If you’re searching for the ultimate bowl of comfort, let me introduce you to Creamy Chicken Enchilada Soup. This rich, velvety soup wraps all the vibrant flavors of a classic enchilada in a quick, one-pot meal. Imagine smoky spices, tender chicken, zesty tomatoes, sweet corn, and black beans all swirled together in a creamy, dreamy broth—it’s exactly what your next cozy night deserves. Best of all, it comes together in under 40 minutes, makes a crowd-pleasing dinner, and brings all the fun of Tex-Mex to your kitchen without any fuss.
Ingredients You’ll Need
No need for a laundry list—you’ll find everything for this Creamy Chicken Enchilada Soup at your local grocery store. Each ingredient plays a starring role, giving the soup its bold color, irresistible texture, and crave-worthy flavor.
- Olive Oil: The base that adds richness and helps sauté the aromatics until they’re perfectly fragrant.
- Onion: Brings sweetness and depth while softening beautifully as it cooks.
- Garlic: For that irresistible savory kick that makes the soup so aromatic.
- Cooked Shredded Chicken: The main protein, making this soup hearty—rotisserie chicken is a time-saving option!
- Red Enchilada Sauce: Lends the iconic Tex-Mex flavor and a hit of warming spices.
- Diced Tomatoes: Adds bright acidity and beautiful color to balance the creaminess.
- Black Beans: For fiber, color, and delicious heartiness—don’t skip that rinse to keep the broth smooth.
- Frozen Corn: Naturally sweet and golden, it pops in every spoonful.
- Chicken Broth: The flavorful base that ties everything together (low-sodium is great so you can adjust the salt to taste).
- Ground Cumin: Warm, earthy notes to complement the smoky chili powder.
- Chili Powder: Layers in gentle heat and a deep, savory boost.
- Smoked Paprika: Adds subtle smokiness, rounding out all those Southwestern flavors.
- Salt: Brings out every flavor—taste and add as needed!
- Black Pepper: For a punch of mild heat and balance.
- Cream Cheese: The not-so-secret secret to the soup’s rich, creamy body.
- Heavy Cream or Half-and-Half: Adds lusciousness—half-and-half works if you prefer a lighter touch.
How to Make Creamy Chicken Enchilada Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it cook for about 3–4 minutes until it softens and begins to turn translucent. Next, add the minced garlic and stir for another minute, just until fragrant. This simple step infuses the base of your Creamy Chicken Enchilada Soup with mouthwatering flavor.
Step 2: Build the Soup Base
Now it’s time for the fun part—layering in all those savory goodies! Add the shredded chicken, enchilada sauce, diced tomatoes, drained black beans, corn, and chicken broth. Stir gently to combine. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Give everything a good mix; you’ll start to smell those Mexican-inspired spices come alive.
Step 3: Simmer to Blend Flavors
Bring your pot to a gentle boil, then promptly reduce the heat to a simmer. Let the soup bubble softly for about 15 minutes. This is when all the ingredients meld, and the flavors deepen into that unmistakable Creamy Chicken Enchilada Soup goodness.
Step 4: Make it Creamy
Lower the heat and stir in the cubed cream cheese along with the heavy cream (or half-and-half). Keep stirring over low heat until the cream cheese is completely melted and the soup transforms into a luscious, creamy delight. Now your soup is ready to be served hot and steaming!
How to Serve Creamy Chicken Enchilada Soup
Garnishes
The toppings are half the fun! Sprinkle each bowl with shredded cheese, add a dollop of sour cream, some fresh avocado slices, or a scattering of crunchy tortilla strips. A handful of chopped cilantro lifts the flavors beautifully, giving your Creamy Chicken Enchilada Soup a fresh finish every time.
Side Dishes
For a simple meal, a warm stack of flour or corn tortillas is perfect for dunking. Or, amp up the experience with a crisp side salad with lime dressing, fluffy Mexican rice, or roasted veggies. Anything with a bit of crunch (like nachos) pairs like a dream.
Creative Ways to Present
Serve the soup in colorful ceramic bowls for that true fiesta atmosphere, or ladle it into mini mugs as a fun appetizer. If you’re hosting, set up a topping bar and let everyone customize their own bowl of Creamy Chicken Enchilada Soup—it’s a surefire crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Chicken Enchilada Soup in an airtight container in the refrigerator for up to four days. The creamy broth thickens as it chills but will loosen up again once you reheat it, keeping every bowlful delicious.
Freezing
Yes, you can freeze this soup! Cool it completely, then ladle into freezer-safe containers or zip-top bags (leave space for expansion). Freeze for up to 3 months. For best results, let the soup thaw overnight in the fridge before reheating.
Reheating
Warm the soup gently on the stovetop over medium-low heat, stirring occasionally to help the cream cheese meld again. If microwaving, use medium power and stir every couple of minutes. Add a splash of broth or cream if it needs thinning.
FAQs
Can I make Creamy Chicken Enchilada Soup in a slow cooker?
Absolutely! Add all ingredients except the cream cheese and heavy cream to your slow cooker. Cook on low for 4–6 hours, then stir in the creamy ingredients at the end, letting them melt just before serving.
Is this soup very spicy?
Not at all—it’s mild as written. If you love extra heat, toss in a diced jalapeño with the onions or opt for a hot enchilada sauce. You can always increase the chili powder, too.
What can I use instead of cream cheese?
If you want a lighter soup or don’t have cream cheese, try stirring in a few tablespoons of Greek yogurt or light sour cream at the end. It won’t be as rich, but you’ll get a pleasant tang and creaminess.
Can I make this Creamy Chicken Enchilada Soup dairy-free?
Yes! Use your favorite dairy-free cream cheese and swap in canned coconut milk or a dairy-free creamer. The soup will still be silky and flavorful.
How can I add more vegetables?
Dice up bell peppers or zucchini and sauté them with the onions, or stir in a handful of baby spinach at the end for extra color and nutrition. This soup is very flexible, so mix and match with veggies you love.
Final Thoughts
I hope you treat yourself and your loved ones to a comforting pot of Creamy Chicken Enchilada Soup soon! It’s heartwarming, simple to pull together, and destined to become a regular on your dinner table. Enjoy every creamy, cheesy, flavor-packed spoonful!
Print
Creamy Chicken Enchilada Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Chicken Enchilada Soup is a comforting and flavorful Mexican-inspired soup that is easy to make and perfect for chilly days. This hearty soup is loaded with shredded chicken, black beans, corn, and a creamy, cheesy broth that is sure to warm you up.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans (drained and rinsed)
- 1 cup frozen corn
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 oz cream cheese (cubed)
- ½ cup heavy cream or half-and-half
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Combine Ingredients: Add the shredded chicken, enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
- Simmer: Bring the soup to a gentle boil, then reduce heat and simmer for 15 minutes to let the flavors develop.
- Add Creamy Ingredients: Stir in the cream cheese and heavy cream, and continue to cook over low heat until the cream cheese is melted and the soup is creamy and smooth.
- Serve: Serve hot with optional toppings like shredded cheese, avocado, sour cream, tortilla strips, or cilantro.
Notes
- For a spicier version, add a diced jalapeño with the onion or use medium or hot enchilada sauce.
- This soup also works well in a slow cooker—just add everything except the cream cheese and cream, cook on low for 4–6 hours, then stir in the creamy ingredients before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 5g
- Sodium: 880mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
