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; Sliced avocado; Sour cream; Tortilla strips or crushed tortilla chips; Lime wedges; Canned or fresh jalapeños or chilies

There’s something deeply satisfying about a bowl of soup that feels like a warm hug—and this Creamy Chicken Enchilada Soup Recipe does exactly that. It’s rich, comforting, and filled with bold Tex-Mex flavors that make every spoonful a delightful experience worth sharing.

A white bowl filled with a creamy orange soup base containing visible small pieces of shredded white chicken, black beans, corn kernels, and red chili flakes scattered throughout. On top, there are several garnishes neatly arranged: sliced green avocado pieces on one side, a small pile of shredded yellow cheese in the center with black beans and corn mixed in, and three lime wedges placed near the avocado. The bowl rests on a wooden surface with some lime wedges around it. The soup looks rich and vibrant with a mix of smooth and chunky textures, bright yellow, green, black, and orange colors contrasting in the bowl. 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

When I first made this soup on a chilly evening, I immediately fell in love. It’s not just any soup—it’s creamy, packed with layers of flavor, and so easy to throw together on a busy night. You’ll keep coming back to it again and again.

Simple Prep: You only need one pot, which means less mess and more time to relax.
Loaded with Flavor: The blend of enchilada sauce, smoky spices, and fire-roasted tomatoes creates a rich base that’s unforgettable.
Comfort Food Vibes: Cream cheese and heavy cream swirl in to give an ultra-satisfying creaminess.
Customizable Toppings: From avocado to crunchy tortilla strips, you can dress it up exactly how you like it.

Ingredients & Why They Work

This Creamy Chicken Enchilada Soup Recipe is all about balancing robust Tex-Mex flavors with a silky, comforting texture. Each ingredient contributes something special, making the whole bowl greater than the sum of its parts.

Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of ground cumin, a small white ceramic bowl of chili powder, a small white ceramic bowl of smoked paprika, a small white ceramic bowl of dried oregano, a small white ceramic bowl of red enchilada sauce, a small white ceramic bowl of fire-roasted diced tomatoes, a small white ceramic bowl of diced green chiles, a small white ceramic bowl of black beans, a small white ceramic bowl of yellow corn kernels, a small white ceramic bowl of softened cream cheese cubes, a small white ceramic bowl of heavy cream, a small white ceramic bowl of shredded cheddar cheese, a small white ceramic bowl of minced garlic, a diced small yellow onion, a diced small red bell pepper, a pile of shredded cooked chicken, fresh cilantro sprigs, sliced fresh avocado, lime wedges, fresh whole jalapeños, and a small white ceramic bowl of sour cream arranged symmetrically and balanced, all ingredients fresh and natural, 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: For sautéing veggies to bring out their sweetness and build that flavor foundation.
Onion & red bell pepper: These add subtle sweetness and a tender bite that soften perfectly in the soup.
Garlic: A must for complexity—its aroma fills the kitchen and adds depth.
Ground cumin, chili powder, smoked paprika, dried oregano: These spices are what give the soup its classic Tex-Mex soul; don’t skip or skimp!
Chicken broth: The base liquid that brings everything together with a savory warmth.
Red enchilada sauce: Key for authentic enchilada flavor notes and a bit of tanginess.
Fire-roasted diced tomatoes: Add smoky sweetness and texture to the broth.
Diced green chiles: Bring just enough heat and a subtle bite without overpowering.
Black beans: Provide hearty protein and fiber, making the soup satisfying and filling.
Corn: Sweet corn kernels add pop and balance the spice perfectly.
Cooked shredded chicken: The star protein that soaks up the soup’s flavors beautifully.
Cream cheese & heavy cream: These are the secret weapons for rich, creamy texture that feels indulgent without being heavy.
Cheddar or Mexican blend cheese: Melts into the soup for gooey, cheesy goodness.
Cilantro, avocado, sour cream, tortilla strips, lime wedges: Fresh toppings that brighten, cool, and add crunch for contrast.

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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 playing around with this recipe depending on what I have in the fridge or my mood. It’s such a flexible dish that even small tweaks can make it feel brand new every time you make it.

Variation: I once swapped heavy cream for half-and-half to lighten it up a bit—still creamy but less rich, perfect for warmer nights.
Spice level: Add canned jalapeños or a dash of hot sauce if you like it extra spicy; I like to keep a bowl of sliced fresh jalapeños on the side for guests to add as they please.
Vegetarian twist: Omit the chicken and double up on beans and veggies like zucchini or mushrooms—you won’t miss the meat.
Slow-cooker method: If you prefer hands-off cooking, toss everything in a slow cooker and cook low for 6-8 hours—perfect for busy days.

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

A white bowl filled with creamy orange soup is shown, containing shredded chicken pieces, black beans, yellow corn, and green olives mixed inside. On top of the soup lies a small heap of shredded bright orange cheese near the top left. Next to the cheese are thick slices of green avocado arranged side by side. Above the avocado are three lime wedges with a fresh green color. A silver spoon holds a piece of chicken and some soup, placed inside the bowl on the right side. The bowl is placed on a wooden board with two more lime wedges nearby, and the scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the veggies and toast the spices

Start by heating olive oil over medium heat in a large pot or Dutch oven. Add diced onion and bell pepper, stirring frequently for about 3-4 minutes until they soften and start to smell sweet. Then toss in garlic, cumin, chili powder, smoked paprika, and oregano—cook just 30 seconds more to release those amazing aromas. This little step makes all the difference!

Step 2: Build the flavorful broth

Pour in your chicken broth, red enchilada sauce, fire-roasted tomatoes, and diced green chiles. Give everything a good stir and bring to a gentle simmer. This is where your soup starts turning magical with those bold Tex-Mex flavors blending together beautifully.

Step 3: Add beans, corn, and chicken

Next, stir in the black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes to marry the flavors. You’ll want to keep an eye on it, stirring occasionally, so nothing sticks, and everything heats evenly.

Step 4: Creamy finishing touches

Lower the heat and stir in the softened cream cheese and heavy cream. Whisk until the cream cheese melts completely and your soup becomes luxuriously creamy. Now sprinkle in shredded cheddar cheese, stirring continuously—it melts smoothly and makes the texture silky and decadent.

Step 5: Taste and serve!

Give your soup a taste and add salt and pepper as needed. Serve it piping hot with all your favorite toppings—trust me, the toppings take it from great to unforgettable.

Top Tip

I’ve learned a few things over the many times I’ve whipped up this Creamy Chicken Enchilada Soup Recipe, and I want to save you some trial and error. These tips really help nail the flavor and texture every time.

Don’t rush the sauté: Properly softening the onion and bell pepper before adding spices builds a sweeter, more complex base than just dumping everything in at once.
Use good-quality enchilada sauce: I won’t lie, I’ve tried budget brands—but the flavor depth just isn’t the same. Spend a little more here; your soup will thank you.
Room temperature cream cheese: This one is key. If your cream cheese cubes are cold, they’ll clump and leave you with little lumps instead of silky smooth soup.
Don’t dump cheese too fast: Gradually stirring in shredded cheese at the end helps it melt nicely without clumping or turning oily.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchiladas - Serving Suggestion

Garnishes

I’m a big fan of bright, fresh garnishes because they cut through the creaminess and add texture. My go-to toppings are chopped cilantro, slices of creamy avocado, a dollop of tangy sour cream, crunchy tortilla strips, and a squeeze of fresh lime. Sometimes I throw on jalapeño slices for a little extra heat. These simple additions make every bite exciting.

Side Dishes

This soup stands well on its own, but I especially love pairing it with warm, fresh cornbread or a side of tortilla chips to scoop up every last drop. A crisp green salad with lime vinaigrette can also be a lovely, light complement to balance the richness.

Creative Ways to Present

For special occasions, I serve the soup in small mason jars with layered toppings on the side buffet-style, so everyone can customize their bowl. I’ve even ladled it into edible tortilla bowls for a festive touch that always impresses guests!

Make Ahead and Storage

Storing Leftovers

After we enjoy dinner, I let leftover soup cool completely, then store it in airtight containers in the fridge for up to 3 days. I always make sure to remove any crunchy toppings before storing to keep textures fresh.

Freezing

I’ve frozen this soup without any issue. Just portion it into freezer-safe containers, leaving some space for expansion. When thawed, the creaminess is still great, though I give it a good stir and freshen it up with a splash of extra cream during reheating.

Reheating

I reheat leftovers gently on the stove over low heat, stirring often to prevent the cheese from sticking or separating. A little extra broth or cream can revive the texture if it seems too thick. Avoid microwaving if you want to keep the soup silky and smooth.

Frequently Asked Questions:

Can I make this soup without cream cheese?

Cream cheese adds a lovely tang and creaminess, but you can substitute it with sour cream or even Greek yogurt stirred in near the end. Keep in mind, the texture might be slightly different but still delicious.

Is this soup spicy?

This Creamy Chicken Enchilada Soup Recipe has a mild to medium spice level thanks to the green chiles and spices. You can always adjust heat by choosing mild or hot enchilada sauce and adding jalapeños or hot sauce to taste.

Can I use fresh chicken instead of rotisserie?

Absolutely! You can use freshly cooked shredded chicken breast or thighs—you’ll just want to poach or roast and shred it before adding to the soup. Rotisserie chicken works great for convenience and extra flavor.

How do I store leftovers to keep toppings fresh?

Store the soup separately from crunchy toppings like tortilla strips and fresh avocado. Keep those items fresh in separate containers and add them to your bowl when ready to eat. This way, your soup stays creamy and your toppings stay crisp.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe quickly became one of my favorites because it hits that sweet spot between cozy comfort food and bold restaurant-quality flavors. It's perfect for weeknights, family dinners, or when you simply want a satisfying meal without fuss. I hope you enjoy making it as much as I do—it’s like sharing a warm, flavorful hug through the bowl!