Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 cups shredded cooked chicken (rotisserie works great); 1 tbsp olive oil or butter; 1 yellow onion, diced; 2 cloves garlic, minced; 1 (15 oz) can red enchilada sauce; 3 cups chicken broth; 1 (15 oz) can black beans, drained and rinsed; 1 cup corn (frozen or canned); 1 (14.5 oz) can diced tomatoes (optional); 4 oz cream cheese, softened; 1 cup shredded cheddar or Mexican blend cheese; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper to taste; Optional toppings: sour cream, tortilla strips or chips, sliced jalapeños, avocado, fresh cilantro

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This creamy chicken enchilada soup is rich, hearty, and packed with bold Tex-Mex flavor. It’s like enchiladas in soup form — loaded with shredded chicken, beans, corn, and a creamy, cheesy broth that makes every spoonful irresistible.

Why You’ll Love This Recipe

I love how comforting and satisfying this soup is. It has all the flavors I crave from enchiladas, but it comes together in one pot with less mess. It’s perfect for chilly days or when I want a dinner that feels cozy but takes minimal effort. Creamy Chicken Enchilada Soup For Dinner

Ingredients

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

shredded cooked chicken (rotisserie works great)
olive oil or butter
yellow onion, diced
garlic, minced
red enchilada sauce
chicken broth
black beans, drained and rinsed
corn (frozen or canned)
diced tomatoes (optional)
cream cheese, softened
shredded cheddar or Mexican blend cheese
cumin
chili powder
salt and pepper

Optional toppings:

sour cream
tortilla strips or chips
sliced jalapeños
avocado
fresh cilantro

Directions

I heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened.
I stir in the enchilada sauce, chicken broth, beans, corn, tomatoes (if using), and spices. I bring everything to a simmer.
I add the shredded chicken and let it simmer for 10–15 minutes to soak up flavor.
I stir in the cream cheese and whisk until it melts into the soup.
I add shredded cheese, stirring until melted and smooth.
I serve hot, topped with tortilla strips, sour cream, avocado, and whatever extras I’m craving.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I’ve swapped black beans for pinto beans or added rice for a thicker soup.
For a spicy version, I use hot enchilada sauce or add cayenne.
I sometimes make it in a slow cooker — just stir in the dairy at the end.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm it on the stove over medium-low heat, stirring to keep it creamy. It also freezes well — I just leave out the cheese and cream cheese until I’m ready to serve.

FAQs

Can I use uncooked chicken?

Yes. I simmer raw chicken breasts in the broth until cooked through, then shred and return them to the pot.

Can I make it dairy-free?

I’ve used coconut cream and dairy-free cheese — the flavor is a little different but still delicious.

What kind of cheese melts best?

I like cheddar or a Mexican blend. I grate it myself for the smoothest melt.

Is this soup gluten-free?

Yes, as long as I use a gluten-free enchilada sauce and double-check my broth.

Can I use a crockpot?

Absolutely. I add everything but the dairy and cook on low for 4–6 hours, then stir in the cream cheese and cheese just before serving.

Conclusion

Creamy chicken enchilada soup is everything I want in a comfort meal — warm, flavorful, and full of texture. It’s easy, filling, and guaranteed to become a regular in my soup rotation.