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); 14.5 oz fire-roasted diced tomatoes (430 g); 4 oz diced green chiles (118 g); 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 about a bowl of rich, velvety soup that just feels like a warm hug on a chilly day. This Creamy Chicken Enchilada Soup Recipe brings bold Tex-Mex flavors together with creamy textures, making it a meal you’ll want to make again and again.

A bowl filled with a creamy orange soup that has pieces of white shredded chicken, bright yellow corn, black beans, and small red tomato chunks mixed throughout. On top, there are several slices of green avocado arranged in the center, with three lime wedges beside them. A small pile of shredded orange cheddar cheese sits near the avocado, and some sliced green pickled jalapenos add color around the edges. The bowl is white with speckles and sits on a wooden surface, with extra lime wedges scattered nearby. The 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 first made this soup on a busy weeknight when I needed something comforting but fuss-free. The way the spicy enchilada sauce blends with creamy cheese and tender chicken hits all the right notes. Seriously, it’s like a cozy dinner party in your own kitchen.

Bold Flavor Boost: The combination of cumin, chili powder, and smoked paprika layers incredible depth into every spoonful.
Super Creamy Texture: Thanks to cream cheese and heavy cream, this soup feels indulgent without being heavy.
Easy One-Pot Meal: Everything cooks together, saving you time on cleanup and getting dinner on the table fast.
Versatile & Customizable: You can tailor the heat levels and toppings however you like, making it your own signature dish.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Enchilada Soup Recipe plays an important role, blending spicy, smoky, and creamy notes to create a perfectly balanced soup. I always recommend using canned fire-roasted tomatoes for that smoky sweetness, and rotisserie chicken really speeds things up without sacrificing flavor.

Flat lay of fresh diced yellow onion in a small white ceramic bowl, diced red bell pepper in a white ceramic dish, two whole uncracked garlic cloves, a handful of ground cumin, chili powder, smoked paprika, and dried oregano each in separate small white ceramic bowls, a white ceramic bowl filled with golden olive oil, a white ceramic bowl of rich red enchilada sauce, fire-roasted diced tomatoes in a white bowl, diced green chiles in a small white dish, cooked black beans arranged naturally on the surface, fresh yellow corn kernels in a white bowl, cooked shredded chicken neatly piled, cubed cream cheese on a white ceramic plate, a small white bowl with heavy cream, a mound of shredded cheddar cheese, fresh green cilantro sprigs, sliced ripe avocado, a dollop of sour cream on a white dish, golden crispy tortilla strips arranged in a fan shape, lime wedges, and fresh green jalapeños placed symmetrically — all 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: A good base for sautéing veggies and blooming the spices.
Onion: Adds sweetness and depth when softened gently.
Red Bell Pepper: Brings a subtle sweetness and color contrast.
Garlic: An aromatic essential that brightens the entire soup.
Ground Cumin: Earthy warmth that’s classic in Tex-Mex dishes.
Chili Powder: The main spice kick, adjust to your heat preference.
Smoked Paprika: Adds a subtle smoky flavor without heat.
Dried Oregano: Herbal lift that ties the spices together.
Chicken Broth: The flavorful liquid base—homemade or store-bought both work.
Red Enchilada Sauce: Star ingredient for authentic enchilada flavor and vibrant color.
Fire-Roasted Diced Tomatoes: Smokey, slightly sweet, contributes texture and brightness.
Diced Green Chiles: For a gentle heat and a Southwestern flair.
Black Beans: Adds protein and hearty bite.
Corn: Sweetness and texture contrast from either frozen or canned.
Cooked Shredded Chicken: The protein powerhouse—using rotisserie chicken saves tons of time.
Cream Cheese: Melts into the soup for that luscious creamy texture.
Heavy Cream: Balances the spices with richness and smoothness.
Shredded Cheese (Cheddar or Mexican blend): Melts beautifully on top, boosting flavor with every bite.
Chopped Cilantro: Fresh herbal garnish that adds brightness.
Sliced Avocado: Creamy, cooling companion to the spicy soup.
Sour Cream: Optional tangy topping that complements the richness.
Tortilla Strips or Crushed Chips: For crunch and that classic Mexican texture.
Lime Wedges: Adds a fresh, zesty kick to finish.
Jalapeños or Chilies: Customize your heat level here, whether fresh or canned.

📝

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 my favorite things about this Creamy Chicken Enchilada Soup Recipe is how adaptable it is. Whether you want to dial up the spice, swap in different beans, or make it vegetarian (just skip the chicken and add extra beans), you’re free to make it yours!

Variation: I love adding a splash of lime juice right before serving for a brighter touch that brightens all the richness.
Dietary tweak: Use half-and-half or whole milk instead of heavy cream for a lighter version that’s still deliciously creamy.
Make it vegetarian: Skip the chicken and double up on beans and veggies like zucchini or mushrooms to keep the texture hearty.
Spice level: Add more chopped jalapeños or a dash of hot sauce if you crave extra heat.

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

A white bowl filled with creamy orange soup that has small pieces of white shredded chicken mixed inside. On top, there is a colorful mix of black beans, yellow corn, diced tomatoes, and green chopped herbs. One side of the bowl has a neat layer of sliced green avocado and lime wedges arranged closely. There are some small red spices sprinkled on the soup, adding a touch of brightness. The bowl sits on a wooden board with a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté your aromatics until soft and fragrant

Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and red bell pepper, cooking them for about 3 to 4 minutes until they’re soft and sweet. Throw in the garlic, cumin, chili powder, smoked paprika, and oregano, stirring constantly for about 30 seconds—this step wakes up the spices and fills your kitchen with a mouthwatering aroma. Just make sure not to burn the garlic here—it only takes a quick stir.

Step 2: Build the broth with enchilada sauce and tomatoes

Next, pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir everything thoroughly, then turn the heat up to bring the mixture to a gentle simmer. This is where the bold Tex-Mex flavors really start to meld beautifully.

Step 3: Add beans, corn, and chicken – simmer away!

Stir in the black beans, corn, and shredded chicken. Let this simmer for about 10 minutes so the flavors have time to get cozy together. Don’t rush it—this simmer step really lifts the whole soup.

Step 4: Make it creamy with cheese and cream

Lower the heat to low, then whisk in the softened cream cheese until it melts completely into the soup. Follow with the heavy cream, stirring to combine. Finally, add the shredded cheddar or Mexican cheese blend a handful at a time, stirring constantly so the cheese melts perfectly into the silky soup base. Taste it now and add salt and pepper if needed.

Top Tip

Over the years, I learned a few tricks that really help this soup shine every time I make it. If you follow these, I promise your Creamy Chicken Enchilada Soup will be a guaranteed hit with family or friends.

Use softened cream cheese: It blends more easily into the warm soup, preventing lumps and creating a smooth texture.
Don’t skip the simmer: Letting the soup gently bubble after adding chicken and beans helps the flavors come together fully.
Rotisserie chicken is a game changer: Saves prep time but still tastes like homemade.
Adjust your spice level in the last step: Stir in chopped fresh jalapeños or hot sauce to customize heat without overpowering the creamy base.

How to Serve Creamy Chicken Enchilada Soup Recipe

Garnishes

When I serve this soup, I like loading it up with plenty of fresh toppings — chopped cilantro adds herbaceous brightness, sliced avocado brings cool creaminess, and sour cream gives a tangy finish. I always sprinkle in crispy tortilla strips or crushed chips for that much-needed crunch. And a squeeze of lime at the end ties everything together perfectly.

Side Dishes

To round out the meal, I often pair this soup with a simple green salad or Mexican street corn salad for a fresh contrast. Warm, buttery corn bread or flour tortillas also make great sides to mop up every last bit of soup.

Creative Ways to Present

For a festive touch, I’ve served this soup in mini bread bowls at parties, making it easy for guests to enjoy without a spoon and adding a fun rustic vibe. You could also layer the soup over rice in bowls for extra heartiness or serve it with a topping bar so everyone can customize their bowls exactly how they like.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge and they keep well for up to 3 days. Just give the soup a good stir before reheating because the cream cheese can settle a bit. The flavors actually deepen overnight, so it tastes even better the next day.

Freezing

I’ve frozen this soup a few times without any issues. For best results, cool it completely first and store in freezer-safe containers, leaving some room for expansion. Thaw overnight in the fridge before reheating gently on the stove to avoid curdling the cream.

Reheating

When reheating, I prefer doing it slowly over low heat on the stove, stirring often to keep the texture smooth. Microwaving works too, but watch carefully to avoid overheating, which can make the cream cheese separate.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and add extra beans, corn, or veggies like zucchini or mushrooms to keep it hearty and satisfying.

What can I use if I don’t have red enchilada sauce?

If you don’t have red enchilada sauce handy, you can substitute with tomato sauce mixed with chili powder, cumin, and garlic to mimic the flavor, though the authentic sauce really adds that signature taste.

Can I make this soup in a slow cooker?

Yes! Start by sautéing the onions and spices, then transfer everything to the slow cooker. Cook on low for about 4 hours, adding cream cheese and cream near the end to maintain creaminess.

What kind of cheese works best in this soup?

A Mexican cheese blend or sharp cheddar both work wonderfully. They melt smoothly and add a nice sharp flavor that complements the spices.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is my go-to when I want a dinner that’s cozy and packed with flavor but doesn’t keep me in the kitchen all night. Whether you’re feeding family or just craving comfort food with a Mexican twist, I truly think you’ll enjoy making and savoring it as much as I do. Grab your pot and give it a try—you've got a delicious dinner waiting!