There’s something so comforting about a bowl full of rich, zesty flavors and creamy goodness. My Creamy Chicken Enchilada Soup Recipe hits that spot perfectly—it’s hearty, flavorful, and surprisingly simple to whip up any night of the week. Once you taste that creamy, spicy blend, you’ll see why it’s become a go-to in my kitchen.
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Why You'll Love This Recipe
This soup is a magical blend of bold Mexican flavors with a creamy twist that’s incredibly satisfying. I’m always amazed how it combines pantry staples into a restaurant-quality dish that’s warm and inviting, perfect for lunch or dinner any day.
- Easy to Make: From onion sautéing to simmering, you’ll have this soup ready in about 30 minutes—perfect for busy nights.
- Rich, Creamy Texture: Cream cheese blends beautifully into the broth creating luscious creaminess without heaviness.
- Flavorful Spice Balance: The cumin, chili powder, and fire-roasted tomatoes add smoky, spicy notes that are lively but never overpowering.
- Great Crowd-Pleaser: It’s a hit whether you serve it for family meals or potlucks, with plenty of toppings for everyone to customize.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Enchilada Soup Recipe brings its own magic. From smoky spices to sweet bell peppers, everything works in harmony for a rich, balanced flavor. Here’s what I use and why it’s worth handpicking quality items where you can.
- Olive oil: Your base for sautéing, adds subtle fruitiness and helps soften the veggies without overpowering.
- Onion: Brings sweetness and depth when sautéed, forming a flavorful foundation.
- Red bell pepper: Adds a great sweet crunch and lovely color that brightens the soup.
- Garlic: A must for that classic aromatic kick—fresh is best but jarred minced works in a pinch.
- Fire-roasted diced tomatoes with green chilies: Infuses smoky heat and tangy brightness, giving the soup character.
- Enchilada sauce: Packs seasoning and thickness, turning the soup into an enchilada-inspired delight.
- Chicken stock or broth: Builds a flavorful base, especially if homemade or low sodium for better control.
- Black beans: Protein-rich and hearty, they add texture and fiber.
- Corn: Sweet bursts that contrast nicely with the spices—fresh or frozen tastes great too.
- Cooked shredded chicken: I love using rotisserie chicken for ease and juicy tenderness.
- Ground cumin: Earthy and warm, a signature spice in Mexican-inspired dishes.
- Salt: Enhances all flavors; always adjust to your taste.
- Chili powder: Provides smoky spiciness; can be tweaked depending on heat preference.
- Dried oregano: Adds herbal notes to round out the spices.
- Red chili flakes: Optional heat boost; I dose carefully if folks prefer milder tastes.
- Ground black pepper: Quick layer of heat and freshness.
- Cream cheese: The secret ingredient for that smooth, creamy texture everyone raves about.
Make It Your Way
One of the best parts about this Creamy Chicken Enchilada Soup Recipe is how flexible it is. I often tweak it slightly depending on what’s in my fridge or what flavors my family is craving. Feel free to make it totally your own!
- Variation: For a vegetarian spin, swap the chicken for extra beans and veggies—I've done it, and it still shines! Add a handful of chopped zucchini or mushrooms for extra heft.
- Spice level: Adjust the chili powder and red chili flakes to suit kids or spice lovers in your house. I usually reduce the chili flakes for little ones.
- Dairy-free option: Use a vegan cream cheese or coconut cream if you want to avoid dairy—just be aware the flavor will shift a bit but still be creamy and delicious.
- Make it thicker or thinner: If I want a soupier consistency, I add more chicken broth while cooking—about a cup or two depending on mood.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté your aromatics to start
Heat the olive oil in a big stockpot over medium-high heat. Toss in your finely chopped onion and red bell pepper. Stir occasionally for about 5 minutes until they’re soft and fragrant. Then add the minced garlic and cook for another 2 minutes. This step builds the flavor base, so don’t rush it. You’ll smell the sweetness developing, and your kitchen will start smelling divine.
Step 2: Combine the hearty ingredients and simmer
Next, pour in your fire-roasted diced tomatoes (keep the juices!), enchilada sauce, and chicken stock. Add the rinsed black beans and corn, then stir in the shredded chicken. Sprinkle in the cumin, chili powder, oregano, salt, black pepper, and chili flakes. Stir everything well to combine. Reduce the heat to medium-low and let it simmer uncovered for 15 to 30 minutes. This gentle simmer allows all the flavors to mingle and the soup to thicken—patience here really pays off.
Step 3: Stir in the cream cheese for creamy perfection
Warm your cream cheese in the microwave briefly (about 15 to 20 seconds) so it’s soft and easier to mix. Slowly stir it into the soup and let it melt down for another 5 minutes uncovered on low heat. The soup will transform into a velvety, indulgent bowl of goodness. This is where the magic happens, turning a spicy broth into decadent comfort food.
Step 4: Serve and customize with toppings
Ladle the soup into bowls and dig out your favorite garnishes. From shredded cheese to diced avocado or fresh cilantro, toppings add a fun layer of texture and flavor. Don’t skip the tortilla strips or a squeeze of lime for that perfect finishing touch!
Top Tip
From personal experience, this soup shines when you give it enough time to simmer and let the flavors develop deeply. I'm always tempted to rush dinner, but waiting those extra minutes makes a huge difference. Here are my best tips from cooking this several times:
- Softening the Cream Cheese: Warming it slightly before stirring helps it incorporate smoothly without clumps.
- Sauté for Sweetness: Don’t skip browning your onions and bell peppers properly—they add natural sweetness that balances the spice.
- Simmer Low and Slow: Keeping the heat gentle prevents the chicken from drying out and gives the flavors time to marry beautifully.
- Adjusting Heat: Taste as you go, especially with chili powder and flakes, to avoid surprises. It’s easy to add more spice later, but not to take it away!
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
When I serve this soup, I like to keep things fresh and fun. My go-to garnishes always include shredded cheddar or Monterey Jack cheese for melty richness, creamy diced avocado for smoothness, crunchy tortilla strips for texture, and a sprinkle of fresh cilantro for brightness. A dollop of sour cream and some sliced jalapeños take it to another level—perfect if you love a little extra kick!
Side Dishes
I often pair this creamy soup with warm, crispy cornbread or simple tortilla chips for dipping. A fresh green salad with lime vinaigrette cuts through the richness and adds a refreshing contrast. Sometimes, I even serve it with a side of Mexican rice for a heartier meal.
Creative Ways to Present
For special occasions, I love serving this soup in small, toasted bread bowls—that warm bread soaks up the soup and keeps everyone cozy. Another fun idea is a “soup bar” where guests can customize their bowls with toppings laid out buffet-style. Kids especially love the interactive approach!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I usually let the soup cool slightly before popping it in the fridge so it stays safe and flavorful. When reheating, do it gently on the stovetop with a splash of broth or water to revive the creamy texture.
Freezing
I’ve frozen this soup a couple of times with great success. Just skip the cream cheese until you reheat it. Freeze in portion-sized containers, then thaw overnight in the fridge. Add the cream cheese while reheating for that fresh creamy finish. It’s a lifesaver for busy weeks!
Reheating
Reheat leftovers slowly on the stove over medium-low heat, stirring occasionally. Adding a bit of chicken broth helps loosen the soup if it’s thickened too much. I rarely microwave it straight because I like to preserve that silky texture and avoid hotspots.
Frequently Asked Questions:
Absolutely! Rotisserie chicken works wonderfully because it’s already cooked, tender, and flavorful, cutting down your prep time. Just shred it before adding to the soup.
Great question! Simply omit the red chili flakes and reduce the chili powder to 1 teaspoon. You can also use regular diced tomatoes without green chilies for a milder flavor.
You can use full-fat sour cream or Greek yogurt stirred in at the end for creaminess, though the texture will be slightly different. For dairy-free, try a vegan cream cheese or coconut cream.
Yes! After sautéing your veggies and garlic, transfer everything except the cream cheese to the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Stir in the cream cheese about 20 minutes before serving so it melts nicely.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe is one of those dishes I turn to when I want a quick but satisfying meal that everyone enjoys. It feels special without a ton of fuss, and the creamy texture alongside the spicy, smoky notes always brings people back for seconds. I hope you try it out and make it your own—it's the kind of recipe that feels like a warm hug at the end of a busy day.
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Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Description
This Creamy Chicken Enchilada Soup is a hearty and flavorful dish packed with tender chicken, beans, corn, and a blend of southwestern spices, finished with smooth cream cheese for a rich texture. Perfect for a cozy dinner, this soup can be made on the stovetop, slow cooker, or instant pot, and is customizable with your favorite toppings like avocado, cheese, and cilantro.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ cup white or yellow onion, finely chopped
- 1 medium red bell pepper, about 1 cup, finely chopped
- 3 garlic cloves, or 1 tablespoon, minced (1 ½ teaspoons if using minced garlic from a jar)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
- 1 cup enchilada sauce
- 1 cup chicken stock or broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
- 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 ½ pounds raw)
- 2 teaspoons ground cumin
- 2 teaspoons salt, to taste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons dried oregano
- ½ teaspoon red chili flakes, omit or reduce for less spice
- ¼ teaspoon ground black pepper
- 4 ounces full-fat or light brick cream cheese, softened and slightly warmed (feel free to use the full 8 ounces, if you prefer the soup to be creamier)
Optional Toppings
- Shredded cheese
- Avocado
- Tortilla strips
- Fresh cilantro
- Sour cream
- Sliced jalapeño
- Lime juice
Instructions
- Heat Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Add the finely chopped onion and red bell pepper, sautéing for 5 minutes while stirring occasionally until the vegetables are soft.
- Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes, stirring occasionally to prevent burning.
- Add Main Ingredients and Simmer: Pour in the fire-roasted diced tomatoes with juices, enchilada sauce, chicken stock or broth, black beans, corn, shredded cooked chicken, and all the spices (ground cumin, salt, chili powder, dried oregano, red chili flakes, ground black pepper). Stir everything to combine thoroughly. Reduce the heat to medium-low and simmer uncovered for 30 minutes until the soup thickens and the flavors meld.
- Incorporate Cream Cheese: After simmering, stir in the softened and slightly warmed cream cheese until it melts completely into the soup. Continue cooking uncovered for another 5 minutes to achieve a creamy consistency.
- Serve: Ladle the soup into bowls and add your choice of optional toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, or a squeeze of lime juice. Enjoy warm.
Notes
- Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped and on a microwave-safe plate. This helps it mix into the soup much easier.
- For slow cooker preparation, sauté the onion, bell pepper, and garlic first, then add all ingredients except the cream cheese to the crock pot. Cook on low for 4-5 hours or on high for 2-3 hours. Stir in the cream cheese during the last 20 minutes of cooking.
- To use an Instant Pot, sauté the olive oil, onions, and peppers on the sauté mode until tender. Add garlic and cook for 30 seconds. Add the remaining ingredients except cream cheese, cook on manual for 20 minutes, then use slow steam release. Stir in cream cheese until melted.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
- Adjust spice level by omitting red chili flakes and reducing chili powder to 1 teaspoon for a milder flavor.
- If a thinner soup is preferred, add 1 to 2 cups more chicken broth.
- Rotisserie chicken works well, but leftover cooked chicken or freshly cooked chicken breast shredded finely will also work.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 60 mg
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