Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon salt, plus more to taste; 3 cups cooked shredded chicken (such as rotisserie); 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can sweet corn, drained; 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained; 2 cups low-sodium chicken broth; 1 (15-ounce) can red enchilada sauce; 4 ounces cream cheese, softened and cubed; 1 cup shredded cheddar cheese (plus more for garnish); ¼ cup chopped cilantro, for garnish; 1 cup crushed tortilla chips or tortilla strips, for garnish; Sour cream and lime wedges, for serving (optional)

Craving a bowl of pure comfort? This Creamy Chicken Enchilada Soup is absolutely dreamy-so velvety, zesty, and packed with bold Tex-Mex flavors that will warm you from the inside out!

Every spoonful is loaded with juicy chicken, hearty beans, sweet corn, and a luscious, cheese-laced broth that tastes just like your favorite enchiladas-only easier. It's a one-pot wonder that comes together quickly, making it the ultimate weeknight meal for busy families or when you need a cozy dinner without the fuss.

Inspired by classic enchiladas, but made soup-style for extra convenience, this recipe is sure to become a regular at your table. It's perfect for game day, casual get-togethers, or anytime you want something hearty, cheesy, and supremely satisfying!

Creamy Chicken Enchilada Soup in a rustic bowl topped with shredded cheese, cilantro, and tortilla strips

Why You'll Love This Recipe

So quick and easy-one pot, under an hour, and minimal cleanup!
Irresistibly creamy with cheesy, bold enchilada flavor in every bite
Perfect for meal prep-tastes even better as leftovers
Easy to customize for any diet or pantry staples

Key Ingredients for Creamy Chicken Enchilada Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Shredded Chicken

Shredded chicken is the protein-packed star of this soup. You can use any leftover chicken, rotisserie chicken for ultimate convenience, or quickly poach your own. For extra flavor, try seasoning the chicken before shredding. If you'd like, swap in turkey or even cooked pork for a tasty variation!

Enchilada Sauce

This ingredient brings the iconic enchilada flavor right into your soup. Use your favorite store-bought red enchilada sauce for ease, or make your own if you have a trusty recipe. Mild, medium, or hot all work-pick the level of heat you love!

Cream Cheese

Cream cheese melts into the broth, delivering a silky, luxurious texture that sets this soup apart. Soften it at room temperature or cut into cubes for quick melting. You can substitute with Neufchâtel for a lightened-up version or use a splash of heavy cream for a different creamy effect.

Black Beans

Black beans add hearty fiber, color, and earthiness to the soup. Rinse and drain canned beans for best results, or use pinto beans if you prefer. For a bean-free soup, simply omit or swap in extra corn.

Shredded Cheddar Cheese

Cheddar melts beautifully and gives the soup a classic cheesy kick. Feel free to use a Mexican-blend cheese or pepper jack for some added heat. Grate your own for the smoothest texture, but bagged pre-shredded cheese will also work in a pinch.

Creamy Chicken Enchilada Soup cooking process

Instructions for Creamy Chicken Enchilada Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3-4 minutes until soft and translucent. Toss in the minced garlic, cumin, chili powder, smoked paprika, and salt. Stir and cook for another minute until fragrant-your kitchen will already smell amazing!

Add the Chicken and Veggies

Stir in the cooked shredded chicken, black beans, corn, and the can of diced tomatoes with green chiles (juice and all). Mix everything together so the flavors begin to meld.

Pour in Liquids and Simmer

Pour in the chicken broth and red enchilada sauce. Give it a good stir, then increase the heat to bring the mixture to a gentle boil. Reduce the heat and let the soup simmer uncovered for 10-15 minutes, allowing the flavors to deepen.

Make It Creamy

Add the softened cream cheese cubes to the hot soup. Stir frequently until the cream cheese is fully melted and incorporated, making the soup deliciously silky. Next, stir in the shredded cheddar cheese until melted and smooth.

Garnish and Serve

Ladle the creamy soup into bowls and top with more cheddar cheese, chopped cilantro, and tortilla chips or strips for that irresistible crunch. Add a dollop of sour cream and a squeeze of lime if you like!

Recipe Variations

Make It Spicy

Love heat? Add a diced jalapeño or a chipotle pepper in adobo sauce when you sauté the onions, or use hot enchilada sauce for extra kick!

Lower the Carbs

Skip the black beans and corn for a lower-carb version, or replace them with extra chicken and diced bell peppers for plenty of flavor and texture.

Vegetarian Version

Easily make it vegetarian by swapping the chicken for more beans (such as pinto or kidney) and using vegetable broth instead of chicken broth. The soup stays creamy and satisfying!

Dairy-Free Option

Omit the cream cheese and cheddar, then stir in a can of coconut milk or use your favorite dairy-free cheese for a creamy touch that still feels decadent.

Serving Suggestions

This Creamy Chicken Enchilada Soup is hearty enough to be a meal on its own, but it's even better with a crisp green salad or fresh guacamole on the side. Warm flour or corn tortillas, jalapeño cornbread, or Mexican rice make perfect accompaniments. Don't forget to finish each bowl with extra cheese, chopped cilantro, tortilla chips, or a dollop of sour cream and a wedge of lime for a burst of freshness!

Storage and Reheating

Let leftover soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat in a pot over medium heat, stirring occasionally until hot. If it thickens too much, add a splash of chicken broth to loosen it up. You can also microwave individual bowls in 1-2 minute bursts, stirring in between. This soup freezes beautifully for up to 3 months-just thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Creamy Chicken Enchilada Soup (FAQ)

Q: Can I make Creamy Chicken Enchilada Soup in a slow cooker?

A: Absolutely! Add all ingredients except for cream cheese and shredded cheese to the slow cooker and cook on low for 4-6 hours. Stir in the cheeses in the last 30 minutes until creamy.

Q: How can I make this soup gluten-free?

A: Use certified gluten-free enchilada sauce and double-check your chicken broth and tortilla chips to ensure they're gluten-free.

Q: What type of chicken works best in this soup?

A: Shredded rotisserie chicken offers convenience and flavor, but any cooked chicken breast or thighs will work perfectly!

Craving something flavorful, hearty, and unbelievably easy? You'll love this Creamy Chicken Enchilada Soup! Whip up a pot this week, then let me know what you think-leave a comment and rating if you try it!

Why You'll Love This Recipe