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.
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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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Description
This Creamy Chicken Enchilada Soup is a rich and comforting Tex-Mex dish packed with shredded chicken, black beans, corn, and green chiles, simmered in a flavorful blend of enchilada sauce and fire-roasted tomatoes. The soup is finished with cream cheese, heavy cream, and shredded cheddar for a creamy texture and topped with fresh cilantro, avocado, sour cream, and crunchy tortilla strips for a perfect weeknight meal.
Ingredients
Soup Base
- 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)
Protein and Vegetables
- 15 oz black beans (canned, drained and rinsed)
- 1½ cups frozen or canned corn (drained)
- 2 cups cooked shredded chicken (rotisserie works well)
Dairy and Cheese
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1½ cups shredded cheddar cheese (or Mexican blend cheese)
Toppings
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Heat Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and red bell pepper, cooking for 3–4 minutes until softened.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another 30 seconds until fragrant.
- Add Liquids: Pour in chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring to a simmer.
- Add Beans, Corn, and Chicken: Stir in black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes to meld flavors.
- Add Cream and Cheese: Reduce heat to low. Stir in softened cream cheese and heavy cream, whisking until the cream cheese melts and the soup becomes creamy. Add shredded cheddar cheese, stirring continuously until melted smoothly into the soup.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with toppings such as chopped cilantro, avocado slices, sour cream, tortilla strips, lime wedges, and jalapeños.
Notes
- This recipe can be made on the stovetop, slow cooker, or instant pot depending on your preference and available equipment.
- Rotisserie chicken works well to save time, but you can use any shredded cooked chicken.
- For a lighter version, use half-and-half instead of heavy cream.
- Add more spice by including jalapeños or extra chili powder.
- Serve with warm tortillas or cornbread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 617 kcal
- Sugar: 8 g
- Sodium: 1530 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 31 g
- Cholesterol: 130 mg
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