Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked shredded chicken (rotisserie works great); 1 can (10 oz) enchilada sauce (red or green); 3 cups chicken broth or stock; 1/2 cup cream cheese, softened; 1/2 cup heavy cream or half-and-half; 1 small onion, chopped; 3 cloves garlic, minced; 1 can (4 oz) diced green chilies (optional); 1 cup corn kernels (fresh, frozen, or canned); 1 can (15 oz) black beans, rinsed and drained; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp paprika; Salt and black pepper to taste; 1 cup shredded cheddar or Mexican blend cheese; Optional toppings: tortilla strips, sour cream, avocado, jalapeños, fresh cilantro

Jump to Recipe·Leave a Review

Creamy Chicken Enchilada Soup is one of my favorite cozy meals when I’m craving something rich, hearty, and packed with bold Tex-Mex flavor. It brings all the deliciousness of a chicken enchilada—savory chicken, zesty enchilada sauce, melty cheese—into a warm and creamy bowl of comfort. It’s easy to make, filling, and perfect for chilly nights or feeding a hungry crowd.

Why You’ll Love This Recipe

I love this soup because it delivers all the flavor of enchiladas without the work of rolling and baking. Everything simmers in one pot, making cleanup a breeze. It’s cheesy, spicy, and totally satisfying. I can make it on the stove or throw everything in the slow cooker. Plus, it’s super customizable—great for topping with chips, avocado, sour cream, or anything I love. Creamy Chicken Enchilada Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded; rotisserie works great)
Enchilada sauce (red or green, depending on preference)
Chicken broth or stock
Cream cheese (softened)
Heavy cream or half-and-half
Onion (chopped)
Garlic (minced)
Diced green chilies (optional, for extra heat)
Corn kernels (fresh, frozen, or canned)
Black beans (rinsed and drained)
Cumin
Chili powder
Paprika
Salt
Black pepper
Shredded cheddar or Mexican blend cheese
Optional toppings: tortilla strips, sour cream, avocado, jalapeños, fresh cilantro

Directions

I heat a bit of oil in a large pot over medium heat and sauté the chopped onion until softened.
I add the garlic and cook for another minute until fragrant.
I stir in the enchilada sauce, chicken broth, diced green chilies, corn, black beans, and shredded chicken.
I season with cumin, chili powder, paprika, salt, and pepper to taste.
I bring the soup to a simmer and let it cook for about 15–20 minutes to blend the flavors.
I reduce the heat and stir in the cream cheese until melted and smooth.
I add the heavy cream and shredded cheese, stirring until the soup is creamy and heated through.
I serve it hot with all my favorite toppings.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I use green enchilada sauce for a tangier twist.
I swap out black beans for pinto or kidney beans depending on what I have.
I add cooked rice or quinoa to make it even heartier.
For a low-carb version, I skip the beans and corn and load up on extra chicken.
I’ve used coconut milk instead of cream for a dairy-free version—it adds a subtle sweetness that works great.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over low heat, stirring occasionally. If it thickens too much, I just add a splash of broth or water. This soup also freezes well—I let it cool completely and freeze in portions for up to 2 months. Creamy Chicken Enchilada Soup

FAQs

Can I make this in a slow cooker?

Yes, I add everything except the cream, cheese, and cream cheese to the slow cooker and cook on low for 4–6 hours. I stir in the dairy during the last 30 minutes.

Is this soup spicy?

It has a mild kick, but I adjust the heat by using mild or hot enchilada sauce and adding extra chilies or jalapeños if I want more spice.

Can I use uncooked chicken?

Yes, I’ve added raw chicken breasts to the soup and shredded them after they cook through. Just simmer until the internal temp hits 165°F (about 20–25 minutes).

What’s the best cheese for this soup?

I like using a shredded Mexican blend or sharp cheddar. I avoid pre-shredded cheese when I want a smoother melt.

How can I thicken the soup more?

For a thicker texture, I reduce the broth slightly or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) near the end of cooking.

Conclusion

Creamy Chicken Enchilada Soup is a warm bowl of everything I love about Tex-Mex cuisine—savory, spicy, cheesy, and satisfying. It’s easy to whip up, endlessly adaptable, and always a hit at the table. Whether I’m feeding my family or meal prepping for the week, this soup never disappoints.