There’s something incredibly cozy about a bowl full of warm, spicy goodness, and this Creamy Chicken Enchilada Soup Recipe hits all those comforting notes with creamy texture and bold Mexican-inspired flavors. It's like your favorite enchilada, but in soup form—easy to make and perfect for any night of the week.
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Why You'll Love This Recipe
I’m genuinely excited every time I make this Creamy Chicken Enchilada Soup Recipe because it’s the perfect blend of flavors and textures that feels special yet is surprisingly easy to pull off. I often make it on busy weeknights but it’s rich and flavorful enough to serve guests too.
- One-pot magic: Everything cooks together in a single pot, making cleanup a breeze—and who doesn’t love less mess?
- Balanced flavors: The smoky and spicy notes from enchilada sauce and spices pair perfectly with creamy richness to keep every spoonful delicious.
- Flexible ingredients: You can easily customize with different proteins, veggies, or toppings to suit your cravings or what you have on hand.
- Comfort food that satisfies: It warms you from the inside out and makes a filling, nutritious meal for the whole family.
Ingredients & Why They Work
This recipe brings together ingredients that create layers of tasty complexity—bright veggies, smoky spices, hearty beans, and creamy cheeses all meld beautifully. When you pick quality basics, it makes a world of difference in the final soup’s flavor.
- Olive oil: A good base for sautéing onions and peppers, adding a subtle richness.
- Onion and red bell pepper: They add sweetness and texture that complement the spices.
- Garlic: Essential for that punch of savory flavor without overwhelming the dish.
- Ground cumin, chili powder, smoked paprika, oregano: These spices bring that signature Southwestern warmth and smokiness.
- Chicken broth: The soup’s liquid backbone, giving depth of flavor and a comforting base.
- Red enchilada sauce: The star ingredient that delivers authentic red chili flavor and a little tang.
- Fire-roasted diced tomatoes: Their smoky sweetness perfectly balances the spices and enchilada sauce.
- Diced green chiles: Adds heat and texture for extra kick.
- Black beans: Adds protein, fiber, and a hearty feel to the soup.
- Corn: Sweetness and a bit of freshness brighten up each spoonful.
- Cooked shredded chicken: Tender protein that soaks up all those wonderful flavors.
- Cream cheese and heavy cream: They make the soup luxuriously creamy and smooth.
- Shredded cheddar or Mexican blend cheese: Melts into the soup adding gooey richness and sharpness.
- Cilantro, avocado, sour cream, tortilla strips: Fresh toppings that bring texture contrast and freshness to balance the creaminess.
Make It Your Way
This soup is so adaptable—I've tried swapping the chicken for shredded turkey after Thanksgiving, and it was fantastic. You can also adjust the spice level or switch up toppings depending on your mood or dietary needs.
- Variation: For a vegetarian twist, swap chicken for more beans and veggies, plus vegetable broth, and it still tastes hearty and delicious.
- Spice Level: Add fresh diced jalapeños or a dash of cayenne if you like it spicy; I keep it mild for my kids but love the extra heat for myself.
- Dairy-Free Version: Use coconut milk instead of cream and skip the cream cheese or try a dairy-free alternative to maintain richness.
- Extra Veggies: Toss in diced zucchini or bell peppers for more color and nutrients—an easy way to stretch the soup and add freshness.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté the Veggie Base
I start by heating olive oil in a large pot over medium heat. Then, I toss in the diced onion and red bell pepper. Cooking these until they’re soft, about 3–4 minutes, builds a sweet, mellow foundation. Next, I add the minced garlic and spices—cumin, chili powder, smoked paprika, and oregano—and stir quickly. This only takes 30 seconds, but you’ll smell those spices bloom beautifully, which is always a good sign for flavor ahead.
Step 2: Add the Liquids and Simmer
Next up, pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. I give it a good stir and crank the heat up just enough to bring everything to a simmer. This is the moment when all those vibrant ingredients get to mingle and develop that cozy soup magic.
Step 3: Toss in Beans, Corn, and Chicken
Once simmering, I add the black beans, corn, and shredded cooked chicken. I like to simmer it all together for about 10 minutes so the flavors really meld. This gives the beans and corn a chance to soften up nicely but still keep their bite, plus the chicken heats through without drying out.
Step 4: Make It Creamy and Cheesy
I turn the heat down to low, then stir in softened cream cheese and heavy cream. Whisking gently helps melt the cream cheese completely into the soup, creating that signature creamy texture. I finish by adding shredded cheddar cheese a handful at a time, stirring continuously to melt it smoothly in without clumps. At this point, I taste for salt and pepper and adjust as needed.
Top Tip
I’ve made this soup countless times and found a few key tips help make it foolproof and extra delicious:
- Slow spice blooming: Don’t rush the step where you cook the onion, pepper, garlic, and spices together—this step builds the base flavor that makes the whole soup shine.
- Cream cheese temperature: Always use softened cream cheese; if it’s cold, it won’t blend smoothly and can create lumps.
- Shred your own chicken: Using a rotisserie chicken is a great shortcut, but freshly shredded cooked chicken gives better texture and flavor.
- Adjust liquid as you go: If you like it thicker, simmer a bit longer uncovered. Prefer it soupier? Add a splash more broth just before serving.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
I usually top my bowls with chopped fresh cilantro, slices of creamy avocado, a dollop of cool sour cream, and crunchy tortilla strips or crushed chips. Sometimes I add fresh lime wedges on the side for squeezing over because that little citrus zing brightens up every bite. And if I’m feeling bold, a few pickled jalapeños give a spicy kick that I absolutely adore.
Side Dishes
This soup stands well on its own, but I love pairing it with warm corn tortillas or a simple side salad with avocado and lime vinaigrette. Sometimes roasted sweet potatoes or a rice pilaf add a nice texture contrast that rounds out the meal beautifully.
Creative Ways to Present
For a festive party, I serve the soup in mini bread bowls or hollowed-out bell peppers for a fun presentation. You can also set up a toppings bar with all your favorite garnishes so guests can customize their own bowls, turning a cozy dinner into a crowd-pleasing event.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day!
Freezing
You can freeze this soup, but because of the cream and cheese, texture might change slightly. I recommend freezing before adding the cream cheese and cream—then add those fresh when you reheat. This little trick keeps the soup silky when thawed.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup seems too thick after reheating, stir in a splash of chicken broth or water to get it back to the perfect creamy consistency.
Frequently Asked Questions:
Yes! I’ve made the Creamy Chicken Enchilada Soup Recipe in the slow cooker by adding all ingredients except cream cheese and heavy cream, cooking on low for 4-6 hours, and stirring in the dairy at the end to keep it creamy.
If you want to avoid cream cheese or don’t have it on hand, Greek yogurt or sour cream can work, added at the end off heat to maintain creaminess without curdling, although the texture and tang will be a bit different.
Absolutely! You can poach or bake your own chicken breasts or thighs, then shred them before adding to the soup. Using rotisserie chicken is just a convenient shortcut that I often rely on.
The soup has a gentle spicy kick from the enchilada sauce and green chiles, but it’s not overly hot. You can easily adjust the heat level by adding more jalapeños or chili powder if you like it spicier, or omit them for a milder version.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe holds a special place in my kitchen because it’s proof that you don’t need complicated ingredients or hours of prep to create a meal that feels indulgent and comforting. It’s my go-to on busy nights or when I want to impress without stress. I hope you enjoy making and sharing it as much as I do—it’s really like a warm hug in a bowl!
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 comforting and flavorful Tex-Mex dish featuring tender shredded chicken, black beans, corn, and green chiles simmered in a rich broth with red enchilada sauce and fire-roasted tomatoes. Finished with cream cheese, heavy cream, and melted cheddar cheese, this soup delivers a creamy, satisfying texture perfect for a quick weeknight dinner.
Ingredients
Main 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 (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)
- 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 vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3 to 4 minutes until softened.
- Add spices and garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for about 30 seconds until fragrant.
- Add liquids and simmer: Pour in chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer.
- Add beans, corn, and chicken: Stir in black beans, corn, and shredded chicken. Let the soup simmer gently for 10 minutes to allow flavors to meld.
- Make it creamy: Reduce heat to low. Add softened cream cheese and heavy cream. Whisk continuously until the cream cheese melts fully and the soup becomes creamy.
- Melt the cheese: Stir in shredded cheddar or Mexican blend cheese, mixing continuously until the cheese melts smoothly into the soup.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot with your favorite toppings such as chopped cilantro, avocado slices, sour cream, tortilla strips, lime wedges, and jalapeños.
Notes
- This soup is ideal for a quick weeknight dinner, ready in about 30 minutes using just one pot.
- Rotisserie chicken works perfectly to save time and add flavor.
- You can substitute half-and-half in place of heavy cream for a lighter option.
- Feel free to customize toppings to suit your taste preferences or dietary needs.
- This recipe can be adapted to slow cooker or instant pot methods if desired.
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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