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); 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

That first creamy, spicy spoonful—oh, the magic! This Creamy Chicken Enchilada Soup Recipe is everything you want on a chilly day: rich, comforting, and bursting with those smoky Tex-Mex flavors that feel like a warm hug. Trust me, once you make this, it’ll be on your regular dinner rotation.

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

When I first tried this Creamy Chicken Enchilada Soup Recipe, I was hooked by how quickly it came together and how deeply satisfying it tasted. It’s everything you want from a spicy soup but with a luscious creamy twist that makes every bite melt in your mouth.

One-Pot Wonder: Easy cleanup means less time at the sink and more time enjoying your meal.
Depth of Flavor: Layers of cumin, chili powder, smoked paprika, and fire-roasted tomatoes create an authentic Tex-Mex taste.
Customizable Comfort: Add toppings and mix-ins to make it exactly how you like.
Perfect Weeknight Meal: Ready in just 30 minutes, it’s great for busy evenings or casual gatherings.

Ingredients & Why They Work

The magic of this Creamy Chicken Enchilada Soup Recipe lies in blending hearty, vibrant ingredients that build flavor with every step. When shopping, look for quality enchilada sauce and fire-roasted tomatoes—they bring a smoky depth that's hard to beat.

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, bringing out sweetness in onions and peppers.
Onion and Red Bell Pepper: These two soften and caramelize slightly, adding natural sweetness and texture.
Garlic: Adds that savory kick that wakes up the whole soup.
Ground Cumin, Chili Powder, Smoked Paprika, and Oregano: Classic Tex-Mex spices that layer warmth and complexity.
Chicken Broth: Creates a rich, flavorful liquid foundation for the soup.
Red Enchilada Sauce: The soul of the soup, offering authentic, zesty flavor.
Fire-Roasted Diced Tomatoes: Adds smokiness and a little tang, elevating the soup profile.
Diced Green Chiles: Brings gentle heat and brightness.
Black Beans: A hearty touch that balances the spiciness and adds fiber.
Corn: For little pops of sweetness and texture contrast.
Cooked Shredded Chicken: A protein-packed addition, especially great if you use rotisserie chicken for ease.
Cream Cheese and Heavy Cream: These transform the broth into a luscious, velvety base.
Shredded Cheddar or Mexican Blend Cheese: Melts in for gooey, cheesy goodness.
Fresh Garnishes (Cilantro, Avocado, Sour Cream, etc.): Brighten and personalize each bowl.

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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 parts about this Creamy Chicken Enchilada Soup Recipe is how easy it is to tailor to your taste buds. I like mine extra spicy, but feel free to dial the heat back—or even add more cheese for a richer finish.

Variation: Sometimes I swap out chicken for shredded turkey after Thanksgiving and it turns into a fantastic leftover makeover.
Vegetarian Option: Leaving out the chicken and beef broth, then adding extra beans and veggies makes this deliciously meat-free.
Make it lighter: Use half-and-half instead of heavy cream, which still keeps it creamy but trims some fat.
Spice Level: Add extra diced jalapeños or hot sauce if you like the heat ramped up.

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 Aromatics to Build Flavor

Start by heating olive oil in a large pot over medium heat. Toss in diced onions and red bell peppers, and let them soften for about 3-4 minutes until they’re fragrant and starting to get translucent. This step wakes up the veggies and sweetens the flavor. Then stir in minced garlic along with cumin, chili powder, smoked paprika, and oregano. Cook just 30 seconds more — enough to toast the spices and release their aroma without burning.

Step 2: Build the Broth with Bold Ingredients

Pour in the chicken broth, red enchilada sauce, fire-roasted tomatoes, and diced green chiles. Give everything a good stir, then bring the pot to a gentle simmer. This is where all those smoky, tangy, and spicy flavors start getting cozy together—trust me, it smells incredible already.

Step 3: Add Beans, Corn, and Chicken

Stir in the black beans, corn, and cooked shredded chicken. Simmer everything together for about 10 minutes to let the flavors meld into one irresistible blend. I like to give it a taste here to check the spice and seasoning, adjusting salt and pepper as needed.

Step 4: Creamy Finishing Touch

Turn the heat down to low. Add the softened cream cheese in cubes, stirring constantly while you pour in the heavy cream. Keep whisking so those cream cheese chunks melt completely and the soup turns silky smooth. Finally, throw in the shredded cheddar or Mexican blend cheese, stirring until it melts through beautifully, making the soup irresistibly creamy and cheesy.

Top Tip

Over the years, I’ve realized small tweaks can make a big difference with this soup. These tips help it shine every time, saving you from common pitfalls like curdling or blandness.

Softening Cream Cheese: Make sure your cream cheese is room temperature so it melts smoothly and blends well—cold cream cheese can clump and ruin the texture.
Don’t Rush the Simmer: Letting the soup simmer with the beans, corn, and chicken allows flavors to develop—avoid skipping this step, even if you’re eager to dig in.
Spice Balance: Taste as you go and adjust gradually. Adding a squeeze of lime juice at the end brightens everything up and balances out the creaminess.
Cheese Choice Matters: I prefer a sharp cheddar for punch, but a Mexican blend gives a smoother, melty finish—choose what suits your mood.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I always pile on chopped fresh cilantro for that fresh herbal bite, sliced avocado for creamy texture, and a dollop of tangy sour cream to cool the spice just right. A handful of crispy tortilla strips or crushed tortilla chips adds welcome crunch and that irresistible tortilla chip flavor. Finally, a wedge of lime on the side lets everyone add a bright citrus pop.

Side Dishes

This soup is hearty enough to enjoy on its own, but I love serving it alongside a simple green salad tossed with lime vinaigrette or some warm, cheesy cornbread. Plus, chips and salsa make a fun snack while the soup simmers!

Creative Ways to Present

For a special night, I spoon this soup into small, hollowed-out mini bell peppers or serve it in individual bread bowls. Topping with little sliced jalapeños and a sprinkle of queso fresco turns it into a festive, colorful crowd-pleaser perfect for game day or parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight. Just give it a gentle stir before warming up to reincorporate any thickened cream or cheese.

Freezing

This soup freezes beautifully! Cool it completely, then transfer to freezer-safe containers or heavy-duty bags. When you’re ready, thaw overnight in the fridge and gently reheat on the stove with a splash of broth or water to loosen it up.

Reheating

I reheat leftover soup slowly over medium-low heat, stirring often to keep the cream cheese from separating. Add a bit more chicken broth or water if it gets too thick, and finish with fresh toppings to revive that fresh soup feel.

Frequently Asked Questions:

Can I make this soup in a slow cooker?

Yes! Start by sautéing the onions, peppers, and spices on the stove, then transfer everything to the slow cooker with the remaining ingredients (except dairy and cheese). Cook on low for 4-6 hours, then stir in cream cheese, cream, and shredded cheese at the end until melted and smooth.

What can I substitute for cream cheese?

If cream cheese isn’t your thing, you can use sour cream or Greek yogurt to add creaminess, but add them off the heat at the end to avoid curdling. Heavy cream alone can work too but won’t thicken the soup as much.

How spicy is this Creamy Chicken Enchilada Soup Recipe?

It’s moderately spicy thanks to the chili powder, green chiles, and enchilada sauce, but you can easily adjust the heat by adding more or less chili powder or swapping mild enchilada sauce for a spicy version. Adding jalapeños or hot sauce amps the spice too.

Can I use chicken breasts instead of shredded rotisserie chicken?

Absolutely! You can cook chicken breasts separately by poaching or baking, then shred them before adding to the soup. This allows you to control the chicken’s texture and freshness.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is one of those meals I always turn to when I want something fast, filling, and packed with bold flavors. It’s like a fiesta in a bowl that’s cozy enough for a quiet night but special enough to impress guests. I have a feeling you’ll enjoy crafting this one as much as savoring it—give it a try and see how it quickly becomes a favorite in your kitchen!