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 (or 1 package of frozen corn); 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 (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 (optional: use full 8 ounces for creamier soup); Shredded cheese; Avocado; Tortilla strips; Fresh cilantro; Sour cream; Sliced jalapeño; Lime juice

There’s something irresistibly cozy and flavorful about a bowl of this Creamy Chicken Enchilada Soup Recipe. It’s thick, comforting, and bursting with all the bold southwestern spices you love, but with that luscious creaminess that just hits the spot on a chilly evening.

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

This soup is one of those magical recipes that feels special but comes together so easily. I love how the creamy texture balances the smoky, spicy flavors without being overwhelming. Plus, it’s incredibly versatile and makes a fantastic centerpiece for any weeknight dinner.

Balanced Flavors: The combination of fire-roasted tomatoes, enchilada sauce, and warming spices creates a rich, savory base that’s just perfect.
Easy to Customize: You can easily tweak the spice level or swap ingredients to match what you have on hand.
Simple Prep: With mostly pantry staples and rotisserie chicken, this soup comes together quickly without any fuss.
Perfect for Leftovers: It reheats beautifully, making it a fantastic meal prep or freezer-friendly option.

Ingredients & Why They Work

What I love about this recipe is how these simple ingredients come together to create something deeply satisfying. Each one plays a key role in building layers of flavor while keeping the soup hearty and creamy.

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: The perfect base for sautéing your veggies and bringing out their natural sweetness.
Onion: Adds a gentle but essential aromatic foundation you can’t skip.
Red bell pepper: Gives a mild sweetness and lovely color that brightens the soup.
Garlic: Infuses the broth with that unmistakable depth and warmth.
Fire-roasted diced tomatoes with green chilies: These are the heart of the soup’s smoky, spicy personality; don’t substitute regular tomatoes if you want that kick.
Enchilada sauce: Brings concentrated flavors of chili and tomato that elevate this from basic tomato soup to enchilada magic.
Chicken stock or broth: Adds savory body and moisture to meld everything together.
Black beans: For protein and texture, they’re a filling, fiber-packed addition.
Corn: Sweet bursts and a little bite that compliments the smoky heat.
Shredded cooked chicken: Rotisserie chicken works best for flavor and ease — no fuss, just shred and toss in.
Ground cumin, chili powder, oregano, salt, pepper & red chili flakes: The spice blend that defines the southwestern vibe here — feel free to adjust to your heat preference.
Cream cheese: This is the secret weapon for creaminess and tang that blends everything into pure comfort.
Optional toppings: Things like fresh cilantro, avocado, tortilla strips, or a squeeze of lime juice give you a nice contrast and a fresh finish.

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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

One of the best parts about my Creamy Chicken Enchilada Soup Recipe is how easy it is to make it your own. Whether you'd like it spicier or milder, or you’re looking for a vegetarian twist, there's a way to tweak this soup perfectly.

Variation: I often swap out chicken for shredded turkey after a holiday for a quick cozy dinner. You’ll get the same great flavor with just a simple protein swap.
Spice level: If you prefer less heat, dial back the chili powder and skip the red chili flakes — it still tastes fantastic.
Dietary swaps: To make it vegetarian, leave out the chicken and use extra beans plus veggie broth. Adding a bit of smoked paprika helps replicate that smoky depth.
Extra veggies: Don’t hesitate to toss in zucchini or chopped spinach toward the end for some added fresh greens.

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 Veggies Until Tender

Heat the olive oil in a sturdy stockpot over medium-high heat. Toss in the chopped onion and red bell pepper, stirring occasionally, and cook until they’re soft and fragrant — about 5 minutes. This step really builds your flavor foundation, so don’t rush it. Add the garlic and sauté for another 2 minutes, making sure it doesn’t brown or burn, which can add bitterness.

Step 2: Add the Tomatoes, Beans, Corn, Chicken & Spices

Pour in the fire-roasted diced tomatoes (with their juices), enchilada sauce, chicken stock, black beans, corn, and shredded chicken. Sprinkle in the cumin, chili powder, oregano, salt, pepper, and red chili flakes, then stir everything to combine. You'll already start to smell that wonderful blend of spices working their magic.

Step 3: Simmer & Layer Flavors

Lower the heat to medium-low and let the soup simmer uncovered for 15 to 30 minutes. This allows the soup to thicken beautifully and the flavors to meld. I like to check halfway through and give it a stir — you’ll see how the texture transforms.

Step 4: Stir in Cream Cheese for Ultimate Creaminess

Warm the cream cheese a bit in the microwave — just 15 to 20 seconds unwrapped works wonders. Stir it into the simmering soup until it melts completely, then cook uncovered for another 5 minutes. This step is what turns the soup into that irresistible creamy delight.

Step 5: Serve with Your Favorite Toppings!

Ladle the soup into bowls and pile on your preferred garnishes. Then, sit down and savor every cozy spoonful.

Top Tip

After making the Creamy Chicken Enchilada Soup Recipe a bunch of times, I’ve learned some handy tips to make sure your soup turns out perfect every time. These little insights saved me from a few kitchen mishaps and hopefully will help you breeze through this recipe.

Warm the cream cheese: Soft cream cheese blends much easier — cold chunks just clump up and don’t melt smoothly.
Don’t skip the fire-roasted tomatoes: They add a smoky depth that regular canned tomatoes can't replicate.
Cook low and slow: Simmering uncovered allows the soup to thicken naturally without extra thickening agents.
Check your salt: Because broth and canned ingredients vary, taste and adjust seasoning near the end to avoid over-salting.

How to Serve Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup - Serving Suggestion

Garnishes

I always reach for shredded cheddar or Monterey Jack cheese, creamy avocado slices, fresh cilantro, and tangy sour cream. A squeeze of lime juice brightens the richness, and for extra crunch, crispy tortilla strips or even crushed tortilla chips are my go-to. If you like the heat, sliced fresh jalapeños take it up a notch.

Side Dishes

This soup pairs wonderfully with a simple green salad tossed in a zesty lime vinaigrette or some warm, fluffy corn bread to scoop up every last bit. I've even served it alongside Mexican rice or quesadillas for a more filling meal.

Creative Ways to Present

For a fun dinner party, I like to serve the soup in mini bread bowls or hollowed-out mini bell peppers. Setting up a topping station lets guests customize their bowls with various cheeses, herbs, and salsas—you can’t go wrong with interactive dining!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge where it stays fresh for about 4 days. Make sure to cool it to room temperature before refrigerating to maintain the creaminess and flavors.

Freezing

This soup freezes really well! I portion it out into freezer-safe containers or bags, leaving some headspace for expansion. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream cheese from curdling. Adding a splash of chicken broth or water can help thin it out if it thickened too much in the fridge.

Frequently Asked Questions:

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

Absolutely! After sautéing your onions, peppers, and garlic, 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 during the last 20 minutes until melted and creamy.

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

This soup has a moderate spice level thanks to the chili powder and red chili flakes. If you’re sensitive to heat, simply omit the red chili flakes and reduce the chili powder to 1 teaspoon. You can also use regular diced tomatoes instead of fire-roasted tomatoes with green chilies for less heat.

Can I use leftover cooked chicken or rotisserie chicken?

Definitely! Using rotisserie chicken or any leftover shredded cooked chicken works perfectly and helps keep this soup quick and easy to prepare.

Can I make this soup dairy-free or vegan?

To make it dairy-free, you can substitute the cream cheese for a dairy-free alternative like a cashew cream or coconut-based cream cheese. For a vegan version, omit the chicken and use vegetable stock instead. Increase the beans and veggies to keep the soup hearty and satisfying.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become one of my go-to comfort meals because it’s both simple and incredibly satisfying. Every time I make it, I’m reminded how a few humble ingredients, some good spices, and a bit of cream cheese can transform into such a soul-warming dish. I hope you’ll give it a try soon — just like I’m sharing it with a friend who deserves a little extra cozy happiness in their bowl.