Creamy Chicken Enchilada Soup – Cozy, Comforting, and Easy

If you’re craving something cozy that doesn’t take all night to make, this Creamy Chicken Enchilada Soup hits the spot. It’s rich and velvety with just the right amount of heat, and it tastes like your favorite enchiladas in soup form. You can make it on a weeknight, customize the toppings, and serve it with chips or warm tortillas.

It’s the kind of bowl everyone reaches for seconds of, and it holds up great for leftovers. Simple prep, big flavor, happy crowd.

Creamy Chicken Enchilada Soup - Cozy, Comforting, and Easy

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and minced (optional for heat)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can red enchilada sauce (mild or medium)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn (or canned, drained)
• 1.5–2 cups cooked, shredded chicken (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 3/4 cup heavy cream (or half-and-half)
• 1 cup shredded Monterey Jack or Pepper Jack, plus more for topping
• Salt and black pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped (optional)
• Toppings: tortilla strips or chips, avocado, sour cream, jalapeño slices, green onions

Instructions

 

• Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and jalapeño and cook 30 seconds until fragrant.
• Toast the spices: Add chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds to bloom the spices.
• Add the base: Pour in chicken broth, enchilada sauce, and diced tomatoes. Stir to combine and bring to a gentle simmer.
• Build the body: Add black beans, corn, and shredded chicken. Simmer 10–12 minutes to let flavors meld.
• Make it creamy: Reduce heat to low. Stir in cream cheese until fully melted and smooth. Add heavy cream and gently heat without boiling.
• Add the cheese: Stir in Monterey Jack a handful at a time until melted. Season with salt and pepper. Squeeze in lime juice and stir.
• Serve: Ladle into bowls and top with tortilla strips, extra cheese, cilantro, avocado, sour cream, or jalapeños as you like.

What Makes This Special

This soup blends the best parts of enchiladas—tender chicken, bold spices, and a creamy, cheesy finish—without the fuss of rolling or baking. You get depth from enchilada sauce, smokiness from chili powder, and a silky texture from cream cheese.

It’s flexible too, so you can use rotisserie chicken or leftovers and adjust the spice to your taste. Plus, everything cooks in one pot, which means fewer dishes and fast cleanup.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1–2 jalapeños, seeded and minced (optional for heat)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can red enchilada sauce (mild or medium)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn (or canned, drained)
• 1.5–2 cups cooked, shredded chicken (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 3/4 cup heavy cream (or half-and-half)
• 1 cup shredded Monterey Jack or Pepper Jack, plus more for topping
• Salt and black pepper, to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped (optional)
• Toppings: tortilla strips or chips, avocado, sour cream, jalapeño slices, green onions

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and bell pepper.

   Cook 4–5 minutes until softened. Stir in garlic and jalapeño and cook 30 seconds until fragrant.

2. Toast the spices: Add chili powder, cumin, smoked paprika, and oregano. Stir for 30 seconds to bloom the spices.
3. Add the base: Pour in chicken broth, enchilada sauce, and diced tomatoes.

   Stir to combine and bring to a gentle simmer.

4. Build the body: Add black beans, corn, and shredded chicken. Simmer 10–12 minutes to let flavors meld.
5. Make it creamy: Reduce heat to low. Stir in cream cheese until fully melted and smooth.

   Add heavy cream and gently heat without boiling.

6. Add the cheese: Stir in Monterey Jack a handful at a time until melted. Season with salt and pepper. Squeeze in lime juice and stir.
7. Serve: Ladle into bowls and top with tortilla strips, extra cheese, cilantro, avocado, sour cream, or jalapeños as you like.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

  The flavors get even better on day two.

• Freezer: This soup freezes well, but dairy can sometimes separate. For best results, freeze before adding cream cheese and heavy cream. Reheat, then stir in dairy just before serving.
• Reheating: Warm gently on the stove over low heat, stirring often.

  Avoid boiling to prevent the dairy from curdling. Add a splash of broth if it thickens too much.

Health Benefits

• Protein-rich: The chicken and beans provide high-quality protein that helps keep you satisfied.
• Fiber and micronutrients: Black beans, tomatoes, peppers, and corn add fiber and vitamins like vitamin C, vitamin A, and potassium.
• Balanced comfort: While it’s creamy and indulgent, you can lighten it with half-and-half, reduced-fat cream cheese, or extra veggies without losing flavor.
• Gluten-friendly: Most versions are naturally gluten-free if your enchilada sauce is certified gluten-free. Always check labels.

Pitfalls to Watch Out For

• Curdling dairy: Adding cream cheese to boiling liquid can cause separation.

  Lower the heat and let it melt slowly.

• Over-thickening: Cheese and cream thicken as the soup cools. If it becomes too thick, thin with warm broth or a splash of milk.
• Over-salting: Enchilada sauce and cheese already contain salt. Taste before seasoning and use low-sodium broth to control salt levels.
• Too spicy or too mild: Heat varies by enchilada sauce and jalapeños.

  Start mild and add heat at the end with hot sauce or chili flakes.

Recipe Variations

• Slow Cooker: Add onion, bell pepper, spices, broth, enchilada sauce, tomatoes, beans, corn, and raw chicken breasts to a slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Shred chicken, then stir in cream cheese, cream, and cheese until melted.
• Instant Pot: Sauté onion and pepper, add spices, then stir in broth, sauce, tomatoes, beans, corn, and chicken.

  Pressure cook 8–10 minutes, quick release, shred chicken, and stir in dairy on sauté-low until smooth.

• Lighter Version: Use reduced-fat cream cheese and half-and-half. Add extra veggies like zucchini or spinach for volume and nutrients.
• Spicy Verde: Swap red enchilada sauce for salsa verde, use pepper jack, and add a squeeze of extra lime.
• Vegetarian: Skip chicken and use vegetable broth. Add more beans (pinto or white beans) and diced sweet potatoes for heartiness.
• Smoky Chipotle: Stir in 1–2 teaspoons minced chipotle in adobo for deeper heat and a smoky finish.

FAQ

Can I use raw chicken instead of cooked?

Yes.

Simmer boneless, skinless chicken breasts or thighs in the soup base for 15–20 minutes, then remove, shred, and return to the pot before adding the dairy and cheese.

What if I don’t have cream cheese?

You can blend 1 cup of the soup with 1/2 cup sour cream or Greek yogurt, then stir it back in off the heat. It won’t be as silky, but it stays creamy and tangy.

How can I make it thicker?

Let it simmer uncovered for a few extra minutes, or mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir it in before adding the cheese. Another option is to blend a cup of soup and return it to the pot.

What toppings go best?

Tortilla strips or crushed chips, shredded cheese, avocado, cilantro, sliced jalapeños, green onions, and a dollop of sour cream.

A squeeze of lime brightens everything.

Is this freezer-friendly with the dairy added?

It can be frozen with dairy, but texture may separate slightly on thawing. Reheat gently and whisk to bring it back together. For the best texture, freeze without the dairy and add it after reheating.

Can I make it ahead?

Absolutely.

Make the soup up to 3 days ahead and reheat gently. Add extra broth if it thickens in the fridge, and adjust seasoning before serving.

What can I serve with it?

Warm flour or corn tortillas, cornbread, a crisp green salad, or simple quesadillas. Chips on the side for dipping are always a hit.

Final Thoughts

Creamy Chicken Enchilada Soup is dependable, comforting, and easy to tailor to your taste.

It’s perfect for busy weeknights and cozy weekends, and it makes generous leftovers that reheat beautifully. Keep a can of enchilada sauce in the pantry and some shredded chicken in the freezer, and you’re halfway there. Add your favorite toppings, gather around the table, and enjoy a warm, satisfying bowl that tastes like home.