Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: Cooked, shredded chicken; Onion (diced); Garlic (minced); Olive oil; Red enchilada sauce; Diced tomatoes (with green chiles, if preferred); Chicken broth; Black beans (drained and rinsed); Corn (frozen or canned); Cream cheese (softened); Heavy cream or half-and-half; Ground cumin; Chili powder; Paprika; Salt and pepper; Optional toppings: Crushed tortilla chips or strips, shredded cheese, sour cream, avocado slices, fresh cilantro, lime wedges

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Creamy chicken enchilada soup is one of my favorite one-pot meals when I want something comforting, hearty, and full of Tex-Mex flavor. It takes everything I love about a classic chicken enchilada—tender shredded chicken, bold spices, creamy cheese, and rich tomato—and turns it into a soul-warming soup I can enjoy by the spoonful.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. It’s creamy, cheesy, and packed with shredded chicken, beans, and corn, all simmered in a spicy enchilada-style broth. It’s perfect for weeknights, meal prep, or feeding a crowd. I top each bowl with all my favorite fixings—tortilla strips, sour cream, avocado, and a squeeze of lime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken
Onion (diced)
Garlic (minced)
Olive oil
Red enchilada sauce
Diced tomatoes (with green chiles, if preferred)
Chicken broth
Black beans (drained and rinsed)
Corn (frozen or canned)
Cream cheese (softened)
Heavy cream or half-and-half
Ground cumin
Chili powder
Paprika
Salt and pepper

Optional toppings:

Crushed tortilla chips or strips
Shredded cheese
Sour cream
Avocado slices
Fresh cilantro
Lime wedges

Directions

I heat olive oil in a large pot and sauté the diced onion until soft. I add garlic and cook for another 30 seconds.
I stir in the enchilada sauce, diced tomatoes, chicken broth, beans, and corn.
I add the shredded chicken and bring everything to a gentle boil, then lower the heat to simmer for about 15 minutes.
I reduce the heat and stir in the cream cheese until melted and smooth.
I pour in the cream, then season the soup with cumin, chili powder, paprika, salt, and pepper to taste.
I simmer another 5–10 minutes to let the flavors come together.
I serve it hot with my favorite toppings.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use rotisserie chicken for a shortcut.
For more heat, I add diced jalapeños or a pinch of cayenne.
I use pinto beans instead of black beans when I want a change.
A handful of cooked rice or quinoa makes it even heartier.

storage/reheating

I store leftovers in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. If it thickens too much, I add a splash of broth or cream to loosen it up. I also freeze portions without toppings—they hold up well for up to 2 months.

FAQs

Can I make this soup in a slow cooker?

Yes. I add all the ingredients except the dairy, cook on low for 6–7 hours, then stir in the cream and cream cheese in the last 30 minutes.

Can I make it dairy-free?

Yes. I substitute dairy-free cream cheese and use coconut milk or a plant-based cream for richness. The soup still turns out creamy and flavorful.

Is this soup spicy?

It’s mild to medium, depending on the enchilada sauce and tomatoes I use. I can adjust the heat by adding or omitting chiles.

What’s the best chicken to use?

I usually go with boneless, skinless chicken breasts or thighs, cooked and shredded. Leftover roasted or grilled chicken works great too.

Can I use green enchilada sauce instead?

Yes, but the flavor will change slightly. Green sauce gives the soup a tangier, brighter taste, which is also delicious.

Conclusion

Creamy chicken enchilada soup is a bold, comforting meal I love serving all year round. It’s rich, satisfying, and easy to customize with whatever I have on hand. Whether I’m feeding the family or warming up on a chilly night, this soup always hits the spot.