Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is everything I want in a cozy, satisfying meal. It’s hearty, cheesy, and full of bold Tex-Mex flavor. Loaded with shredded chicken, beans, corn, and a rich enchilada-spiced broth, this soup is a one-pot wonder I can whip up in under 40 minutes. Whether it’s a weeknight dinner or a cold-weather favorite, it always hits the spot.

Why I’ll Love This Recipe

I love how this soup gives me all the comforting flavors of chicken enchiladas—without the prep work of rolling and baking. It’s creamy and filling, with the perfect blend of spice and richness. Plus, it’s a great way to use up leftover chicken, and I can easily customize it with my favorite toppings. One pot, minimal fuss, and maximum flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• onion, chopped

• garlic, minced

• cooked chicken, shredded

• black beans, drained and rinsed

• corn, drained

• red enchilada sauce

• chicken broth

• heavy cream

• cumin

• chili powder

• salt and pepper

• shredded cheddar or Mexican blend cheese

• fresh cilantro, for garnish

• tortilla chips, for serving

Directions

1. I heat the olive oil in a large pot over medium heat, then add the chopped onion and sauté for 3–4 minutes until it becomes soft and translucent.

2. I stir in the garlic and cook it for another minute until it smells fragrant.

3. Next, I add the shredded chicken, black beans, corn, enchilada sauce, chicken broth, heavy cream, cumin, chili powder, salt, and pepper.

4. I bring the mixture to a simmer and let it cook for 15–20 minutes, stirring occasionally to keep everything combined.

5. I taste and adjust the seasoning as needed, then stir in the shredded cheese until it’s melted and smooth.

6. I ladle the soup into bowls and top each with fresh cilantro, serving it with crispy tortilla chips on the side for dipping or crumbling on top.

Servings and timing

This recipe makes about 6 servings, and it’s ready in just 35 minutes—that’s 10 minutes of prep and 25 minutes of cooking. It’s perfect when I want something quick, hearty, and full of flavor.

Variations

• Add rice: I stir in cooked white or brown rice to make it even more filling.

• Spice it up: A pinch of cayenne or some diced jalapeños add more heat if I want it spicier.

• Make it lighter: I swap the heavy cream for half-and-half or evaporated milk for a lighter version.

• Use rotisserie chicken: It’s my favorite shortcut to make this soup even faster.

• Top it off: I love topping my bowl with avocado slices, sour cream, or extra cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or microwave individual portions for 1–2 minutes, stirring halfway through. The soup can thicken in the fridge, so I sometimes add a splash of broth or water to loosen it up. It also freezes well for up to 2 months—I let it thaw overnight in the fridge before reheating.

FAQs

Can I use uncooked chicken?

Yes, I can simmer raw chicken breasts or thighs in the broth mixture until fully cooked, then shred them before adding back to the soup.

Can I make it in a slow cooker?

Absolutely. I add all the ingredients (except the cheese and cream) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Then I stir in the cream and cheese at the end.

Is this soup spicy?

It has a mild kick from the enchilada sauce and chili powder. I can make it spicier or milder depending on the enchilada sauce I use.

Can I use frozen corn?

Yes, frozen corn works just as well—I don’t even need to thaw it first.

What cheese melts best in this soup?

I like using shredded Mexican blend or sharp cheddar. For extra creaminess, I sometimes add a little cream cheese, too.

Conclusion

This Creamy Chicken Enchilada Soup is the perfect mix of bold flavor and comforting creaminess. It’s easy, filling, and full of ingredients I usually already have on hand. Whether I’m feeding the family or just making a big pot for myself to enjoy all week, this soup always delivers that warm, satisfying hug in a bowl.