Creamy Chicken Enchilada Soup

Imagine the rich, aromatic blend of Mexican spices swirling through a velvety smooth broth, with tender shredded chicken in every spoonful of this Creamy Chicken Enchilada Soup. This comforting bowl transforms the beloved flavors of traditional enchiladas into a warming, satisfying soup that’s perfect for chilly evenings or when you’re craving Mexican cuisine without all the assembly. The creamy texture combined with authentic enchilada flavors creates a truly memorable dining experience. You’ll learn how to balance the spices, achieve the perfect consistency, and customize this soup to make it your own signature dish.

Why You’ll Love This Recipe

This Creamy Chicken Enchilada Soup is about to become your new favorite comfort food for so many reasons. First, it delivers all the incredible flavors of chicken enchiladas—the smoky chiles, tangy tomatoes, and warming spices—but in a convenient, spoonable format that’s ready in a fraction of the time. The contrasting textures are what make this soup truly special: velvety smooth cream against tender shredded chicken, with optional toppings adding delightful crunch.

What’s particularly wonderful about this enchilada soup recipe is its versatility. It’s sophisticated enough for entertaining yet simple enough for a weeknight dinner. The one-pot preparation means minimal cleanup, and the ingredients are likely already in your pantry. Plus, the rich, satisfying taste makes it seem like you spent hours in the kitchen, when it actually comes together in about 30 minutes. The balance of creamy indulgence with wholesome ingredients makes this a guilt-free pleasure you’ll return to again and again.

Ingredients

To make this delicious Creamy Chicken Enchilada Soup, you’ll need:

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely diced (optional for extra heat)
• 2 tablespoons all-purpose flour
• 3 tablespoons enchilada sauce seasoning (or 1 packet)
• 4 cups chicken broth
• 10 oz can enchilada sauce (red)
• 14.5 oz can diced fire-roasted tomatoes
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 15 oz can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 8 oz cream cheese, softened and cubed
• 1 cup heavy cream
• 1 cup shredded Mexican cheese blend
• Salt and pepper to taste
• Garnishes: avocado slices, sour cream, tortilla strips, cilantro, lime wedges

The enchilada sauce provides authentic Mexican flavor, while the cream cheese and heavy cream create that irresistible velvety texture that makes this enchilada soup recipe so crave-worthy.

Pro Tips

To elevate your Creamy Chicken Enchilada Soup from good to spectacular, follow these professional tips:

Balance the Heat Carefully: The key to a perfect Mexican chicken soup is controlling the spice level. Start with less heat and add more gradually. The canned enchilada sauce varies in spiciness between brands, so taste as you go. For extra heat without overwhelming the dish, add a pinch of cayenne or a dash of hot sauce at the end rather than increasing the jalapeños, which can become too dominant.

Master the Creamy Integration: To prevent the cream cheese from clumping, ensure it’s fully softened before adding to the soup. For best results, whisk the cream cheese with a small amount of hot broth in a separate bowl until smooth, then stir this mixture back into the soup. This technique creates that silky, restaurant-quality consistency that makes this creamy soup so special.

Develop Depth of Flavor: For an authentic enchilada taste, toast your spices in the oil for 30 seconds before adding liquids. This blooms the flavors and creates a more complex flavor profile. Additionally, allow the soup to simmer for at least 15-20 minutes before adding the dairy components – this extra time lets the flavors meld together beautifully.

Instructions

Step 1

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic, diced bell pepper, and jalapeño (if using) and cook for another 2 minutes until fragrant and slightly softened. This aromatic base will infuse your Creamy Chicken Enchilada Soup with deep flavor from the beginning.

Step 2

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to create a roux. This will help thicken your soup to the perfect consistency. Add the enchilada sauce seasoning and stir to coat the vegetables, toasting the spices for about 30 seconds to enhance their flavors.

Step 3

Gradually pour in the chicken broth while whisking constantly to prevent lumps. Add the canned enchilada sauce and diced fire-roasted tomatoes. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Let this base develop its flavors for about 10 minutes, stirring occasionally.

Step 4

Add the shredded chicken, black beans, and corn to the simmering soup. These ingredients make your Creamy Chicken Enchilada Soup hearty and satisfying. Return to a simmer and cook for an additional 5 minutes to allow the flavors to meld together.

Step 5

Reduce the heat to low. Add the cubed cream cheese in batches, stirring after each addition until completely melted and incorporated. This gradual process ensures a smooth, velvety texture without any unwanted lumps. Slowly stir in the heavy cream and shredded Mexican cheese until fully incorporated and the soup is silky smooth.

Step 6

Season with salt and pepper to taste. Remember that the enchilada sauce and chicken broth already contain salt, so add gradually and taste as you go. Allow the soup to simmer gently for 5 more minutes, stirring occasionally to prevent the bottom from scorching.

Step 7

Ladle your Creamy Chicken Enchilada Soup into bowls and set up a toppings bar with diced avocado, sour cream, tortilla strips, fresh cilantro, and lime wedges. Encouraging everyone to customize their soup adds an interactive and fun element to your meal.

Variations

Vegetarian Enchilada Soup: Transform this Creamy Chicken Enchilada Soup into a vegetarian delight by replacing the chicken with an extra can of black beans and adding 1 cup of diced zucchini and 1 cup of diced mushrooms. Use vegetable broth instead of chicken broth, and you’ll have a hearty meatless version that doesn’t sacrifice flavor or texture. The vegetables absorb the enchilada spices beautifully, creating a satisfying meat-free alternative.

Keto-Friendly Version: For a low-carb take on chicken enchilada soup, omit the beans and corn, and substitute with 1 cup of diced bell peppers and 2 cups of riced cauliflower. Use a sugar-free enchilada sauce or make your own with tomato paste, broth, and spices. This variation maintains the creamy, spicy essence of the original while fitting into a ketogenic lifestyle. The extra vegetables add volume and nutrients while keeping carbs to a minimum.

Spicy Green Chile Version: For a tangy twist, replace the red enchilada sauce with green enchilada sauce and add a 4-ounce can of diced green chiles. This variation has a brighter, more vibrant flavor profile that showcases the tangy, slightly smoky taste of green chiles. The color contrast with the cream creates a beautiful presentation that’s as appealing to the eye as it is to the palate.

Storage/Serving

This Creamy Chicken Enchilada Soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually deepen overnight, making it an excellent make-ahead meal option. When reheating, do so gently over medium-low heat, stirring frequently to prevent separation of the creamy elements. If the soup seems too thick after refrigeration, thin it with a splash of chicken broth to restore its original consistency.

For freezing, it’s best to freeze the base soup before adding the dairy components. When ready to serve, thaw completely, reheat, and then add fresh cream cheese and cream for the best texture and flavor.

Serve this enchilada soup as a complete meal with a side of warm corn tortillas or a simple green salad dressed with lime vinaigrette. For an impressive dinner party presentation, serve the soup in hollowed-out bread bowls and place the toppings in small colorful dishes for guests to add as desired. This soup also pairs wonderfully with a light Mexican lager or a crisp white wine like Sauvignon Blanc.

FAQs

Can I make this soup in a slow cooker?
Yes! Add all ingredients except cream cheese, heavy cream, and shredded cheese to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. In the last 30 minutes, stir in the cream cheese until melted, then add heavy cream and shredded cheese just before serving.

How can I make this soup less spicy?
To reduce the heat in your Creamy Chicken Enchilada Soup, use mild enchilada sauce, omit the jalapeños, and make sure to remove all seeds and membranes from any chiles. You can also increase the amount of cream to temper the spiciness.

Can I use leftover chicken or turkey?
Absolutely! This soup is perfect for repurposing leftover roasted chicken or turkey. Simply shred the meat and add it as directed in the recipe. It’s a great way to transform holiday leftovers into a completely different meal.

Is there a dairy-free alternative?
Yes, you can substitute the cream cheese with dairy-free cream cheese and use full-fat coconut milk instead of heavy cream. The soup won’t be quite as rich but will still have a delicious creamy texture.

How can I thicken the soup if it’s too thin?
If your soup needs thickening, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Add this to the simmering soup and stir until it reaches your desired consistency.

Conclusion

This Creamy Chicken Enchilada Soup is comfort food at its finest — a velvety, spice-infused bowl that captures all the flavors of traditional enchiladas in a soul-warming soup. It’s the kind of dish that brings everyone to the table with anticipation and leaves them completely satisfied. Whether you’re looking for a crowd-pleasing dinner option, a make-ahead meal solution, or simply craving Mexican flavors in a new form, this enchilada soup delivers on all fronts. The balance of creamy texture, tender chicken, and authentic spices creates an irresistible combination that will have your family and friends requesting this recipe again and again.

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