Creamy Chicken Enchilada Soup
If you have tried enchilada soups that turned out thin or overly salty, this High Protein Chicken Enchilada Soup is the version that finally gets it right. It is creamy, protein packed, and has the rich comforting flavor you expect from a classic enchilada soup without feeling heavy. Blended cottage cheese gives it a silky texture that feels indulgent but stays light. Everything cooks in one pot in under 20 minutes. It is the kind of weeknight dinner you make once and immediately save for later.
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Why You Will Love This Recipe
- It is ready in about 20 minutes which is perfect for busy weeknights.
- It is creamy, cozy, and packed with real enchilada flavor.
- It has over 30 grams of protein per serving without adding cream.
- Everything cooks in one pot which keeps prep and cleanup simple.
- The blended cottage cheese melts in for a smooth, restaurant style texture.
- It reheats and freezes well which makes it great for meal prep.
Ingredients
- 1.5 pounds cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 can fire roasted diced tomatoes
- 1 can red enchilada sauce
- 4 cups low sodium chicken broth
- 1 cup blended cottage cheese (I use Good Culture)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 half teaspoon smoked paprika
- 1 half teaspoon garlic powder
- Salt and pepper to taste
Optional toppings: lime juice, cilantro, avocado, tortilla strips, shredded cheese
How to Make High Protein Chicken Enchilada Soup
Step 1: Combine the main ingredients
In a large soup pot or Dutch oven, add the shredded chicken, black beans, corn, fire roasted tomatoes (with their juices), enchilada sauce, chicken broth, and all of your spices — chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Give everything a good stir so the spices coat the chicken and vegetables evenly.
Step 2: Bring to a simmer
Place the pot over medium heat and bring it to a gentle simmer. Once it starts bubbling, reduce the heat slightly and let it cook for about 10 to 12 minutes. This allows the flavors from the enchilada sauce, tomatoes, and spices to blend into the broth. Stir occasionally to prevent anything from sticking to the bottom of the pot.
Step 3: Blend the cottage cheese
While the soup simmers, add the cottage cheese to a high-speed blender and blend until completely smooth and creamy. This creates a base that mimics the texture of heavy cream but adds protein instead of fat. You can also use an immersion blender for this step.
Step 4: Make it creamy
Turn the stove down to low. Slowly pour the blended cottage cheese into the pot, stirring constantly to incorporate it into the broth. Continue to stir for another 2 to 3 minutes until the soup looks silky and evenly mixed. Avoid letting the soup boil at this stage to keep the texture smooth.
Step 5: Adjust seasoning and texture
Taste the soup and adjust seasoning as needed — a little more salt, chili powder, or lime juice depending on your preference. If it feels too thick, add an extra splash of broth. If you prefer a heartier texture, let it simmer uncovered for a few more minutes.
Step 6: Serve and top
Ladle the soup into bowls and top with your favorite garnishes. I love a handful of crushed tortilla strips, diced avocado, a sprinkle of cheese, and fresh cilantro. A squeeze of lime right before serving brightens the flavor and makes it pop.
Ingredient Swaps
- No cottage cheese ? Blend one half cup Greek yogurt with one third cup chicken broth and stir it in off the heat.
- Want it vegetarian ? Replace chicken with two cans of chickpeas or white beans. Add a little extra cumin for depth.
- No enchilada sauce ? Mix one cup salsa with one half cup tomato sauce and increase chili powder to taste.
- Prefer more heat ? Add a chopped chipotle pepper in adobo or one quarter teaspoon cayenne.
- Need a thicker soup ? Simmer uncovered for an extra 10 minutes or stir in a quarter cup instant rice.
- Gluten free version ? Most enchilada sauces are gluten free but check labels to confirm.
Recipe Tips
- Blend the cottage cheese until fully smooth. This makes the biggest difference in texture and ensures the soup stays creamy without curdling.
- Taste before adding salt. Enchilada sauces and broths vary in sodium, so seasoning at the end prevents oversalting.
- Adjust the consistency. Add broth to thin it or simmer longer for a thicker soup. Instant rice also thickens it nicely.
- Use fire roasted tomatoes. They add depth and help build that classic enchilada flavor.
- Let the soup rest for 5 minutes. This helps the flavors round out and slightly thickens the broth.
- Rotisserie chicken works perfectly. It is a great shortcut for busy nights and keeps the protein count high.
- Add lime right before serving. It brightens the entire dish and balances the richness of the broth.
Storage and Reheating
Refrigerator:
Store leftovers in airtight containers for up to 4 days. The soup will thicken as it cools because of the blended cottage cheese but will loosen again when reheated.
Freezer:
Freeze the soup before adding cottage cheese for the best texture. Cool completely, transfer to freezer safe containers, and freeze up to 3 months. After reheating, stir in freshly blended cottage cheese.
Reheating:
Warm gently on the stovetop over low or medium heat. Add a splash of broth to loosen as needed. If using the microwave, heat in 45 second intervals and stir between rounds. Do not boil once the cottage cheese is added because it may affect texture.
Meal prep note:
This soup holds up well for weekly meal prep. Store individual portions for easy grab and heat lunches or dinners.
Kid Friendly Options
- Use mild enchilada sauce to keep the flavor gentle.
- Blend the tomatoes if your kids do not like visible chunks.
- Add cooked rice or small pasta to make the soup thicker and more comforting.
- Serve toppings separately so kids can customize their own bowl.
- Skip the smoked paprika if your kids are sensitive to smoky flavor.
- For very picky eaters, blend half the soup and mix it back in for a smoother texture.
- Add a tiny pinch of sugar or maple syrup if the tomatoes taste too acidic.
Try These Recipes Next
- Creamy Pesto Chicken Orzo Bake
- Dill Pickle Chicken Salad
- High Protein Tamale Casserole
- Buffalo Ranch Chicken Salad
FAQs
Chicken Enchilada Soup
Ingredients
- 1.5 pounds cooked shredded chicken
- 15 oz black beans drained and rinsed
- 1 cup frozen corn
- 14 oz fire roasted diced tomatoes
- 10 oz red enchilada sauce
- 4 cups low sodium chicken broth
- 1 cup blended cottage cheese I use Good Culture
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Optional toppings:
- fresh lime juice, cilantro, tortilla strips, avocado, shredded cheese
Instructions
- In a large soup pot, combine shredded chicken, black beans, corn, fire roasted tomatoes, enchilada sauce, chicken broth, and spices. Stir to coat everything evenly.
- Bring the mixture to a gentle simmer over medium heat. Reduce heat slightly and let cook 10 to 12 minutes to allow the flavors to blend.
- While the soup simmers, blend the cottage cheese until smooth and creamy.
- Lower heat to low and slowly stir in the blended cottage cheese. Continue stirring for 2 to 3 minutes until fully incorporated and creamy.
- Taste and adjust seasoning. Add lime juice or a splash of broth as needed.
- Serve with your favorite toppings such as avocado, cilantro, tortilla strips, or shredded cheese.
Notes
- For vegetarian, use two (15-ounce) cans of chickpeas or white beans.
- For thicker soup, simmer longer or add instant rice.
- Freeze before adding cottage cheese.
Great Post.
Beyond delicious! I’ve made it twice and can’t get over how good and easy this is. Highly recommend using Siete Red Enchilada Sauce