Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 small onion (diced); 1 small red bell pepper (diced); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 4 cups chicken broth (950 ml); 10 oz red enchilada sauce (300 ml, canned); 14.5 oz fire-roasted diced tomatoes (430 g, canned); 4 oz diced green chiles (118 g, canned); 15 oz black beans (450 g, canned, drained and rinsed); 1½ cups frozen or canned corn (drained); 2 cups cooked shredded chicken (rotisserie recommended); 4 oz cream cheese (118 g, softened and cubed); 1 cup heavy cream (240 ml) or half-and-half; 1½ cups shredded cheddar cheese or Mexican blend cheese; Chopped cilantro; Sliced avocado; Sour cream; Tortilla strips or crushed tortilla chips; Lime wedges; Canned or fresh jalapeños or chilies

There’s something irresistibly cozy about a bowl of rich, flavorful soup that wraps you up like a warm blanket. This Creamy Chicken Enchilada Soup Recipe hits all those notes perfectly, blending bold Tex-Mex flavors with a velvety, comforting texture that makes it a true weeknight standout.

A white bowl filled with creamy orange soup that has visible pieces of white shredded chicken, black beans, corn kernels, and small bits of red chili. On the surface, there are chunks of bright green avocado arranged near the lime wedges, which are placed on the left edge of the bowl. There is a thin layer of shredded yellow cheese sprinkled on one side, with some green chopped herbs scattered over the top. The bowl is set on a wooden surface, and lime wedges are placed around it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Top Tip
How to Serve Creamy Chicken Enchilada Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Enchilada Soup Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this soup—it’s quick to whip up, but tastes like you’ve been simmering it for hours. The creamy texture balanced with smoky and spicy layers makes it a real keeper in my recipe stash.

One-pot Convenience: Everything comes together in a single pot, cutting down on kitchen mess and prep time.
Rich and Creamy Texture: Cream cheese and heavy cream add that luscious body that makes spoonfuls unforgettable.
Authentic Tex-Mex Flavors: The combination of enchilada sauce, cumin, and smoked paprika gives it that smoky, zesty kick you want in enchiladas—without the fuss.
Customizable Toppings: From avocado to tortilla strips, you can tailor each bowl the way you like.

Ingredients & Why They Work

Choosing the right ingredients is key here—they come together to build layers of smoky, creamy, and slightly spicy flavors, while keeping the soup hearty and satisfying. Here’s why each one makes a difference:

Flat lay of a small white ceramic bowl of golden olive oil, a small diced onion, a small diced red bell pepper, two peeled garlic cloves, small white ceramic bowls each containing ground cumin, chili powder, smoked paprika, and dried oregano, a simple white ceramic bowl filled with clear chicken broth, another with vibrant red enchilada sauce, a white bowl holding fire-roasted diced tomatoes with charred edges, a small bowl of diced green chiles, a bowl of shiny black beans, a bowl of yellow corn kernels, a simple pile of shredded cooked chicken, cubed cream cheese on a white plate, a small bowl of heavy cream, shredded cheddar cheese neatly arranged on white ceramic, fresh sprigs of chopped cilantro, a sliced avocado fan, a dollop of sour cream on a white plate, a small pile of crisp tortilla strips, lime wedges neatly sliced, and fresh jalapeño peppers arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Perfect for sautéing veggies, adds a subtle fruitiness without overpowering the other ingredients.
Onion and red bell pepper: They bring sweetness and crunch that soften nicely as the soup cooks.
Garlic: A small punch of pungent, savory flavor that rounds out the base.
Ground cumin, chili powder, smoked paprika, dried oregano: The spice blend is what turns ordinary soup into a Tex-Mex delight with a smoky, earthy aroma.
Chicken broth: The comforting, flavorful liquid foundation.
Red enchilada sauce: The star ingredient for authentic flavor with a tangy, mildly spicy tomato base.
Fire-roasted diced tomatoes: Adds smoky tomatoey goodness with subtle charred notes.
Diced green chiles: Amp up the heat and add a fresh pepper bite.
Black beans: Earthy, protein-packed, and filling, they bulk up the soup nicely.
Corn: Offers a pop of sweetness and texture contrast.
Cooked shredded chicken: Use rotisserie for speed and flavor, it keeps things tender and juicy.
Cream cheese and heavy cream: Bring irresistible creaminess and silky smoothness that balances the spices.
Shredded cheddar or Mexican blend cheese: Melts into the soup, adding depth and a slightly sharp note.
Cilantro, avocado, sour cream, tortilla strips, lime wedges: Optional garnishes that elevate each bite with freshness, creaminess, and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Chicken Enchilada Soup Recipe is how easy it is to tweak to your liking. I love adding extras or swapping ingredients to keep it exciting and tailored to what’s in my fridge or what my family prefers.

Variation: Sometimes I switch out the black beans for pinto beans or add diced jalapeños for extra spice—depending on my mood.
Vegetarian twist: Just skip the chicken and add more beans or use roasted veggies, it’s still hearty and flavorful.
Milder version: Use mild enchilada sauce and skip the green chiles if you’re serving kids or prefer less heat.
Slow cooker adaptation: Toss everything but the cream cheese and cheeses into a slow cooker on low for 4 hours; add those at the end for creamy perfection.

Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe

A white bowl filled with creamy, orange-colored soup that has visible red chili flakes and small green herbs mixed in. On top, there are bright yellow corn kernels, black beans, chunks of shredded white meat, and diced green peppers. The right side has thin slices of fresh avocado layered in a fan shape. The bowl is placed on a rustic wooden surface with a lime wedge near the bowl's edge, and a white marbled background is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Veggies and Spices

Heat olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and bell pepper, giving it a good stir as they soften up around 3 to 4 minutes. When they start to look tender, add the minced garlic plus cumin, chili powder, smoked paprika, and oregano. Toast the spices for about 30 seconds until you can smell that amazing aroma filling your kitchen—that’s when you know it’s on point.

Step 2: Build the Soup Base

Pour in the chicken broth, red enchilada sauce, fire-roasted tomatoes, and green chiles. Give it all a solid stir to combine — the colors and scents are already telling me this is going to be good. Bring everything to a gentle simmer before continuing.

Step 3: Add Beans, Corn, and Chicken

Now stir in the black beans, corn, and shredded chicken. Let the soup bubble away over medium-low heat for about 10 minutes so all those flavors get to know each other. This also warms the chicken through without drying it out.

Step 4: Make It Creamy and Cheesy

Turn the heat as low as it goes, then add the softened cream cheese cubes and heavy cream. Whisk everything gently so the cream cheese melts fully and blends into a silky, rich base. Finally, sprinkle in the shredded cheese little by little, stirring constantly until it melts smoothly, creating that signature creamy texture you’ll crave.

Step 5: Taste and Adjust

Give your soup a taste. Sometimes it needs a pinch of salt or a crack of pepper to bring out all the flavor layers. Serve it hot with your favorite toppings and enjoy every spoonful!

Top Tip

From making this soup multiple times, I’ve learned a few tricks to getting it just right every time, and I want to share those with you to save you time and keep things delicious!

Use rotisserie chicken: Saves so much time without sacrificing flavor or texture—plus it’s juicy and perfect for shredding.
Don’t skip the spice toast: Cooking the spices for those 30 seconds unlocks their full aroma and really ramps up the flavor.
Softened cream cheese is key: Take it out of the fridge early or microwave briefly; lumps can ruin the silky texture you’re aiming for.
Low and slow finishing: Melting the cheese gently over low heat helps everything emulsify into creamy goodness without curdling.

How to Serve Creamy Chicken Enchilada Soup Recipe

Garnishes

I always top my bowls with chopped fresh cilantro for brightness, creamy slices of avocado, a dollop of sour cream, and plenty of crunchy tortilla strips. The lime wedges add that perfect zesty finish right before diving in. Trust me, these garnishes turn a good bowl into something unforgettable.

Side Dishes

Pair the soup with a simple side salad, warm cornbread, or even cheesy quesadillas for a Tex-Mex feast. I especially love serving this soup with fresh tortilla chips on the side to scoop and snack.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—kids loved it! Another fun idea is layering it into clear cups for a party appetizer, topped with cheese and chips for crunch. It’s so festive and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover soup goes straight into an airtight container in the fridge, where it stays good for about 3 days. I always let it cool a bit before refrigerating, and it reheats beautifully on the stove or in the microwave.

Freezing

This recipe freezes well too! Just let it cool completely, transfer to freezer-safe containers, and it should keep for up to 3 months. I usually freeze in single-serving portions—makes busy weeknights a breeze.

Reheating

When reheating, I warm the soup slowly over low heat on the stove, stirring frequently to prevent the cream and cheese from separating. Adding a splash of broth or water can refresh the texture if it seems too thick.

Frequently Asked Questions:

Can I make this Creamy Chicken Enchilada Soup Recipe ahead of time?

Absolutely! You can make it a day in advance and simply reheat before serving. The flavors actually deepen nicely overnight. Just be sure to add fresh toppings like avocado and cilantro when serving.

What if I don’t have enchilada sauce?

If you’re out of enchilada sauce, you can substitute with a blend of tomato sauce, chili powder, garlic powder, and cumin to mimic the flavors. It won’t be exactly the same but will still taste delicious.

Can I make this soup vegetarian?

Yes! Simply omit the chicken and use vegetable broth. Increase the beans and corn or add your favorite sautéed vegetables to keep it hearty and satisfying.

How spicy is this Creamy Chicken Enchilada Soup Recipe?

It has a medium spice level thanks to the enchilada sauce, chili powder, and green chiles. You can reduce the heat by using mild enchilada sauce and skipping the green chiles or jalapeños in the garnish.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become my go-to whenever I want something quick but seriously satisfying. It brings together all the flavors I love in Tex-Mex cooking with an easy, creamy twist, and I hope it becomes a favorite in your kitchen too. Grab that pot, stir it all up, and get ready to cozy up with a bowl you’ll want to make again and again.