Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 4 cups chicken broth; 10 oz red enchilada sauce; 14.5 oz fire-roasted diced tomatoes; 4 oz diced green chiles; 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; 1½ cups frozen or canned corn, drained; 15 oz black beans, drained and rinsed; 2 cups cooked shredded chicken; 4 oz cream cheese, softened and cubed; 1 cup heavy cream; 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 so comforting about a bowl full of warmth and flavor, especially when it’s creamy, spicy, and loaded with hearty ingredients. This Creamy Chicken Enchilada Soup Recipe is exactly that—a luscious, cozy dish that’s perfect for busy nights or when you want a little taste of Tex-Mex magic at home.

A white bowl filled with creamy orange soup, showing visible textures of shredded chicken and black beans evenly spread in the soup base. Bright yellow corn kernels and small red pepper pieces float on top, adding color contrast. On one side of the bowl, slices of green avocado and lime wedges sit, with a pile of shredded orange cheese and some green jalapeño slices nearby. The soup surface glistens with a few drops of oil or seasoning, and the bowl sits on a wooden table 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 my fair share of soups, but the Creamy Chicken Enchilada Soup Recipe always wins me over because it’s rich without feeling heavy, and the layers of smoky, spicy flavors just hit the spot every time. Plus, it’s incredibly easy to pull together on a weeknight—one pot, minimal prep, maximum comfort.

One-Pot Wonder: You make everything in a single pot, so cleanup is a breeze—something we all appreciate after a busy day.
Bold Flavors with Comfort: The smoky cumin, chili powder, and fire-roasted tomatoes give it that classic enchilada taste, but in a warming soup form.
Customizable & Quick: It’s totally flexible—you can add your favorite toppings or swap ingredients to match what you have on hand.
Perfect for Leftovers: It tastes just as good the next day, making it a fantastic make-ahead meal or lunch prep.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Enchilada Soup Recipe plays a crucial role in creating that balance of creamy, spicy, and smoky goodness. I always look for the right enchilada sauce (try to find a red one with a nice kick) and use fire-roasted tomatoes for a slightly charred depth that really elevates the soup.

Flat lay of a small mound of golden olive oil glistening in a simple white ceramic bowl, a small diced white onion heap, a small diced bright red bell pepper pile, two cloves of fresh garlic with papery skin, ground cumin, chili powder, smoked paprika, and dried oregano each in tiny white ceramic bowls, a white ceramic bowl filled with rich golden chicken broth, a white bowl with vibrant red enchilada sauce, another white bowl holding deep red fire-roasted diced tomatoes, a white bowl with green diced chiles, a white bowl of glossy black beans, a white bowl of bright yellow corn kernels, shredded cooked chicken breast arranged neatly on a white plate, small cubes of creamy white cream cheese on a white plate, a white bowl filled with thick heavy cream, a small pile of shredded orange cheddar cheese, fresh green cilantro sprigs, a sliced ripe avocado fanned out on a white plate, a dollop of sour cream in a white bowl, crisp golden tortilla strips in a white bowl, and lime wedges neatly arranged on a white plate, 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: A gentle base for sautéing veggies without overpowering the spices.
Onion & red bell pepper: Adds sweetness and body, softening down nicely to meld with the spices.
Garlic: Gives that aromatic punch that all good soups need.
Ground cumin, chili powder, smoked paprika, dried oregano: The spice blend that sets the savory, smoky Tex-Mex tone.
Chicken broth: The soup base—choose low sodium if you want more control over saltiness.
Red enchilada sauce: The star that brings authentic enchilada flavor and a bit of heat.
Fire-roasted diced tomatoes: Adds acidity and a slightly smoky flavor for perfect balance.
Diced green chiles: Amplifies the heat and depth, but you can adjust to taste.
Black beans: Adds protein, fiber, and texture.
Corn: Sweet bursts that contrast beautifully with the spices.
Cooked shredded chicken: The heart of the soup, making it filling and savory.
Cream cheese & heavy cream: These two bring the “creamy” to the soup, making it silky and indulgent.
Shredded cheddar (or Mexican blend): Melts into the soup for an extra cheesy, melty finish.
Cilantro, avocado, sour cream, tortilla strips, lime wedges, jalapeños: Optional toppings that take each spoonful to the next level.

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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 playing around with this recipe depending on what’s in my fridge or pantry. Feel free to swap the chicken for shredded turkey or even opt for black-eyed peas instead of black beans to mix it up. You can make it richer with extra cream or lighter by using half-and-half.

Variation: One of my favorites is adding a bit of smoky chipotle in adobo sauce for an extra smoky-spicy punch—it transforms the whole soup beautifully.
Dairy-Free Option: Use coconut milk instead of cream and skip the cream cheese, or substitute with vegan cream cheese, to keep it creamy and delicious.
Vegetarian Twist: Leave out the chicken and double up on beans and veggies like zucchini or sweet potatoes for a hearty meatless version.
Spice Level: Adjust the green chiles and chili powder according to your heat preference—start mild if you're unsure, then add more in later.

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

A white bowl filled with creamy orange soup that has small pieces of white shredded chicken mixed in. On one side, there is a layer of yellow shredded cheese melting into the soup. Next to the cheese, there are fresh slices of green avocado and lime wedges arranged neatly. Some bright yellow corn kernels, black beans, diced green peppers, and bits of red tomato sit near the center, adding color and texture. The bowl sits on a wooden board with a wedge of lime in the front. The scene is set on a white marbled surface with a bowl of lime wedges blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies and Build Flavor

Start by heating olive oil in a large pot over medium heat. Toss in diced onion and red bell pepper and cook for 3 to 4 minutes until they’re soft and sweet-smelling. Then stir in garlic and the spice blend—cumin, chili powder, smoked paprika, and oregano—and cook just long enough (about 30 seconds) to release those amazing aromas. It’s important not to burn the garlic here; keep the heat moderate and stir often.

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 and bring it all to a gentle simmer. This step lets the flavors develop and marry together.

Step 3: Fill It Up with Beans, Corn & Chicken

Now toss in the black beans, corn, and shredded chicken. Let the soup leisurely simmer for about 10 minutes to meld the flavors. This is when the soup really starts to feel like a comforting bowl of goodness.

Step 4: Cream It Up and Finish with Cheese

Lower the heat to a gentle simmer and stir in the cream cheese and heavy cream. Whisk continuously until the cream cheese melts smoothly into the soup, giving it that silky, dreamy texture. Then sprinkle in the shredded cheese, stirring constantly until it melts completely. This creamy layer transforms the soup into something spectacularly indulgent.

Step 5: Taste and Serve!

Now is the moment to taste and season with salt and freshly ground pepper to your liking. Ladle the soup into bowls and bring out your favorite garnishes—cilantro, avocado slices, sour cream, crunchy tortilla strips, or a squeeze of lime all work beautifully here.

Top Tip

From my experience making this Creamy Chicken Enchilada Soup Recipe multiple times, I’ve found these little tips truly change the outcome and help you get it perfect on your first try.

Don’t Skip the Cream Cheese Step: Adding the cream cheese off heat or too quickly can cause lumps. Make sure to reduce the heat and whisk gently as it melts for that luxuriously smooth soup.
Use Rotisserie Chicken: Saves tons of time and adds great flavor. I always keep some in my fridge for recipes just like this.
Cook the Spices Just Right: That quick 30-second toast with garlic wakes up the spices perfectly without burning, which could add bitterness—patience here is key!
Adjust Thickness: If the soup feels too thick, stir in a splash of broth; too thin, let it simmer a little longer uncovered.

How to Serve Creamy Chicken Enchilada Soup Recipe

chicken enchilada soup - Serving Suggestion

Garnishes

My go-to toppings for this soup are fresh cilantro leaves, diced ripe avocado, a dollop of tangy sour cream, and crunchy tortilla strips for texture contrast. Sometimes, I add a few slices of fresh jalapeño or canned pickled chilies to crank up the heat if I’m feeling adventurous.

Side Dishes

I keep it simple with this soup because it’s so satisfying on its own, but if you want to add a side, a fresh green salad with lime vinaigrette or warm, fluffy cornbread are my favorites. Chips and salsa or a quesadilla also pair wonderfully.

Creative Ways to Present

For special occasions, I like serving this soup in small, clear glass mugs or mini bowls alongside a build-your-own topping bar—lettuce, tomatoes, cheese, jalapeños, avocado slices, sour cream, and lime wedges. It’s fun, interactive, and makes dinner feel like a laid-back party.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Enchilada Soup in an airtight container in the fridge for up to 3 days. It thickens as it sits, so just add a little chicken broth or water and gently reheat it on the stove or microwave, stirring occasionally to bring back that creamy texture.

Freezing

This soup freezes well—just cool it completely before transferring to freezer-safe containers or bags. When you’re ready to enjoy, thaw overnight in the fridge and gently reheat on the stovetop. I recommend adding fresh cream or cheese after reheating for extra richness.

Reheating

I like to reheat on the stove over low to medium heat, stirring often to prevent sticking and to help the soup regain its velvety consistency. Avoid high heat as it can separate the cream, causing an undesirable texture.

Frequently Asked Questions:

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

Absolutely! Start by sautéing the onions, peppers, garlic, and spices on the stove to build flavor. Then, transfer everything to the slow cooker with the broth, enchilada sauce, tomatoes, chicken, beans, and corn. Cook on low for 4-6 hours. Add cream cheese and cream near the end to finish.

What’s the best way to shred chicken for this soup?

I recommend using rotisserie chicken for ease and great flavor. If cooking chicken breasts yourself, poach them gently in broth until fully cooked, then shred with two forks or use a stand mixer with a paddle attachment on low speed for quick shredding.

Can I use different types of cheese?

Yes! Cheddar or a Mexican blend both melt nicely and complement the flavors well. If you want a milder or creamier touch, Monterey Jack or even a bit of pepper jack for extra kick works great. Just avoid cheeses that don’t melt smoothly.

How spicy is this soup? Can I adjust the heat?

This soup has a medium level of spice thanks to the enchilada sauce, chili powder, and green chiles. You can easily adjust by choosing mild or hot enchilada sauce, reducing the chili powder, or skipping the green chiles for a milder version. Add fresh jalapeños or hot sauce at the table to boost heat if desired.

Final Thoughts

I genuinely treasure this Creamy Chicken Enchilada Soup Recipe because it feels like a warm hug on a chilly evening and can be whipped up in a flash when life gets busy. It’s hearty, satisfying, and endlessly adaptable, making it one of my go-to recipes to share with friends and family. Give it a try—you’ll soon find yourself craving that rich, creamy Tex-Mex goodness just as much as I do.