Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 ½ teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon paprika; ½ teaspoon ground coriander; 1 (10 oz) can diced tomatoes with green chilies; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn; 2 cups cooked, shredded chicken breast; 2 cups low-sodium chicken broth; 1 cup enchilada sauce (red or green); ½ cup cream cheese, softened; ½ cup shredded cheddar cheese; Salt and pepper to taste; Optional toppings: avocado, cilantro, lime wedges, crushed tortilla chips

A rich, hearty soup inspired by classic chicken enchiladas, this Creamy Chicken Enchilada Soup brings together tender shredded chicken, a velvety broth, and bold Mexican spices. It’s everything I love about enchiladas—packed into a comforting, spoonable form.

Why You’ll Love This Recipe

I love how this soup turns everyday pantry staples into something truly satisfying and flavorful. It’s the perfect one-pot meal—creamy, cheesy, and just the right amount of spicy. I can whip it up quickly on a weeknight and it’s a crowd-pleaser every time. Whether I’m craving comfort food or looking for a nourishing option during colder months, this soup delivers on all fronts. Plus, it’s easy to customize and works great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 ½ teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon ground coriander

1 teaspoon paprika

2 cups cooked, shredded chicken breast

1 (10 oz) can diced tomatoes with green chilies

1 (15 oz) can black beans, drained and rinsed

2 cups low-sodium chicken broth

1 cup frozen corn

1 cup enchilada sauce (red or green)

½ cup cream cheese, softened

½ cup shredded cheddar cheese

Salt and pepper to taste

Optional toppings: avocado, cilantro, lime wedges, crushed tortilla chips

Directions

I start by heating olive oil in a large pot over medium heat.

Then I add chopped onion and sauté for 4–5 minutes until it softens.

Next, I stir in the garlic, cumin, chili powder, paprika, and coriander. I cook that for about a minute until the spices become fragrant.

I pour in the diced tomatoes with green chilies, black beans, corn, shredded chicken, chicken broth, and enchilada sauce. Then I stir everything together thoroughly.

Once it comes to a boil, I reduce the heat and let it simmer for 15–20 minutes so all the flavors come together.

I stir in the cream cheese and shredded cheddar until melted and smooth, giving the soup its rich and creamy texture.

Finally, I season with salt and pepper and ladle it into bowls, topping with my favorite garnishes like avocado, lime, or tortilla chips.

Servings and timing

This recipe makes 6 servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the black beans for pinto beans or omit them for a lower-carb version.

When I want extra spice, I use hot enchilada sauce or add jalapeños during cooking.

I’ve also made this with green enchilada sauce and it gives the soup a brighter, tangier flavor.

For a dairy-free version, I skip the cheeses and stir in full-fat coconut milk.

I occasionally throw in leftover rice or cooked quinoa for extra bulk.

Storage/Reheating

I let the soup cool completely before storing it in an airtight container. It keeps in the fridge for up to 4 days. For longer storage, I freeze it in individual portions (without the garnishes) for up to 2 months.
When reheating, I warm it on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between. If it thickens too much, I add a splash of broth or water to loosen it up.

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FAQs

Can I use rotisserie chicken for this soup?

Yes, I often use shredded rotisserie chicken to save time. It works perfectly and adds great flavor.

Can I make this soup in a slow cooker?

Absolutely. I combine all ingredients except the cheeses in the slow cooker and cook on low for 4–6 hours. I stir in the cream cheese and cheddar at the end until melted.

Is this soup gluten-free?

Yes, as long as I use gluten-free enchilada sauce and check the labels on canned ingredients, this soup is naturally gluten-free.

Can I make it ahead of time?

Definitely. I like to make it a day in advance—it tastes even better the next day once the flavors have melded.

What can I serve with this soup?

I usually serve it with cornbread, a simple green salad, or just load it up with tortilla chips and toppings for a complete meal.

Conclusion

This Creamy Chicken Enchilada Soup has become a regular in my kitchen. It’s hearty, full of flavor, and comes together so easily with ingredients I usually already have on hand. Whether I need a cozy weeknight meal or something to feed the whole family, this soup never disappoints.

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