There’s something so comforting about a bowl that’s both hearty and creamy, with just the right amount of spice and zest. This Creamy Chicken Enchilada Soup Recipe perfectly blends all those flavors, making it an absolute go-to on chilly evenings or busy weeknights.
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Why You'll Love This Recipe
Let me tell you, this soup is magic in a pot. I’ve made it a dozen times for friends and family, and it never fails to impress — rich, creamy, with that smoky enchilada touch that makes it a standout.
- Comfort food with a twist: It’s not just any chicken soup; it has that irresistible enchilada flavor combined with smooth creaminess.
- Simple ingredients, big flavor: Easily found pantry staples come together to create a satisfying taste explosion.
- Flexible and forgiving: You can tweak the spice level, add your favorite toppings, or even use leftover chicken.
- Quick and easy: Ready in about 30 minutes, perfect on hectic days but fancy enough for company.
Ingredients & Why They Work
Every ingredient in this Creamy Chicken Enchilada Soup Recipe plays a vital role. The balance between smoky tomatoes, hearty beans, creamy cheese, and shredded chicken is what makes it soul-warming. Here’s a quick rundown of the must-haves and why I love them.
- Olive oil: The perfect base to gently sauté the veggies and bring out their natural sweetness.
- Onion: Adds depth and a mellow bite without overpowering the soup.
- Red bell pepper: Brings a touch of sweetness and vibrant color.
- Garlic: Because it’s garlic—boosts flavor with that warm, aromatic punch.
- Fire-roasted diced tomatoes with green chilies: These are game changers for smoky, slightly spicy complexity.
- Enchilada sauce: The heart of the flavor—rich and savory, it’s key to the ‘enchilada’ vibe.
- Chicken stock or broth: Creates the cozy, savory base the soup needs.
- Black beans: Adds texture and protein, plus they soak up all those delicious spices.
- Corn: Sweet kernels that add brightness and a little pop in every spoonful.
- Cooked chicken: I love using rotisserie chicken for convenience and flavor, but homemade shredded works beautifully too.
- Cumin, chili powder, oregano, red chili flakes, black pepper, salt: A blend of spices that bring warmth and that signature Southwest taste.
- Cream cheese: This is where the soup gets that irresistibly creamy texture that keeps you coming back for more.
Make It Your Way
One of the best things about this soup is how easy it is to adapt. I often tweak the spice level depending on who I’m cooking for and swap in any veggies I have on hand. Feel free to make the recipe your own—it’s all about what you enjoy.
- Variation: I once doubled the corn and added some diced zucchini for extra veggies, and it added a lovely freshness without messing with the original flavor.
- Make it vegetarian: Skip the chicken and add extra beans or cubed tofu to keep the heartiness intact.
- Spice level: If you love heat, try adding a diced chipotle pepper or a dash of hot sauce at the end. For milder tastes, simply skip the red chili flakes and use mild enchilada sauce.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating olive oil over medium-high heat in a big stockpot. Toss in your chopped onions and red bell peppers, stirring every now and then for about 5 minutes—you're looking for them to soften and become fragrant without browning. Then, add garlic and sauté for another 2 minutes, making sure the garlic doesn’t burn but still releases its aroma.
Step 2: Combine the Core Ingredients and Simmer
Next, add in the fire-roasted diced tomatoes (with all the juices), enchilada sauce, chicken broth, black beans, corn, shredded chicken, and all your spices. Give it a good stir so everything’s evenly mixed. Lower the heat to medium-low and let the soup gently simmer uncovered for 15 to 30 minutes. This simmering step is critical because it lets all those flavors meld and the soup thicken naturally.
Step 3: Melt in the Cream Cheese for Creaminess
When the soup’s thickened and smells amazing, stir in the softened cream cheese until it’s completely melted and blended into the soup. Let it cook uncovered for another 5 minutes while stirring occasionally. This step transforms the soup into that velvety, creamy texture we all crave in a good enchilada soup.
Step 4: Time to Serve and Garnish!
Once it's ready, ladle the soup into bowls and pile on your favorite toppings. This is your moment to get creative or keep it simple—whatever feels right.
Top Tip
After making this soup multiple times, I’ve learned a few tricks that really make a difference in flavor and texture. These tips have saved me from a bland soup or a cheesy mess more than once!
- Softening the Cream Cheese: Always warm the cream cheese slightly before adding it. I microwave it unwrapped for about 15-20 seconds—this makes it melt smoothly without clumps.
- Simmer Time: Don’t rush the simmering step. Letting the soup reduce for at least 15 minutes develops that rich flavor, but going up to 30 is even better if you have the time.
- Using Rotisserie Chicken: Saves so much time and adds great flavor. Just shred the meat right into the pot.
- Adjusting Consistency: If the soup feels too thick, stir in a little extra chicken broth until it reaches your preferred texture.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
I personally love topping this soup with shredded sharp cheddar cheese for that melty goodness, diced avocado for creaminess, crunchy tortilla strips for texture, and a squeeze of fresh lime to brighten it all up. Fresh cilantro and a dollop of sour cream? Yes, please!
Side Dishes
Pair this soup with warm cornbread or a simple green salad to round out the meal. I’ve also served it alongside tortilla chips for an extra crunch and a fun, casual vibe.
Creative Ways to Present
For a festive touch when having friends over, I like to set up a garnish bar with chopped jalapeños, diced onions, radishes, shredded cheese, and lime wedges. It turns dinner into an interactive experience everyone enjoys!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup into airtight containers and refrigerate them. It keeps beautifully for about four days. I usually divide portions for easy grab-and-go lunches during the week.
Freezing
This soup freezes well, but since it contains cream cheese, I recommend reheating slowly and stirring thoroughly to regain that creamy texture. I freeze it in individual portions and thaw overnight in the fridge.
Reheating
Reheat on the stovetop over low heat, stirring frequently to prevent the cream cheese from separating. Adding a little chicken broth during reheating helps restore the perfect soup consistency.
Frequently Asked Questions:
Yes! You can substitute cream cheese with sour cream or heavy cream for a different kind of creaminess, though the texture and flavor will be slightly different. Alternatively, using a dairy-free cream cheese makes the soup vegan-friendly, but watch the cooking time to prevent curdling.
The spice level is moderate thanks to the chili powder and red chili flakes, but it can be easily adjusted. To tone down the heat, omit the red chili flakes and reduce chili powder to 1 teaspoon. For more heat, add fresh jalapeños or extra chili powder.
Absolutely! Leftover cooked chicken works wonderfully here. Just shred or dice it before adding to your soup. It’s a great way to reduce waste and speed up prep time.
Yes, you can freeze this soup. Because of the cream cheese, it’s best to freeze it without cream cheese and add it fresh when reheating. However, freezing it all together still works if you stir well on reheating and reheat gently.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe has become one of my comfort food staples. It's easy enough to whip up after a long day but flavorful enough to impress guests. I hope you enjoy making it as much as I do because there’s nothing like sharing a warm bowl of creamy, spicy goodness with friends or family on hand. Trust me, once you try this soup, it’ll probably become a favorite in your home, too.
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Creamy Chicken Enchilada Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Description
Creamy Chicken Enchilada Soup is a rich and hearty soup packed with tender shredded chicken, fire-roasted tomatoes, black beans, corn, and a blend of spices. Enhanced with cream cheese for a smooth texture, this comforting soup is perfect for a cozy meal and can be customized with your favorite toppings such as shredded cheese, avocado, or tortilla strips.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ cup white or yellow onion, finely chopped
- 1 medium red bell pepper, about 1 cup, finely chopped
- 3 garlic cloves, or 1 tablespoon, minced (1 ½ teaspoons if using minced garlic from a jar)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
- 1 cup enchilada sauce
- 1 cup chicken stock or broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
- 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 ½ pounds raw)
- 2 teaspoons ground cumin
- 2 teaspoons salt, to taste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons dried oregano
- ½ teaspoon red chili flakes, omit or reduce for less spice
- ¼ teaspoon ground black pepper
- 4 ounces full-fat or light brick cream cheese, softened and slightly warmed
Optional Toppings
- shredded cheese
- avocado
- tortilla strips
- fresh cilantro
- sour cream
- sliced jalapeño
- lime juice
Instructions
- Heat oil and sauté vegetables: Heat oil in a stockpot over medium-high heat. Add onion and red bell pepper and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 2 more minutes, stirring occasionally.
- Add main ingredients and simmer: Stir in fire-roasted tomatoes with their juices, enchilada sauce, chicken stock, black beans, corn, shredded chicken, and spices (cumin, salt, chili powder, oregano, red chili flakes, and black pepper); stir to combine. Lower the heat to medium-low and simmer uncovered for 30 minutes or until the soup thickens and flavors blend well.
- Melt in cream cheese: After simmering, stir in the softened cream cheese until melted and fully incorporated into the soup. Cook uncovered for an additional 5 minutes to combine flavors and heat through.
- Serve with toppings: Ladle the soup into bowls and serve with your favorite optional toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, and a squeeze of lime juice for added brightness.
Notes
- Slightly warm the cream cheese in the microwave for 15 to 20 seconds, unwrapped and on a microwave-safe plate. This will help it mix into the soup much easier.
- Slow Cooker Instructions: After sautéing onion, bell pepper, and garlic, add all ingredients except cream cheese to the slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours. Stir in cream cheese in the last 20 minutes.
- Instant Pot Instructions: Use the sauté mode to cook oil, onion, and peppers until tender. Add garlic for 30 seconds, then add remaining ingredients except cream cheese. Cook on manual for 20 minutes, do a slow release, stir in cream cheese until melted, and serve.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on stovetop or microwave.
- For less spice, omit red chili flakes and reduce chili powder to 1 teaspoon or use regular diced tomatoes without green chiles.
- If you prefer a thinner soup, add 1 to 2 cups more chicken broth while simmering.
Nutrition
- Serving Size: 1 ½ cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 75 mg
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