Creamy Chicken Enchilada Soup
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.
Servings 6
Calories 410kcal
Cost $12–$15
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
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!
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!