There’s something so comforting about a bowl of soup that’s both rich and vibrant, which is exactly why this Creamy Chicken Enchilada Soup Recipe quickly became a favorite in my kitchen. It’s packed with those cozy Mexican-inspired flavors, creamy textures, and hearty ingredients that make it perfect anytime you want a meal that feels like a hug in a bowl.
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Why You'll Love This Recipe
When I first made this soup, I was blown away by how fast it came together without sacrificing flavor. Whether you’re cooking for family or meal prepping, this soup brings warmth and a little excitement to your dinner table.
- Quick and Easy: Ready in just about 30 minutes, it’s a lifesaver on busy weeknights.
- Rich and Creamy Texture: Thanks to cream cheese and heavy cream, you get indulgent creaminess without heaviness.
- Bold Tex-Mex Flavors: Fire-roasted tomatoes, enchilada sauce, and spices make this soup memorable and satisfying.
- Customizable Toppings: You can dress it up with avocado, sour cream, or crispy tortilla strips for your perfect bowl.
Ingredients & Why They Work
This soup is a beautiful mix of pantry staples and fresh accents. Each ingredient adds its own magic, combining into a cozy, creamy feast with plenty of layers of flavor. Knowing the role each plays really helps you make it your own or face swap ingredients with confidence.
- Olive Oil: Helps soften the veggies and carries the spices to release their full aroma.
- Onion & Red Bell Pepper: These add a subtle sweetness and depth that form the soup’s flavor base.
- Garlic, Cumin, Chili Powder, Smoked Paprika, & Oregano: Classic Tex-Mex seasonings that infuse warmth and earthiness.
- Chicken Broth: A savory foundation that blends the ingredients beautifully.
- Red Enchilada Sauce: Key for that signature enchilada flavor and slight tanginess.
- Fire-Roasted Diced Tomatoes: Adds smoky sweetness and texture.
- Diced Green Chiles: For a subtle heat and flavor complexity.
- Black Beans: Protein-packed and adds heartiness with a creamy bite.
- Frozen or Canned Corn: Sweet bursts that contrast nicely with the spiciness.
- Cooked Shredded Chicken: A must for protein and a comforting texture.
- Cream Cheese & Heavy Cream: These create the luscious, silky texture that sets this soup apart.
- Shredded Cheddar or Mexican Blend Cheese: Melts into the soup for cheesy goodness.
- Fresh Toppings (Cilantro, Avocado, Sour Cream, Lime): Brightens and balances the richness beautifully.
Make It Your Way
I love tweaking this Creamy Chicken Enchilada Soup Recipe depending on what’s in my fridge or pantry. You can easily dial up the spice level or lighten it up to fit your mood and dietary needs.
- Spicy Boost: One time, I added fresh chopped jalapeños and a touch of chipotle chili powder for an extra kick — it was fantastic.
- Dairy-Free Swap: I’ve subbed coconut cream for the heavy cream and used dairy-free cream cheese to keep it creamy but allergy-friendly.
- Vegetarian Version: Skip the chicken and add extra beans or some sautéed mushrooms instead — still delicious and hearty.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Soften your aromatics with care
I start by heating up olive oil in a large pot over medium heat. Once warm, I add diced onion and red bell pepper. Cooking them gently for 3–4 minutes softens those veggies perfectly without browning — you want that sweetness to shine, but no burnt bits. Next, in go the garlic and spices — cumin, chili powder, smoked paprika, and oregano. I stir that all for about 30 seconds until I can smell those wonderful aromas fill the kitchen. This is where the flavor foundation really builds, so don’t skip this step!
Step 2: Build your broth magic
Next, I pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir it well and bring the whole pot to a gentle simmer. This allows the flavors to start mingling and gives that signature enchilada flavor a chance to bloom in the liquid base.
Step 3: Add the hearty stuff and let it meld
Now’s the time to stir in black beans, corn, and shredded cooked chicken. I let the soup simmer for about 10 minutes to marry all those textures and flavors. It’s the perfect moment to multitask — set your table or chop garnishes while you wait for magic to happen!
Step 4: Creamy finishing touches
Lower the heat and stir in the softened cream cheese and heavy cream, whisking gently so the cream cheese melts completely and the soup becomes silky smooth. Finally, I sprinkle in shredded cheddar or Mexican blend cheese, stirring until everything is beautifully melted together. Don’t rush this step! Taking your time here guarantees that deep, creamy texture you’re after.
Step 5: Taste and serve
I always taste at the end and adjust salt and pepper if needed. Then, it’s time to ladle your soup into bowls and dress it up with your favorite toppings—trust me, this is when things really get fun!
Top Tip
Over the years, I’ve learned a few tricks to keep this Creamy Chicken Enchilada Soup Recipe tasting fresh and creamy every time. It’s those small details that take a good soup and make it outstanding.
- Don’t Skip Softening the Veggies: That initial sauté really builds the flavor base, so take your time here—it pays off.
- Room Temperature Cream Cheese: Adding cold cream cheese can create lumps, so make sure it’s softened for a smooth finish.
- Simmer Gently: Boiling the soup after adding cream can cause curdling. Keep it on low heat and stir gently.
- Use Rotisserie Chicken: For a shortcut, leftover or store-bought rotisserie chicken is perfect—it’s tender and flavorful.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
When it comes to garnishing, I usually load my bowls with chopped fresh cilantro, creamy avocado slices, a dollop of sour cream, crispy tortilla strips, and a generous squeeze of lime juice. These elements add freshness and texture contrast that makes each bite a little celebration.
Side Dishes
To round things out, pair it with warm cornbread or simple tortilla chips. Sometimes, I’ll serve a crisp green salad on the side to balance out the richness.
Creative Ways to Present
For a fun twist, I’ve served this soup in mini bread bowls or even puff pastry cups at a dinner party — it makes for a stunning presentation and adds an element of surprise everyone loves.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making the next day’s soup even tastier!
Freezing
This soup freezes surprisingly well. I freeze it in portion-sized containers for up to 3 months. Just be sure to leave out the cream and cheese if you plan to freeze, then stir them in freshly when reheating for the best texture.
Reheating
When reheating, warm it slowly on the stove over low heat, stirring gently. If the soup thickens, add a splash of chicken broth or water to loosen it back up. This method preserves the creamy texture without breaking or curdling.
Frequently Asked Questions:
Yes! You can brown the veggies and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add cream cheese and shredded cheese at the end for that creamy finish.
Cheddar or a Mexican cheese blend both work beautifully. They melt smoothly and add a rich, cheesy flavor that complements the spices perfectly.
Absolutely! Leftover cooked chicken, whether shredded or diced, is perfect here. Just add it towards the end when you combine the beans and corn.
The soup has a moderate level of spice from the enchilada sauce and green chiles, but it’s easy to make milder or spicier. Adjust the amount of chili powder or add fresh jalapeños to increase heat, or swap out green chiles for milder peppers.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe has become my go-to comfort food when I want something both easy and a little special. Its creamy richness paired with bright, spicy flavors fills the soul and the belly. I can’t recommend it enough — try making it your next weeknight dinner. I promise, once you take that first spoonful, you’ll be hooked, too.
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
Description
This Creamy Chicken Enchilada Soup is a flavorful Tex-Mex comfort food made with shredded chicken, black beans, corn, and green chiles simmered in a rich red enchilada sauce and fire-roasted tomatoes, finished with cream cheese, heavy cream, and melted cheddar cheese. Perfect for a quick, hearty weeknight meal served with toppings like avocado, cilantro, sour cream, and tortilla strips.
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 (950 ml)
- 10 oz red enchilada sauce (300 ml, canned)
- 14.5 oz fire-roasted diced tomatoes (430 g, canned)
- 4 oz diced green chiles (118 g, canned)
Main Ingredients
- 15 oz black beans (450 g, canned, drained and rinsed)
- 1½ cups frozen or canned corn (drained)
- 2 cups cooked shredded chicken (rotisserie works well)
- 4 oz cream cheese (118 g, softened and cubed)
- 1 cup heavy cream (240 ml) 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
- Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper and cook for 3 to 4 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another 30 seconds until the mixture is aromatic.
- Add Liquids and Simmer: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer over medium heat.
- Add Beans, Corn, and Chicken: Stir in the black beans, corn, and shredded chicken. Let the soup simmer gently for about 10 minutes to allow the flavors to meld and develop.
- Add Creamy Ingredients: Reduce the heat to low. Add the softened cream cheese cubes and heavy cream to the pot. Whisk or stir continuously until the cream cheese fully melts and the soup becomes creamy and smooth.
- Add Cheese and Final Seasoning: Stir in the shredded cheddar or Mexican blend cheese steadily to ensure it melts smoothly into the soup. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and top with chopped cilantro, sliced avocado, sour cream, tortilla strips or crushed chips, lime wedges, and jalapeños or chilies as desired. Serve immediately.
Notes
- This recipe can be made in one pot on the stovetop for convenience and speed.
- For alternative methods, you can prepare the soup in a slow cooker or Instant Pot, adjusting cooking times accordingly.
- Rotisserie chicken is recommended for quick preparation but shredded cooked chicken breast or thighs work well too.
- Use half-and-half to lighten the soup slightly, or full heavy cream for extra richness.
- Adjust the spiciness by adding more or fewer jalapeños or choosing mild green chiles according to preference.
- Serve with fresh lime wedges to add brightness and enhance flavors.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
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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