This creamy chicken enchilada soup is a comforting, flavor-packed meal made with everyday pantry ingredients. Tender chicken, hearty beans, sweet corn, and a perfectly seasoned broth come together in one pot for a cozy dish that feels both satisfying and vibrant.
Why You’ll Love This Recipe
This soup is easy to make, deeply flavorful, and perfect for busy days. It uses simple ingredients, comes together in about 40 minutes, and delivers a rich, creamy texture without being heavy. It’s customizable, family-friendly, and works just as well for meal prep as it does for a cozy dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil – 1 tablespoon
onion – 1 medium, finely chopped
chicken broth – 3 cups
tomato sauce – 1 can (15 ounces)
red enchilada sauce – 1 can (15 ounces), mild
black beans – 1 can (14–15 ounces), drained and rinsed
corn – 1 can (12 ounces), drained
mild green chilies – 2 cans (4 ounces each)
red bell pepper – 1 medium, chopped
chili powder – 1 tablespoon
garlic powder – 1 teaspoon
ground cumin – 1 teaspoon
smoked paprika – 1 teaspoon
dried oregano – 1/2 teaspoon
cream cheese – 4 ounces, softened
cooked chicken – 2 cups, shredded
salt – to taste
black pepper – to taste
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 5–7 minutes, until softened and lightly golden.
Add the chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, red bell pepper, chili powder, garlic powder, cumin, smoked paprika, and oregano. Stir well to combine.
Bring the soup to a boil, then reduce the heat and let it simmer gently, uncovered, for about 5 minutes.
Cut the cream cheese into small pieces and microwave it in short intervals until very soft. Add it to the soup and stir until completely melted and incorporated.
Stir in the shredded chicken and continue cooking for another 5–7 minutes, until the chicken is warmed through. Season with salt and black pepper to taste. Serve hot.
For a spicier soup, use hot enchilada sauce, add extra chili powder, or include chopped fresh chili peppers.
To make it dairy-free, omit the cream cheese and add a little extra broth with a squeeze of fresh lime juice.
If using raw chicken, add diced chicken breasts or thighs after sautéing the onion, cook briefly, then remove and add back near the end to avoid overcooking.
For a thicker soup, slightly reduce the chicken broth.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain a smooth texture.
This soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. The texture may change slightly, but the flavor will remain delicious.
FAQs
Can I make this soup ahead of time?
Yes, the flavors develop even more after a day, making it great for meal prep.
Can I use uncooked chicken?
Yes, diced raw chicken breasts or thighs can be cooked directly in the soup.
Is this soup very spicy?
No, it’s mild as written, but you can easily increase the heat to your preference.
Can I use homemade enchilada sauce?
Absolutely, homemade enchilada sauce works very well in this recipe.
What can I use instead of cream cheese?
You can use heavy cream or omit it entirely for a lighter soup.
Can I cook this in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours, adding cream cheese near the end.
Does this soup thicken as it sits?
Yes, it naturally thickens slightly as it cools.
Can I add extra vegetables?
Yes, zucchini, carrots, or extra bell peppers are great additions.
Is this soup suitable for kids?
Yes, the mild flavor makes it very family-friendly.
What makes this soup creamy without flour?
The cream cheese melts into the broth, creating a smooth, creamy texture without any thickening agents.
Conclusion
Chicken enchilada soup is the perfect balance of creamy, hearty, and zesty. With simple ingredients and straightforward steps, it’s a reliable recipe you’ll want to make again and again. Whether for a quick weeknight dinner or a make-ahead lunch, this soup delivers comfort and bold flavor in every spoonful.
This creamy chicken enchilada soup combines shredded chicken, beans, corn, and spices in a rich, seasoned broth finished with melted cream cheese for a comforting, flavorful one-pot meal.
Total Time:40 minutes
Yield:6 servings
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
3 cups chicken broth
1 can (15 ounces) tomato sauce
1 can (15 ounces) mild red enchilada sauce
1 can (14–15 ounces) black beans, drained and rinsed
1 can (12 ounces) corn, drained
2 cans (4 ounces each) mild green chilies
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 ounces cream cheese, softened
2 cups cooked chicken, shredded
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chopped onion and sauté for 5–7 minutes, until softened and lightly golden.
Add chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, red bell pepper, chili powder, garlic powder, cumin, smoked paprika, and oregano. Stir well to combine.
Bring the soup to a boil, then reduce heat and simmer gently, uncovered, for about 5 minutes.
Cut cream cheese into small pieces and microwave until very soft. Add to soup and stir until completely melted and incorporated.
Stir in shredded chicken and cook for another 5–7 minutes until warmed through.
Season with salt and black pepper to taste. Serve hot.
Notes
Use hot enchilada sauce or fresh chilies for a spicier version.
For a dairy-free version, omit cream cheese and add lime juice and extra broth.
Can be made in a slow cooker – add cream cheese near the end.
Soup thickens as it cools – adjust broth if reheating.
