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, minced (or 1 tablespoon minced garlic, 1 1/2 teaspoons if using jarred); 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, 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 frozen corn), rinsed and drained if canned; 2 to 3 cups shredded cooked chicken (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 (optional, omit or reduce for less spice); 1/4 teaspoon ground black pepper; 4 ounces cream cheese, softened and slightly warmed (can use full 8 ounces for creamier soup); Shredded cheese; Avocado; Tortilla strips; Fresh cilantro; Sour cream; Sliced jalapeño; Lime juice

There’s something incredibly comforting about a bowl that’s bursting with warm, cheesy, and mildly spicy flavors—enter the Creamy Chicken Enchilada Soup Recipe. This soup brings together juicy chicken, smoky tomatoes, and just the right creaminess for a crowd-pleaser that feels like a hug in a bowl.

A white pot filled with thick soup that has a rich orange base with visible bits of black beans, yellow corn, shredded pieces of chicken, and small red pepper chunks mixed throughout. The soup looks creamy but chunky with small flecks of green herbs scattered in the mixture. The pot handle is visible at the top left, and a metal spoon is partially dipped into the soup on the right side. The background shows a white marbled surface with part of a woman's hand holding a cup visible at the top right and a glass of a yellow beverage at the top left 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 fell for this recipe not just because it’s incredibly tasty but also because it’s reliable and incredibly simple. Once you make it, you’ll get why it’s become one of my go-to soups on chilly nights.

Rich, Creamy Texture: The cream cheese melts beautifully into the soup, making every spoonful silky without feeling heavy.
Bold, Authentic Flavor: With fire-roasted tomatoes and enchilada sauce, it’s packed with smoky, slightly spicy goodness that’s not overpowering.
Super Versatile: Whether you prefer it mild or spicy, or want to add your own garnishes, this recipe makes customizing easy and fun.
Quick and Easy Prep: Less than 30 minutes from start to finish, it’s perfect for busy evenings or a last-minute dinner idea.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Enchilada Soup Recipe plays a big role in boosting flavor and texture. Plus, many are pantry-friendly staples, so it’s usually easy to pull this together without a special grocery run.

Flat lay of a small white ceramic bowl of olive oil, finely chopped white onion on a simple white plate, a medium whole red bell pepper, three whole uncracked garlic cloves, a small white bowl filled with fire-roasted diced tomatoes with green chilies and juices, a small white bowl of smooth enchilada sauce, a small white bowl of golden chicken stock, a small white bowl of rinsed black beans, a small white bowl of bright yellow corn kernels, shredded cooked rotisserie chicken piled neatly on a white plate, a small heap of ground cumin powder, a small heap of salt crystals, a small heap of chili powder, a small heap of dried oregano leaves, a small heap of red chili flakes, a small heap of ground black pepper, and a portion of softened cream cheese block placed on a white ceramic dish, all arranged with perfect symmetry and balanced 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 without overpowering the dish.
Onion and red bell pepper: They build a flavorful and slightly sweet base for the soup.
Garlic: Adds warmth that wakes up all the other flavors.
Fire-roasted diced tomatoes with green chilies: These bring smokiness and a little mild heat for depth.
Enchilada sauce: The heart of the dish’s signature flavor—rich, tangy, and a touch spicy.
Chicken stock/broth: Creates a savory background that ties everything together.
Black beans and corn: Their texture contrasts nicely with the creamy soup and add subtle sweetness.
Cooked shredded chicken: Rotisserie chicken works wonders to save time and keeps the meat juicy.
Spices (cumin, chili powder, oregano, red chili flakes, black pepper, salt): These bring Mexican-inspired warmth and a balanced kick.
Cream cheese: Melts into the soup for luscious creaminess—warm it slightly to make blending easier.

📝

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 love tweaking this Creamy Chicken Enchilada Soup Recipe to match whatever mood I’m in—sometimes I like it with a little extra heat, other times more cheese on top. You can really have fun making this your own.

Variation: One of my favorite tweaks is swapping black beans for pinto beans or adding diced jalapeños for extra heat on chili nights—totally delicious.
Dairy-Free Option: Use coconut milk instead of cream cheese for a dairy-free twist, and enjoy a slightly different but still creamy texture.
Seasonal swap: In the summer, fresh roasted corn makes an amazing upgrade over canned or frozen.

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

A wooden bowl filled with a thick, creamy stew base that is light orange with visible black beans and corn kernels mixed in. On top, there are three main layers: a dollop of white cream near the upper left, shredded yellow and white cheese scattered in the center and right, and golden crispy tortilla strips spread over the top. Garnishes include two bright green slices of lime on the right, a cluster of fresh green cilantro leaves in the middle, three green jalapeño rings, and five thin slices of green avocado on the lower right side. A spoon with a wooden handle rests inside the bowl on the right edge. The bowl sits on a white marbled surface with a green cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Build That Flavor Base

Heat olive oil in a large stockpot over medium-high heat, then toss in finely chopped onion and red bell pepper. Stir occasionally and cook for about 5 minutes until softened and smelling amazing. Next, add the garlic and cook for 2 more minutes, making sure it doesn’t brown too much—that burnt garlic taste sneaks up fast!

Step 2: Add the Heart of the Soup

Pour in your fire-roasted tomatoes with their juices, enchilada sauce, and chicken broth. Dump in the rinsed beans and corn, then add your shredded chicken. Sprinkle in all the spices, give everything a good stir, and lower the heat to medium-low. Let the flavors mingle and the soup thicken as it simmers gently for 15 to 30 minutes.

Step 3: Make It Creamy & Perfect

Warm the cream cheese slightly before adding it to the pot—trust me on this, it blends seamlessly and won’t leave chunks. Stir it into the soup until melted, then let it simmer uncovered for another 5 minutes to thicken up and marry the flavors.

Top Tip

After making this soup dozens of times, I’ve learned a few key things that help it turn out restaurant-quality every time. These simple tips will save you from common hiccups and maximize flavor.

Warm Your Cream Cheese: Softening the cream cheese before adding it helps it melt fully and prevents lumps, giving you that smooth, dreamy texture.
Don’t Rush the Simmer: Giving the soup 15-30 minutes to reduce thickens it naturally and develops deeper flavor, so be patient.
Use Rotisserie Chicken: It’s a total time saver and adds juicy, flavorful meat without extra fuss.
Adjust the Spice: If you’re sensitive, start with less chili powder and skip the red chili flakes—you can always add more later if you want that heat.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I always pile on shredded cheddar or Monterey Jack cheese because it melts gloriously, and avocado slices add a cool creaminess that balances the heat. Fresh cilantro brings a bright herbal note, crisp tortilla strips add crunch, and a squeeze of lime juice wakes up all the flavors. Sour cream is my go-to for richness too—don’t skip it!

Side Dishes

Serving this soup with warm corn tortillas or my favorite garlic bread makes it feel extra special. Sometimes I pair it with a simple green salad dressed lightly with lime vinaigrette to cut through the richness.

Creative Ways to Present

For a fun family dinner or casual get-together, I like to set up a toppings bar—guacamole, chopped jalapeños, shredded cheese, crispy tortilla strips, and lime wedges—so everyone can customize their bowls. It’s interactive, colorful, and adds a festive vibe to the meal.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Enchilada Soup stores beautifully in an airtight container in the fridge for up to 4 days. I like to portion it out so I can grab just what I need without reheating the whole batch.

Freezing

This soup freezes well too—just be mindful the cream cheese might change texture slightly after freezing, but keeping it well-sealed and thawing slowly in the fridge helps maintain flavor and creaminess.

Reheating

I usually reheat on the stovetop over low-medium heat with a splash of broth or water to loosen the consistency if it thickened too much overnight. Stir consistently to prevent the cream cheese from sticking or separating. Microwave works fine too if you stir halfway through heating.

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 all other ingredients 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 during the last 20 minutes of cooking.

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

You can use salsa for a similar tangy tomato base, seasoned with extra cumin and chili powder to mimic the flavor. A mixture of tomato sauce with a bit of chili powder, garlic powder, and smoked paprika also works well.

How spicy is this soup, and can I make it milder?

This soup has a gentle kick due to the chili powder and red chili flakes. To make it milder, simply omit the chili flakes and reduce chili powder to 1 teaspoon or less. You can always add more spice later if you like.

Can I use store-bought rotisserie chicken?

Yes! Using rotisserie chicken is actually my top shortcut for this recipe because it adds great flavor and saves you time cooking and shredding chicken yourself. Just be sure to remove the skin and bones before adding to the soup.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is one of those meals that feels like it was made just to warm your soul. Every time I make it, it tastes like a little celebration at my dinner table, with layers of flavor and that unbeatable creamy texture. I know you’ll enjoy making it as much as I do—plus, it’s the perfect recipe to customize and share with friends and family. Give it a try, and let me know your favorite way to top or tweak it!