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 (or 1 package of frozen corn), rinsed and drained, if canned; 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (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; Shredded cheese; Avocado; Tortilla strips; Fresh cilantro; Sour cream; Sliced jalapeño; Lime juice

There’s something irresistibly cozy about a bowl full of rich, velvety flavors, and this Creamy Chicken Enchilada Soup Recipe hits that mark perfectly. It’s like all those bold Mexican-inspired tastes wrapped up in a comforting, creamy hug that you’ll want to make again and again.

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

I’ve made this Creamy Chicken Enchilada Soup Recipe countless times—sometimes for busy weeknights, other times when friends pop over unexpectedly. It’s a crowd-pleaser that’s satisfying without any fuss. Plus, it’s packed with flavor and just the right amount of spice to keep things interesting.

Bold, familiar flavors: This soup blends enchilada sauce, fire-roasted tomatoes, and a perfect spice mix that gives you that classic Mexican vibe in every spoonful.
Creamy and comforting: The cream cheese adds a luscious texture that feels like a warm hug—comforting and deeply satisfying.
Quick and flexible: Using rotisserie chicken makes this a fast meal, plus you can easily swap ingredients based on what you have on hand.
Tons of ways to customize: From toppings to spice level, you can make this soup your own family favorite with minimal effort.

Ingredients & Why They Work

Every ingredient here plays a role in building flavor and texture. I always recommend choosing good-quality fire-roasted tomatoes for that subtle smokiness, and rotisserie chicken saves time while still delivering tender protein. Here’s a peek at why each element matters:

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 base for sautéing veggies, bringing out natural sweetness in onions and peppers.
White or yellow onion: Adds savory depth and gentle sweetness once softened.
Red bell pepper: Brings freshness plus a pop of color to every bowl.
Garlic: Gives that aromatic backbone to the soup.
Fire-roasted diced tomatoes with green chilies: These add both smokiness and mild heat, making the flavor bold and vibrant.
Enchilada sauce: A concentrated burst of spices and tomato flavor that ties it all together.
Chicken stock or broth: Builds the soup base — I always use low-sodium so I can control the salt level.
Black beans: Great for adding body and protein, plus a lovely creamy texture once mashed a bit.
Corn: Adds subtle sweetness and pleasant bite.
Shredded cooked chicken: Rotisserie chicken is my shortcut for juicy, flavorful meat with no mess.
Spices (cumin, chili powder, oregano, red chili flakes, black pepper, salt): The magic that layers warmth, earthiness, and just the right kick.
Cream cheese: The secret to that silky, luscious creaminess—warm it a bit before stirring in for the smoothest results.

📝

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 thing I love about this Creamy Chicken Enchilada Soup Recipe is how flexible it is. I almost always tweak it a bit to suit my mood or whatever’s in my fridge, and you should absolutely do the same. It’s your soup, after all!

Variation: I sometimes swap out black beans for pinto beans or add some diced zucchini for an extra veggie boost—both work wonderfully.
Heat scale: You can easily dial back the chili flakes if you prefer milder flavors or pile on extra jalapeños if you’re craving spice.
Diet tweaks: To make it dairy-free, try blending in some coconut milk instead of cream cheese—it’s a twist I’ve tried and totally enjoyed!
Make it hearty: Add a few crushed tortilla chips right in the soup for a fun texture surprise or sprinkle them on top for crunch.

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 Base Veggies

Start by heating the olive oil over medium-high heat in a large stockpot. Toss in the finely chopped onion and red bell pepper, stirring occasionally for about 5 minutes until they soften and their sweetness blooms. Then add the garlic and cook for another 2 minutes—don’t rush this part; those fragrant aromatics set the stage for all the flavors to come.

Step 2: Stir in the Core Ingredients

Next, pour in the fire-roasted tomatoes with their juices, enchilada sauce, and chicken stock. Add the rinsed black beans and corn, then the shredded cooked chicken. Sprinkle in cumin, chili powder, oregano, red chili flakes, black pepper, and salt. Give everything a good stir to mix well and reduce the heat to medium-low.

Step 3: Let It Simmer and Thicken

Now the soup needs some time to get cozy—simmer uncovered for about 15 to 30 minutes. This lets it thicken up nicely and lets the flavors marry. Stir it occasionally and keep an eye on the consistency—you want something thick but not too heavy.

Step 4: Bring in the Cream Cheese

Before adding your cream cheese, warm it slightly in the microwave for about 15-20 seconds to soften it. Stir it gently into the soup and cook uncovered for an additional 5 minutes until it melts and creates that signature creamy texture. Taste and adjust seasoning if needed.

Top Tip

After making this soup several times, I found these tips really help nail the texture and flavor each time. Avoid a watery soup or clumpy cheese by following these little tricks—I learned the hard way, so you don’t have to!

Warm your cream cheese: Heating the cream cheese just a bit before stirring it in makes all the difference in getting that silky smooth finish without clumps.
Simmer uncovered: Keeping the pot uncovered during simmering allows the soup to thicken naturally as excess liquid evaporates—don’t skip this step!
Use rotisserie chicken: It not only saves time but adds juicy, flavorful shredded chicken without any extra effort on your part.
Adjust spice carefully: I start with less chili flakes and add more at the end if needed, so the heat never catches me off guard.

How to Serve Creamy Chicken Enchilada Soup Recipe

creamy chicken enchilada - Serving Suggestion

Garnishes

When it comes to garnishes, I love layering textures and fresh pops of flavor on top. Shredded cheddar or Monterey Jack cheese melts beautifully into the warm soup, while diced avocado adds creaminess and cool contrast. A squeeze of lime juice brightens every bite, and a handful of fresh cilantro adds that fresh, herbal lift. For a bit of crunch, crispy tortilla strips or thinly sliced jalapeños are my go-tos.

Side Dishes

I often serve this soup with a simple side of warm corn tortillas or a tortilla chip plate for scooping. A light Mexican street corn salad or a fresh cucumber and tomato salad also pairs nicely, balancing the richness of the soup with refreshing crispness.

Creative Ways to Present

For special dinners or entertaining, serve the soup in mini bread bowls or even in vibrant, colorful bowls surrounded by an array of toppings in small dishes, so guests can customize their bowls. I’ve done taco night by pairing this soup alongside build-your-own taco stations—it’s always a hit and brings a festive vibe to the meal.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the refrigerator, where it stays fresh and delicious for up to 4 days. When reheating, I prefer warming it gently on the stovetop — it reheats evenly without breaking the creamy texture.

Freezing

This soup freezes surprisingly well! I let it cool completely before transferring portions to freezer-safe containers. When you’re ready to enjoy it again, thaw overnight in the fridge and then warm it gently on the stove, stirring occasionally to keep it smooth.

Reheating

When reheating, add a splash of chicken broth or water if the soup has thickened too much. Heat it slowly on medium-low and stir frequently to avoid sticking or burning. If it looks like it’s starting to separate, a quick whisk or blend with an immersion blender will smooth it right back out.

Frequently Asked Questions:

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

Yes! After sautéing onions, peppers, and garlic, place all ingredients except the cream cheese into the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Add the cream cheese during the last 20 minutes and stir until melted.

What’s the best way to reduce the spice level in this soup?

To tone down the heat, omit the red chili flakes and reduce the chili powder to 1 teaspoon. You could also use regular diced tomatoes instead of fire-roasted with green chilies. Starting milder means you can always add more spice later if desired.

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can cook and shred about 1 to 1 ½ pounds of raw chicken breasts or thighs before adding them to the soup. Poaching or baking then shredding works well. Just make sure it’s cooked through before adding.

How can I make this soup dairy-free?

You can substitute the cream cheese with full-fat coconut milk or a dairy-free cream cheese alternative. The flavor and creaminess will be slightly different but still delicious and comforting.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe is one of those recipes that’s become my go-to for both busy nights and cozy weekends. The balance of creamy texture and bold flavors feels like home but with that little spark of excitement from the spices. I hope you enjoy making and savoring it as much as I do—it’s one of those dishes that just feels good to share with anyone around your table.