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 comforting about a warm, creamy bowl of soup that hits all the right flavors — smoky, cheesy, and a little spicy. This Creamy Chicken Enchilada Soup Recipe perfectly combines those elements for a cozy meal that feels special but comes together so easily.

A bowl filled with thick orange soup as the base layer, dotted with red chili flakes and small green herbs, scattered with black beans, corn kernels, shredded chicken pieces, and chunks of tomato. On top, there are several slices of green avocado arranged in the center and lime wedges placed nearby. Bright orange shredded cheddar cheese and sliced green jalapenos are layered next to the avocado, creating contrast against the soup. The bowl is white and set against a wooden 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

I can’t tell you how many times I’ve turned to this soup when life gets busy but I still want to put something delicious and satisfying on the table. It’s loaded with flavor and comforting creaminess but doesn’t demand hours in the kitchen, which feels like a minor miracle some days.

One-pot greatness: Everything cooks right in one pot, which means less cleanup and more time to relax.
Bold, smoky flavors: The enchilada sauce and fire-roasted tomatoes add layers of Tex-Mex depth you’ll crave again and again.
Rich and creamy texture: Cream cheese and cheddar join the party for a velvety finish that feels indulgent but approachable.
Super versatile: You can swap chicken for leftover rotisserie, tweak spice levels, or add your favorite toppings to make it truly yours.

Ingredients & Why They Work

This soup hits a wonderful balance between smoky, tangy, and creamy, thanks to ingredients that work harmoniously together. Here’s what I love about the components I use and how you can choose the best versions at the store.

Flat lay of a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing bright red diced red bell pepper, a small white ceramic bowl with finely minced garlic cloves, a small white ceramic bowl holding ground cumin powder, a small white ceramic bowl with chili powder, a small white ceramic bowl with smoked paprika, a small white ceramic bowl with dried oregano, a small white ceramic bowl of rich golden chicken broth, a small white ceramic bowl containing vibrant red enchilada sauce, a small white ceramic bowl with fire-roasted diced tomatoes, a small white ceramic bowl of green diced chiles, a small white ceramic bowl with shiny black beans, a small white ceramic bowl with bright yellow corn kernels, a small white ceramic bowl holding shredded cooked chicken, a small white ceramic bowl filled with soft cream cheese cubes, a small white ceramic bowl with thick heavy cream, a small white ceramic bowl of shredded cheddar cheese, fresh green cilantro sprigs, two bright green avocado slices, a dollop of white sour cream on a small white ceramic plate, a small white ceramic bowl of golden tortilla strips, a few lime wedges, and fresh green jalapeño peppers, all arranged symmetrically and proportionally, 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: The perfect base for sautéing veggies and building flavor; don’t skip it or substitute with a neutral oil if preferred.
Onion and red bell pepper: These give a sweet and savory foundation that softens beautifully in the soup.
Garlic: Adds aromatic depth without overpowering the dish.
Ground cumin, chili powder, smoked paprika, dried oregano: These spices are key – they bring that signature enchilada-inspired warmth and earthiness you can’t ignore.
Chicken broth: Use a quality broth or homemade for best results since it makes the soup’s flavor shine.
Red enchilada sauce: This is the heart of the soup’s Tex-Mex vibe – keep an eye out for authentic brands with good spice balance.
Fire-roasted diced tomatoes: I love how these add a touch of smoky sweetness and chunky texture.
Diced green chiles: They bring subtle heat and brightness without overwhelming the bowl.
Black beans: Adds protein, fiber, and a bit of creamy texture when simmered.
Corn (frozen or canned): Sweetness and pop of color that balances the savory and smoky notes.
Cooked shredded chicken: I typically use rotisserie chicken – it saves time and adds juiciness.
Cream cheese: This creates that luscious creamy body that feels indulgent and helps thicken the soup.
Heavy cream (or half-and-half): Adds extra richness; half-and-half works nicely if you want it a bit lighter.
Shredded cheddar or Mexican blend cheese: Melts into the soup for an irresistible creamy finish and cheesy comfort.
Fresh chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, jalapeños: The best toppings to add freshness, texture, and zing at the table.

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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 things I adore about this Creamy Chicken Enchilada Soup Recipe is how easy it is to tweak. I like branding it my own family’s comfort food by swapping in different toppings or adding a bit more heat when I’m feeling bold.

Variation: Once, I tried using shredded rotisserie turkey instead of chicken after Thanksgiving, and it was just as stellar — perfect for using up leftovers.
Mild to spicy: Play with the amount of chili powder and jalapeños to find your ideal spice level; I usually go medium, but my husband loves it hotter.
Make it vegetarian: Skip the chicken and double up on beans and corn or toss in some roasted sweet potatoes for a hearty vegetarian twist.

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

A white bowl filled with creamy orange soup with visible red chili flakes, shredded white chicken pieces, black beans, and yellow corn kernels mixed inside. On one side, there is a layer of bright yellow shredded cheese melting into the soup. Another layer features slices of green avocado placed neatly next to lime wedges. The bowl sits on a wooden board with a lime wedge resting beside it. In the background, blurred lime halves and other condiments create a homely feel. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating olive oil in a large heavy-bottomed pot over medium heat. Toss in your diced onion and red bell pepper, and cook them for about 3–4 minutes until they’re nice and soft. It’s key to get them tender but not browned — that gentle sweetness really sets the tone for the soup. Then stir in the minced garlic and your spices (cumin, chili powder, smoked paprika, and oregano). Cook just 30 seconds more — you want everything fragrant but not burnt.

Step 2: Build Your Soup Base

Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Give everything a good stir to combine, then bring it to a gentle simmer. At this point, the kitchen starts filling with that cozy Tex-Mex aroma — it always makes me pause and smile.

Step 3: Add Beans, Corn, and Chicken

Next, dump in the black beans, corn, and shredded chicken. Let the soup gently bubble away for about 10 minutes so the flavors meld beautifully together. You’ll notice the broth starts to thicken and all those spices deepen in flavor – it’s one of my favorite moments.

Step 4: Get Creamy and Cheesy

Reduce the heat to low and add softened cream cheese and heavy cream, whisking until the cream cheese melts fully and gives your soup that silky, creamy texture. Finally, stir in the shredded cheddar cheese, making sure it melts smoothly without clumping. This part is what turns the soup into that comforting, rich meal you can’t wait to dig into.

Step 5: Taste and Serve

Give it a quick taste, then season with salt and pepper as needed. Ladle it into bowls and let everyone go wild with their favorite toppings!

Top Tip

Over the years, making this Creamy Chicken Enchilada Soup Recipe has taught me a few tricks that really elevate it and keep me coming back:

Softened Cream Cheese Matters: I learned the hard way that if the cream cheese isn’t softened enough, it clumps up instead of melting smoothly — so I always let it sit out before adding.
Use Rotisserie Chicken: It saves so much time and adds a smoky, juicy flavor that you just can’t beat from scratch when you’re in a hurry.
Stir Consistently After Adding Cheese: To avoid any clumps or sticking, I keep stirring gently until every bit of cheese has melted into the soup.
Don’t Skip the Simmer: Letting the soup simmer for at least 10 minutes before adding cream and cheese really lets those flavors develop fully — rushing it is a common mistake I've made.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I love piling on fresh garnishes that add brightness and crunch. Cilantro is a must for me — it cuts through the richness perfectly. Sliced avocado adds creaminess, and a dollop of sour cream brings that cool tang. For texture, tortilla strips or crushed tortilla chips give a satisfying crunch. Don’t forget lime wedges for that final zesty squeeze that wakes up the whole bowl. And if you like heat? Jalapeños or pickled chilies are the icing on the cake.

Side Dishes

This soup stands well on its own, but I often pair it with a simple cilantro-lime rice or a side of warm corn tortillas to soak up every last drop. A fresh green salad with a citrusy dressing helps balance the richness if you want to add some greens to the meal.

Creative Ways to Present

For special occasions, I sometimes serve this soup in small bread bowls or mini cast-iron skillets to make it feel extra cozy and festive. Another fun idea is to set up a topping bar with all the garnishes in little bowls so everyone can customize their own bowls — this always sparks conversation and smiles at the table.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring leftovers to an airtight container. It keeps beautifully in the fridge for up to 3 days and tastes just as good after a quick reheat, making it perfect for lunches or second dinners.

Freezing

This soup freezes well, but I recommend freezing it without the cream cheese and heavy cream. When you’re ready to enjoy, thaw it overnight, reheat gently on the stove, then stir in the cream cheese and cream to keep that silky texture fresh and delicious.

Reheating

To reheat, warm the soup over low to medium heat, stirring frequently to prevent scorching. If it’s a bit thick, add a splash of chicken broth or water to loosen it up. I add any extra cheese or cream at the very end for maximum creamy goodness.

Frequently Asked Questions:

Can I use a slow cooker to make Creamy Chicken Enchilada Soup?

Yes! You can absolutely make this soup in a slow cooker. I recommend sautéing the onions, peppers, and spices on the stovetop first to develop flavor, then transferring everything to the slow cooker along with the rest of the ingredients (except cream cheese and cheese). Cook on low for 4-6 hours. Add the cream cheese, cream, and shredded cheese in the last 15-20 minutes to melt through.

What can I substitute for cream cheese in this soup?

If you don’t have cream cheese on hand, you can substitute with mascarpone or even Greek yogurt for a tangier twist. Keep in mind that Greek yogurt should be stirred in off the heat to prevent curdling. The cream cheese adds richness and thickness but these alternatives work well too.

Can I make this soup vegetarian?

Definitely! Skip the chicken and use vegetable broth instead of chicken broth. Add extra beans or roasted veggies like sweet potatoes, zucchini, or mushrooms to bulk it up. This makes a hearty, comforting vegetarian version that’s just as satisfying.

How spicy is this Creamy Chicken Enchilada Soup Recipe?

It’s moderately spicy thanks to the enchilada sauce and green chiles, but not overpowering. You can easily adjust the heat by choosing mild or hot enchilada sauce and the amount of jalapeños you add on top. It’s a crowd-pleaser even for those sensitive to spice if you go easy on the extras.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become a staple for me whenever I want something comforting, flavorful, and just a bit indulgent without a lot of fuss. It’s the kind of meal you can lean on, whether for a busy weeknight or a cozy weekend dinner. I hope you enjoy making it and find that same joy I do in every creamy, smoky spoonful. Give it a try — I promise it’ll feel like a warm hug from the inside out!