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Creamy Chicken Enchilada Soup

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Creamy Chicken Enchilada Soup combines all the flavors of a classic enchilada—savory chicken, spicy enchilada sauce, beans, corn, and melty cheese—in a rich, creamy soup. It’s quick, hearty, and full of Tex-Mex comfort.

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

Instructions

  1. In a large pot, heat a bit of oil over medium heat and sauté chopped onion until softened.
  2. Add garlic and cook for another minute until fragrant.
  3. Stir in enchilada sauce, chicken broth, green chilies (if using), corn, black beans, and shredded chicken.
  4. Season with cumin, chili powder, paprika, salt, and black pepper to taste.
  5. Bring to a simmer and cook for 15–20 minutes to let flavors meld.
  6. Reduce heat and stir in cream cheese until fully melted and smooth.
  7. Add heavy cream and shredded cheese, stirring until melted and the soup is creamy.
  8. Serve hot with desired toppings.

Notes

  • Use green enchilada sauce for a tangier flavor.
  • Substitute black beans with pinto or kidney beans if preferred.
  • Add cooked rice or quinoa for a heartier soup.
  • For a low-carb version, omit beans and corn and increase the chicken.
  • Coconut milk can replace cream for a dairy-free twist.

Nutrition

Find it online: https://recipesbyliza.com/creamy-chicken-enchilada-soup/