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, rinsed and drained; 2 to 3 cups shredded cooked chicken (approximately 2 chicken breasts or 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; 1/4 teaspoon ground black pepper; 4 ounces full-fat or light brick cream cheese, softened and slightly warmed; Shredded cheese; Avocado; Tortilla strips; Fresh cilantro; Sour cream; Sliced jalapeño; Lime juice

There’s something so comforting about a warm, rich bowl of soup, especially when it’s packed with flavor and just the right amount of creaminess. This Creamy Chicken Enchilada Soup Recipe hits all those marks — it’s like a hug in a bowl with that perfect blend of spices, tender chicken, and a velvety texture you’ll want to savor all winter long.

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’ve made this soup more times than I can count, and every time, it wowed my family and friends. What’s amazing is how easy it is to pull together — no fancy ingredients, just simple stuff that comes together in a flavorful, creamy base that’s truly satisfying.

Comfort Food Classic: This soup combines familiar Mexican-inspired flavors with a creamy twist that feels indulgent without being heavy.
One-Pot Wonder: You can make it all in one pot, which means less cleanup and more time to enjoy the meal.
Flexible and Adaptable: Whether you want it spicier, milder, or packed with extras, this recipe is a great base.
Great for Busy Nights: Using rotisserie chicken speeds things up, so you have a homemade dinner on the table fast.

Ingredients & Why They Work

Every ingredient here plays a role in balancing flavor and texture, so shopping for quality basics will pay off big time. The fire-roasted tomatoes with green chilies add a smoky depth, while the cream cheese gives the soup its dreamy creaminess. Here’s why I love each one:

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: A good quality olive oil adds that subtle fruity base for sautéing veggies without overpowering the dish.
Onion: Provides sweetness and body to the soup when sautéed until soft.
Red Bell Pepper: Adds a gentle sweetness and beautiful color — plus a little crunch if not cooked too long.
Garlic: Gives a warm, aromatic foundation that wakes up all the other flavors.
Fire-Roasted Diced Tomatoes with Green Chilies: The smoky, slightly spicy tomatoes bring authentic southwestern character.
Enchilada Sauce: This sauce packs a punch of traditional enchilada flavor that really makes the dish pop.
Chicken Stock or Broth: Adds depth and helps meld layers of flavor together.
Black Beans: Adds texture and a boost of protein, plus their earthiness rounds out the soup perfectly.
Corn: Sweetness and color contrast beautifully with the spices and creamy base.
Shredded Cooked Chicken: I usually use rotisserie because it’s easy, but fresh cooked works too — it’s the star protein that makes this meal hearty.
Spices (Cumin, Chili Powder, Oregano, Red Chili Flakes, Black Pepper): The magic mix that creates the warm, bold profile you expect from enchilada flavors.
Cream Cheese: The secret ingredient for richness and smooth texture that melts into silky magic.

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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

I’m all about making recipes your own, so this Creamy Chicken Enchilada Soup Recipe is super easy to customize. I like to keep it classic, but sometimes I jazz it up with whatever I have in the fridge or pantry.

Variation: When I want a vegan twist, I swap out the chicken for hearty sautéed mushrooms and skip the cream cheese for coconut milk — it’s surprisingly delicious that way!
Spice Level: Play with the chili flakes depending on your heat preference; I usually add a pinch more if I’m craving that smoky kick.
Thinner Soup: If you like a brothier soup, just add extra chicken stock a cup at a time until it’s your perfect consistency.
Extra Creamy: Feeling indulgent? Stir in the full 8 ounces of cream cheese instead of half — it’s amazing.

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: Sauté the Aromatics

Start by heating the olive oil over medium-high heat in a big stockpot. Once it shimmers, toss in the chopped onion and red bell pepper. Sauté them for about 5 minutes, stirring occasionally, until the onion turns translucent and the pepper softens up but still holds some bite. Adding the garlic last is key so it doesn’t burn — cook it with the veggies just 2 more minutes to let those flavors bloom without bitterness.

Step 2: Build Your Soup Base

Now stir in the fire-roasted tomatoes with their juices, enchilada sauce, chicken stock, rinsed black beans, corn, shredded chicken, and all the spices. Give everything a good mix so those flavors start to mingle. Then reduce the heat to medium-low and let the soup simmer, uncovered, for anywhere between 15 to 30 minutes. This simmer lets the flavors deepen and the soup thicken naturally — so give it a stir here and there.

Step 3: Creamy Finish

Once your soup has thickened and bubbled to your liking, it’s time for the magic: stir in the cream cheese. I like to warm mine just for 20 seconds so it blends effortlessly. Keep stirring until it’s fully melted and swirled through the soup, then cook uncovered for another 5 minutes. This step makes the soup luxuriously smooth and brings all the flavors together beautifully.

Step 4: Serve & Enjoy

Dish out the soup hot, and get ready to add your favorite toppings for that extra oomph!

Top Tip

After making this Creamy Chicken Enchilada Soup Recipe multiple times, I’ve learned a few tricks that really take it up a notch and make the process smoother for busy home cooks.

Use Rotisserie Chicken: It saves time and adds great flavor; you’ll skip hours of cooking.
Warm the Cream Cheese: Microwaving it slightly before adding makes it melt evenly without clumps, so you get that smooth texture easily.
Don’t Rush the Simmer: Even though 15 minutes is okay, letting it go up to 30 minutes lets your soup thicken and the flavors marry wonderfully, so give it that time.
Adjust Spice Gently: Start with less chili flakes if you’re unsure; you can always add more at the table to suit your guests.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I love topping this soup with shredded sharp cheddar cheese, a dollop of cool sour cream, sliced avocado for creaminess, and some crunchy tortilla strips for texture contrast. Fresh lime juice squeezed on top brightens every bite, and if you like heat, sliced jalapeños or a sprinkle of fresh cilantro add a wonderful zing.

Side Dishes

Pair it with a simple side salad to balance the richness, or some warm, homemade cornbread to soak up every last drop. If you’re feeling extra indulgent, serve it alongside crispy quesadillas or a plate of loaded nachos — it’s all about those bold, comforting flavors.

Creative Ways to Present

For get-togethers, I sometimes serve the soup in mini bread bowls — it’s fun and adds an edible twist! Or ladle it into small mason jars for an easy-to-grab lunch option. I've also layered the soup in a slow cooker with cheese and tortilla strips for a “dip” style presentation, which everyone loved.

Make Ahead and Storage

Storing Leftovers

Once cooled, I put the leftover soup in an airtight container in the fridge where it keeps well for up to 4 days. When reheating, I prefer warming it gently on the stove so it heats evenly and the creaminess stays intact. If it looks thick, just add a splash of chicken broth to loosen it up.

Freezing

Freezing this soup works wonderfully too. I portion it out into freezer-safe containers or heavy-duty zip-top bags, leaving a little room to expand. When you’re ready to enjoy, thaw overnight in the fridge and heat gently. The cream cheese might slightly separate after freezing but a good stir fixes it right up.

Reheating

I like reheating over low to medium heat on the stove, stirring often so it doesn't stick or scorch. For microwave reheating, use medium power and stir every minute to keep it creamy and evenly heated.

Frequently Asked Questions:

Can I make Creamy Chicken Enchilada Soup Recipe vegetarian?

Absolutely! You can substitute the chicken with extra beans, sautéed mushrooms, or even roasted vegetables for heartiness. Use vegetable broth and skip the cream cheese or replace it with a dairy-free alternative to keep it vegan.

What can I use if I don’t have enchilada sauce?

You can make a quick enchilada sauce substitute by mixing tomato sauce, chili powder, ground cumin, garlic powder, and a little oregano. Adjust the spices to taste, and it will work fine in the soup.

Can I prepare this soup in a slow cooker?

Yes! After sautéing the onion, bell pepper, and garlic, dump everything except the cream cheese into the crockpot. Cook on low for 4-5 hours or on high for 2-3 hours. Stir in the cream cheese in the last 20 minutes to finish.

How spicy is Creamy Chicken Enchilada Soup Recipe?

It has a gentle to moderate kick thanks to the chili powder and red chili flakes. You can easily adjust the heat by reducing or omitting the chili flakes and adjusting chili powder to your preference.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become a go-to in my kitchen, especially when I want something cozy, flavorful, and fuss-free. It’s that kind of meal that feels homemade and special without hours of effort. I promise once you try it, you’ll want to keep it handy for chillier nights or anytime you need a little comforting magic in a bowl. Give it a whirl — your future self (and hungry family) will thank you!