Creamy Chicken Enchilada Soup

If you’re craving comfort food that’s both rich and satisfying, this Creamy Chicken Enchilada Soup is exactly what you need. Loaded with tender chicken, bold enchilada flavor, creamy cheese, and hearty beans, it’s the kind of soup that warms you up from the inside out.

This recipe takes all the flavors of classic chicken enchiladas and transforms them into a cozy bowl of soup. Perfect for busy weeknights, family dinners, or meal prep, it’s a one-pot wonder that’s both filling and flavorful.

Why You’ll Love Creamy Chicken Enchilada Soup

• Full of flavor – smoky enchilada sauce, spices, and creamy cheese.
• Quick and easy – ready in 30 minutes with simple ingredients.
• Family-friendly – mild enough for kids but customizable with spice.
• Perfect for leftovers – reheats beautifully for lunch or dinner.

What Is Creamy Chicken Enchilada Soup?

This soup is inspired by chicken enchiladas but simplified into a rich, spoonable dish. Instead of tortillas rolled with filling, everything simmers together: shredded chicken, enchilada sauce, beans, corn, and cheese, finished with creaminess for that irresistible texture.

Ingredients (Exact)

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 cups cooked, shredded chicken (rotisserie works great)
• 1 (10 oz) can red enchilada sauce
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 4 oz cream cheese, softened
• 1 cup shredded cheddar or Mexican blend cheese
• Optional toppings: tortilla strips, sour cream, avocado, fresh cilantro, jalapeño slices

How to Make Creamy Chicken Enchilada Soup

1. Sauté aromatics – In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Add base ingredients – Stir in enchilada sauce, diced tomatoes, black beans, corn, chicken, chicken broth, and spices. Mix well.
3. Simmer – Bring to a gentle boil, then reduce heat and let simmer for 15 minutes to allow flavors to blend.
4. Make it creamy – Stir in softened cream cheese and shredded cheese until fully melted and creamy. Adjust seasoning with salt and pepper.
5. Serve – Ladle into bowls and garnish with toppings of your choice.

Tips & Variations

• Spice it up: Add extra chili powder or diced jalapeños for more heat.
• Low-carb option: Skip the beans and corn, and add more chicken or veggies.
• Slow cooker version: Combine everything except cream cheese and shredded cheese in a slow cooker, cook on low for 6 hours, then stir in cheeses before serving.
• Make ahead: Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.

FAQs

Can I use green enchilada sauce instead of red?
Yes! Green enchilada sauce gives the soup a tangier flavor.

What kind of chicken works best?
Shredded rotisserie chicken is the fastest option, but any cooked chicken works.

Can I freeze Creamy Chicken Enchilada Soup?
Absolutely. Just cool completely before freezing in airtight containers. Reheat gently, stirring in a splash of broth or milk if needed.

Conclusion

This Creamy Chicken Enchilada Soup is the ultimate cozy meal. With bold enchilada flavor, tender chicken, and a creamy, cheesy finish, it’s comfort food at its best. Whether you serve it for a weeknight dinner or a casual get-together, it’s guaranteed to be a crowd-pleaser.