There’s something incredibly comforting about a bowl of warm, cheesy soup that hits all the right notes — spicy, creamy, and full of hearty flavors. This Creamy Chicken Enchilada Soup Recipe is exactly that kind of meal, perfect for cozy nights or when you want a satisfying dinner with minimal fuss.
Jump to:
Why You'll Love This Recipe
What makes this soup stand out for me is how effortlessly it balances bold Tex-Mex flavors with a rich, creamy texture that makes every spoonful feel indulgent without being complicated. I love that it comes together quickly and tastes like you’ve been simmering it all day.
- Hands-Off Convenience: You throw almost everything into one pot, which makes cleanup a breeze and dinner a snap.
- Layered Flavor: The combination of spices, fire-roasted tomatoes, and red enchilada sauce bring warmth and depth that keeps you coming back for more.
- Versatility: Whether you use rotisserie chicken or leftovers, frozen corn or fresh, this soup adapts without missing a beat.
- Showstopper Comfort: Cream cheese and cheddar melt into the broth creating a silky soup that feels luxurious yet homey.
Ingredients & Why They Work
For me, the magic lies in combining simple pantry staples with just a few ingredient swaps to get that perfect creamy, spicy soup. Each element brings something unique — from smokiness to creaminess to fresh brightness.
- Olive oil: The base for sautéing veggies, adding a subtle fruity richness.
- Onion and red bell pepper: These soften up and provide a sweet, mellow foundation that balances the spices.
- Garlic: For that unmistakable punch of savory aroma.
- Ground cumin, chili powder, smoked paprika, oregano: This spice combo gives the soup its signature smoky, earthy Tex-Mex vibe.
- Chicken broth: Adds depth and richness to the soup base while keeping it light.
- Red enchilada sauce: The star ingredient that brings bold chili flavor and a bit of heat.
- Fire-roasted diced tomatoes: Add a subtle charred sweetness and texture complexity.
- Diced green chiles: Give a gentle spicy lift and fresh green flavor.
- Black beans: Bring hearty texture and protein.
- Corn: Pops of sweetness that contrast the spice perfectly.
- Cooked shredded chicken: Keeps this soup filling, juicy, and extra satisfying.
- Cream cheese and heavy cream: The dream team for the creamy consistency and silky mouthfeel.
- Cheddar cheese or Mexican blend: Melts on top and into the soup for a cheesy finish everyone loves.
- Fresh garnishes (cilantro, avocado, lime, sour cream): These brighten the dish and add layers of fresh flavor and creamy coolness.
Make It Your Way
One of the best parts about this Creamy Chicken Enchilada Soup Recipe is its flexibility—you can tweak the heat level, swap cheeses, or even make it vegetarian by skipping the chicken and adding extra beans or veggies. I often mix it up depending on what I have on hand.
- Variation: Sometimes I swap the red bell pepper for poblano for a smokier flavor and a little more kick—it adds a lovely depth without overpowering the creaminess.
- Spice Level: You can dial up the heat with fresh jalapeños or an extra pinch of chili powder, or cool it down easily with more sour cream on top.
- Cheese Choice: Mexican blend cheese gives it a more authentic vibe, but sharp cheddar works beautifully too if you love that strong cheesy flavor.
- Make It Vegetarian: Just swap the chicken for extra black beans or chickpeas, and use vegetable broth instead of chicken broth.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté the veggies and toast the spices
Start by heating olive oil in a large pot over medium heat. I add the diced onion and red bell pepper, letting them soften up gently for about 3 to 4 minutes. You’ll want them tender but not browned. Then toss in the garlic, cumin, chili powder, smoked paprika, and oregano—stir it all for about 30 seconds until your kitchen smells AMAZING and the spices bloom.
Step 2: Build the broth base
Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Give everything a good stir and bring it to a simmer. The enchilada sauce brings that bold chili flavor and vibrant color here—it's such a quick way to get real depth.
Step 3: Add the beans, corn, and chicken
Now stir in your drained black beans, corn, and shredded chicken. This part makes it more of a meal, packed with texture and protein. Let the soup simmer gently for about 10 minutes so those flavors mingle and the soup thickens slightly.
Step 4: Creamy finish and cheese melt
Lower the heat and whisk in the softened cream cheese and heavy cream. I like to do this slowly to make sure the cream cheese melts perfectly without clumps—it gives the soup that gorgeous smoothness and creaminess. Then stir in your shredded cheese, keeping the soup on low so it melts nicely throughout.
Step 5: Taste and serve!
Before you ladle it out, taste and adjust with salt and pepper as needed. Then serve piping hot, piling on your favorite garnishes for that extra fresh pop.
Top Tip
Over the years, I’ve found a few little tricks that really take this Creamy Chicken Enchilada Soup Recipe from good to unforgettable. These tips come from tweaking and tasting as I cook—hopefully they save you some trial and error!
- Softening the cream cheese first: I always let it sit at room temp for at least 15 minutes before stirring it in, or gently warm it in the microwave to avoid lumps.
- Using fire-roasted tomatoes: Their smoky flavor is a game-changer and adds authentic depth I haven’t been able to replicate with plain tomatoes.
- Low and slow cheese melt: Keep the heat low when adding shredded cheese so it melts smoothly without separating or clumping.
- Season little by little: I taste as I go because sometimes the canned ingredients bring varying saltiness. That way, it never ends too salty or bland.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
When I serve this soup, I love adding a handful of fresh cilantro, a dollop of sour cream, some sliced creamy avocado, and a squeeze of lime juice to brighten up each bite. Crunchy tortilla strips or crushed chips on top are my go-to for texture contrast, and if you like a little extra heat, fresh jalapeño slices never disappoint.
Side Dishes
This soup stands beautifully on its own, but if I want to round out the meal, I’ll serve it with a simple side salad or warm, buttery cornbread. Sometimes even a scoop of cilantro lime rice is fantastic alongside for soaking up every last drop.
Creative Ways to Present
For a party or special occasion, I've ladled this soup into mini bread bowls—that always feels festive and fun! Garnishing with colorful diced tomatoes, sliced green onions, and a swirl of sour cream makes it look super inviting. You could even turn it into a taco bar by serving the soup alongside small corn tortillas and traditional taco fixings for everyone to customize.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it's great the next day. Just give it a good stir before reheating to recombine everything.
Freezing
Freezing this soup works but I recommend leaving out the heavy cream and cheese until reheating, as dairy can sometimes separate after freezing. Freeze the soup base, then thaw and add the cream, cream cheese, and shredded cheese when warming it back up.
Reheating
I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. Adding a splash of broth or water helps loosen it up if it’s gotten too thick. Once piping hot, I stir in fresh cream and cheese again for that dreamy texture.
Frequently Asked Questions:
Absolutely! Using rotisserie chicken is one of my favorite shortcuts—it’s juicy, flavorful, and saves so much time. Just shred it and add it right near the end so it doesn’t dry out.
If red enchilada sauce isn’t available, you can substitute with a mix of tomato sauce mixed with chili powder, cumin, smoked paprika, and a little garlic powder to mimic the flavors. It won’t be exactly the same, but still delicious.
Yes! To make it dairy-free, swap cream cheese and heavy cream with coconut cream or cashew cream, and use a dairy-free cheese if you like. For lower fat, try half-and-half instead of heavy cream and reduce cheese amounts or use a low-fat version.
The soup has a gentle, warming heat mostly from the spices and green chiles, but it’s definitely not fiery. You can always adjust the spice by adding jalapeños or extra chili powder, or mellow it with more cream and toppings like sour cream and avocado.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe is one of those meals I keep coming back to when I want cozy, comforting food that’s satisfying but still feels a little special. It’s easy enough for a busy weeknight but tasty enough to share with family or friends. I hope you enjoy it as much as I do—grab a bowl, top it with your favorite garnishes, and let it warm you from the inside out.
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
Creamy Chicken Enchilada Soup is a comforting Tex-Mex dish featuring shredded chicken, black beans, corn, and green chiles simmered in a flavorful blend of chicken broth, enchilada sauce, and fire-roasted tomatoes. Enriched with cream cheese, heavy cream, and melted cheddar cheese, this hearty soup offers a creamy texture and rich flavor perfect for a quick 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 (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
Add-ins
- 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)
Finishing Ingredients
- 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
- Heat the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, and cook for 3–4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano, and cook for another 30 seconds until fragrant.
- Add liquids and simmer: Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer.
- Incorporate beans, corn, and chicken: Stir in the black beans, corn, and shredded chicken. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
- Add creaminess and cheese: Reduce the heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Then add the shredded cheddar cheese, stirring continuously to melt it smoothly into the soup.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot topped with chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños as desired.
Notes
- This cream cheese and heavy cream based soup provides a rich and creamy texture perfect for comfort food cravings.
- Use rotisserie chicken for a quick and easy shredding option and added flavor.
- For a lighter version, substitute half-and-half for heavy cream or reduce the cheese slightly.
- Customize toppings to your liking; tortilla strips add crunch while avocado and sour cream add creaminess.
- This soup can be made on the stovetop, slow cooker, or instant pot for versatile cooking options.
- Leftover soup reheats well and flavors deepen after resting overnight.
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
Leave a Reply