Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
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 (to taste); Sliced avocado (to taste); Sour cream (to taste); Tortilla strips or crushed tortilla chips (to taste); Lime wedges (to serve); Canned or fresh jalapeños or chilies (optional, to taste)

There’s something so wonderfully cozy about a bowl full of warmth and flavor, and this Creamy Chicken Enchilada Soup Recipe absolutely hits that spot. Creamy, spicy, and packed with hearty ingredients, it’s like your favorite Tex-Mex dish turned into a soul-soothing soup.

A white speckled bowl filled with a creamy orange soup that has a smooth texture with visible red chili flakes scattered throughout. Inside the soup, there are pieces of white shredded meat, black beans, yellow corn kernels, and small green herbs. On one side of the bowl, there are bright green sliced avocado pieces layered neatly and fresh lime wedges placed nearby. Shredded orange cheese is sprinkled over one side along with green jalapeño slices. The bowl sits on a white marbled 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’m genuinely excited whenever I make this Creamy Chicken Enchilada Soup Recipe because it’s quick but feels like you’ve been simmering it all day. Plus, it’s a one-pot wonder that never disappoints.

Easy weeknight meal: You can get this on the table in about 30 minutes without fuss.
Rich, creamy texture: Thanks to cream cheese and heavy cream, it’s luxuriously smooth.
Loaded with flavor: The enchilada sauce and smoky spices make every spoonful exciting.
Customizable toppings: You can dress it up with avocado, cilantro, or tortilla chips for your own twist.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Enchilada Soup Recipe plays a key role in building layers of flavor and texture. I always pick a good quality enchilada sauce—it's the heart of the soup—and fresh spices really make a difference.

Flat lay of a small glass bowl of golden olive oil, a small diced white onion, a small diced red bell pepper, two peeled garlic cloves, a small white bowl with ground cumin powder, a small white bowl with chili powder, a small white bowl with smoked paprika, a small white bowl with dried oregano, a simple white ceramic bowl filled with clear golden chicken broth, a simple white ceramic bowl holding vibrant red enchilada sauce, a simple white ceramic bowl of fire-roasted diced tomatoes, a small white ceramic bowl with diced green chiles, a small white ceramic bowl with shiny black beans, a small white ceramic bowl with bright yellow corn kernels, a heap of cooked shredded chicken breast, soft white cubes of cream cheese, a small white bowl filled with creamy heavy cream, a small white bowl of shredded cheddar cheese, a small bunch of fresh cilantro sprigs, a sliced green avocado, a dollop of thick sour cream, golden crispy tortilla strips, several lime wedges, and a small white bowl with fresh green jalapeños, all arranged in perfect symmetry 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: For sautéing veggies and building the flavor base without overpowering the dish.
Onion & red bell pepper: These soften up and add sweetness and depth to the soup.
Garlic: A must for that irresistible savory kick.
Ground cumin, chili powder, smoked paprika, dried oregano: The Tex-Mex spice blend that makes this soup sing with warmth and smokiness.
Chicken broth: Adds body and flavor while keeping it light.
Red enchilada sauce: The secret sauce that delivers authentic enchilada flavor with just enough heat.
Fire-roasted diced tomatoes & diced green chiles: Bring smoky, slightly spicy tomato depth.
Black beans: Provide protein and a velvety texture when simmered.
Corn: Adds a pop of sweetness and color.
Cooked shredded chicken: Using rotisserie chicken makes things easy and super flavorful.
Cream cheese & heavy cream: Combine to make the soup decadently creamy without being too heavy.
Shredded cheddar or Mexican blend cheese: Melts perfectly to round out those rich flavors.
Chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, jalapeños: The toppings you’ll want to personalize your bowl with.

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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

I love mixing things up a bit with this creamy chicken enchilada soup recipe. It’s super forgiving, so let yourself tweak it depending on what you have or your mood.

Variation: I sometimes swap chicken for turkey or even shredded pork for a different twist, and it’s been fantastic every time.
Heat level: Add more diced green chilies or jalapeños if you like it spicy, or leave these out to keep it mild and kid-friendly.
Dairy-free option: Use coconut cream instead of heavy cream and a dairy-free cream cheese to accommodate dietary needs.
Extra veggies: Throw in zucchini or carrots for an added nutrient boost.

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

The dish is a bowl of creamy soup with a light orange color. It has four main layers: shredded yellow cheese on the top left, three bright green lime wedges on the top right, and sliced avocado pieces below the lime. The soup base includes visible chunks of white meat, yellow corn, black beans, green pepper slices, and bits of red tomato spread throughout. A silver spoon is held by a woman's hand on the right side, lifting a piece of white meat with some tomato from the soup. The bowl is white and sits on a white marbled surface with some additional lime wedges nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Building the Flavor Base

Start by heating up that olive oil in a large pot over medium heat. Toss in your diced onion and red bell pepper. You want them soft and sweet—this usually takes about 3 to 4 minutes. Keep an eye so they don’t brown; softness is the goal. Then, stir in the garlic and spices, cooking it just long enough for everything to smell amazing—about 30 seconds. This step wakes up those spices and makes the soup feel like it’s got soul.

Step 2: Simmering the Soup

Pour in the chicken broth, red enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir to combine, then bring everything to a simmer. Once simmering, add in the black beans, corn, and shredded chicken. Let it all hang out for about 10 minutes so the flavors have time to become friends.

Step 3: Creamy Goodness

Reduce the heat to low and stir in the cubed cream cheese and heavy cream. Whisk continuously until the cream cheese melts into the soup and creates that signature silky texture you’re craving. Sprinkle in the shredded cheese last, stirring until melted and perfectly incorporated. Don’t forget to taste here and add salt or pepper if needed—this little step takes it from good to unforgettable.

Top Tip

After making this Creamy Chicken Enchilada Soup Recipe several times, I realized a few tricks make all the difference to get that perfect balance and texture.

Use Rotisserie Chicken: It saves so much time and adds a smoky flavor that homemade shredded chicken sometimes lacks.
Don't Skip Spices Blooming: Toasting the cumin, chili powder, and other spices with onions really elevates the soup’s flavor depth.
Whisk Cream Cheese in Small Batches: Melting it slowly into warm soup prevents lumps and makes it silky smooth.
Adjust Salt Last: Since canned ingredients can be salty, add salt after everything’s combined and you’ve had a taste.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I never serve this soup plain. I love topping it generously with chopped cilantro and fresh avocado slices—they add a fresh brightness that cuts through the richness. A dollop of sour cream adds cool creaminess, and crushed tortilla strips give you that satisfying crunch. Don’t forget a squeeze of lime juice—it really wakes up the flavors!

Side Dishes

This soup pairs beautifully with a simple side salad or some warm, crispy cornbread for mopping up every last drop. I also like serving it alongside Mexican rice for a heartier meal.

Creative Ways to Present

For a festive dinner, I sometimes ladle the soup into small, hollowed-out bread bowls and sprinkle cheese over the top, then broil briefly to melt and brown it. It’s a fun way to impress guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let leftovers cool completely before storing them in an airtight container in the fridge. It keeps well for up to 4 days. Just give it a good stir before reheating because the cream may separate slightly.

Freezing

I’ve frozen this soup successfully a couple of times. For best results, freeze it before adding cream cheese and heavy cream. When thawed, reheat gently and stir in the cream and cheese at the end to keep the texture smooth.

Reheating

Reheat on the stove over low heat, stirring often. This helps prevent the cream and cheese from separating. Microwaving works too—just heat in short bursts, stirring between each.

Frequently Asked Questions:

Can I make this Creamy Chicken Enchilada Soup Recipe in a slow cooker?

Absolutely! Just sauté the onions and peppers first, then add all the ingredients except the cream cheese and heavy cream to the slow cooker. Cook on low for 4-6 hours, then stir in the cream and cheese near the end to finish it off.

What kind of cheese works best in this soup?

Sharp cheddar and Mexican cheese blends both melt wonderfully and add that classic enchilada flavor. Avoid ultra-processed cheese for the best taste and melt.

Can I use fresh chicken instead of rotisserie?

Yes, you can! Cook and shred boneless, skinless chicken breasts or thighs and add them just like the rotisserie chicken. Rotisserie is a shortcut, but fresh-cooked chicken works great, too.

Is this soup spicy?

It has some mild to medium heat depending on the enchilada sauce and green chilies you use. You can adjust the spice level by choosing mild or hot sauce and by adding or leaving out jalapeños.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become a go-to for my busy nights and a crowd-pleaser whenever friends drop by. It's one of those meals that feels special yet is totally relaxed and fuss-free. Give it a try—I guarantee it’ll warm you up and maybe even become your new favorite comfort food too.