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

Imagine cozying up with a bowl of rich, spicy, and dreamy soup that brings Mexican flavors right to your table. This Creamy Chicken Enchilada Soup Recipe is the perfect blend of comforting creaminess and lively spices that will quickly make it one of your weeknight favorites.

A white pot filled with a thick, creamy orange soup mixed with shredded light brown chicken, kernels of yellow and white corn, small black beans, and small pieces of red and green peppers scattered throughout. A metal spoon rests inside the pot, partially submerged in the soup. The pot is placed on a white marbled surface, and the soup looks hearty and full of texture with a mix of smooth and chunky ingredients. 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 remember the first time I whipped up this soup — it was just so satisfying and packed with flavor, but still surprisingly simple to make. It's the kind of recipe you can trust to warm you up on chilly evenings and impress your family without spending hours in the kitchen.

Bold & Flavorful: The enchilada sauce and fire-roasted tomatoes create a vibrant base that’s both smoky and zesty.
Creamy Comfort: Adding cream cheese melts right into the soup, giving it a velvety texture that’s so satisfying.
Easy & Flexible: Uses simple ingredients you might already have, plus it’s perfect for using leftover or rotisserie chicken.
Ready in a Flash: You can have a delicious, hearty meal on the table in about 30 minutes — perfect for busy nights!

Ingredients & Why They Work

Each ingredient in this soup has a purpose and contributes to a harmonious flavor and texture that will delight your taste buds. Here’s a bit of insight on why I love these ingredients and some tips to keep in mind when you shop.

Flat lay of fresh medium red bell pepper, small pile of finely chopped white onion, three whole garlic cloves, two small white ceramic bowls—one filled with fire-roasted diced tomatoes with green chilies and juices, the other with enchilada sauce, small white bowl with chicken stock, small white bowl of rinsed black beans, small white bowl of rinsed corn kernels, neatly shredded cooked chicken breast pieces, small white bowl holding softened cream cheese brick, small white ceramic bowls containing ground cumin, chili powder, dried oregano, red chili flakes, salt, and ground black pepper, all arranged symmetrically with perfect 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: Perfect for sautéing the veggies, adds a subtle richness without overpowering the soup.
Onion: Brings sweetness and depth, finely chopping helps it blend smoothly into the soup.
Red bell pepper: Adds a fresh, slightly sweet contrast and a beautiful pop of color.
Garlic: Essential for warmth and aroma; fresh minced garlic will always have the brightest flavor.
Fire-roasted diced tomatoes with green chilies: These make the soup smoky, tangy, and perfectly spicy straight out of the can.
Enchilada sauce: The star ingredient that gives this soup that unmistakable Mexican enchilada flavor.
Chicken stock/broth: Builds the soup’s base flavor and keeps everything moist and flavorful.
Black beans: Adds protein, creaminess, and texture; rinse canned beans well to reduce sodium.
Corn: For a sweet crunch; I prefer frozen for freshness but canned works great too.
Cooked chicken: Rotisserie chicken is a lifesaver here—so tender and quick, but cooked breasts work too.
Spices (cumin, chili powder, oregano, red chili flakes, black pepper, salt): These bring depth, warmth, and a gentle kick of heat—adjust to your spice preference.
Cream cheese: This brings the creamy magic that transforms the soup into something indulgent and silky; warming it slightly before stirring in really helps it blend beautifully.

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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

This is a soup that’s really forgiving and easy to customize. I often swap out the beans or corn for whatever’s in my pantry, or drop the chili flakes entirely when friends come over who don’t love spice as much as I do.

Variation: For a vegetarian spin, skip the chicken and add extra beans or cubes of roasted sweet potato—I’ve done this, and it’s equally comforting!
Make it thicker or thinner: Depending on how you like your soup, just add a bit more stock for a thinner broth or simmer it longer to thicken.
Switch up the cheese: Try adding some shredded Monterey Jack or cheddar on top for extra gooeyness.
Spice level: Adjust according to your taste, or add fresh jalapeño slices for a lively kick.

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

A wooden bowl filled with a thick, creamy stew base that has a warm orange-brown color with visible beans and pieces of corn mixed in. On top, there is a layer of sour cream swirled into the stew, leaving white patches. Over this, there are scattered shredded yellow cheese strips, crispy golden tortilla strips, and slices of fresh green jalapeño peppers. To one side, there are thin slices of avocado layered, next to two lime wedges placed on the stew. A small bunch of fresh green cilantro leaves sits in the center as garnish. A shiny spoon with a wooden handle rests inside the bowl on the right side. The bowl is on a white marbled surface with a green cloth napkin nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sautéing the Veggie Base

I start by heating the olive oil in my biggest stockpot over medium-high heat. Once shimmering, I toss in the chopped onion and red pepper. It’s important to stir occasionally for about 5 minutes until the veggies soften and become sweet and fragrant. Then, I add the garlic and sauté for about 2 more minutes, keeping a close eye so it doesn’t burn—that can add a bitter note we want to avoid.

Step 2: Building the Soup Layers

Next up, I stir in the fire-roasted tomatoes with their juices, enchilada sauce, chicken stock, black beans, corn, shredded chicken, and all those lovely spices. Give everything a good stir to combine it all, then reduce the heat to medium-low to let it gently simmer. I usually let it bubble away uncovered for 15 to 30 minutes; this helps the flavors meld and the soup thicken nicely.

Step 3: Creamy Finish

Once the soup has thickened to my liking, I add the cream cheese, which I always warm up for about 20 seconds first to make it easier to stir in. As it melts, it turns the soup into this silky, luscious bowl of goodness. Let it cook for another 5 minutes uncovered, stirring occasionally, then you’re ready to serve!

Top Tip

Over the years, I’ve learned a few little tricks to make this soup consistently delicious and stress-free. These tips will help you nail it the first time and every time.

Warm cream cheese before adding: Softened but cold cream cheese can clump. Pop it in the microwave for 15-20 seconds unwrapped for perfect melting.
Use rotisserie chicken: It’s juicy, flavorful, and saves so much prep time—plus, it adds great texture.
Simmer uncovered: This helps thicken the soup naturally; covering traps moisture and keeps it thinner.
Adjust spices gradually: Start low and taste as you go—spices can always be added, but not taken out.

How to Serve Creamy Chicken Enchilada Soup Recipe

creamy chicken enchilada soup - Serving Suggestion

Garnishes

I love topping this soup with a sprinkle of shredded sharp cheddar, dollops of sour cream, diced avocado, and fresh cilantro leaves. Sometimes, I add crunchy tortilla strips or sliced jalapeños if I’m feeling bold. These touches add texture and layers of flavor that really take the soup up a notch.

Side Dishes

This soup stands beautifully on its own, but I often serve it with warm, homemade cornbread or a side of tortilla chips to scoop up the last delicious bit. A crisp green salad with a lime vinaigrette is also a fantastic refreshing complement.

Creative Ways to Present

For parties or special dinners, I’ve served this creamy chicken enchilada soup in small, hollowed-out mini bell peppers or bread bowls. It’s a fun, festive twist that makes the meal feel extra special and inviting without extra fuss.

Make Ahead and Storage

Storing Leftovers

I always put leftover soup in airtight containers and keep them in the refrigerator. It keeps beautifully for up to four days, and flavors often deepen overnight. Just make sure to cool it a bit before refrigerating so it stays fresh longer.

Freezing

This soup freezes really well. I let it cool completely before spooning it into freezer-safe containers. When I’m ready for it, I thaw it overnight in the fridge and then gently reheat it on the stove to keep the texture smooth and creamy.

Reheating

To reheat, I prefer warming it slowly on the stovetop over low heat, stirring often to keep that cream cheese blended and prevent it from separating. The microwave works too—just heat in shorter bursts and stir in between.

Frequently Asked Questions:

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

Absolutely! After sautéing the onions, peppers, and garlic, just add everything except the cream cheese to your slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, then stir in the cream cheese in the last 20 minutes for that perfect creamy texture.

What can I substitute for cream cheese if I want a dairy-free version?

You can try using a dairy-free cream cheese alternative or coconut milk for creaminess. Keep in mind that the flavor and texture might be slightly different, but it still results in a tasty soup with a nice richness.

How spicy is this soup, and can I adjust the heat?

This soup has a moderate spice level thanks to chili powder and red chili flakes. If you prefer less heat, simply omit the red chili flakes and reduce chili powder to 1 teaspoon. For more heat, add fresh jalapeños or extra chili flakes to taste.

Can I use leftover chicken, or does it need to be fresh?

Leftover chicken works wonderfully here! It’s a perfect use for rotisserie chicken or any cooked chicken you might have hanging out in the fridge. Just shred or chop it and toss it into the soup at the simmering stage.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is one of those meals I turn to when I want something that feels like a hug in a bowl. It’s full of flavor, adaptable to whatever you have on hand, and always hits the spot. So grab your favorite toppings, simmer up a big batch, and enjoy the comfort and zest that make this recipe special. I promise, once you try it, you’ll be making it again and again!