There’s something incredibly satisfying about a bowl full of rich, comforting flavors that warms you from the inside out—that’s exactly what this Creamy Chicken Enchilada Soup Recipe delivers. Creamy, zesty, and packed with hearty ingredients, it’s the kind of soup you’ll want to make again and again, especially on chilly nights.
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Why You'll Love This Recipe
Honestly, I’ve made this soup more times than I can count, and it never fails to impress. It’s a perfect blend of bold Mexican-inspired flavors and creamy textures that feel indulgent but aren’t complicated to pull off. Whether you’re feeding your family or just cooking for yourself, this soup hits the spot every time.
- Flavor-packed Comfort: The combination of enchilada sauce, fire-roasted tomatoes, and spices gives it that authentic, soulful taste.
- Easy to Make: Uses simple, pantry-friendly ingredients and minimal prep, making weeknight dinners stress-free.
- Versatile and Customizable: You can add heat, swap ingredients, or make it creamier—tailor it to your vibe.
- Perfect for Meal Prep: Holds up well as leftovers, freezes nicely, and reheats without losing flavor or texture.
Ingredients & Why They Work
This Creamy Chicken Enchilada Soup Recipe comes to life with a balance of fresh veggies, hearty beans, bold spices, and creamy cheese. Knowing a little about why each ingredient shines will help you shop smart and maybe even tweak to your liking.
- Olive oil: The perfect base for sautéing and adding richness without overpowering the other flavors.
- Onion: Adds sweetness and depth; finely chopping helps it blend seamlessly.
- Red bell pepper: Gives a fresh, slightly sweet crunch that balances spices.
- Garlic: That unmistakable aroma and punch that wakes up the whole soup.
- Fire-roasted diced tomatoes with green chilies: Smoky and spicy, these tomatoes add complexity and a hint of heat.
- Enchilada sauce: The soul of the flavor, providing that classic enchilada taste in every spoonful.
- Chicken stock or broth: Builds the soup’s liquid base with savory depth; homemade or store-bought both work.
- Black beans: Adds fiber and protein, making the soup filling and hearty.
- Corn: Sweet bursts of texture that contrast the creamy broth.
- Shredded cooked chicken: Rotisserie chicken is a lifesaver here, making prep quick and the taste tender.
- Ground cumin, chili powder, oregano, red chili flakes, black pepper, salt: The spice blend that lifts all the other ingredients to create that signature flavor.
- Cream cheese: The magic ingredient for creaminess; softening it before adding ensures it melts perfectly.
Make It Your Way
One of my favorite things about this Creamy Chicken Enchilada Soup Recipe is how easy it is to personalize. I like to turn up the heat with extra jalapeños when I’m in the mood for spice, but I also know plenty of folks who prefer it milder or opt for a dairy-free twist.
- Spicy Variation: Adding more chili flakes or a fresh diced chipotle really gives it a smoky punch—I love this combo when I want something bold.
- Dairy-Free Version: Swap cream cheese for a vegan cream cheese alternative and use coconut milk for creaminess; it’s surprisingly delicious without the dairy.
- Vegetarian Option: Substitute chicken with more beans or roasted veggies like zucchini and mushrooms for a hearty meatless meal.
- Thinner Broth: If you prefer a soup over a stew, just add an extra cup or two of chicken broth until it’s just right.
Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe
Step 1: Sauté the Veggies to Build Flavor
Start by heating the olive oil over medium-high heat in your trusty stockpot. Once it’s shimmering, toss in the chopped onions and red bell pepper. I find that letting these veggies soften and caramelize slightly—about 5 minutes—unlocks their natural sweetness and forms a tasty base. Then add garlic and cook for another 2 minutes, stirring often so the garlic doesn’t burn but gets fragrant.
Step 2: Get All Your Ingredients in the Pot
Next, pour in the fire-roasted diced tomatoes with the juices, enchilada sauce, chicken stock, black beans, corn, shredded chicken, and all your spices. Give everything a good stir to combine—the colors and smells at this stage are so inviting!
Step 3: Simmer and Let the Flavors Meld
Lower the heat to medium-low and let it simmer uncovered for about 15 to 30 minutes. This is where the magic happens: the soup thickens, and the spices and ingredients have time to mix and bloom. I usually taste-test here and adjust salt or spice levels if needed.
Step 4: Stir in the Cream Cheese for that Dreamy Finish
Once the soup has thickened nicely, it’s time to add the cream cheese. I warm mine slightly in the microwave first—that little trick helps it melt smoothly without clumps. Stir it in until fully melted and let it cook uncovered for another 5 minutes. Your soup will turn irresistibly creamy and smooth, the perfect texture to curl up with.
Top Tip
I’ve made this soup in different ways—on the stove, slow cooker, even Instant Pot—and here are my best tips to help you nail it every time. These little insights come from recipes that have gone wrong and lessons learned, so you don’t have to go through the trial and error!
- Softening Cream Cheese First: Microwaving the cream cheese for 15-20 seconds helps it incorporate perfectly, avoiding lumps in your soup.
- Use Rotisserie Chicken: It saves tons of prep time and stays juicy in the soup, plus you get that nice shredded texture without the fuss of cooking from scratch.
- Simmering Time: Don’t rush the simmer—letting it go at least 15 minutes thickens the soup and lets the spices harmonize beautifully.
- Adjusting Spice Level: If you’re sensitive to heat, start with less chili powder and omit the chili flakes, then add more to your taste to avoid surprises.
How to Serve Creamy Chicken Enchilada Soup Recipe
Garnishes
I love to pile on shredded cheddar or Monterey Jack cheese so it melts slightly on the warm soup. A scoop of guacamole or some sliced avocado adds creaminess and freshness, while fresh cilantro brightens every spoonful. For a bit of crunch, tortilla strips are my go-to. If you’re feeling bold, a squirt of lime juice and a few sliced jalapeños add that perfect tang and kick.
Side Dishes
This soup is kind of a meal on its own, but I often serve it with warm, soft flour tortillas or a side of crispy tortilla chips for dipping. A crisp green salad dressed with a light lime vinaigrette also pairs beautifully, balancing the richness of the soup.
Creative Ways to Present
For parties, I’ve served this soup inside hollowed-out mini bell peppers or in small individual bread bowls—both are cute and add an unexpected twist. You could also layer soup in a clear glass bowl with toppings on the side for a DIY soup bar, letting guests customize to their heart’s content.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover soup in an airtight container in the fridge where it keeps well for up to four days. The flavors actually deepen overnight, so leftovers are often even better. Just be sure to give it a good stir when reheating to redistribute the creaminess.
Freezing
This soup freezes beautifully—just leave out the cream cheese if you want the best texture, then stir it in fresh when reheating. Package it in freezer-safe containers or heavy-duty freezer bags, and it will keep for up to 3 months. I usually thaw it overnight in the fridge before reheating gently on the stove.
Reheating
I reheat leftover Creamy Chicken Enchilada Soup slowly on the stove over low to medium heat, stirring often to keep it smooth and creamy. If it looks a little thick, I add a splash of chicken broth or water to loosen the consistency. Microwave works fine too—just heat in short bursts, stirring in between.
Frequently Asked Questions:
Absolutely! Leftover shredded chicken works perfectly in this soup, and it’s an excellent way to make use of cooked chicken you have on hand. Just make sure it’s not seasoned too heavily so it blends well with the soup’s flavors.
To tone down the heat, simply omit the red chili flakes and use mild diced tomatoes instead of the fire-roasted variety with green chilies. Reducing the chili powder to 1 teaspoon also helps keep it gentle on the palate, making it accessible for the whole family.
Yes! Substitute the chicken with extra beans, diced veggies like zucchini or mushrooms, or even a plant-based protein. Also, replace chicken broth with vegetable broth and use a non-dairy cream cheese alternative if needed. This way, you keep the hearty, creamy experience without meat.
The key is gentle reheating over medium-low heat while stirring often. Adding a bit of broth or water to loosen the soup can prevent separation, and warming the soup slowly helps the cream cheese stay emulsified with the broth. Microwave reheating in short bursts with stirring also works well.
Final Thoughts
This Creamy Chicken Enchilada Soup Recipe holds a special place in my kitchen because it’s easy, flexible, and reliably delicious. It’s the kind of recipe I turn to when I want comfort food that feels homemade but doesn’t take hours to prepare. I’m confident you’ll enjoy making it and sharing it just like I do—with simple ingredients and lots of love. Give it a try, and I bet you’ll be hooked!
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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: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Lactose
Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining tender chicken, fire-roasted tomatoes, enchilada sauce, and spices, finished with a creamy touch of cream cheese. Perfect for a hearty lunch or dinner, it’s easy to prepare on the stovetop with optional variations for slow cooker or instant pot.
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 (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 (use full 8 ounces for creamier soup)
Optional Toppings
- Shredded cheese
- Avocado
- Tortilla strips
- Fresh cilantro
- Sour cream
- Sliced jalapeño
- Lime juice
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a stockpot over medium-high heat. Add finely chopped onion and red bell pepper, and sauté for 5 minutes, stirring occasionally until softened. Add minced garlic and sauté for 2 more minutes, stirring occasionally.
- Add main ingredients and spices: Stir in fire-roasted diced tomatoes with green chilies (including juices), enchilada sauce, chicken stock or broth, rinsed and drained black beans, corn, shredded cooked chicken, ground cumin, salt, chili powder, dried oregano, red chili flakes, and ground black pepper. Stir well to combine all ingredients.
- Simmer the soup: Lower the heat to medium-low and simmer the soup uncovered for about 30 minutes, allowing it to thicken and for flavors to meld together.
- Add cream cheese: Stir in the softened, slightly warmed cream cheese until fully melted and incorporated. Continue cooking uncovered for an additional 5 minutes to blend creaminess throughout the soup.
- Serve and garnish: Serve hot with your favorite optional toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, and a squeeze of lime juice. Enjoy your creamy chicken enchilada soup!
Notes
- Slightly warm cream cheese in the microwave for 15-20 seconds unwrapped to make it easier to blend into the soup.
- For slow cooker method: After sautéing onion, bell pepper, and garlic, add all ingredients except cream cheese to crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in cream cheese in last 20 minutes of cooking.
- For instant pot: Use sauté mode to cook olive oil, onions, and peppers until tender. Add garlic and cook 30 seconds. Add rest of the ingredients except cream cheese and cook on manual for 20 minutes. Perform slow release, then stir in cream cheese until melted.
- Store leftovers in airtight container in refrigerator up to 4 days. Reheat in microwave or stovetop.
- If sensitive to spice, omit red chili flakes and reduce chili powder to 1 teaspoon. Alternatively, use regular diced tomatoes without green chilies.
- For thinner soup consistency, add 1 to 2 cups additional broth.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
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