Looking for the ultimate comfort food that’s both quick and satisfying? This creamy chicken enchilada soup is the perfect cozy dinner to warm you up on chilly nights. Loaded with tender shredded chicken, sweet corn, hearty black beans, and green chiles, this one-pot wonder combines the flavors of classic enchiladas with the creamy indulgence of soup — all ready in about 30 minutes. Whether you’re feeding a crowd or craving leftovers that taste even better the next day, this recipe will become your go-to for a delicious and easy meal.
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A Weeknight Favorite That Tastes Like You Cooked All Day
This creamy chicken enchilada soup isn’t just flavorful — it’s a lifesaver on busy evenings. Thanks to shortcuts like rotisserie chicken and canned ingredients, you can enjoy bold Tex-Mex flavors without hours in the kitchen. It’s rich, cheesy, and slightly spicy with a velvety texture that rivals any restaurant dish. Plus, it’s incredibly flexible for different dietary needs and preferences.
What You’ll Need to Make This Creamy Chicken Enchilada Soup
- Shredded Chicken (Rotisserie or Leftovers): Adds protein and cuts down cooking time
- Olive Oil: Helps sauté the aromatics and adds richness
- Garlic: Brings a deep, savory flavor that complements the spice
- Green Chiles: Add a mild heat and earthy aroma
- Corn Kernels: Sweetness and texture to balance the heat
- Black Beans: Hearty and fiber-rich for a filling soup
- Red Enchilada Sauce: The flavor backbone with spices and tomato tang
- Chicken Broth: Creates the soup base and enhances the savory depth
- Heavy Cream: Provides the creamy, indulgent texture
- Cream Cheese: Melts into the soup for a rich, velvety consistency
- Cheddar Cheese: Sharpness and gooey meltiness for the perfect cheesy finish
- Cilantro and Lime (for garnish): Fresh and brightens the final dish
Ingredient Swaps & Dietary Adjustments
Need to adapt this recipe? No problem! Here are some smart swaps:
- Dairy-Free Version: Use coconut cream instead of heavy cream and a vegan cream cheese
- Low-Carb Option: Skip the corn and black beans; add chopped bell peppers or cauliflower instead
- Vegetarian Twist: Replace chicken with roasted sweet potatoes or a plant-based protein like lentils
- Mild Flavor Swap: Substitute green chiles with diced bell peppers for a kid-friendly version
- Extra Protein: Add a can of white beans or top with crispy bacon bits
These variations ensure you can enjoy creamy chicken enchilada soup no matter your pantry or preferences.
How to Make Creamy Chicken Enchilada Soup – Step-by-Step
- Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add minced garlic and green chiles, cooking until fragrant, about 2 minutes. - Build the Base
Stir in corn, black beans, enchilada sauce, and chicken broth. Bring to a simmer and let the flavors meld for 10 minutes. - Add the Chicken and Dairy
Add shredded chicken and heavy cream, stirring to combine. Let it warm for 2–3 minutes. - Make It Creamy
Reduce heat to low. Add cubed cream cheese and shredded cheddar cheese. Stir until completely melted and smooth. Avoid boiling at this stage to prevent curdling. - Garnish and Serve
Ladle the soup into bowls and top with chopped cilantro and a squeeze of lime. Optional: add avocado slices, sour cream, or crushed tortilla chips for texture and flavor.
Pro Tips for the Best Texture and Flavor
- Use Room Temp Dairy: This helps cream cheese melt smoothly without clumps
- Simmer, Don’t Boil: Boiling after adding dairy can cause separation — gentle heat keeps it creamy
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect texture
- Taste and Adjust: Add more enchilada sauce for spice or lime juice for acidity balance
- Make-Ahead Friendly: The soup thickens and deepens in flavor as it sits — perfect for leftovers
Perfect Pairings & Tasty Twists
This creamy chicken enchilada soup pairs beautifully with sides and toppings that complement its rich, spicy flavor:
- Serve With: Cornbread, warm tortillas, or a crisp green salad
- Top With: Avocado slices, jalapeño rings, tortilla strips, or shredded cheese
- Make It Spicy: Stir in chipotle peppers or hot sauce to elevate the heat
- Freezer-Friendly: Cool completely before freezing; reheat gently with a splash of broth or cream
- Meal Prep Hack: Make a double batch — freeze one portion for later and enjoy comfort food anytime
Why This Soup Deserves a Spot in Your Rotation
More than just a soup, this dish offers a creamy, cheesy comfort bowl that hits all the right notes — hearty, flavorful, and satisfying. It’s the ideal recipe for using up leftover chicken or stretching pantry staples into a hearty meal. Plus, with flexible ingredients and quick prep time, it’s accessible for cooks of all levels. If you love enchiladas and crave a spoonable twist, this creamy chicken enchilada soup will quickly become your favorite.
Final Thoughts on This Creamy, Cheesy Comfort Bowl
When it comes to weeknight dinners that check every box — comforting, flavorful, easy to make, and endlessly adaptable — this creamy chicken enchilada soup truly stands out. It captures the heart of a traditional enchilada in a warm, velvety bowl that’s as satisfying as it is simple. Whether you’re cooking for your family, meal-prepping for the week, or just want something delicious without fuss, this recipe delivers bold flavor with minimal effort. Make it once, and it’s bound to earn a permanent place in your regular rotation.
FAQs About Creamy Chicken Enchilada Soup
Can I make creamy chicken enchilada soup in a slow cooker?
Yes! To make this soup in a slow cooker, combine all ingredients except the cream cheese, shredded cheese, and cream. Cook on low for 4–6 hours or high for 2–3 hours. Stir in the dairy during the last 30 minutes to avoid curdling. This method enhances the flavors even more and makes it perfect for hands-off cooking.
How do I store and reheat leftovers?
Store leftover creamy chicken enchilada soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring often. If it thickens too much, simply add a splash of chicken broth or cream to loosen it.
Can I freeze this soup?
Absolutely. This soup freezes well. Cool completely before transferring to freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove, stirring gently to restore the creamy texture.
More Relevant Recipes
- Crockpot Chicken Enchilada Casserole: If you love the flavors of creamy chicken enchilada soup, this crockpot version offers a hearty, layered twist on classic enchiladas. It’s perfect for meal prepping and delivers deep, cheesy enchilada flavor with minimal effort.
- White Chicken Lasagna Soup: This creamy and comforting soup features tender chicken, lasagna noodles, and a rich, cheesy broth. It’s an ideal alternative for fans of creamy chicken dishes who want a pasta-forward variation.
- Garlic Parmesan Chicken – Creamy Delight: This skillet chicken recipe is packed with bold garlic flavor and a rich Parmesan cream sauce. It complements the creamy chicken enchilada soup with its comforting, indulgent texture and savory depth.
Creamy Chicken Enchilada Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Chicken Enchilada Soup is a rich, cheesy, and comforting Tex-Mex inspired dish made with tender shredded chicken, black beans, corn, green chiles, and a creamy broth. It’s perfect for a quick weeknight meal and full of bold, satisfying flavors.
Ingredients
- 2 tablespoons olive oil: for sautéing and added richness
- 3 cloves garlic, minced: adds depth of flavor
- 1 (4 oz) can diced green chiles: provides mild heat and earthy flavor
- 1 cup corn kernels (fresh, frozen, or canned): adds sweetness and texture
- 1 (15 oz) can black beans, rinsed and drained: adds heartiness and protein
- 2 cups shredded cooked chicken (preferably rotisserie): tender protein base
- 2 cups red enchilada sauce: delivers bold, spicy, tomato-based flavor
- 2 cups chicken broth: creates the savory soup base
- 1 cup heavy cream: makes the soup rich and velvety
- 4 oz cream cheese, cubed and softened: for creamy texture
- 1 cup shredded cheddar cheese: adds cheesy, melty richness
- 2 tablespoons chopped cilantro (optional, for garnish): adds fresh flavor
- 1 lime, cut into wedges (optional, for garnish): brightens the dish
Instructions
- In a large pot, heat olive oil over medium heat. Add minced garlic and diced green chiles. Sauté for about 2 minutes until fragrant.
- Add corn, black beans, enchilada sauce, and chicken broth. Stir to combine and bring to a simmer.
- Once simmering, add the shredded chicken and heavy cream. Stir well and let it cook for 2-3 minutes.
- Reduce heat to low. Add cubed cream cheese and shredded cheddar cheese. Stir continuously until both cheeses are fully melted and the soup is smooth.
- Taste and adjust seasoning as needed. Simmer on low for another 5 minutes, but do not boil.
- Serve hot. Garnish with chopped cilantro and a squeeze of lime if desired.
Notes
- Use room temperature cream cheese to help it melt smoothly into the soup.
- Avoid boiling the soup after adding dairy to prevent curdling.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
- To reheat, warm gently on the stove or microwave and add a splash of broth if it thickens.
- This soup freezes well. Thaw overnight and reheat gently with added liquid if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 115mg