Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1/2 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 1/2 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 1/2 pounds raw); 2 teaspoons ground cumin; 2 teaspoons salt, to taste; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons dried oregano; 1/2 teaspoon red chili flakes, omit or reduce for less spice; 1/4 teaspoon ground black pepper; 4 ounces full-fat or light brick cream cheese, softened and slightly warmed (feel free to use the full 8 ounces for creamier soup); shredded cheese; avocado; tortilla strips; fresh cilantro; sour cream; sliced jalapeño; lime juice

Nothing beats a hug in a bowl like this creamy, comforting Creamy Chicken Enchilada Soup Recipe. With rich cream cheese and a perfect blend of spices, it's like your favorite enchiladas, but quicker and ideal for chilly evenings or anytime you want cozy vibes.

A white pot filled with thick soup that has a rich orange base with visible bits of black beans, yellow corn, shredded pieces of chicken, and small red pepper chunks mixed throughout. The soup looks creamy but chunky with small flecks of green herbs scattered in the mixture. The pot handle is visible at the top left, and a metal spoon is partially dipped into the soup on the right side. The background shows a white marbled surface with part of a woman's hand holding a cup visible at the top right and a glass of a yellow beverage at the top left 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 still remember the first time I made this soup on a blustery fall day—it instantly became a family favorite. The balance of smoky, spicy, and creamy is spot-on, and it’s surprisingly easy to throw together with pantry staples and leftover chicken.

Comforting Creaminess: The cream cheese makes this soup silky smooth without being heavy.
Easy and Quick: Uses simple ingredients and cooks up in about 30 minutes.
Versatile Flavors: Loaded with enchilada sauce, cumin, and smoky peppers, it's bold but not overwhelming.
Perfect for Meal Prep: Leftovers taste even better the next day, and it's great for freezing.

Ingredients & Why They Work

This Creamy Chicken Enchilada Soup Recipe

Flat lay of a small white ceramic bowl of olive oil, finely chopped white onion on a simple white plate, a medium whole red bell pepper, three whole uncracked garlic cloves, a small white bowl filled with fire-roasted diced tomatoes with green chilies and juices, a small white bowl of smooth enchilada sauce, a small white bowl of golden chicken stock, a small white bowl of rinsed black beans, a small white bowl of bright yellow corn kernels, shredded cooked rotisserie chicken piled neatly on a white plate, a small heap of ground cumin powder, a small heap of salt crystals, a small heap of chili powder, a small heap of dried oregano leaves, a small heap of red chili flakes, a small heap of ground black pepper, and a portion of softened cream cheese block placed on a white ceramic dish, all arranged with perfect symmetry and balanced proportions, 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: The base for sautéing, adding a subtle fruity note and helping soften the veggies perfectly.
White or yellow onion: Adds natural sweetness and depth when sautéed—finely chopped works best for blending smoothly.
Red bell pepper: For a mild sweetness and vibrant color—chop finely so it melts nicely into the soup.
Garlic cloves: Fresh garlic gives that irresistible aroma and punch; minced garlic from a jar works in a pinch.
Fire-roasted diced tomatoes with green chilies: The smoky roasted flavor elevates the soup, and the chilies add a gentle heat without overpowering.
Enchilada sauce: A key flavor player, bringing classic enchilada spices and richness right into the soup.
Chicken stock or broth: For a savory base—you can use low sodium if you want more control over salt.
Black beans: Provide protein and texture while keeping the soup satisfying and filling.
Corn (canned or frozen): Adds a touch of sweetness and a nice pop in every bite.
Shredded cooked chicken: Rotisserie chicken is my go-to shortcut, but leftover or freshly cooked chicken works beautifully.
Ground cumin: Brings earthy warmth that defines enchilada flavors.
Salt: Essential to balance and enhance all the flavors.
Chili powder: Adds depth and a subtle smoky heat.
Dried oregano: Brings a subtle herbal note that rounds out the spice mix.
Red chili flakes: Optional for a kick, but you can adjust or skip if you prefer milder.
Ground black pepper: Adds just a hint of sharpness.
Cream cheese: The secret ingredient for luscious creaminess—softened and warmed to melt effortlessly.
Optional toppings (cheese, avocado, cilantro, etc.): Personalize with your favorites to make each bowl special.

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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 things I love most about this Creamy Chicken Enchilada Soup Recipe is how easy it is to tweak. You can dial up or down the spice, swap veggies according to season, or make it richer or lighter depending on your mood.

Variation: I sometimes swap the red bell pepper for poblano peppers to add a smoky complexity that my family goes nuts over.
Vegetarian version: Skip the chicken and add extra beans or cubed sweet potato—it’s still so hearty and flavorful.
Make it creamier: Stir in a dollop of sour cream or a splash of heavy cream along with the cream cheese for that ultra-lux feel.
Mild or spicy: For less heat, just omit the chili flakes and use mild enchilada sauce; for more kick, add diced jalapeños or an extra pinch of cayenne.

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

A wooden bowl filled with a thick, creamy stew base that is light orange with visible black beans and corn kernels mixed in. On top, there are three main layers: a dollop of white cream near the upper left, shredded yellow and white cheese scattered in the center and right, and golden crispy tortilla strips spread over the top. Garnishes include two bright green slices of lime on the right, a cluster of fresh green cilantro leaves in the middle, three green jalapeño rings, and five thin slices of green avocado on the lower right side. A spoon with a wooden handle rests inside the bowl on the right edge. The bowl sits on a white marbled surface with a green cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Heat your olive oil over medium-high heat until shimmering, then toss in the finely chopped onions and red bell peppers. Sauté for about 5 minutes, stirring occasionally, until the onions become translucent and the peppers soften. Then add the garlic and cook for another 2 minutes. This step is crucial—the soft aromatics give the soup a wonderful flavor base that you won’t get if you rush it.

Step 2: Add Tomatoes, Sauce, and Broth

Pour in the fire-roasted diced tomatoes with their juices, enchilada sauce, and chicken stock. Stir everything to combine and let it start bubbling gently. This blend of ingredients brings the soup's signature enchilada taste to life, so give it a good stir to meld those flavors.

Step 3: Mix in Beans, Corn, Chicken, and Spices

Time to add the black beans, corn, shredded chicken, and all your spices—cumin, chili powder, oregano, chili flakes, salt, and pepper. Stir everything thoroughly. Then reduce the heat to medium-low and let the soup simmer uncovered for 15 to 30 minutes. This simmer lets the soup thicken and the spices really marry with the chicken and veggies.

Step 4: Stir in Cream Cheese for Creamy Goodness

After simmering, gently stir in the softened, slightly warmed cream cheese until fully melted and smooth. Cook uncovered for another 5 minutes to let the flavors meld and the soup thicken slightly. This step transforms the broth into that dreamy creamy texture you’re after.

Step 5: Serve with Your Favorite Toppings and Enjoy!

Ladle the soup into bowls and pile on your favorite garnishes—maybe shredded cheese, sliced avocado, a squeeze of lime, or crispy tortilla strips. Each bite bursts with flavor and texture, making it hard not to go back for seconds.

Top Tip

Having made this soup countless times, I’ve learned a few little tricks that make a big difference. These tips will help you get that perfect creamy texture and balanced flavor every time.

Warm Your Cream Cheese: I always microwave the cream cheese for 15–20 seconds before adding—it blends in easily without clumping.
Use Rotisserie Chicken: For convenience, pre-cooked shredded chicken works wonders and saves time while keeping flavor rich.
Simmer Slowly: Don’t rush the simmer—let those flavors marry for at least 15 minutes, or longer if you have time, for deeper satisfaction.
Adjust Spice Last: Add chili flakes and chili powder gradually and taste as you go to avoid overpowering the soup’s warmth.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

My go-to toppings are shredded sharp cheddar or Monterey Jack cheese, diced creamy avocado, a handful of fresh cilantro, and a squeeze of zesty lime. Sometimes I add crunchy tortilla strips or a dollop of sour cream—gives a lovely texture contrast and richness. Sliced jalapeños are perfect if you want an extra kick!

Side Dishes

I like serving this soup with simple sides like warm cornbread or crispy baked tortilla chips for dipping. A fresh green salad with lime vinaigrette balances the creaminess with some brightness. If I’m feeling indulgent, a side of Mexican street corn is a fun twist.

Creative Ways to Present

For gatherings, I’ve layered this soup in small mason jars, layered with toppings on top, perfect for casual serving. Or, try it as a filling for taco bowls or over rice for a heartier meal. It’s fun to sprinkle with crumbled queso fresco or a drizzle of creamy chipotle sauce to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 4 days. When reheating, a gentle warm-up on the stovetop with a splash of broth or water keeps the soup from getting too thick or sticky.

Freezing

This soup freezes well, which is great for busy weeks. I portion it out into freezer-safe containers, leaving some room for expansion. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove.

Reheating

To keep that creamy texture after reheating, stir frequently on low heat and add a little more broth or water if needed. Avoid boiling it, or the cream cheese can separate. Alternatively, microwave in short bursts stirring in between works well too.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken stock. Adding more beans or roasted vegetables like sweet potatoes makes it hearty and flavorful.

How spicy is this Creamy Chicken Enchilada Soup Recipe?

The heat is mild to medium thanks to the chili powder and optional red chili flakes. If you prefer less spice, just reduce or leave out the chili flakes and use mild enchilada sauce or plain diced tomatoes.

Can I use fresh chicken instead of rotisserie?

Yes! You can cook chicken breasts or thighs ahead of time by boiling or baking them, then shredding for the soup. Rotisserie chicken just saves time and adds extra flavor.

What can I use instead of cream cheese?

You can substitute with sour cream or Greek yogurt for a tangier creaminess. Heavy cream works too if you want a richer texture. Just add gradually and taste as you go.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe feels like one of those dishes that’s both everyday comfort and a little bit of special. It’s easy enough for weeknights but tasty enough to feel like a treat. I hope you enjoy making it as much as I do—there’s nothing like sharing a warm bowl with family or friends. Give it a try, and let me know your favorite twists!