There’s something downright cozy about a bowl of this Creamy Chicken Enchilada Soup Recipe. It’s like all your favorite Tex-Mex flavors got together, swirled with silky creaminess, and decided to warm you from the inside out. Trust me, it’s absolutely worth making on any chilly night!
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Why You'll Love This Recipe
This soup has been a lifesaver on busy weeknights when I want big flavor without fussing too much. The balance of spices, creamy texture, and hearty ingredients makes it feel both comforting and indulgent – a rare combo when you’re short on time.
- One-Pot Wonder: Everything cooks in a single pot, which means fewer dishes and more time enjoying your meal.
- Rich, Creamy Texture: The cream cheese and heavy cream melt into the broth creating a luscious, velvety finish that’s pure magic.
- Tex-Mex Flavor Blast: Fire-roasted tomatoes, enchilada sauce, and spices deliver those signature smoky, spicy notes you crave.
- Customizable and Crowd-Pleasing: Whether you want it milder, extra spicy, or loaded with toppings, this soup adapts beautifully.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Enchilada Soup Recipe brings its own special touch. From the base veggies to those creamy add-ins, here’s why I think they work together so well and a couple tips to keep in mind while shopping.
- Olive Oil: Perfect for sautéing the veggies; adds a mild fruity flavor and helps build the soup’s foundation.
- Onion: Diced small to melt into the background flavor, giving a subtle sweetness.
- Red Bell Pepper: Adds a nice pop of color and a sweet crunch that softens when cooked.
- Garlic: Minced garlic rounds out the aromatics with its pungent depth.
- Ground Cumin: That warm, earthy note that’s essential in any Tex-Mex inspired dish.
- Chili Powder: Gives the soup its signature spicy kick – balance it to your heat preference.
- Smoked Paprika: Adds subtle smokiness without the heat, enhancing complexity.
- Dried Oregano: Lends a slight herbal brightness that cuts through the heaviness.
- Chicken Broth: Choose a good quality broth for rich, savory flavor; homemade works too!
- Red Enchilada Sauce: The star ingredient that brings authentic depth and spice.
- Fire-Roasted Diced Tomatoes: Adds texture and a subtle smoky sweetness.
- Diced Green Chiles: Provide heat and tang; find mild or hot depending on your taste.
- Black Beans: Rinsed and drained to keep the soup hearty and add fiber.
- Corn: Sweetness and color bursts with every spoonful – frozen or canned both work!
- Cooked Shredded Chicken: Rotisserie chicken is my go-to shortcut, but you can poach or roast your own.
- Cream Cheese: This is what makes the soup creamy and dreamy; soften it before adding for easy melting.
- Heavy Cream: Or half-and-half if you want it a bit lighter, blends everything into a silky texture.
- Cheddar or Mexican Blend Cheese: Shredded to melt nicely on top and add a cheesy finish.
- Chopped Cilantro, Avocado, Sour Cream, Tortilla Strips, Lime: Optional garnishes that amp up freshness and texture.
Make It Your Way
I love playing with this Creamy Chicken Enchilada Soup Recipe depending on the season or what’s in my fridge. Getting creative here makes the recipe feel fresh every time you make it.
- Variation: I often swap out the chicken for shredded turkey after Thanksgiving – it’s just as delicious and gives the soup a nice twist.
- Spice Level: Add fresh jalapeño slices or a dash of cayenne if you like it hot; or skip the chiles for milder enjoyment.
- Dairy-Free: For a dairy-free version, coconut milk works surprisingly well to keep creaminess.
- Slow Cooker Version: You can assemble everything except the cream cheese and heavy cream in a slow cooker and add those at the end for an easy hands-off meal.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté the Veggies and Build Flavor
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and red pepper, cooking them gently for about 3–4 minutes until they soften but don’t brown. This mellow sweetness lays an essential flavor base. Then, stir in the garlic and all those wonderful spices—cumin, chili powder, smoked paprika, oregano—and cook just 30 seconds more. You’ll know it’s ready when you can really smell that warm spicy aroma filling your kitchen.
Step 2: Add Liquids and Simmer
Pour in the chicken broth, red enchilada sauce, fire-roasted tomatoes, and diced green chiles. Give everything a good stir to combine and bring the pot to a simmer. This step starts to marry all those smoky, tangy, spicy flavors into a rich base.
Step 3: Add Beans, Corn, and Chicken
Next, stir in the drained black beans, corn, and your shredded chicken. Let the soup simmer gently for about 10 minutes so all the flavors can mingle and the soup thickens slightly. This is when it really starts feeling like a proper comfort meal.
Step 4: Stir in the Creamy Goodness
Turn the heat to low and add the softened cream cheese in chunks. Whisk continuously while slowly pouring in the heavy cream, helping everything melt evenly into a luscious, creamy broth. Finally, toss in the shredded cheese, stirring until melted and silky. Taste and adjust salt and pepper – this little finish makes it irresistible.
Top Tip
This soup is all about layering flavors and textures, so here are a few tidbits I’ve learned that make a real difference every time I cook it.
- Soften Your Cream Cheese: Take it out early or zap it briefly in the microwave to avoid clumps in the soup.
- Use Rotisserie Chicken: It saves tons of time and always yields juicy, flavorful meat.
- Add Spices to Raw Veggies: Tossing your spices right after the onion and peppers soften boosts their aroma and depth.
- Don’t Boil After Adding Cheese: Keep the heat low once dairy is added to prevent curdling or splitting.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
I pile on chopped cilantro and slices of creamy avocado whenever I serve this soup; they add freshness and coolness that balance the spices perfectly. A dollop of sour cream gives it that classic Tex-Mex touch, and topping with crunchy tortilla strips or crushed tortilla chips adds an irresistible texture contrast. I always serve with lime wedges to squeeze a little brightness on top. Sometimes I add fresh or pickled jalapeños for a little extra heat punch.
Side Dishes
This soup stands well on its own but pairs beautifully with warm cornbread or a simple green salad. I also like to serve it alongside some Mexican street corn or roasted veggies to round out the meal.
Creative Ways to Present
For special occasions, I’ve served this creamy soup in hollowed-out mini bell peppers or small bread bowls. It adds a fun presentation factor and makes your guests feel extra pampered without any complicated plating.
Make Ahead and Storage
Storing Leftovers
I keep leftovers sealed in an airtight container in the fridge for up to 3 days. The flavors only deepen overnight, and the soup tastes even better the next day—but be sure to stir it well before reheating.
Freezing
Freezing creamy soups can be tricky, but this one freezes well if you leave out the cream cheese and dairy. Freeze the base soup, then add the cream cheese and cheese when reheating fresh for best texture and flavor.
Reheating
Reheat gently on the stove over low heat, stirring frequently to keep the cream cheese from clumping. You can add a splash of broth or milk if it’s gotten too thick. Microwaving in short intervals with stirring also works well.
Frequently Asked Questions:
You can absolutely make a vegetarian version by swapping the chicken broth for vegetable broth and omitting the chicken. Add extra beans or cooked veggies like zucchini for added protein and heartiness.
Using rotisserie chicken is the easiest. For homemade chicken, poach breasts or thighs, then shred them with two forks or in a stand mixer on low speed for perfectly tender shreds.
Yes! Good quality store-bought enchilada sauce works great here. If you want to go homemade, that’s wonderful too, but using a can saves a lot of time and still delivers excellent flavor.
The soup has a gentle to moderate heat level from the enchilada sauce and green chiles, which you can adjust by choosing mild or hot enchilada sauce and adding or skipping jalapeños. Start small with extra spice and taste as you go.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe is one of those go-to dishes that feels like a warm hug in a bowl. It’s inviting, satisfying, and super easy to pull together even after a long day. I hope you enjoy making it as much as I do—there’s nothing like sharing a comforting meal that reminds you just how good simple ingredients can taste.
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
This Creamy Chicken Enchilada Soup is a flavorful and comforting Tex-Mex dish made with shredded chicken, black beans, corn, and diced green chilies simmered in a rich enchilada sauce and fire-roasted tomatoes. Cream cheese and heavy cream add a luscious creaminess, while cheddar cheese melts smoothly into the soup. Topped with fresh cilantro, avocado, sour cream, and crunchy tortilla strips, this hearty soup is perfect for a quick and satisfying 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
Protein and Vegetables
- 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)
Dairy and Finishing
- 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 Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for an additional 30 seconds until the spices are fragrant.
- 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 gentle simmer.
- Add Beans, Corn, and Chicken: Stir in the drained and rinsed black beans, corn, and shredded cooked chicken. Let the soup simmer for about 10 minutes, allowing the flavors to combine.
- Add Creaminess: Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking continuously until the cream cheese melts completely and the soup becomes creamy.
- Melt Cheese: Gradually add the shredded cheddar or Mexican blend cheese, stirring constantly to ensure the cheese melts smoothly into the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot topped with chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños or chilies as desired.
Notes
- This recipe comes together quickly in about 30 minutes making it perfect for busy weeknights.
- Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
- For a lighter alternative, substitute half-and-half for heavy cream.
- The soup can also be adapted to slow cooker or instant pot methods for convenience.
- Add extra heat by including fresh jalapeños or a pinch of cayenne pepper.
- 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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