Introduction

What if you could get all the rich, comforting flavor of traditional enchiladas in a fraction of the time and with significantly fewer calories? While many believe a truly satisfying Mexican-inspired soup requires hours of simmering, this quick and easy recipe for Creamy Chicken Enchilada Soup delivers maximum flavor with minimal effort.

This one-pot wonder combines tender shredded chicken, black beans, corn, and green chiles in a luxuriously smooth and creamy broth. The secret to its incredible depth of flavor lies in using a robust enchilada sauce as the flavor base, infusing every spoonful with authentic Southwestern spices. Perfect for a busy weeknight, this Creamy Chicken Enchilada Soup is a hearty, crowd-pleasing meal that comes together in under 30 minutes.

Ingredients

This Creamy Chicken Enchilada Soup comes together with a rich base of enchilada sauce, tender chicken, and a blend of creamy cheeses that melt into a comforting, velvety texture.

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for spice)
• 1 (10-ounce) can red enchilada sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups chicken broth
• 2 cups cooked chicken breast or thighs, shredded
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese or Mexican blend cheese
• Hot sauce to taste (optional)
• Salt and pepper to taste

Timing

Context: This Creamy Chicken Enchilada Soup recipe is about 20% faster than similar recipes, getting a hearty meal on the table in well under an hour.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add one diced onion and cook for 4-5 minutes until softened and translucent.

Stir in two minced garlic cloves and cook for an additional minute until fragrant. This builds the foundational flavor for your Creamy Chicken Enchilada Soup.

Step 2 — Add Spices and Tomato Paste

Sprinkle in one tablespoon of chili powder, one teaspoon of ground cumin, and half a teaspoon of dried oregano. Stir constantly for 30 seconds to toast the spices.

Add two tablespoons of tomato paste and cook for another minute, stirring to coat the onions and garlic. This step deepens the flavor and gives the soup its signature rich, red color.

Step 3 — Pour in Broth and Tomatoes

Pour in four cups of low-sodium chicken broth, one 10-ounce can of red enchilada sauce, and one 14.5-ounce can of diced tomatoes with their juices. Scrape the bottom of the pot to incorporate any browned bits.

Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Step 4 — Cook the Chicken

Add one pound of boneless, skinless chicken breasts to the simmering broth. Ensure the chicken is fully submerged.

Cover the pot and simmer gently for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is easy to shred with a fork.

Step 5 — Shred the Chicken and Return to Pot

Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Return all of the shredded chicken to the soup pot. This ensures every spoonful of your Creamy Chicken Enchilada Soup is packed with tender meat.

Step 6 — Create the Creamy Base

In a separate medium bowl, whisk together one 8-ounce package of softened cream cheese with one cup of half-and-half or whole milk until smooth.

To prevent curdling, slowly ladle about one cup of the hot soup broth into the cream cheese mixture while whisking constantly. This tempers the dairy.

Step 7 — Combine and Final Simmer

Pour the tempered cream mixture back into the main soup pot, stirring gently to combine. Add one cup of frozen corn and one 15-ounce can of black beans, rinsed and drained.

Heat the soup over low heat for 5-7 minutes, stirring occasionally, until heated through. Do not let it boil after adding the dairy.

Step 8 — Final Seasoning and Serve

Taste the soup and season with salt and black pepper as needed. For extra heat, stir in a diced jalapeño or a dash of hot sauce.

Ladle the hot Creamy Chicken Enchilada Soup into bowls and top with your favorite garnishes like shredded cheese, chopped cilantro, tortilla strips, or a dollop of sour cream.

Nutritional Information

Note: Estimates for one serving of this Creamy Chicken Enchilada Soup are based on typical ingredients and serving size; values may vary.

Healthier Alternatives

• Leaner Protein — Swap chicken thighs for shredded chicken breast or ground turkey to reduce the overall fat content while keeping the soup satisfying.
• Lower-Carb Option — Replace corn and black beans with cauliflower rice and extra zucchini for a hearty, low-carb version of this Creamy Chicken Enchilada Soup.
• Dairy-Free Creaminess — Use full-fat coconut milk or unsweetened cashew cream instead of heavy cream or sour cream for a rich, lactose-free soup.
• Gluten-Free Thickener — Instead of a flour-based roux, use masa harina or a cornstarch slurry to thicken the soup while keeping it gluten-free.
• Low-Sodium Broth — Opt for low-sodium or no-salt-added chicken broth and control the salt level by adding more cumin, chili powder, and a squeeze of lime.
• Vegan Adaptation — Use jackfruit or canned chickpeas instead of chicken and vegetable broth to create a completely plant-based alternative.
• Spice Control — For a milder version, use mild green chiles and reduce the amount of enchilada sauce, letting individuals add hot sauce at the table.
• Extra Veggies — Boost fiber and nutrients by stirring in a bag of frozen mixed vegetables or fresh spinach during the last few minutes of cooking.

Serving Suggestions

• Top with classic enchilada garnishes like diced avocado, a dollop of sour cream, shredded cheese, and fresh cilantro.
• Serve alongside warm, crispy tortilla chips or warm flour tortillas for dipping and scooping.
• Pair with a light, refreshing side such as a simple green salad or elote-style Mexican street corn.
• This Creamy Chicken Enchilada Soup is perfect for a cozy weeknight dinner or a casual game-day gathering.
• For a heartier meal, offer a side of cilantro-lime rice or cheesy quesadillas.
• Serve in deep bowls to keep the soup hot, and consider pre-warming the bowls for an extra touch.

This versatile soup is a crowd-pleaser, easily adapting from a simple family meal to the star of a festive potluck.

Common Mistakes to Avoid

• Mistake: Using raw flour directly in the soup, which can create a lumpy texture. Fix: Always make a roux first by cooking the flour with butter or oil to eliminate the raw taste and ensure a smooth base for your Creamy Chicken Enchilada Soup.
• Mistake: Overcooking the chicken, leading to dry, stringy meat. Fix: Gently poach the chicken breasts in the broth until just cooked through (165°F), then shred; the residual heat will keep it tender.
• Mistake: Adding dairy too early or at a boil, causing it to curdle. Fix: Temper the cream or sour cream by whisking in a ladle of hot soup first, then stir it in at the very end over low heat.
• Mistake: Using bland enchilada sauce that lacks depth. Fix: Opt for a high-quality sauce or enhance a basic one by briefly sautéing it with the aromatics to deepen its flavor profile.
• Mistake: Neglecting to season in layers, resulting in a flat-tasting soup. Fix: Season the broth, the roux, and again at the end to build a complex, well-rounded flavor.
• Mistake: Letting the soup boil after adding the cheese, which can make it greasy and separate. Fix: Remove the pot from heat and stir in shredded cheese off the burner, allowing it to melt gently.
• Mistake: Skipping the garnish, which adds crucial fresh texture and brightness. Fix: Always top your bowl with fresh cilantro, a squeeze of lime, and crunchy tortilla strips for the authentic enchilada experience.
• Mistake: Using watery canned tomatoes that dilute the soup’s creaminess. Fix: Drain canned diced tomatoes well, or better yet, use fire-roasted varieties for a richer, smokier flavor.

Storing Tips

• Fridge: Cool your Creamy Chicken Enchilada Soup completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months. Leave some space at the top as the soup will expand when frozen.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C) for food safety.

For the best texture, give your Creamy Chicken Enchilada Soup a good stir after reheating, as the dairy components may separate slightly during storage.

Conclusion

This Creamy Chicken Enchilada Soup is the ultimate comfort food, ready in under an hour. If you love cozy soups, you should also try our Tomato Tortellini Soup Recipe. We hope you love this recipe! Please leave a comment below with your review and subscribe for more easy dinner ideas.

Creamy Chicken Enchilada Soup

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A creamy, cheesy, and comforting chicken enchilada soup made with simple ingredients like chicken, enchilada sauce, beans, corn, and cream cheese. Perfect for cozy fall and winter meals.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for spice)
• 1 (10-ounce) can red enchilada sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cups chicken broth
• 2 cups cooked chicken breast or thighs, shredded
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese or Mexican blend cheese
• Hot sauce to taste (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil or butter in a large pot over medium heat. Sauté diced onion, bell pepper, and minced garlic until softened, about 5 minutes.
2. Add ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir to combine and cook for 1 minute until fragrant.
3. Pour in the enchilada sauce, diced tomatoes (with juices), black beans, corn, hot sauce (if using), and chicken broth. Stir well.
4. Add the chicken pieces to the pot. Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes.
5. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
6. Add the softened cream cheese to the soup and stir until fully melted and incorporated.
7. Stir in the shredded cheddar or Mexican blend cheese until melted and the soup is creamy.
8. Season with salt and pepper to taste. Serve hot.

Notes

This soup can be made with chicken breast, thighs, or leftover chicken. For a milder version, omit the cayenne pepper and hot sauce. It can also be prepared in a slow cooker by combining all ingredients except cheeses and cooking on low for 4-6 hours, then adding cheeses at the end.

Nutrition

• Calories: 320
• Sugar: 4g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 70mg

FAQs

Can I make this Creamy Chicken Enchilada Soup ahead of time?

Yes, this soup is excellent for making ahead. Prepare the Creamy Chicken Enchilada Soup as directed and let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a little broth or milk if the soup has thickened too much.