Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 small onion, diced; 1 small red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 4 cups chicken broth; 10 oz red enchilada sauce (canned); 14.5 oz fire-roasted diced tomatoes (canned); 4 oz diced green chiles (canned); 15 oz black beans (canned, drained and rinsed); 1½ cups frozen or canned corn (drained); 2 cups cooked shredded chicken (rotisserie works well); 4 oz cream cheese, softened and cubed; 1 cup heavy cream (or half-and-half); 1½ cups shredded cheddar cheese (or Mexican blend cheese); Chopped cilantro; Sliced avocado; Sour cream; Tortilla strips or crushed tortilla chips; Lime wedges; Canned or fresh jalapeños or chilies

There’s something irresistibly cozy about a bowl of soup that’s rich, vibrant, and soul-warming all at once. That’s exactly what you get with this Creamy Chicken Enchilada Soup Recipe—a delicious blend of comforting creaminess and bold Tex-Mex flavors that feels like a warm hug on a chilly evening.

A white bowl filled with a creamy orange soup base containing visible bits of shredded white chicken, black beans, yellow corn kernels, and small red chili flakes. On top, there are several sliced green avocado pieces arranged in the center, next to bright yellow shredded cheddar cheese and two lime wedges. Scattered green herbs and slices of green jalapeños add more color and texture to the dish. The bowl sits on a rustic wooden surface with extra lime wedges around, against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Top Tip
How to Serve Creamy Chicken Enchilada Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Enchilada Soup Recipe

Why You'll Love This Recipe

This is one of those recipes that quickly became a household favorite the first time I made it. It’s hearty, packed with flavor, yet surprisingly easy to pull together on a busy weeknight. Trust me, you’ll want to keep this soup in your regular rotation.

One-Pot Wonder: Everything cooks in one pot, which means less cleanup and more time enjoying your meal.
Bold Tex-Mex Flavors: The combination of enchilada sauce, cumin, and smoky paprika gives it that authentic southwestern vibe you crave.
Customizable Creaminess: The soup finishes with cream cheese and heavy cream, creating a luscious texture that's both comforting and satisfying.
Fast & Filling: Ready in about 30 minutes, this soup is perfect for busy days when you want something hearty but quick.

Ingredients & Why They Work

Every ingredient in this soup is chosen for a reason—to layer flavors and textures that make each spoonful exciting yet comforting. Plus, most are pantry staples or easy to find in stores, so no stress when you’re shopping.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of bright red enchilada sauce, a small white ceramic bowl of fire-roasted diced tomatoes with charred edges, a small white ceramic bowl of glossy black beans, a small white ceramic bowl of yellow corn kernels, a small white ceramic bowl of diced green chiles, a small white ceramic bowl of softened cream cheese in cubes, a small white ceramic bowl of smooth heavy cream, a small white ceramic bowl of shredded golden cheddar cheese, a small white ceramic bowl of chopped fresh cilantro leaves, a small white ceramic bowl of sour cream dollop, a small white ceramic bowl of sliced bright green avocado, a small white ceramic bowl of lime wedges with vibrant green skin, whole uncracked brown-skinned garlic cloves, a whole small red bell pepper, a whole small yellow onion with papery skin, a bunch of dried oregano sprigs, a small white ceramic bowl of chili powder, a small white ceramic bowl of ground cumin, a small white ceramic bowl of smoked paprika, and cooked shredded chicken pieces arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A good-quality olive oil adds subtle richness and helps soften the veggies.
Onion & red bell pepper: They create a naturally sweet and savory base that complements the spices.
Garlic: For that essential aromatic punch.
Ground cumin & chili powder: These spices bring the classic Tex-Mex warmth and depth.
Smoked paprika & dried oregano: They add a smoky, slightly herbal note that enriches the overall flavor.
Chicken broth: The heart of the soup, giving it body and savoriness.
Red enchilada sauce: This is a game-changer—gives the soup that iconic red color and tangy spice.
Fire-roasted diced tomatoes: Adds a smoky sweetness and chunky texture.
Diced green chiles: For a little subtle heat and depth.
Black beans: Protein-packed and hearty, they make the soup more filling.
Corn: Sweet kernels provide delightful pops of contrasting texture.
Cooked shredded chicken: I love using rotisserie for convenience and flavor.
Cream cheese & heavy cream: These transform the soup into a rich, velvety treat.
Cheddar cheese (or Mexican blend): Melts perfectly for that gooey finish everyone loves.
Fresh garnishes (cilantro, avocado, lime, tortillas): They brighten and add texture, turning good soup into great.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Chicken Enchilada Soup Recipe is how flexible it is. Personally, I love tweaking the heat level or swapping out ingredients based on what I have on hand.

Spice it up: I sometimes add fresh jalapeños or a dash of cayenne if I want more kick—just adjust to your heat tolerance!
Make it vegetarian: Swap out chicken for extra beans and veggies, and use vegetable broth instead—still delicious and hearty.
Dairy alternatives: For a lighter version, try half-and-half or coconut cream; the soup still gets creamy with a subtle twist.
Slow cooker option: I’ve made this in a slow cooker by combining all ingredients except cream cheese and cheese, then stirring those in at the end.

Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe

A white bowl filled with creamy orange soup that has small red specks on the surface. The soup contains shredded white chicken pieces mixed in. On one side, there is a small pile of yellow corn kernels, black beans, and green jalapeño slices, mixed with bits of red tomato and some green herbs. Next to this, there are thin slices of bright green avocado fanned out, with three lime wedges placed beside them. The bowl is placed on a worn wooden board, with a lime wedge resting nearby. In the blurred background, there are bowls with chopped yellow cheese and lime pieces, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and red bell pepper and cook just until they soften, about 3-4 minutes. Don’t rush this step—it really builds a flavorful base. Add minced garlic along with cumin, chili powder, smoked paprika, and oregano, then cook for another 30 seconds until the spices become fragrant. Your kitchen will smell incredible right about now.

Step 2: Build the Soup Base

Pour in the chicken broth, red enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir it all together and bring it to a simmer. This step layers in that classic enchilada flavor and gives the soup its beautiful, rich color.

Step 3: Add Beans, Corn, and Chicken

Now stir in black beans, corn, and the cooked shredded chicken. Let the soup simmer for about 10 minutes so the flavors can meld while the soup thickens slightly. This is your moment to taste and adjust—add a pinch of salt or pepper if it needs a little lift.

Step 4: Make It Creamy & Cheesy

Reduce heat to low, then whisk in the cream cheese cubes and heavy cream. I find it easiest to keep stirring gently until the cream cheese is fully melted, resulting in a silky smooth texture. Finally, add shredded cheddar or Mexican blend cheese, stirring continuously so it melts beautifully into the soup without clumping.

Step 5: Final Taste & Serve

Give your soup one last taste to make sure it’s seasoned just right—adjust salt and pepper as needed. Serve the soup hot with your favorite garnishes for that final touch.

Top Tip

After making this Creamy Chicken Enchilada Soup Recipe countless times, I’ve learned a few tricks that really elevate the final dish and make the process smoother for you.

Pre-shred your chicken: Using rotisserie chicken saves so much time—plus, pre-shredding helps it warm evenly in the soup.
Low and slow melting: Always reduce to low heat when adding cream cheese and shredded cheese to avoid clumping or separation.
Use fire-roasted tomatoes: They add a smoky depth that truly brings authentic flavor—you won’t want to skip this!
Don’t skip the garnishes: Fresh cilantro, avocado, and a squeeze of lime make every spoonful brighter and more dynamic.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

My favorite garnishes for this soup are chopped fresh cilantro, slices of creamy avocado, dollops of cool sour cream, crunchy tortilla strips or crushed tortilla chips, and a few lime wedges to brighten everything up. Sometimes I even add some canned or fresh jalapeños if I’m craving extra heat—it’s pure magic!

Side Dishes

I often pair this soup with warm corn tortillas or a simple green salad dressed lightly with lime and olive oil. For a heartier meal, a side of Mexican rice or a crisp avocado and tomato salad complements the soup beautifully.

Creative Ways to Present

For a dinner party, I like serving the soup in individual mini cast-iron skillets or colorful bowls lined with crushed tortilla chips at the bottom. Adding a swirl of sour cream and a sprinkle of cheese just before serving makes it look party-ready and extra inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, making leftovers even better the next day.

Freezing

This soup freezes well if you leave out the cream cheese and cheese before freezing. Freeze it in portions, then add the cream cheese and cheese freshly when reheating to keep the texture creamy and fresh.

Reheating

Reheat gently on the stove over low heat, adding extra broth or water if it’s too thick. Stir frequently to prevent sticking, and finish by stirring in any fresh cheese or cream if you froze the soup without it.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Yes! For a vegetarian version, swap the chicken broth with vegetable broth and omit the chicken. Beans and veggies make a filling base. For vegan, use dairy-free cream cheese and cream alternatives, and make sure your enchilada sauce is vegan.

What is the best way to shred chicken for this soup?

Using rotisserie chicken works great since it's already cooked and seasoned. To shred, I use two forks pulling the meat apart gently, or my hands once it cools down a bit. This keeps the chicken tender and perfect for the soup.

Can I prepare this soup in advance?

Absolutely! You can prepare the base soup (without the cream cheese and shredded cheese) a day ahead, then add those creamy ingredients when reheating. This keeps the soup fresh and maintains its creamy texture.

What sides pair best with Creamy Chicken Enchilada Soup?

Sides like warm corn tortillas, Mexican rice, or a simple green salad with lime dressing complement the soup well. Adding crunchy tortilla chips or cheddar biscuits can also round out the meal nicely.

Final Thoughts

Sharing this Creamy Chicken Enchilada Soup Recipe with you feels like passing on a little piece of my comfort food arsenal. It’s quick, it feels like a special treat, and it’s just genuinely satisfying on so many levels. I hope you love making it (and eating it) as much as I do—there’s nothing quite like cozying up to a big bowl on a busy night and knowing you nailed it!