Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 small onion (diced); 1 small red bell pepper (diced); 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 4 cups chicken broth (950 ml); 10 oz red enchilada sauce (300 ml, canned); 14.5 oz fire-roasted diced tomatoes (430 g, canned); 4 oz diced green chiles (118 g, canned); 15 oz black beans (450 g, canned, drained and rinsed); 1½ cups frozen or canned corn (drained); 2 cups cooked shredded chicken (rotisserie works well); 4 oz cream cheese (118 g, softened and cubed); 1 cup heavy cream (240 ml) or half-and-half; 1½ cups shredded cheddar cheese or Mexican blend cheese; Chopped cilantro; Sliced avocado; Sour cream; Tortilla strips or crushed tortilla chips; Lime wedges; Canned or fresh jalapeños or chilies

There’s nothing quite like a bowl of cozy, flavorful soup to warm you up, and this Creamy Chicken Enchilada Soup Recipe is my go-to for that perfect Tex-Mex comfort. Creamy, cheesy, and packed with tender chicken and spicy goodness, it’s a total crowd-pleaser and comes together in just 30 minutes.

A white bowl filled with a creamy orange soup that has visible layers of ingredients like yellow corn kernels, black beans, and shredded white chicken mixed throughout. On top, there are chunks of green avocado placed in the center, bright orange shredded cheese scattered nearby, a few slices of green jalapeño, and lime wedges positioned on one side of the bowl. The soup surface is dotted with small red spices and green herb pieces. The bowl is set on a wooden table with lime wedges around it. 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’m seriously obsessed with how this soup balances creamy richness and vibrant, spicy layers. Every time I make it, my kitchen fills with the warm aroma of cumin, chili powder, and smoky paprika that gets me excited for dinner. Plus, it’s one of those recipes that feels fancy but is actually so simple.

Quick & Easy: You can whip this up in just 30 minutes—weeknights never tasted so good.
One-Pot Wonder: Minimal cleanup means more time to relax and savor your meal.
Flavor-Packed: Smoky spices, enchilada sauce, and fire-roasted tomatoes create depth that’s anything but boring.
Customizable Comfort: Whether you want it spicier or time for a healthier spin, this soup adapts beautifully.

Ingredients & Why They Work

This recipe comes together with simple pantry staples plus a few fresh touches. Each ingredient plays a role in building those layers of flavor and creamy texture we all crave in the Creamy Chicken Enchilada Soup Recipe.

Flat lay of a small white ceramic bowl of golden olive oil, a whole small yellow onion with papery skin, a whole small red bell pepper, two cloves of garlic with skins on, a small white ceramic bowl of ground cumin, another small white ceramic bowl of chili powder, a third small white ceramic bowl of smoked paprika, a fourth small white ceramic bowl of dried oregano, a large white ceramic bowl filled with clear chicken broth, a medium white ceramic bowl of vibrant red enchilada sauce, a medium white ceramic bowl of bright fire-roasted diced tomatoes, a small white ceramic bowl of diced green chiles, a small white ceramic bowl filled with glossy black beans, a small white ceramic bowl of yellow corn kernels, a plate of tender cooked shredded chicken, cubes of soft cream cheese on a white ceramic plate, a small white ceramic bowl of heavy cream, a pile of shredded cheddar cheese, a small bunch of fresh cilantro sprigs, a sliced ripe avocado arranged neatly, a dollop of sour cream on a white ceramic plate, a handful of golden tortilla strips, and halved green lime wedges – all 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: For sautéing veggies and unlocking their sweetness.
Onion & Red Bell Pepper: These soften and add natural sweetness and color, brightening the soup.
Garlic & Spices (cumin, chili powder, smoked paprika, oregano): They bring the essential smoky, earthy palette that makes enchilada-inspired dishes shine.
Chicken Broth: The savory base that ties everything together—opt for low sodium if you want to control salt.
Red Enchilada Sauce: This is the heart of the flavor, adding spicy richness and that authentic Tex-Mex vibe.
Fire-Roasted Diced Tomatoes & Green Chiles: Give a fresh, smoky kick and some gentle heat, balancing the creaminess.
Black Beans & Corn: They add texture, body, and that satisfying southwestern flair.
Shredded Chicken: Use rotisserie chicken for an effortless shortcut and maximum tenderness.
Cream Cheese & Heavy Cream: These melt into the soup to create that silky, luscious mouthfeel that makes this soup addictive.
Cheddar or Mexican Blend Cheese: Adds melty goodness and a hint of sharpness to finish the soup.
Cilantro, Avocado, Sour Cream, Tortilla Strips, Lime, Jalapeños: Essential toppings for brightness, creaminess, crunch, and extra heat.

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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 best parts about the Creamy Chicken Enchilada Soup Recipe is how easy it is to tweak. I love turning up the heat with more jalapeños when I want a spicy kick, or swapping out corn for fresh seasonal veggies when they're in season.

Variation: When I’m feeling a bit lighter, I use half-and-half instead of heavy cream — it still feels creamy but cuts down on richness.
Protein swap: Leftover turkey or shredded pork work beautifully if you don’t have chicken on hand.
Make it vegetarian: Skip the chicken and load up on extra beans and veggies, like zucchini or mushrooms, for a hearty meatless option.

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

A deep white bowl sits on a wooden surface, filled with creamy orange soup. The soup has shredded white chicken mixed in and is topped with small chunks of bright yellow corn, black beans, and pieces of red tomato. On one side, there are slices of green avocado fanned out neatly next to wedges of lime. The soup looks rich and smooth with specks of green herbs and red spices scattered on top. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Toss in diced onion and bell pepper, letting them soften for about 3 to 4 minutes. This step is crucial because those tender veggies become the flavor base. When the onion is translucent and the pepper is soft, stir in the garlic and spices — cumin, chili powder, smoked paprika, and oregano. Cook everything together for just 30 seconds or until those fragrant spices fill your kitchen. Trust me, this smell is everything.

Step 2: Build the Broth

Pour in your chicken broth, red enchilada sauce, fire-roasted tomatoes, and diced green chiles. Give it a good stir and bring the mixture to a gentle simmer. This is when those robust flavors start marrying—and the soup begins to come alive.

Step 3: Add the Hearty Ingredients

Next up, add the black beans, corn, and shredded chicken. Let everything simmer together for about 10 minutes to meld the flavors. The beans add creaminess and texture, while the chicken makes it substantial enough for dinner.

Step 4: Get That Creamy Finish

Lower the heat and stir in the softened cream cheese along with the heavy cream. Whisk gently until the cream cheese melts completely and the soup turns silky smooth. Finally, add the shredded cheddar or Mexican blend cheese, stirring continuously so it melts perfectly into the mix. Taste and season with salt and pepper if needed. At this point, your soup should be rich, creamy, and packed with flavor—ready to serve!

Top Tip

From my many attempts in perfecting this soup, I've found a few simple tweaks that transform the dish from good to unforgettable. These gems have saved me from mushy veggies or bland broth more times than I can count—you'll want to keep them handy.

Softening the Veggies: Don’t rush the sauté step; letting onions and peppers soften slowly brings natural sweetness and depth.
Spice Balance: Toast your spices just briefly with the aromatics to unlock flavor without bitterness.
Cream Cheese Warm-Up: Make sure your cream cheese is well softened before adding—it helps it blend smoothly without lumps.
Cheese Melting: Stir cheese in off the heat or on very low to avoid graininess and keep it silky.

How to Serve Creamy Chicken Enchilada Soup Recipe

chicken enchilada soup - Serving Suggestion

Garnishes

I’m all about garnishes that add fresh brightness and texture. Cilantro gives a bright herbal pop, while creamy avocado adds cooling richness. A dollop of sour cream adds that extra smooth tang, and topping it with crispy tortilla strips or crushed chips brings the perfect crunch. Squeeze some fresh lime right before eating — that little zing makes the flavors sing. And if you like it spicy, I never skip fresh or pickled jalapeños.

Side Dishes

This soup is pretty filling on its own, but I love serving it with a simple side salad or warm, crusty bread to mop up any last creamy bits. Sometimes, I’ll add a side of Mexican rice or a colorful corn salad when I want to turn it into a party meal.

Creative Ways to Present

For special occasions, I’ve tried serving this soup in small, hollowed-out bread bowls — it looks impressive and adds a fun edible element. Another trick is layering toppings in individual bowls and letting guests customize their own, which makes it interactive and super fun when entertaining friends.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It tastes even better after the flavors have had time to meld overnight, plus reheating is quick and easy for busy nights.

Freezing

Freezing this soup works well, too. Just be sure to cool it completely before transferring to freezer-safe containers or bags. I like freezing in smaller portions so I can thaw just what we need. Reheat gently on the stovetop, stirring often to keep that creamy texture intact.

Reheating

The best way I've found to reheat Creamy Chicken Enchilada Soup Recipe is slowly on the stove over low-medium heat. Stir regularly to prevent sticking and to help redistribute the melty cheese and cream evenly. If it seems too thick after reheating, just add a splash of chicken broth or water to loosen it up.

Frequently Asked Questions:

Can I make the Creamy Chicken Enchilada Soup Recipe in a slow cooker?

Absolutely! Simply sauté your veggies and spices first, then add all ingredients except the cream cheese, heavy cream, and cheese to the slow cooker. Cook on low for 4-6 hours. Stir in the creamy ingredients just before serving to avoid curdling.

What type of cheese works best in this soup?

A shredded sharp cheddar or a Mexican cheese blend with Monterey Jack and queso quesadilla works beautifully. These cheeses melt well and give you that rich, creamy flavor without becoming grainy or oily.

Can I make this recipe dairy-free?

Yes! To make it dairy-free, swap the cream cheese and heavy cream for coconut milk or cashew cream, and use a dairy-free cheese alternative or omit the cheese. The spices and enchilada sauce will still deliver plenty of flavors.

How spicy is this soup?

The soup has a mild to medium heat level because of the enchilada sauce and diced green chiles. You can easily adjust the spice by using mild enchilada sauce or adding more jalapeños or hot sauce if you prefer more kick.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is a real keeper in my kitchen. It’s forgiving, fast, and comforting in all the right ways. Every time I serve it, friends ask for seconds—and the leftovers are usually gone before I get a chance to snack. Try it out, play around with your favorite toppings, and savor the ease of making delicious Tex-Mex comfort at home. You’ll soon see why it’s one of my most-loved recipes!