The first time I made creamy chicken enchilada soup, the kitchen smelled like a cozy Tex-Mex restaurant—smoky, cheesy, and just a little spicy. You know, one of those meals that practically hugs you from the inside out? I’d been craving classic enchiladas, but between work and wrangling kids, rolling and baking wasn’t happening. So, I did what any desperate home cook would do: tossed everything into a pot, crossed my fingers, and hoped for the best. Honestly, that little experiment turned into one of my all-time favorite soup recipes.
This creamy chicken enchilada soup recipe is now my go-to when I need something fuss-free but crave big flavor. It’s a total weeknight hero—quick to make, even if you’re running low on time or energy. Plus, it’s hearty enough to satisfy even the pickiest eaters (my family has some strong opinions on dinner, let me tell you). The creamy broth is packed with tender chicken, sweet corn, black beans, and just enough cheese to make it irresistible. And the best part? You can top it with whatever you love—tortilla strips, avocado, fresh cilantro, you name it.
If you’re looking for a high-protein, stick-to-your-ribs meal that doesn’t require hours in the kitchen, this creamy chicken enchilada soup is your answer. After making it over a dozen times (sometimes on the stovetop, sometimes in the slow cooker), I can promise it’s as foolproof as it is delicious. Whether you’re feeding a crowd, meal-prepping for the week, or just want to cozy up with a big bowl on a chilly night, this recipe has your back.
Why You’ll Love This Creamy Chicken Enchilada Soup
There are plenty of chicken enchilada soups out there, but this one stands out—trust me, I’ve tried a lot in my search for “the one.” Here’s why you’ll keep coming back to this creamy chicken enchilada soup recipe:
- Quick & Easy: Comes together in about 30 minutes, perfect for busy nights when you want a comforting dinner but have zero time for complicated steps.
- Simple Ingredients: No wild goose chases at the grocery store—everything is easy to find and you probably have most of it in your pantry or freezer already.
- Perfect for Any Occasion: This soup is a hit at potlucks, cozy family dinners, or even as a make-ahead lunch. I’ve served it at birthday parties and on lazy Sundays, and it always disappears fast.
- Crowd-Pleaser: Kids, adults, picky eaters, and even spice skeptics have all gone back for seconds. My neighbor’s son (who usually only eats plain noodles) devoured a whole bowl—no joke!
- Unbelievably Delicious: Creamy, cheesy, and loaded with smoky enchilada flavor—the kind of meal that makes you sigh a little in happiness after each spoonful.
What really makes this creamy chicken enchilada soup different? For me, it’s blending just part of the soup before adding cheese and cream, which gives the broth an ultra-smooth, rich texture (no watery soup here!). I also use both red enchilada sauce and a bit of taco seasoning for perfectly balanced flavor—no bland bites. You get all the boldness of classic enchiladas, but in a cozy, slurpable form that’s honestly easier to make than the casserole version.
This isn’t just a good soup. It’s the kind you crave when you’ve had a tough day, or when you want to impress friends without a ton of extra work. It’s comfort food that doesn’t weigh you down, but still delivers major satisfaction. If you’ve been searching for a “best ever” creamy chicken enchilada soup, I truly think you’ve found it.
Ingredients Needed for Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup recipe keeps things simple and hearty, with a mix of pantry staples and fresh ingredients. Here’s what you’ll need (plus how to swap things around if needed):
- Chicken breast or thighs (about 1.5 lbs / 680g, boneless & skinless) – I usually use breasts for a leaner soup, but thighs make it extra juicy.
- Olive oil (2 tbsp / 30ml) – For sautéing the veggies and chicken. Can use avocado oil if you prefer.
- Yellow onion (1 medium, diced) – Adds sweetness and depth.
- Garlic cloves (3, minced) – Fresh is best, but jarred works in a pinch.
- Red bell pepper (1, diced) – For color and a little sweetness.
- Black beans (1 can, 15 oz / 425g, drained and rinsed) – I like low-sodium beans; you can swap for pinto beans if that’s what you have.
- Sweet corn kernels (1 cup / 150g, fresh, frozen, or canned) – Adds little pops of sweetness.
- Diced tomatoes with green chiles (1 can, 10 oz / 283g) – Like Rotel; gives a little extra kick. Use plain diced tomatoes if you want less heat.
- Red enchilada sauce (1 can, 15 oz / 425g) – I love Hatch or Old El Paso brands. Mild, medium, or hot—it’s your call.
- Chicken broth (4 cups / 950ml) – Low-sodium is my go-to. Vegetable broth works too.
- Taco seasoning (2 tbsp / 16g) – Store-bought or homemade; adds all that Tex-Mex flavor. If you want, use chili powder, cumin, smoked paprika, and oregano instead.
- Cream cheese (4 oz / 113g, softened, cut into cubes) – This is the “creamy” magic. Use full-fat for best texture, but light works too.
- Shredded cheddar or Mexican blend cheese (1 cup / 115g) – I go for freshly grated when possible; it melts better.
- Heavy cream or half-and-half (½ cup / 120ml) – For extra richness. You can use whole milk for a lighter version.
- Salt & black pepper (to taste) – Always taste at the end, especially if your broth or enchilada sauce is salty.
- Optional toppings: Sour cream, avocado, cilantro, lime wedges, tortilla strips, jalapeños, extra cheese (go wild!)
Ingredient notes and swaps: If you want to make this soup gluten-free, just check your enchilada sauce and taco seasoning (some brands sneak in wheat). For a dairy-free version, swap the cream cheese and cream for a thick cashew cream and use your favorite vegan cheese—yes, it’s still delicious! To make it vegetarian, leave out the chicken and add more beans or jackfruit.
Equipment Needed
You don’t need a fancy kitchen to whip up this creamy chicken enchilada soup. Here’s what I use, plus a few tips if you’re working with different gear:
- Large soup pot or Dutch oven – I love my enameled cast iron Dutch oven for even heating and easy cleanup. If you don’t have one, any deep, heavy-bottomed pot works.
- Sharp chef’s knife and cutting board – For dicing veggies and chicken. I keep a separate board for poultry just in case.
- Wooden spoon or heat-proof spatula – Good for stirring without scratching your pot.
- Measuring cups and spoons – To keep everything balanced.
- Blender or immersion blender (optional but recommended) – I use an immersion blender for easy cleanup, but you can also scoop out a few cups of soup and blend in a regular blender for that extra-creamy texture.
- Ladle – Makes serving a breeze.
- Bowls and spoons – The prettier the better, especially if you’re sharing on Pinterest or Instagram.
If you’re cooking for a crowd, a slow cooker or Instant Pot works too—see my notes in the Variations section. For knife maintenance, I like to sharpen mine every couple of weeks to keep chopping easy (less squished onions that way!). And if you’re on a tight budget, don’t worry—basic gear from the grocery store or a secondhand shop works just fine for this recipe.
Preparation Method for Creamy Chicken Enchilada Soup
- Sauté the veggies: Heat 2 tablespoons (30ml) olive oil in a large soup pot over medium heat. Add 1 diced yellow onion and cook for 3-4 minutes, until softened and fragrant. Toss in 3 minced garlic cloves and 1 diced red bell pepper; sauté for another 2 minutes. You want the onions to look translucent and the peppers to brighten in color—don’t let the garlic burn!
- Brown the chicken: Add 1.5 lbs (680g) chicken breast or thigh pieces to the pot. Sprinkle with a pinch of salt and pepper. Cook for about 4-5 minutes, stirring occasionally, until the outside is no longer pink. If things start sticking, add a splash of broth.
- Add the good stuff: Pour in 1 can (15oz/425g) of drained black beans, 1 cup (150g) corn, 1 can (10oz/283g) diced tomatoes with green chiles, 1 can (15oz/425g) red enchilada sauce, and 4 cups (950ml) chicken broth. Sprinkle in 2 tablespoons (16g) taco seasoning. Stir everything together and bring the soup to a gentle boil.
- Simmer: Reduce the heat to low, cover, and simmer for 15-20 minutes. The chicken should be cooked through (internal temp 165°F/74°C), and the flavors will start to meld. If you’re using chicken thighs, you can go a few minutes longer for extra tenderness.
- Shred the chicken: Remove the chicken pieces and shred with two forks (or use a hand mixer in a separate bowl—it’s my little time-saver trick). Return the shredded chicken to the pot.
- Blend for creaminess: Here’s the magic: use an immersion blender to blend a few cups of the soup right in the pot (be careful—hot splashes!). Or, scoop out 2 cups (475ml) of soup, blend until smooth, and return to the pot. This gives the broth that dreamy creamy texture.
- Add cheese and cream: Lower the heat to very low. Stir in 4oz (113g) cubed cream cheese until melted and smooth (it’ll look streaky at first—just keep stirring). Add 1 cup (115g) shredded cheese and ½ cup (120ml) heavy cream or half-and-half. Stir until everything is velvety and melted.
- Taste and finish: Taste and adjust salt and pepper as needed. If you like it spicier, stir in a dash of hot sauce or more taco seasoning.
- Serve and top: Ladle the soup into bowls and pile on your favorite toppings—tortilla strips, avocado, cilantro, lime, sour cream, extra cheese, or whatever makes you happy.
Troubleshooting tips: If the soup looks too thick, add a splash of broth or milk. If it’s too thin, let it simmer uncovered for a few extra minutes. If your cream cheese isn’t fully melting, microwave it for 30 seconds before adding to the pot. And if you accidentally make it too spicy, a little extra cream or some cooked rice stirred in can mellow things out.
Cooking Tips & Techniques
Let’s face it—soup can be simple or it can be a total flavor bomb. Here’s how to make sure your creamy chicken enchilada soup turns out perfect every time (learned from a few kitchen mishaps along the way):
- Chicken matters: If you want ultra-tender chicken, use thighs or poach the breasts in the soup and shred them right before serving. Overcooking can make chicken tough, so keep an eye on it!
- Cheese tips: Always add cheese off the heat or on very low—boiling cheese can make it grainy. Freshly grated cheese melts better than pre-shredded (but no judgment if you’re short on time—I’ve done both).
- Blend for body: Blending part of the soup thickens it naturally and makes it super creamy, even if you use light dairy. Don’t skip this step if you want that signature texture.
- Spice control: If you’re nervous about heat, use mild enchilada sauce and plain diced tomatoes. You can always add hot sauce at the end for spice lovers.
- Multitasking magic: While the soup simmers, prep your toppings and set the table. If you’re doubling the recipe, shred the chicken with a hand mixer for speed (trust me, it’s a game-changer).
- Consistency secrets: For a thicker soup, simmer uncovered after blending. For a thinner texture, add extra broth. If you want to stretch the soup for a crowd, toss in an extra can of beans or corn.
- Learned the hard way: Don’t add cold cream cheese straight from the fridge—it takes forever to melt and can clump. Let it come to room temp or microwave briefly before adding.
With a few of these tips, your creamy chicken enchilada soup will turn out like a pro’s—every single time.
Variations & Adaptations
One of my favorite things about this creamy chicken enchilada soup recipe is how easy it is to make it your own. Here are a few fun twists I’ve tried (or seen readers love):
- Low-carb or keto: Skip the beans and corn, and add extra bell pepper or zucchini instead. Use full-fat cream cheese and heavy cream for richness without the carbs.
- Vegetarian: Ditch the chicken and use 2 cans (30oz/850g) of black or pinto beans, plus veggie broth. Add diced sweet potato or jackfruit for extra texture.
- Extra spicy: Stir in sliced jalapeños, chipotle in adobo, or hot enchilada sauce. Top with pickled jalapeños if you’re feeling bold.
- Slow cooker adaptation: Toss everything except cheese and cream into your slow cooker. Cook on low for 6-7 hours, shred chicken, stir in cheese and cream, and blend as desired.
- Dairy-free: Use dairy-free cream cheese and plant-based milk (like cashew or oat). Vegan cheese melts surprisingly well if added at the very end.
- For picky eaters: Blend the soup completely for a smoother texture and sneak in extra veggies like carrots or cauliflower—nobody will notice!
I once swapped in rotisserie chicken for a super quick version, and it worked like a charm. If you have leftover roasted veggies, toss them in at the end for a flavor boost—there are really no rules here!
Serving & Storage Suggestions
This creamy chicken enchilada soup is best served piping hot, with all your favorite toppings. I love a generous sprinkle of chopped cilantro, a squeeze of lime, and a big handful of crispy tortilla strips for crunch. If you’re feeling fancy, serve with sliced avocado and a dollop of sour cream—it’s basically a meal in a bowl!
Pair it with a simple green salad, cornbread, or even just a wedge of lime for a quick, fresh side. For drinks, iced tea or a light Mexican lager is always a hit at my house.
For leftovers, let the soup cool to room temp, then refrigerate in an airtight container for up to 4 days. It actually tastes even better the next day as the flavors meld together. To freeze, portion the soup (without dairy if possible) into freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop, stirring in cheese and cream just before serving.
Reheat individual servings in the microwave or on the stovetop, adding a splash of broth or milk if it looks too thick. The soup stays creamy and rich, so don’t worry about leftovers getting gloopy. Honestly, it’s one of those recipes that’s even better the second time around!
Nutritional Information & Benefits
Each serving of this creamy chicken enchilada soup (about 1.5 cups) packs in roughly 350-400 calories, 28g protein, 20g carbs, and 18g fat—making it a great high-protein meal that doesn’t feel heavy. You get a good dose of fiber from the black beans and corn, plus vitamins A and C from the bell peppers and tomatoes.
The chicken provides lean protein, while the beans are a heart-healthy bonus. If you use low-sodium broth and opt for light cream or cheese, you can trim the calories a bit. For gluten-free folks, just double-check your enchilada sauce and taco seasoning for hidden wheat. This soup does contain dairy (cream cheese, shredded cheese, cream), so adjust if you have allergies or sensitivities—I’ve made it with cashew cream and it’s still amazing!
From a wellness perspective, I love that this soup fills you up with real, whole ingredients—no weird additives, just pure comfort in a bowl. It’s the kind of meal that makes you feel good, not sluggish, and keeps you satisfied for hours.
Conclusion
If you’re after a meal that’s cozy, simple, and full of flavor, this creamy chicken enchilada soup recipe is one you’ll want on repeat. It’s perfect for busy weeknights, lazy Sundays, or anytime you need a little comfort food hug. What I love most is how customizable it is—make it spicy, keep it mild, jazz it up with all the toppings, or keep it classic. There’s truly no wrong way to enjoy it.
Personally, I’ve lost count of how many times I’ve made this soup. It’s my secret weapon for family dinners and potlucks, and it never fails to get rave reviews. If you try it, let me know how you make it your own—drop a comment, share your photos, or tell me your favorite topping combo!
So grab your biggest soup pot, gather the ingredients, and treat yourself to a big, creamy bowl—you deserve it. Happy cooking!
Frequently Asked Questions
Can I make creamy chicken enchilada soup in the slow cooker?
Absolutely! Just add everything except the cheese and cream to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shred the chicken, then stir in cheese and cream at the end. Blend for creaminess if you like.
What’s the best way to make this soup gluten-free?
Check your enchilada sauce and taco seasoning labels—some brands contain wheat. Most other ingredients are naturally gluten-free, so just swap in certified gluten-free products where needed.
Can I use rotisserie chicken instead of raw chicken?
Yes! Shred 2-3 cups of rotisserie chicken and add after the vegetables have softened. Simmer for 10-15 minutes to meld flavors, then proceed with blending and adding cheese and cream.
How can I make this soup less spicy?
Use mild enchilada sauce and plain diced tomatoes instead of tomatoes with green chiles. Skip any jalapeños or hot sauce, and let everyone add spice to their own bowls with toppings.
What toppings go best with creamy chicken enchilada soup?
Try crispy tortilla strips, avocado slices, sour cream, shredded cheese, fresh cilantro, lime wedges, or pickled jalapeños. Mix and match to find your favorite combo!
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Creamy Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy chicken enchilada soup is a quick, hearty, and comforting Tex-Mex-inspired meal packed with tender chicken, black beans, corn, and a cheesy, smoky broth. It’s perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (15 oz) red enchilada sauce
- 4 cups chicken broth (low-sodium preferred)
- 2 tbsp taco seasoning
- 4 oz cream cheese, softened and cut into cubes
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Optional toppings: sour cream, avocado, cilantro, lime wedges, tortilla strips, jalapeños, extra cheese
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and diced red bell pepper; sauté for another 2 minutes.
- Add chicken pieces to the pot. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the outside is no longer pink.
- Add black beans, corn, diced tomatoes with green chiles, red enchilada sauce, chicken broth, and taco seasoning. Stir to combine and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken and shred with two forks (or a hand mixer). Return shredded chicken to the pot.
- Use an immersion blender to blend a few cups of the soup in the pot for a creamy texture, or blend 2 cups in a blender and return to the pot.
- Lower heat to very low. Stir in cream cheese until melted and smooth. Add shredded cheese and heavy cream, stirring until fully melted and creamy.
- Taste and adjust salt and pepper as needed. Add hot sauce or more taco seasoning if desired.
- Serve hot with your favorite toppings such as tortilla strips, avocado, cilantro, lime, sour cream, or extra cheese.
Notes
For gluten-free, use certified gluten-free enchilada sauce and taco seasoning. For dairy-free, substitute with cashew cream and vegan cheese. To make vegetarian, omit chicken and add extra beans or jackfruit. Adjust spice level by choosing mild or hot enchilada sauce and tomatoes. Soup thickens as it sits; thin with broth if needed. Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1.5 cups
- Calories: 375
- Sugar: 5
- Sodium: 950
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 5
- Protein: 28
Keywords: chicken enchilada soup, creamy soup, Tex-Mex soup, easy chicken soup, comfort food, weeknight dinner, high protein soup, gluten-free option, family dinner, enchilada recipe
