Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts or thighs; 1 (10 oz) can red enchilada sauce; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (14.5 oz) can diced tomatoes, undrained; 2 cups chicken broth; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 4 ounces cream cheese, cubed; 1/2 cup shredded cheddar or Mexican blend cheese; tortilla strips; avocado; sour cream; chopped cilantro

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Dreaming of all the cozy, bold flavors of enchiladas in a steamy, comforting bowl? Say hello to your new favorite soup night tradition: Creamy Chicken Enchilada Soup. It’s everything you could want, from mouthwatering shredded chicken and beans to a rich, velvety broth that practically begs for toppings. Not only is it wonderfully easy (most of the work happens in one pot!), but each spoonful tastes like a big, cheesy hug—a perfect meal for busy weeknights or relaxed weekends with family and friends. Once you taste it, you’ll find every excuse to make it again and again!

Creamy Chicken Enchilada Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Creamy Chicken Enchilada Soup is how it transforms such simple, everyday ingredients into something truly special. Every item brings its own personality: rich broth for slurpability, sweet corn for pops of color, zesty enchilada sauce for that signature kick, and a swirl of cream cheese to tie it all together. Here’s what you’ll need and why it matters:

Olive oil: The base for softening onion and garlic, adding richness right from the start.
Onion: Adds a subtle sweetness and depth to the soup—don’t skip this!
Garlic: Two cloves crank up the flavor, giving that unmistakable warmth.
Chicken (breasts or thighs): The star protein—thighs for more flavor, breasts for leaner bites; either work beautifully.
Canned red enchilada sauce: The shortcut for big, bold flavor without a long ingredient list.
Black beans: Hearty, delicious, and full of texture; don’t forget to drain and rinse.
Corn: A little sweetness and crunch in every spoonful—fresh, frozen, or canned work fine.
Diced tomatoes: Adds juiciness and a hint of acidity to balance all that creaminess.
Chicken broth: The flavorful liquid that brings it all together; use low-sodium to better control seasoning.
Ground cumin: Gives the soup that earthy, unmistakably Mexican-inspired flair.
Chili powder: Extra depth and a gentle background spice; add more if you love heat!
Smoked paprika: This smoky spice brings an irresistible warmth you’ll love.
Salt and pepper: Important for perfect seasoning—taste and adjust at the end.
Cream cheese: The secret weapon! It melts into the soup, creating that signature creamy base.
Shredded cheese: Cheddar or Mexican blend for extra gooeyness; totally optional but so worth it.
Optional toppings: Tortilla strips, avocado, sour cream, and cilantro let everyone make their perfect bowl.

How to Make Creamy Chicken Enchilada Soup

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it cook for about 4 to 5 minutes, stirring occasionally. You’re looking for a golden softness—when the onion smells irresistible and turns translucent, it’s ready. Now, add the minced garlic and let it cook for just 30 seconds, so it doesn’t burn but releases its wonderful aroma.

Step 2: Build the Soup Base

Add your chicken (breasts or thighs—whichever you love best), enchilada sauce, drained black beans, corn, diced tomatoes (with their juices!), chicken broth, cumin, chili powder, smoked paprika, plus a pinch of salt and pepper. Give it all a thorough stir so that everything mingles in that gorgeous broth. You’ll see a rainbow of colors already, hinting at the flavors to come!

Step 3: Simmer to Perfection

Bring your soup to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for 20 to 25 minutes, just until the chicken is cooked through and the flavors have blended beautifully. This is the perfect time to set the table, prep your favorite toppings, or just enjoy the anticipation.

Step 4: Shred the Chicken

Time for the best part—take the chicken out of the pot and use two forks to shred it into bite-sized, juicy pieces. Return the shredded chicken to the soup, and get ready for things to turn seriously creamy.

Step 5: Make It Creamy

Add the cubed cream cheese straight into the hot soup. Stir constantly until it melts and blends in, transforming the broth into a rich, luscious base. If you’re using shredded cheese, sprinkle it in now and give everything another good stir, watching it melt into the pot. Taste and adjust your salt and pepper if needed.

Step 6: Serve and Enjoy

Ladle your Creamy Chicken Enchilada Soup into bowls and let everyone customize their own with crunchy tortilla strips, ripe avocado slices, a dollop of sour cream, and a sprinkle of fresh cilantro. Now dig in—you’ve earned it!

How to Serve Creamy Chicken Enchilada Soup

Garnishes

For the full experience, don’t skimp on the toppings! Crispy tortilla strips bring a fun crunch, creamy avocado balances the heat, sour cream adds a cooling contrast, and fresh cilantro brings color and freshness. A little sprinkle of extra cheese or jalapeño slices never hurts, either.

Side Dishes

This soup is a true meal-in-a-bowl, but it pairs beautifully with a simple green salad, cheesy quesadillas, or even warm, buttered cornbread. If you’re serving a crowd, lay out bowls of chips and salsa to make it a full Mexican-inspired feast.

Creative Ways to Present

Turn Creamy Chicken Enchilada Soup into a party centerpiece by serving it in a bread bowl or with a build-your-own topping bar. Try presenting it in mugs for cozy movie nights, or ladle it over steamed rice for a heartier twist that soaks up every last drop.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Enchilada Soup is a lifesaver for busy days! Once cooled, transfer any remaining soup into an airtight container. Store it in the refrigerator for up to 4 days; the flavors only deepen, making leftovers even more delicious.

Freezing

This soup is fantastic for the freezer, but hold off on adding the cream cheese and shredded cheese until reheating. Freeze cooled soup (minus the cheeses) in freezer-safe containers or zip-top bags for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, reheat gently, then stir in the creamy ingredients for the best texture.

Reheating

Gently reheat Creamy Chicken Enchilada Soup on the stove over medium-low heat, stirring frequently to keep it smooth. Add a splash of extra broth or milk if it thickened in the fridge. You can also use the microwave—just do it in short bursts, stirring between each, to prevent hot spots and ensure silky results.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Shredded rotisserie chicken is the ultimate time-saver here. Just add it after the simmering step, letting it heat through before stirring in the cream cheese and cheese.

Is Creamy Chicken Enchilada Soup gluten-free?

It’s easy to keep this soup gluten-free by ensuring your enchilada sauce and broth don’t contain hidden wheat or flour. Otherwise, all other ingredients are naturally gluten-free!

What if I prefer a thinner or thicker soup?

A thinner soup is just a splash of extra chicken broth or milk away. For a thicker texture, let it simmer uncovered a bit longer to reduce or add extra cheese for more body.

Can I make this in a slow cooker or Instant Pot?

Yes! Simply sauté onion and garlic, then add everything (except cheeses) to your slow cooker or Instant Pot. For the slow cooker, cook on low 4–6 hours, shred the chicken, then add the cheeses at the end. Instant Pot users can pressure cook for 10 minutes, quick release, shred, and melt in the cheeses.

How spicy is this soup, and how can I adjust the heat?

Creamy Chicken Enchilada Soup has a gentle, family-friendly heat level, but you can crank it up by adding diced jalapeños, hot sauce, or using a spicier enchilada sauce. To keep it mild, use mild sauce and skip extra chili powder.

Final Thoughts

If you’re craving a dinner that’s hearty, flavor-packed, and just plain fun to eat, you need to try Creamy Chicken Enchilada Soup. It’s satisfying, simple, endlessly customizable, and guaranteed to become a repeat request at your table. Go ahead—gather your ingredients and make it tonight. You won’t regret it!

Creamy Chicken Enchilada Soup Recipe

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4.6 from 3 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines the best of enchiladas with the heartiness of a soup. This easy-to-make recipe is perfect for a cozy dinner at home or for feeding a crowd.

Ingredients

Scale

Main Soup:

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
1 (10 oz) can red enchilada sauce
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes, undrained
2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
4 ounces cream cheese, cubed
1/2 cup shredded cheddar or Mexican blend cheese

Optional Toppings:

tortilla strips

avocado

sour cream

chopped cilantro

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic. Add chicken, enchilada sauce, black beans, corn, tomatoes, broth, cumin, chili powder, paprika, salt, and pepper. Bring to a boil, then simmer for 20–25 minutes.
Remove chicken, shred, and return to pot. Add cream cheese, stir until melted. Stir in shredded cheese. Adjust seasoning. Serve with toppings.