This Creamy Chicken Enchilada Soup is one of my all-time cozy favorites. It’s creamy, cheesy, and packed with bold Tex-Mex flavor. It comes together in one pot and is perfect for those busy weeknights when you just want something warm and comforting without a lot of fuss. I make this soup on repeat during the colder months—it’s fast, satisfying, and everyone always goes back for seconds.
Why I Love This Recipe
This soup has saved dinner more times than I can count. It’s the kind of dish that feels like a warm hug in a bowl.
- It uses pantry staples I almost always have on hand
- It’s all made in one pot = fewer dishes
- The flavor is bold and creamy without being heavy
- Easy to adjust heat level to taste
- Freezes great for meal prep or future lazy days
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 3 cups chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Optional toppings: tortilla chips, sour cream, chopped cilantro, avocado
Pro Tips
- Use rotisserie chicken to save time
- Cut cream cheese into small cubes so it melts faster
- Want it spicier? Add a pinch of cayenne or use hot enchilada sauce
- Warm the cream cheese slightly before adding to avoid lumps
- Add toppings just before serving to keep them crisp
Tools Required
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring spoons and cups
- Ladle
Substitutions and Variations
- Swap black beans for pinto beans
- Use ground turkey instead of chicken
- Add a splash of heavy cream for even more richness
- Use green enchilada sauce for a twist
- Vegan version: skip chicken and cheese, use dairy-free cream cheese and broth, add extra beans
Make Ahead Tips
- Prep all veggies and measure out spices ahead of time
- Cook and shred chicken in advance (or use leftovers)
- Store prepped ingredients in the fridge for up to 2 days
Instructions
Step 1: Sauté the Aromatics
Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add 1 small diced yellow onion and cook for 3-4 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds more.
Step 2: Add the Spices
Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ½ teaspoon salt. Stir for 30 seconds to toast the spices.
Step 3: Add the Sauces and Chiles
Pour in 1 (10 oz) can red enchilada sauce and 1 (4 oz) can diced green chiles. Stir until combined and bubbling.
Step 4: Add Chicken, Beans, Corn, and Broth
Stir in 2 cups cooked shredded chicken, 1 can drained black beans, 1 cup frozen corn, and 3 cups chicken broth. Bring to a gentle boil, then reduce heat to low and simmer 10 minutes.
Step 5: Make it Creamy
Add 4 oz cubed softened cream cheese to the soup and stir until fully melted and smooth.
Step 6: Stir in Cheddar
Stir in 1 cup shredded cheddar cheese until fully melted and the soup is creamy and smooth.
Step 7: Serve and Top
Ladle the soup into bowls and top with tortilla chips, sour cream, chopped cilantro, or avocado as desired.
Leftovers and Storage
- Store leftovers in the fridge in an airtight container for up to 4 days
- Reheat gently on the stove or in the microwave
- Soup thickens in the fridge—add a splash of broth or water to loosen it up
- Freezes well for up to 2 months (without toppings)
Makes
Serves 6
Cook Time
30 minutes
Macros (Per Serving, approx.)
- Calories: 375
- Protein: 28g
- Carbs: 22g
- Fat: 21g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Simmering spices before adding liquid brings out their oils and intensifies the flavor. Cream cheese and cheddar both melt into the broth to create a smooth, rich texture. Using pre-cooked shredded chicken helps bind flavor fast without overcooking.
Common Mistakes
- Not softening the cream cheese—it won’t melt smoothly
- Adding cheese when the soup is boiling can make it grainy
- Using cold chicken can lower the soup temp and affect texture
- Not rinsing the black beans can muddy the soup’s flavor
What to Serve With
- Warm cornbread or cheese quesadillas
- A fresh green salad with lime vinaigrette
- Grilled street corn or Mexican rice
- Tortilla chips and salsa on the side
FAQ
Can I make this in a slow cooker?
Yes! Add everything except the cream cheese and cheddar. Cook on low for 4-6 hours, then stir in cheese at the end.
Can I make it dairy-free?
Use dairy-free cream cheese and skip the cheddar or sub with vegan cheese.
Can I use uncooked chicken?
Yes, dice and add it raw with the broth. Simmer until fully cooked, then shred it before adding cheese.
Is this spicy?
It has mild heat. Use medium or hot enchilada sauce if you want more kick.
