Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
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 incredibly comforting about a bowl of soup that’s rich, flavorful, and just a little bit indulgent. That’s why I’m excited to share my Creamy Chicken Enchilada Soup Recipe—it’s a cozy, crowd-pleasing dinner that feels like a warm hug in a bowl.

A white speckled bowl filled with a creamy orange soup that has a smooth texture with visible red chili flakes scattered throughout. Inside the soup, there are pieces of white shredded meat, black beans, yellow corn kernels, and small green herbs. On one side of the bowl, there are bright green sliced avocado pieces layered neatly and fresh lime wedges placed nearby. Shredded orange cheese is sprinkled over one side along with green jalapeño slices. The bowl sits on a white marbled surface with lime wedges around it. 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

This Creamy Chicken Enchilada Soup Recipe is one of those gems that’s super easy to make yet tastes like you’ve been working in the kitchen all afternoon. I love how it balances smoky spices with creamy textures — perfect for busy nights or when you want to impress without the fuss.

One-pot convenience: You can prepare everything in a single large pot, which means less mess and quicker cleanup—a total win in my book.
Deep Tex-Mex flavor: With ingredients like enchilada sauce, cumin, and fire-roasted tomatoes, this soup has authentic, bold flavors that make every spoonful sing.
Creamy richness without heaviness: Thanks to the balance of cream cheese, heavy cream, and cheddar, the texture is velvety but never overwhelming.
Customizable and versatile: You can easily swap ingredients or add your favorite toppings to make it fit your taste perfectly.

Ingredients & Why They Work

Every ingredient in this soup plays a part in building layers of flavor and texture. When I shop for this recipe, I go for quality basics like a good enchilada sauce and fire-roasted tomatoes, which really elevate the taste without extra effort.

Flat lay of a small glass bowl of golden olive oil, a small diced white onion, a small diced red bell pepper, two peeled garlic cloves, a small white bowl with ground cumin powder, a small white bowl with chili powder, a small white bowl with smoked paprika, a small white bowl with dried oregano, a simple white ceramic bowl filled with clear golden chicken broth, a simple white ceramic bowl holding vibrant red enchilada sauce, a simple white ceramic bowl of fire-roasted diced tomatoes, a small white ceramic bowl with diced green chiles, a small white ceramic bowl with shiny black beans, a small white ceramic bowl with bright yellow corn kernels, a heap of cooked shredded chicken breast, soft white cubes of cream cheese, a small white bowl filled with creamy heavy cream, a small white bowl of shredded cheddar cheese, a small bunch of fresh cilantro sprigs, a sliced green avocado, a dollop of thick sour cream, golden crispy tortilla strips, several lime wedges, and a small white bowl with fresh green jalapeños, all arranged in perfect symmetry 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: The perfect base for sautéing vegetables without overpowering flavors.
Onion: Adds sweetness and depth, softening as it cooks to create a flavorful foundation.
Red bell pepper: Brings a subtle sweetness and vibrant color to brighten the soup.
Garlic: Essential for a punch of aromatic flavor.
Ground cumin: Adds earthiness and warmth, one of the hallmarks of Mexican-inspired dishes.
Chili powder: Injects a mild spice and smoky complexity that's central to enchilada flavors.
Smoked paprika: Elevates the smoky notes—don’t skip this if you want flavor depth.
Dried oregano: A subtle herbaceous hint that balances the richness.
Chicken broth: A savory liquid base that carries all those spices and ingredients beautifully.
Red enchilada sauce: The star ingredient that infuses the soup with classic enchilada zest.
Fire-roasted diced tomatoes: Provide texture and a smoky sweetness that's hard to replace.
Diced green chiles: Add a gentle heat and a bright contrast to the creaminess.
Black beans: Boost the protein and fiber, plus add a hearty bite.
Corn: Sweet kernels lighten the soup and offer a lovely pop of texture.
Cooked shredded chicken: I usually use rotisserie chicken for convenience, which makes this dish a breeze.
Cream cheese: The magic behind that silky, creamy texture everyone loves.
Heavy cream: Adds richness and smoothness that balances spices perfectly.
Shredded cheddar cheese or Mexican blend: Melts into the soup, adding extra flavor and indulgence.
Chopped cilantro: Freshness to brighten each spoonful.
Sliced avocado: A creamy, cooling garnish that pairs beautifully with the spice.
Sour cream: Adds tang and creaminess when dolloped on top.
Tortilla strips or crushed tortilla chips: Essential for crunch and authentic Tex-Mex flair.
Lime wedges: A zesty finish that pops and balances richness.
Jalapeños or additional chilies: For those who enjoy an extra kick.

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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

One of the best things about this Creamy Chicken Enchilada Soup Recipe is how easy it is to adapt. I often switch up the veggies or add a little heat depending on my mood or what’s in my fridge.

Vegetarian option: Leave out the chicken and add extra beans or even some diced sweet potatoes for a filling plant-based version I’ve tried that’s surprisingly satisfying.
Spice level: I like things moderately spicy, but you can adjust by adding more jalapeños or swapping mild for hot enchilada sauce.
Dairy swap: For a lighter touch, I substitute half-and-half for heavy cream, and it still turns out lovely.
Slow cooker version: I’ve tossed everything in the slow cooker on a busy day—just add cream cheese and cheese at the end to keep the creamy texture intact.

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

The dish is a bowl of creamy soup with a light orange color. It has four main layers: shredded yellow cheese on the top left, three bright green lime wedges on the top right, and sliced avocado pieces below the lime. The soup base includes visible chunks of white meat, yellow corn, black beans, green pepper slices, and bits of red tomato spread throughout. A silver spoon is held by a woman's hand on the right side, lifting a piece of white meat with some tomato from the soup. The bowl is white and sits on a white marbled surface with some additional lime wedges nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Add diced onions and red bell peppers and cook them until they're tender and fragrant, about 3 to 4 minutes. This base sets the stage for all those wonderful flavors. Don’t rush this step—softened veggies make a big difference.

Step 2: Spice it Up

Stir in the minced garlic, cumin, chili powder, smoked paprika, and oregano, cooking for just about 30 seconds until you can smell the spices blooming. This quick toasting is key to releasing their flavors without burning the garlic.

Step 3: Build the Broth

Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Give everything a good stir and bring the mixture to a gentle simmer so those flavors start to meld beautifully.

Step 4: Add Beans, Corn, and Chicken

Next, stir in black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes—this step deepens the flavor and ensures the chicken is perfectly heated and tender. Resist the urge to rush here. You want all the ingredients to marry together.

Step 5: Creamy Finish

Lower the heat to simmer and add softened cream cheese along with heavy cream. Whisk gently until the cream cheese melts fully and the soup becomes luxuriously creamy. Then, fold in shredded cheddar or Mexican blend cheese, stirring continuously so it all melts smoothly without clumping. This step transforms the soup into the indulgent, creamy texture you’re after.

Step 6: Season and Serve

Give the soup a taste and add salt and pepper as needed—you might find the enchilada sauce adds plenty, but sometimes a pinch of salt can elevate it further. Serve immediately with your favorite toppings and enjoy!

Top Tip

From making this soup multiple times, I’ve realized the secret to the best flavor lies in layering and timing. Don’t skip blooming the spices or melting the cream cheese slowly—you’ll thank yourself later.

Toast Your Spices: Taking even 30 seconds to toast your spices with garlic unlocks their full aroma and makes the soup more complex.
Use Rotisserie Chicken: I almost always use store-bought rotisserie chicken—it’s tender, flavorful, and cuts way down prep time.
Warm the Cream Cheese: Soften cream cheese before adding to avoid lumps and create that silky smooth texture you’re aiming for.
Gentle Simmer: Don’t boil the soup after adding dairy to prevent breaking or curdling; keep it at a low simmer and stir often.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I love topping this soup with bright chopped cilantro and cool diced avocado—they brighten the bold, creamy flavors perfectly. A dollop of sour cream adds tang and balances the spice, while crunchy tortilla strips or crushed chips add a delightful texture contrast. Don’t forget a wedge of lime to squeeze over—it wakes everything up instantly.

Side Dishes

Simple sides work best here—think warm, soft corn tortillas or a light, fresh salad with lime dressing. Occasionally, I’ll serve it alongside a batch of Mexican street corn or even a bowl of cilantro-lime rice for a heartier meal.

Creative Ways to Present

For gatherings, I sometimes serve the soup in small, rustic bowls placed on a tray with a toppings bar so guests can customize each bowl. It makes the experience interactive and adds a festive touch. You can also present it in mini bread bowls for a fun twist that’s always a hit.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 3 days. I usually transfer leftovers to an airtight container once cooled. Before serving again, give it a good stir as it tends to thicken up in the fridge.

Freezing

I’ve frozen this soup a couple of times with good results. Since cream-based soups can separate when frozen, I recommend freezing it before adding the cream cheese and cheese. Leave those out and stir them in after thawing and reheating for best texture.

Reheating

When reheating, I warm the soup gently over low heat on the stove, stirring frequently to keep the creamy cheese mixture smooth and prevent sticking or burning. Adding a splash of chicken broth or cream can help loosen it if it seems too thick.

Frequently Asked Questions:

Can I make this soup vegetarian?

Yes! Simply skip the chicken and add extra black beans, corn, or even diced sweet potatoes for a hearty vegetarian version. Use vegetable broth instead of chicken broth to keep it fully plant-based.

What can I substitute for the cream cheese?

If you don’t have cream cheese, you can use mascarpone or a mild goat cheese for a similar creamy effect. For a dairy-free option, try coconut cream, though the flavor will be a little different but still delicious.

Can I use leftover chicken for this soup?

Absolutely! Leftover shredded chicken works perfectly and is a great way to use up cooked chicken from a previous meal, saving time and effort.

How spicy is this Creamy Chicken Enchilada Soup Recipe?

The soup has a gentle warmth from chili powder and diced green chiles, but it’s not overly spicy. You can easily adjust the heat by adding more jalapeños or hot sauce if you prefer more kick.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become a staple in my kitchen because it’s straightforward yet full of heartwarming flavor. Every time I make it, I feel like I’m sharing a little bit of comfort with whoever’s at my table. I hope you enjoy making and savoring this soup as much as I do—it’s a guaranteed winner for those nights when you just want something cozy, tasty, and totally satisfying.