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Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup Recipe

Cozy, creamy, and loaded with tender chicken, this enchilada soup brings big flavor with minimal effort. Pile on crunchy toppings for a Tex-Mex finish.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 tbsp minced jalapeño seeded for less heat
  • 2 tsp minced garlic
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.25 tsp fine sea salt plus more to taste
  • 0.5 tsp black pepper
  • 15 oz red enchilada sauce canned
  • 10 oz diced tomatoes with green chiles canned
  • 4.5 cup low-sodium chicken broth
  • 1 cup sweet corn kernels frozen or canned, drained
  • 15 oz black beans, rinsed and drained canned
  • 1 lb cooked shredded chicken
  • 6 oz cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped
  • 1 cup shredded Monterey Jack cheese for topping
  • 1 cup tortilla chips, lightly crushed for serving

Instructions

Preparation Steps

  • Warm the olive oil in a large pot over medium heat.
  • Sauté onion and jalapeño until softened, about 4–5 minutes.
  • Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute to bloom the spices.
  • Pour in enchilada sauce, tomatoes with chiles, chicken broth, corn, and black beans. Bring to a gentle boil.
  • Add the shredded chicken. Reduce heat and simmer 12–15 minutes to meld flavors.
  • Scoop a ladle of hot soup into a bowl and whisk with the cream cheese until smooth.
  • Stir the cream cheese mixture back into the pot, then add the heavy cream. Simmer 3–5 minutes without boiling.
  • Finish with lime juice and cilantro. Taste and adjust salt or pepper as needed.
  • Serve hot with shredded cheese and crunchy tortilla chips on top.

Notes

Variation: Swap black beans for pinto beans, or add a small can of fire-roasted green chiles for extra heat. Slow cooker option: Sauté aromatics, then cook on Low 4–5 hours; stir in cream cheese and cream during the last 20 minutes. Storage: Refrigerate up to 4 days or freeze up to 3 months; thin with a splash of broth when reheating.
This recipe is an original creation inspired by classic Creamy Chicken Enchilada Soup Recipe flavors. All ingredient ratios and instructions are independently developed.