Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked, shredded chicken (rotisserie works great); 1 medium onion, chopped; 2 cloves garlic, minced; 1 tbsp olive oil or butter; 3 cups chicken broth; 1 can (10 oz) red enchilada sauce; 1 can (14.5 oz) diced tomatoes (with or without green chilies); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen or canned, drained); 4 oz cream cheese or 1/2 cup heavy cream; 1 cup shredded cheddar or Mexican blend cheese; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; Optional toppings: avocado, cilantro, sour cream, tortilla strips, lime wedges

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This creamy chicken enchilada soup is rich, comforting, and packed with bold Tex-Mex flavor. With tender shredded chicken, enchilada sauce, beans, corn, and a velvety broth, it’s everything I love about enchiladas — in cozy soup form.

Why You’ll Love This Recipe

I love how this soup tastes like a warm bowl of cheesy enchiladas but comes together easily in one pot. It’s hearty enough for dinner, perfect for leftovers, and even better with all my favorite toppings like sour cream, avocado, or tortilla chips. Creamy Chicken Enchilada Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked, shredded chicken (rotisserie works great)
onion, chopped
garlic, minced
olive oil or butter
chicken broth
red enchilada sauce
diced tomatoes (with or without green chilies)
canned black beans, drained
corn (frozen or canned)
cream cheese or heavy cream
shredded cheddar or Mexican blend cheese
cumin, chili powder, salt, and pepper
optional toppings: avocado, cilantro, sour cream, tortilla strips, lime wedges

Directions

In a large pot, I sauté onion and garlic in olive oil until soft.
I add the shredded chicken, enchilada sauce, broth, diced tomatoes, corn, and beans. I stir to combine.
I season with cumin, chili powder, salt, and pepper, then bring the soup to a simmer.
I stir in cream cheese or heavy cream until the broth becomes creamy and smooth.
I add shredded cheese and stir until melted.
I let it simmer for 10–15 minutes to let the flavors come together, then serve hot with toppings.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I’ve used green enchilada sauce for a tangier twist.
For more spice, I add jalapeños or a dash of hot sauce.
I sometimes add rice or small pasta to make it extra filling.
I use Greek yogurt instead of cream for a lighter version.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. It reheats well on the stove or in the microwave. I add a splash of broth or water if it thickens too much. It also freezes well — I leave out the dairy and stir it in when reheating. Creamy Chicken Enchilada Soup

FAQs

Can I use uncooked chicken?

Yes — I simmer raw chicken in the broth until fully cooked, then shred it and return it to the pot.

Can I make it in a slow cooker?

Yes. I add everything except the dairy and cheese and cook on low for 6–8 hours. I stir in the cream and cheese at the end.

What’s the best cheese to use?

I like sharp cheddar or a Mexican blend. Pepper Jack is great for extra spice.

Is it gluten-free?

Yes — just make sure the enchilada sauce and broth are labeled gluten-free.

Can I make it vegetarian?

Sure! I skip the chicken and use more beans or add tofu for protein.

Conclusion

This creamy chicken enchilada soup is everything I want in a comforting bowl — bold, creamy, cheesy, and packed with flavor. It’s a one-pot wonder that feels like a warm hug on a cold day, and I always go back for seconds.