It was one of those bone-chilling February nights (you know, the kind where you just want to burrow under three blankets and forget the world exists) when I first made this creamy chicken enchilada soup. The wind was howling, my toes were basically icicles, and the only thing I could think about was something warm, cheesy, and comforting—but preferably not another boring can of tomato soup.
I’d been craving enchiladas for days, but honestly, rolling tortillas after work felt like a marathon. Soup, though? That was doable. So I started tossing things together—leftover rotisserie chicken, a can of enchilada sauce, some beans, and, because I’m me, a big scoop of cream cheese. The result was so good my husband actually asked if we could have “soup night” every week. And yes, my kitchen did smell like a Tex-Mex restaurant in the best way possible.
I’ve tested (and tweaked) this creamy chicken enchilada soup a dozen times since. It’s become my go-to comfort bowl—easy enough for weeknights, special enough for hosting friends, and honestly, the only soup my picky teenager will eat without bribery.
Why You’ll Love This Creamy Chicken Enchilada Soup Recipe
Okay, confession time: I love soup, but I’m picky about what counts as real comfort food. This creamy chicken enchilada soup? Total comfort in a bowl—here’s why:
- Ready in 35 minutes start-to-finish: I’ve made this after a long day, and yes, it’s faster than delivery.
- One pot wonder: Seriously, everything goes in a single soup pot (less dishes = more happiness).
- Creamy, cheesy, and loaded with flavor: Think of your favorite chicken enchiladas, but in slurpable form. The cream cheese makes it velvety, and the combo of enchilada sauce + spices is pure magic.
- Customizable heat level: My kids like it mild, but I toss in extra jalapeños when I want a kick.
- Protein-packed and filling: Thanks to the chicken, beans, and cheese, it actually fills you up (no “hungry again in an hour” business).
- Perfect for meal prep: Leftovers taste even better, and it freezes like a dream. Lunches sorted for days!
This is the recipe I pull out when I want something comforting but don’t have the energy for complicated. It’s the kind of soup that makes you feel like you’ve got your life together—even if you’re eating it in pajamas.
What Ingredients You’ll Need for Creamy Chicken Enchilada Soup
Here’s what I love about this ingredient list: it’s mostly pantry staples, and you can swap things based on what you’ve got. I’ll break down what everything does, and the little quirks I’ve learned along the way.
- Shredded chicken (3 cups / about 400g): Rotisserie chicken is my shortcut, but leftover roasted or poached chicken works too. If you’re starting from raw, just cube and sauté it first.
- Yellow onion (1 medium, chopped): Adds sweetness. I use yellow because it’s milder, but white works in a pinch.
- Minced garlic (3 cloves): Don’t skimp! Garlic is the backbone of flavor here. I go for fresh, but pre-minced from a jar is fine if you’re tired.
- Red bell pepper (1, diced): For color and a little crunch. Green or orange is fine if that’s what you have.
- Canned diced tomatoes (1 can, 14.5 oz / 410g): Fire-roasted is my favorite for extra smoky flavor, but regular works too.
- Enchilada sauce (1 can, 10 oz / 285g): I’m loyal to Hatch brand for authentic taste, but Old El Paso is decent. Mild, medium, or hot depending on your spice level.
- Chicken broth (4 cups / 950ml): I use low sodium and adjust salt later.
- Black beans (1 can, drained and rinsed, 15 oz / 425g): Adds protein and texture. Pinto beans work if that’s what’s on hand.
- Corn kernels (1 cup / 170g): Frozen or canned. I like frozen—it’s sweeter.
- Cream cheese (1 block, 8 oz / 225g): The secret ingredient. Full-fat gives the best texture, but 1/3 less fat is okay if you’re watching calories. Cut into cubes to help it melt faster.
- Cheddar cheese (1 cup / 115g, shredded): I go for sharp cheddar. Monterey Jack or a Mexican blend is amazing, too.
- Chili powder (1½ tsp / 5g): For that classic Tex-Mex kick.
- Ground cumin (1 tsp / 3g): Smoky, earthy flavor.
- Salt + pepper (to taste): Start light and adjust after simmering.
- Optional: jalapeño (1, diced): For extra heat. I add it when I want a little more zip.
Ingredient tips:
- I always drain and rinse canned beans—otherwise the soup can taste “tinny.”
- If your cream cheese is still cold, microwave it for 15 seconds so it melts easier.
- Frozen corn straight from the bag is fine—no need to thaw.
- Don’t stress about exact measurements; this soup is forgiving. I’ve thrown in extra chicken or cheese and never regretted it.
Common swaps: No enchilada sauce? Mix ½ cup tomato sauce with a tablespoon of taco seasoning. Vegetarian? Skip the chicken and double the beans. Gluten-free? Most store-bought enchilada sauces are gluten-free, but check the label.
Equipment Needed for Creamy Chicken Enchilada Soup
You don’t need a fancy kitchen to make this—I’ve made it in a tiny apartment with just the basics.
- Large soup pot or Dutch oven: Mine is a battered old enameled pot, and it’s perfect for this. Any 4-6 quart pot works.
- Cutting board and knife: For chopping onion, peppers, and chicken.
- Wooden spoon or spatula: I’m team wooden spoon—it feels homey and doesn’t scratch the pot.
- Can opener: For the beans, tomatoes, and enchilada sauce. I always forget this until the last second.
- Measuring cups and spoons: I eyeball some things, but spices and cheese I measure—makes a difference.
- Ladle: For serving. Not strictly necessary, but it makes you feel fancy.
Tool tips:
- No Dutch oven? Just use your biggest saucepan.
- If you hate chopping onions, a mini food processor is a lifesaver.
- For reheating, a microwave-safe bowl is all you need—this soup heats up beautifully.
The only upgrade I recommend is a heavy-bottomed pot—it helps prevent scorching when adding the cheese and cream cheese. Learned that the hard way once (cleaning burned cheese is not fun).
How to Make Creamy Chicken Enchilada Soup – Step-by-Step
Alright, let’s make this creamy chicken enchilada soup! Here’s exactly how I do it, step by step, with all my little tricks built in.
- Prep your ingredients (5 minutes)
Chop the onion, red bell pepper, jalapeño (if using), and shred the chicken if needed. Open all your cans—trust me, this makes things go way smoother. - Sauté the veggies (5 minutes)
Heat 1 tablespoon olive oil in your soup pot over medium heat. Add chopped onion, bell pepper, and jalapeño. Sauté until they’re softened and just starting to brown—about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds (it’ll smell amazing). - Add tomatoes and spices (2 minutes)
Pour in the diced tomatoes (with juice), chili powder, and cumin. Stir well and let it simmer for another minute to wake up the spices. This is where the flavor gets layered. - Build the soup base (3 minutes)
Add the enchilada sauce, chicken broth, black beans, corn, and shredded chicken. Stir to combine. Bring the whole thing to a gentle boil over medium-high heat. - Simmer and melt the cheese (10 minutes)
Turn the heat down to medium-low. Add the cubed cream cheese and shredded cheddar. Stir often—cream cheese melts slowly, so be patient. The soup should get creamy and thick. If you see little lumps, just keep stirring; they’ll disappear. Taste and add salt and pepper as needed. - Finish and serve (5 minutes)
Let the soup simmer gently for a few more minutes, until everything is piping hot and flavors are blended. If it seems too thick, add a splash of broth or water. If it’s too thin, let it simmer uncovered a little longer. - Garnish and enjoy!
Ladle into bowls and top with whatever makes you happy—more cheese, sour cream, chopped cilantro, avocado slices, crushed tortilla chips. I go heavy on the toppings because, well, why not?
How do I know when it’s done? The soup should be steaming hot, creamy, and thick enough to coat a spoon. You’ll smell that Tex-Mex goodness filling your kitchen. If the cream cheese is fully melted and the chicken is hot, you’re there.
My Best Tips & Techniques for Perfect Creamy Chicken Enchilada Soup
Okay, here’s where I share everything I’ve learned from making this creamy chicken enchilada soup way too many times…
- Use rotisserie chicken for major time savings. The flavor’s better, too, and you can shred it with your hands in seconds.
- Soften the cream cheese before adding. Cold cream cheese will take forever to melt and can leave lumps—cut it into cubes and microwave for 15-20 seconds.
- Sauté your spices. Adding chili powder and cumin while the veggies cook (before broth goes in) makes the flavors deeper. Learned this from a Tex-Mex chef friend.
- Don’t skip the toppings! Fresh cilantro, sliced avocado, and a squeeze of lime take this soup from good to “can I have seconds?”
- Watch salt levels. Enchilada sauce and canned beans can be salty—taste before adding extra salt.
- If you want it thicker, mash some of the beans before adding. For thinner soup, just stir in extra broth.
- Let it rest before serving. Five minutes off the heat helps everything blend and thickens up the soup.
- Clean as you go. Trust me, after eating this soup, you won’t want to face a mountain of dirty dishes.
Real talk: I once tried skipping the cream cheese and using heavy cream instead. Not the same. The cream cheese gives it that signature tangy richness—don’t leave it out!
Ways to Mix It Up – Recipe Variations for Creamy Chicken Enchilada Soup
Once you’ve tried the classic version, here’s where you can get creative. I’ve experimented with all of these and they’re all winners.
- Vegetarian Swap: Ditch the chicken and double the beans. Use veggie broth. I like a combo of black and pinto beans for extra texture.
- Spicy Fiesta: Stir in a can of diced green chiles and an extra jalapeño. Top with pickled jalapeños for serious heat. My husband calls this the “sweatpants version”—so spicy you need comfort clothes.
- Southwest Beef: Use cooked, shredded beef instead of chicken. Totally changes the vibe—heartier and great for leftover roast.
- Gluten-Free Version: Most store-bought enchilada sauces are gluten-free, but double-check. Otherwise, make your own sauce with tomato paste, chili powder, and broth.
- Keto-Friendly: Skip the corn and beans, add extra chicken and cheese, and use low-carb enchilada sauce. I haven’t tried this myself, but readers swear by it.
- Extra Veggies: Toss in zucchini, spinach, or carrots for more color and vitamins. The soup can handle it.
- Slow Cooker Method: Dump everything except the cheese and cream cheese in the slow cooker and cook on LOW for 6 hours. Stir in cheeses at the end.
Flavor add-ins I love: A handful of fresh chopped cilantro, a splash of hot sauce, or even a drizzle of sour cream for that restaurant finish. If you’re feeling extra, top each bowl with crushed tortilla chips—total game changer.
Serving Ideas & Storage for Creamy Chicken Enchilada Soup
How to Serve
- Classic: Ladle steaming bowls and top with shredded cheese, chopped cilantro, and a squeeze of lime.
- Party Style: Set up a toppings bar—sliced avocado, sour cream, green onions, tortilla strips. Guests love customizing their bowls.
- Breakfast Leftover Hack: Warm up a bowl and top with a fried egg. I know—sounds weird, tastes amazing.
- With Sides: Serve with warm cornbread, a simple salad, or crispy quesadillas.
Storage Instructions
- Room Temperature: Not recommended for soup with chicken and dairy—refrigerate after cooling.
- Refrigerator: Store in airtight containers for up to 5 days. The flavors actually deepen, and it gets even creamier.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave. Tip: Stir well when reheating to reincorporate the cream cheese.
Reheating Tips
- Microwave: Heat a bowl for 1-2 minutes, stirring halfway.
- Stovetop: Simmer gently, stirring often, until hot.
- If soup separates after freezing: Just whisk it as it heats—it’ll come back together.
Pro tip: If you end up with a stale batch or a thickened soup, use it as a filling for enchilada-style wraps or stuffed peppers. Waste not!
Nutritional Info & Health Benefits
I’m not a nutritionist, but I can tell you why I feel good about eating this creamy chicken enchilada soup.
| Per Serving (about 1½ cups) | Amount |
|---|---|
| Calories | ~320 |
| Protein | 22g |
| Carbs | 28g |
| Fat | 14g |
| Fiber | 4g |
- High-protein: The chicken, beans, and cheese make it genuinely filling.
- Good-for-you veggies: Peppers, tomatoes, and corn add fiber and vitamins.
- Lower added sugar: No hidden sugar bombs here, just natural sweetness from veggies and corn.
- Calcium: Thanks to the cream cheese and cheddar.
I love that this soup keeps me full for hours—unlike some brothy soups that basically count as flavored water. If you’re watching calories, use reduced-fat cream cheese and cheese, and load up on extra veggies. Dietary notes: Contains dairy, chicken, and beans (so not vegan, but easy to adapt). Moderate sodium if using canned goods; rinse beans and use low-sodium broth to help.
Honestly, compared to your average creamy restaurant soup, this is a much better choice—and you control what goes in.
Final Thoughts: Make This Creamy Chicken Enchilada Soup Your Own!
So that’s my creamy chicken enchilada soup recipe! I know I’ve gone on about it, but when you find a comfort bowl this good, you just want to shout it from the rooftops (or at least, from your kitchen window).
This has become my go-to for everything from weeknight dinners to lazy Sunday lunches. It never lets me down. My family loves it, my friends always ask for seconds, and it’s honestly the one soup that gets requested more than chili in my house.
Make it your own! Try the variations, swap ingredients based on what you have, add your favorite mix-ins. That’s how the best recipes happen. If you make this, I’d seriously love to hear how yours turns out—drop a comment below, snap a picture and tag me on Instagram (@cozykitchenstories), or ask away if you run into soup drama. I check every day and love helping troubleshoot.
Happy soup-making! May your kitchen smell as good as mine does right now.
FAQs – Creamy Chicken Enchilada Soup Recipe
Q: Can I use leftover turkey instead of chicken?
A: Yes, and I do this every Thanksgiving with leftover roast turkey. The flavor’s a bit richer, but every other step is the same. Just shred and toss it in!
Q: My soup turned out too thick—how can I fix it?
A: No worries! Just stir in a little extra chicken broth or water until it’s the consistency you want. I’ve accidentally made “enchilada stew” before—still delicious, but soup is better.
Q: Can I make this creamy chicken enchilada soup ahead of time?
A: Absolutely. I often make it the night before—flavors deepen as it sits. Just reheat gently and stir well so the cream cheese reincorporates.
Q: What can I substitute for cream cheese?
A: Greek yogurt (full-fat) works in a pinch—use the same amount. It’ll be a little tangier and less thick, but still creamy. I’ve also used mascarpone once (fancy, but pricey).
Q: Can I freeze creamy chicken enchilada soup?
A: Yep! Freeze in meal-size portions. It may separate a bit when thawed, but whisk or stir as you reheat and it’ll come back together. I always have a batch in the freezer for “I forgot to cook” nights.
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Creamy Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This creamy chicken enchilada soup is a comforting, Tex-Mex inspired bowl loaded with shredded chicken, beans, corn, and plenty of cheese. Ready in about 35 minutes, it’s perfect for weeknights and meal prep, with a velvety texture thanks to cream cheese.
Ingredients
- 3 cups shredded chicken (about 12 oz)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
- 1 can (10 oz) enchilada sauce (mild, medium, or hot)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 block (8 oz) cream cheese, cubed
- 1 cup (4 oz) shredded cheddar cheese
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 jalapeño, diced
Instructions
- Prep all ingredients: chop onion, bell pepper, jalapeño (if using), and shred chicken. Open all cans.
- Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add onion, bell pepper, and jalapeño. Sauté until softened and starting to brown, about 4-5 minutes. Add garlic and cook for 30 seconds.
- Add diced tomatoes (with juice), chili powder, and cumin. Stir and simmer for 1 minute.
- Add enchilada sauce, chicken broth, black beans, corn, and shredded chicken. Stir to combine and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low. Add cubed cream cheese and shredded cheddar. Stir often until cream cheese is melted and soup is creamy and thick, about 10 minutes. Season with salt and pepper to taste.
- Let soup simmer gently for a few more minutes until piping hot and flavors are blended. Adjust thickness with extra broth or water if needed.
- Ladle into bowls and garnish with desired toppings: extra cheese, sour cream, cilantro, avocado, crushed tortilla chips.
Notes
Use rotisserie chicken for convenience and flavor. Soften cream cheese before adding to avoid lumps. Taste before adding extra salt, as canned goods can be salty. For thicker soup, mash some beans before adding. Soup freezes well; whisk when reheating to reincorporate cream cheese. Vegetarian option: skip chicken and double beans. Garnish with cilantro, avocado, lime, or tortilla chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 320
- Sugar: 6
- Sodium: 850
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: chicken enchilada soup, creamy soup, Tex-Mex, comfort food, easy dinner, weeknight meal, meal prep, one pot, gluten-free option
