Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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); Chopped cilantro; Sliced avocado; Sour cream; Tortilla strips or crushed tortilla chips; Lime wedges; Canned or fresh jalapeños or chilies

There’s something irresistibly cozy about a bowl of soup that’s both hearty and smooth — that’s exactly what I found when making this Creamy Chicken Enchilada Soup Recipe. It’s like warm Tex-Mex magic in a pot, perfect when you want comfort with a little kick.

A white bowl filled with creamy orange soup that has visible pieces of shredded white chicken, yellow corn, black beans, and some red chunks, likely tomato or pepper. On top, there are sliced green avocado pieces placed near the center, with three lime wedges resting beside them. There is a small mound of shredded yellow cheese and some green herbs sprinkled around. The bowl sits on a brown wooden surface with lime wedges scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Top Tip
How to Serve Creamy Chicken Enchilada Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Enchilada Soup Recipe

Why You'll Love This Recipe

I’ve made this creamy chicken enchilada soup more times than I can count, and honestly, it never gets old. It’s a real crowd-pleaser and perfect for busy nights when you want something comforting without fuss.

Quick and Easy: Ready in just 30 minutes, making weeknight dinners way less stressful.
Balanced Flavors: The blend of enchilada sauce, roasted tomatoes, and spices brings that perfect Tex-Mex vibe.
Loaded with Goodies: Packed with chicken, beans, corn, and cheese for that filling, stick-to-your-ribs feel.
Super Customizable: You can dress it up with toppings and tweak the spice level to suit your family’s tastes.

Ingredients & Why They Work

Each ingredient in this soup plays a starring role, giving it that authentic, creamy enchilada taste while keeping things easy and accessible. Using canned beans and corn means you’re always ready to whip this up without extra prep.

Flat lay of a small mound of diced white onion, a small pile of diced red bell pepper, two peeled garlic cloves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl each with vibrant red ground chili powder, warm brown ground cumin, smoky reddish-brown smoked paprika, and greenish dried oregano, a small white ceramic bowl filled with rich dark red enchilada sauce, a small white ceramic bowl of bright fire-roasted diced tomatoes, a small white ceramic bowl with chopped green chiles, a small white ceramic bowl of shiny black beans, a small white ceramic bowl holding yellow corn kernels, tender shredded cooked chicken piled neatly, a small white ceramic bowl with cubed cream cheese, a small white ceramic bowl of smooth heavy cream, a small white ceramic bowl filled with shredded orange cheddar cheese, fresh bright green cilantro sprigs, a halved ripe avocado with smooth green flesh, a small dollop of sour cream, crunchy golden tortilla strips arranged in a small white ceramic bowl, lime wedges showing juicy bright green flesh, fresh green jalapeños sliced into rings arranged delicately—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Perfect for sautéing veggies and bringing out their natural flavors without overpowering the dish.
Onion and red bell pepper: These add sweetness and crunch that balance the smoky spices.
Garlic: Essential for depth and that subtle pungency that brightens the soup.
Ground cumin, chili powder, smoked paprika, dried oregano: This spice mix creates the signature Tex-Mex base — don’t skip them!
Chicken broth: The heart of your soup providing rich, savory body.
Red enchilada sauce: The secret sauce that brings smoky, tangy heat in every spoonful.
Fire-roasted diced tomatoes: They add a lovely smoky sweetness and fresh texture.
Diced green chiles: Adds a gentle spicy kick and an authentic Southwestern vibe.
Black beans: Bring fiber, protein, and hearty goodness that rounds out the soup.
Corn: Adds a burst of sweetness and texture contrast.
Cooked shredded chicken: I often use rotisserie chicken to save time and bring in juiciness.
Cream cheese: This melts into the soup for velvety richness and subtle tang.
Heavy cream: Makes the soup luxuriously smooth — you can swap half-and-half for a lighter option.
Cheddar or Mexican blend cheese: Adds gooey, melty goodness that ties everything together.
Fresh cilantro, avocado, sour cream, tortilla strips, lime wedges, jalapeños: These garnishes elevate the soup with bright, fresh flavors and crunch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love jazzing up this soup based on what I have in the fridge or the season. Don’t hesitate to tailor it to your taste buds—it’s forgiving and endlessly adaptable.

Variation: Once, I swapped the chicken for diced turkey leftovers, and it was just as comforting with a slightly different flavor.
Spice level: Add more diced jalapeños or a pinch of cayenne pepper if you like it hotter; I usually keep it mild for the kids.
Dairy-free option: You can skip the cream cheese and heavy cream, and instead stir in some coconut milk for a creamy, dairy-free twist.
Vegetarian version: Omit the chicken and boost beans and veggies like zucchini or mushrooms for a filling plant-based meal.

Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe

A shallow white bowl filled with a creamy orange soup base that has a smooth texture with small specks of red seasoning throughout. On one side, there are layers of diced yellow corn, black beans, green jalapenos, and red tomato pieces mixed together. Next to that, thin slices of bright green avocado are fanned out, with some lime wedges resting alongside. Scattered white shredded chicken pieces and small green herb leaves are seen within the soup, adding texture and color contrast. The bowl sits on a wooden board with a lime wedge nearby, all against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sautéing the flavor base

Heat olive oil in a large pot over medium heat. Toss in the diced onion and red bell pepper and cook for about 3–4 minutes until they start to soften and smell sweet. Then add the minced garlic, cumin, chili powder, smoked paprika, and oregano. Stir constantly for about 30 seconds — this helps those spices bloom and release all their wonderful aromas. Don't rush this part; it really builds your flavor foundation!

Step 2: Building your soup base

Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir everything together to combine, then bring it up to a gentle simmer. This is when the magic starts happening as all those ingredients meld together.

Step 3: Add beans, corn, and chicken

Stir in your black beans, corn, and shredded chicken. Let it simmer uncovered for about 10 minutes. This lets the flavors soak in properly and keeps the chicken tender and juicy.

Step 4: Getting creamy and cheesy

Turn the heat down to low, then whisk in the softened cream cheese and heavy cream until the cream cheese has melted completely and the soup is silky smooth. Next, stir in the shredded cheddar or Mexican blend cheese until it melts in luxuriously. If the soup feels too thick, add a splash of chicken broth or water to reach your preferred consistency.

Step 5: Season and serve

Give the soup a taste and season with salt and pepper as needed. Ladle into bowls and let everyone add their favorite toppings—trust me, this is where it really shines!

Top Tip

Having made this a dozen times, I discovered a few tricks that really make this Creamy Chicken Enchilada Soup Recipe sing. These are little things that save time and maximize flavor.

Use rotisserie chicken: It’s juicy, flavorful, and cuts way down on prep time—plus, leftover rotisserie chicken can be a game-changer in many dishes!
Don’t skip sautéing spices: Blooming the cumin, chili powder, and smoked paprika with your onions really boosts the soup’s depth.
Softened cream cheese: Make sure the cream cheese is softened before adding, so it melts smoothly and avoids lumps in your soup.
Adjust consistency last: It's easier to thin the soup with stock or water at the end than to fix it if it’s too watery early on.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

My go-to garnishes are always chopped cilantro for freshness, creamy avocado slices for richness, a dollop of sour cream to cool it down, crunchy tortilla strips for texture, and a squeeze of lime for brightness. On days when I want it spicy, I add fresh jalapeños or canned chilies—each bite gets lively and exciting.

Side Dishes

I usually pair this soup with a simple green salad dressed with lime vinaigrette or some warm cornbread straight from the oven. Both balance the richness of the soup perfectly. Sometimes, a side of Mexican rice or chips and salsa works well if you’re serving a fuller Tex-Mex spread.

Creative Ways to Present

For a fun dinner party, I’ve served this soup in small mason jars with a colorful medley of toppings on the side so guests can customize their bowls. It’s festive, casual, and a nice way to highlight the creamy textures and vibrant garnishes at the same time.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, though the texture is best on day one. I recommend reheating gently on the stovetop over low heat.

Freezing

I’ve frozen this soup successfully but with a small caveat: the cream cheese and cream can sometimes separate after freezing. To prevent this, cool the soup completely before freezing and reheat slowly, whisking well as it warms to bring it back together.

Reheating

The best way to reheat is on the stovetop over medium-low heat, stirring frequently. Add a splash of chicken broth or cream if it seems too thick or has separated a bit. Microwaving works in a pinch but be sure to stir halfway through for even heating.

Frequently Asked Questions:

Can I make this Creamy Chicken Enchilada Soup Recipe in a slow cooker?

Absolutely! Start by sautéing the veggies and spices on the stove to build flavor, then transfer everything to your slow cooker. Add all the liquids, beans, corn, and cooked chicken, and cook on low for 4-6 hours. Add cream cheese, cream, and cheese near the end, stirring until melted for the perfect creamy finish.

What can I substitute for cream cheese if I don’t have any?

If you’re out of cream cheese, you can use full-fat Greek yogurt or mascarpone cheese as a creamy substitute. Just add it at the end and stir gently to avoid curdling. For a dairy-free option, coconut cream also works well, though it will change the flavor slightly.

Is it possible to make this recipe vegetarian?

Definitely! Omit the chicken and swap the chicken broth for vegetable broth. You can add extra beans and veggies like zucchini or mushrooms to keep the soup filling and flavorful. The creamy, cheesy base still shines with these tweaks.

How spicy is the soup, and can I adjust the heat level?

This soup has a mild to medium heat level thanks to the green chiles and enchilada sauce. You can easily adjust the spice by choosing mild or hot enchilada sauce and adding fresh jalapeños or a pinch of cayenne pepper if you want more kick. Taste as you go to keep it just right for your palate.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe holds a special place in my kitchen—it’s my go-to when I want something comforting yet exciting. The way it blends smoky, cheesy, and spicy elements is just so satisfying. I’m thrilled to share it with you and hope it becomes your weeknight hero, too. Trust me, once you try it with all those fresh toppings, you won’t look back!