the texture of beans in your soup, use the Green Chili Chicken Enchilada Soup recipe. However, if you prefer no beans, use this spicy chicken enchilada soup recipe below because the beans are pureed and used as a thickener. Both recipes have plenty of protein, and both are spicy and full of flavor!
A Creamy Soup
Pureed Navy Beans
This recipe gets some of its creamy texture from pureed navy beans. It is easiest to puree them in a food processor with a half cup of chicken stock. Then, pour the mixture into the soup pot and clean the remaining beans from the food processor bowl by adding more chicken stock and blending. Finally, pour this leftover liquid into the soup pot. This method ensures that all the pureed beans are easily removed from the food processor.
Cream Cheese and Sour Cream
Two other ingredients that make this soup creamy are cream cheese and sour cream. Leave both ingredients on the countertop for a while before making the soup so they can warm to room temperature. Or, if running short on time, take the cream cheese out of its packaging and place it on a large plate. Cut it into about eight cubes, spacing them out on the plate. (Cutting and separating the cubes will speed up the softening process.) Then, microwave it on high for 10 seconds. Repeat if necessary until it is soft to the touch.
Once the cream cheese is softened, place it and the sour cream (no worries if it is still chilled) into the food processor with some chicken stock. Process until it becomes a thick liquid. Add this to the soup pot. Then, add more stock to the food processor and blend it again. The chicken stock will help clean the sides of the food processor so no cream cheese is left behind.
Use Chicken Stock for Chicken Enchilada Soup
I prefer to use chicken stock rather than broth for this soup. Stock is usually made from chicken with bones, which gives it a richer taste than broth.
Creamy Enchilada Sauce
Use your favorite green chile enchilada sauce for this recipe. I used mild sauce, but use either mild or hot, depending on how spicy you like your soup.
The easiest and quickest way to make this soup is using a rotisserie chicken. However, feel free to cook your chicken and broth for this recipe. I suggest using a whole chicken or chicken breasts with bones for the best broth flavor.
Steps for Making Chicken Enchilada Soup
Follow these steps to make Spicy Chicken Enchilada Soup.
Other Soups You Might Enjoy
Click on each name to link to the recipe.
Spicy Chicken Enchilada Soup
- (2) 16-ounce cans navy beans, drained and rinsed
- 2 tablespoons olive oil
- 2 cups sweet onion, chopped (about 1 large)
- 4 medium to large jalapenos, minced (seeds and membranes removed)
- 2 cloves garlic, minced (or 1 teaspoon jarred minced garlic)
- (2) 7-ounce cans mild chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoons dried oregano flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- Juice from 1/2 lime
- ½ teaspoon hot sauce such as Texas Pete
- ½ cup + 2 tablespoons mild creamy green chili enchilada sauce (about half a 10-ounce can)
- 6 cups chicken stock
- 1 large rotisserie chicken (about 5-6 cups), chopped
- (1) 8-ounce bar cream cheese, room temperature
- ½ cup sour cream, room temperature
- cheddar cheese to garnish
- parsley to garnish
- Use a food processor to puree 2 cans of drained and rinsed beans. Add a little of the chicken stock so they puree more easily. Set aside.
- Add the olive oil, onions, jalapenos, and garlic to a Dutch oven and cook for 2 or 3 minutes or until the onions are wilted and soft. Frequently stir so they do not scorch.
- Add the pureed beans, green chiles, chili powder, cumin, oregano, cayenne pepper, salt, lime juice, hot sauce, enchilada sauce, and 1/2 chicken stock. Stir and simmer on low for 20 minutes. Put a lid over the pan, propping it so the steam can escape. Stir occasionally.
- If you have not already done so, remove the white and dark meat from the rotisserie chicken and chop. Set aside.
- Place the cream cheese and sour cream into the food processor. Add half of the leftover broth and blend until smooth. Then, pour it into the soup and stir. Add the remaining broth to the food processor and blend until the cream cheese mixture on the sides of the bowl is liquified. Pour into the soup.
- Stir in the chopped chicken. Simmer until steaming hot. Ladle into bowls and garnish with cheddar cheese and parsley. Store in the refrigerator for up to 4 days.
- The meat from a warm rotisserie chicken is easier to remove than a chilled one.
- Remove the chicken and chop it into pieces the day before to make preparation quicker.
- Add the rotisserie chicken after the soup finishes cooking so it does not disintegrate.