There’s something magical about a big bowl of soup on a chilly day, especially when it’s this Creamy Chicken Enchilada Soup. It’s bold, comforting, and full of all the flavors you love from enchiladas, but in an easy, one-pot format that practically cooks itself.
Plus, it’s made with simple pantry staples and shredded chicken, which makes it a total lifesaver on busy weeknights. And let’s not forget the cheesy goodness. That creamy, velvety broth? It’s everything.
This soup has become a go-to in our house, and after just one spoonful, you’ll understand why.
I first fell in love with this soup after a trip to New Mexico, where we had the most amazing bowl of chicken enchilada soup at a little roadside diner. It was thick, rich, and had just the right amount of heat. The kind of meal that makes you stop mid-bite and say, “Okay, I need to learn how to make this at home.”
So I did.
Over the years, I’ve played around with the ingredients until I landed on this version—creamy, cheesy, and full of that signature enchilada flavor. I love that it’s adaptable, too. Toss in some extra veggies, use rotisserie chicken, make it spicy or mild. It always turns out delicious.
This recipe has now earned a permanent spot in our dinner rotation, and every time I make it, someone asks for the recipe. That’s when you know it’s a keeper.
Why You’ll Love This
1. Bold Enchilada Flavor in Soup Form
This soup tastes like your favorite chicken enchiladas got a creamy, cozy upgrade. It’s packed with smoky spices, tender shredded chicken, and just enough kick to wake up your taste buds. The enchilada sauce infuses the broth with so much depth and flavor, you’ll swear it simmered all day.
2. Quick and Easy to Make
Dinner doesn’t have to be complicated. This soup comes together in about 30 minutes with mostly pantry staples and a few fresh ingredients. Using pre-cooked or rotisserie chicken is a great time-saver, and everything simmers together in one pot—easy prep and even easier cleanup.
3. Comfort Food with a Nutritious Twist
It’s creamy and indulgent, but still sneaks in protein, fiber, and even a few veggies. You can lighten it up by using Greek yogurt or low-fat cream cheese, or bulk it up with beans and corn for a heartier meal. It’s satisfying without being too heavy.
4. Perfect for Meal Prep or Freezing
This soup reheats like a dream. The flavors deepen overnight, making it even more delicious the next day. It freezes well, too, so you can stash away a few portions for busy weeks or lazy nights when cooking just isn’t on the menu.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine Type: Tex-Mex, American
Servings: 6
Estimated Cost: $12–$15
Equipment Needed:
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Optional: immersion blender for extra creaminess
- Optional: slow cooker if making ahead
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn
- 2½ cups cooked shredded chicken (rotisserie works great)
- 4 cups low-sodium chicken broth
- 1 (8-ounce) block cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: crushed tortilla chips, sour cream, chopped cilantro, avocado, lime wedges
Ingredient Notes:
- Cream cheese: Let it soften at room temperature for easy blending. Neufchâtel or low-fat works too.
- Cheese: Feel free to use a Mexican blend or pepper jack for extra flavor.
- Enchilada Sauce: Use homemade or store-bought. Choose mild or hot depending on your spice preference.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens and turns slightly golden. Stir in the minced garlic, cumin, paprika, and chili powder. Let it cook for about 1 minute, just until fragrant.
Step 2: Add the Base Ingredients
Pour in the enchilada sauce, green chiles, black beans, corn, shredded chicken, and chicken broth. Stir everything together and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer for about 15 minutes to blend the flavors.
Step 3: Add the Cream Cheese
Cut the softened cream cheese into small cubes and stir it into the soup. It may look a little lumpy at first, but keep stirring until it melts into the broth. This will give your soup that creamy, velvety texture that makes it so irresistible.
Step 4: Stir in the Shredded Cheese
Once the cream cheese is fully melted, add the shredded cheddar. Stir until melted and smooth. Taste and season with salt and pepper as needed.
Step 5: Blend for Extra Creaminess (Optional)
If you want a thicker soup, use an immersion blender to pulse a few times. Don’t blend it all the way—just enough to break down some of the beans and veggies for extra body.
Step 6: Serve and Top
Ladle the soup into bowls and pile on your favorite toppings. Crushed tortilla chips add a perfect crunch, and a dollop of sour cream or a squeeze of lime really brightens it up. Don’t skip the avocado and cilantro if you have them on hand!
Nutrition Facts (Per Serving)
- Calories: ~410
- Protein: 26g
- Carbohydrates: 20g
- Fiber: 5g
- Fat: 24g
- Sodium: 680mg
- Vitamin A: 18% DV
- Vitamin C: 12% DV
- Calcium: 22% DV
- Iron: 10% DV
Tips for Success
Soften the Cream Cheese First
Cold cream cheese won’t melt properly and can leave lumps. Let it sit out while you prep the other ingredients, or microwave it in 15-second bursts until soft.
Don’t Boil After Adding Cheese
Once the cheese is in, keep the soup on low heat. High heat can cause dairy to separate or become grainy, and we want a silky smooth texture.
Taste Before Salting
The enchilada sauce and cheese add quite a bit of salt, so always taste the soup before adding any extra. You might find you don’t need much, or any at all.
Top It Off Right
Toppings take this soup from good to great. Tortilla chips, lime juice, and avocado add texture and brightness. Try a drizzle of hot sauce if you like it spicy!
Common Questions
Can I make this in a slow cooker?
Absolutely! Just add everything except the cream cheese and shredded cheese to your slow cooker and cook on low for 4–6 hours. Stir in the cheeses just before serving.
Is this soup gluten-free?
Yes, just double-check your enchilada sauce and broth to make sure they’re certified gluten-free. Everything else should be naturally gluten-free.
Can I freeze it?
Yes! Let the soup cool completely, then store it in freezer-safe containers. It freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
What can I use instead of cream cheese?
You can use sour cream, plain Greek yogurt, or even a splash of heavy cream for a lighter texture. Just be sure to stir them in at the end and avoid boiling to prevent curdling.
Variations and Substitutions
- Vegetarian Version: Skip the chicken and use extra beans or chopped zucchini instead. Swap in vegetable broth for a fully meatless soup.
- Spicy Kick: Add diced jalapeños or a few dashes of hot sauce. Pepper jack cheese adds a spicy edge, too.
- Low-Carb Option: Omit the corn and beans to keep the carbs down. Add more shredded chicken and spinach for volume.
- Taco-Inspired: Mix in a packet of taco seasoning instead of separate spices for a slightly different flavor twist.
Serving and Pairing Suggestions
- Serve this soup with warm cornbread, a side salad, or cheesy quesadillas for a full Tex-Mex feast.
- A crisp Mexican lager or a margarita pairs beautifully if you’re serving it for a weekend get-together.
- It’s also fantastic with a side of Spanish rice or tortilla chips and guacamole for dipping.
Creamy Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder adjust to taste
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn
- 2½ cups cooked shredded chicken rotisserie works great
- 4 cups low-sodium chicken broth
- 1 (8-ounce) block cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: crushed tortilla chips sour cream, chopped cilantro, avocado, lime wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens and turns slightly golden. Stir in the minced garlic, cumin, paprika, and chili powder. Let it cook for about 1 minute, just until fragrant.
- Pour in the enchilada sauce, green chiles, black beans, corn, shredded chicken, and chicken broth. Stir everything together and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer for about 15 minutes to blend the flavors.
- Cut the softened cream cheese into small cubes and stir it into the soup. It may look a little lumpy at first, but keep stirring until it melts into the broth. This will give your soup that creamy, velvety texture that makes it so irresistible.
- Once the cream cheese is fully melted, add the shredded cheddar. Stir until melted and smooth. Taste and season with salt and pepper as needed.
- If you want a thicker soup, use an immersion blender to pulse a few times. Don’t blend it all the way—just enough to break down some of the beans and veggies for extra body.
- Ladle the soup into bowls and pile on your favorite toppings. Crushed tortilla chips add a perfect crunch, and a dollop of sour cream or a squeeze of lime really brightens it up. Don’t skip the avocado and cilantro if you have them on hand!
Notes
Cold cream cheese won’t melt properly and can leave lumps. Let it sit out while you prep the other ingredients, or microwave it in 15-second bursts until soft. Don’t Boil After Adding Cheese
Once the cheese is in, keep the soup on low heat. High heat can cause dairy to separate or become grainy, and we want a silky smooth texture. Taste Before Salting
The enchilada sauce and cheese add quite a bit of salt, so always taste the soup before adding any extra. You might find you don’t need much, or any at all. Top It Off Right
Toppings take this soup from good to great. Tortilla chips, lime juice, and avocado add texture and brightness. Try a drizzle of hot sauce if you like it spicy!
The next time you’re craving something warm, cozy, and full of flavor, I hope you’ll give this Creamy Chicken Enchilada Soup a try. It’s the kind of recipe that feels like a hug in a bowl and always brings smiles around the dinner table.
Thanks for stopping by my kitchen today. Whether you’re cooking for your family or meal prepping for the week, I’m so glad to share this recipe with you. Don’t forget to drop a comment if you make it—I’d love to hear how it turned out!
