Creamy Chicken Enchilada Soup is a comforting bowl full of tender chicken, creamy broth, melted cheese, and a gentle kick of enchilada sauce. It’s warm and filling, with a smooth texture that makes every spoonful feel like a cozy hug. The flavors blend together perfectly, giving you a taste of classic enchilada without the fuss of rolling tortillas.
I love making this soup on busy evenings because it comes together quickly and fills the house with amazing smells. Adding a little extra cheese on top while it’s hot is my favorite little treat, and I always keep tortilla chips handy for dipping—they add a nice crunch and make the meal feel extra special. This is one of those recipes that feels like a treat but actually works great for a regular weeknight dinner.
If you’re looking for a meal to bring people together or just want a quick and satisfying dinner, this soup fits the bill. It’s a go-to for chilly nights or whenever I need something simple that doesn’t skimp on flavor. Plus, it stores well, so I always have leftovers to look forward to the next day. Creamy Chicken Enchilada Soup quickly became one of my favorite comfort foods to keep in my recipe rotation.
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Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken saves time and adds flavor, but leftover cooked chicken or even canned chicken works well. For a vegetarian twist, swap chicken with extra beans or cooked mushrooms.
Enchilada Sauce: This gives the soup its signature tangy and spicy kick. If you don’t have it handy, use a mix of tomato sauce, chili powder, and cumin as a substitute.
Cream Cheese & Cheddar: These make the soup rich and smooth. If you want to cut calories, try half the amount of cream cheese or swap sour cream with Greek yogurt for a lighter texture.
Black Beans & Corn: They add texture and a little sweetness. You can use fresh or canned versions but be sure to rinse canned beans to lessen sodium.
Fresh Toppings: Avocado, cilantro, and sour cream bring freshness and creaminess in the end. Lime wedges add brightness – don’t skip these for the full effect!
How Do You Get Creamy Soup Without Clumps?
Melting cream cheese and cheddar smoothly into soup can be tricky. Here’s how to avoid clumps:
- Lower the heat to low before adding the cream cheese so it melts gently.
- Cut cream cheese into small cubes to help it melt evenly.
- Stir constantly while cheese melts to keep it smooth.
- If the soup feels too thick, add a splash of broth or water to loosen consistency.
This slow and careful melting creates that beautiful creamy texture that makes this soup so satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing flavors to blend well.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, and cilantro quick and safe.
- Cutting board – keeps your workspace clean and organized while prepping ingredients.
- Measuring spoons and cups – for accurate seasoning and portioning of ingredients.
Flavor Variations & Add-Ins
- Swap chicken for shredded pork or ground turkey for a different protein boost that still pairs well with enchilada flavors.
- Add diced green chilies or a splash of hot sauce if you like a bit more heat in your soup.
- Melt in pepper jack cheese instead of cheddar for a spicier, creamier twist.
- Stir in chopped bell peppers or zucchini for extra veggies and a little crunch in your creamy soup.
How to Make Creamy Chicken Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 1 (10 oz) can enchilada sauce (red)
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breast)
- 1 (8 oz) package cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream (plus extra for garnish)
- Fresh cilantro, chopped (for garnish)
- 1 ripe avocado, sliced (for garnish)
- Optional: lime wedges and tortilla chips for serving
How Much Time Will You Need?
This delicious soup comes together in about 30 minutes – including prep and cook time! It’s a quick meal perfect for busy evenings when you want something comforting and creamy.
Step-by-Step Instructions:
1. Sauté the Vegetables and Spices:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute until fragrant.
2. Combine Broth and Main Ingredients:
Pour in the chicken broth, enchilada sauce, diced tomatoes with green chilies, black beans, and frozen corn. Stir everything together and bring the mixture to a gentle simmer.
3. Add Chicken and Simmer:
Add the shredded chicken to the pot. Let the soup simmer for 10 minutes so the flavors get cozy and blend together beautifully.
4. Make It Creamy:
Turn heat to low and add the softened, cubed cream cheese. Stir continuously until the cheese melts completely and the soup turns creamy and smooth. Then, stir in shredded cheddar cheese and sour cream, mixing well until everything is melted and combined. Taste the soup and add more salt or pepper if needed.
5. Serve and Garnish:
Ladle the warm soup into bowls. Top with extra sour cream, avocado slices, and fresh cilantro. For a fun finish, serve with lime wedges and tortilla chips on the side.
Enjoy your hearty bowl of creamy chicken enchilada soup that’s packed full of flavor and perfect for any day of the week!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure to fully thaw the chicken before shredding and adding it to the soup. You can thaw it overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the step before adding cream cheese and cheddar. Refrigerate for up to 2 days, then gently reheat and stir in the cheeses before serving to keep it creamy and fresh.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently on the stove or microwave, stirring occasionally to keep the texture smooth.
Can I Substitute Cream Cheese with Something Else?
You can use sour cream or Greek yogurt instead of cream cheese for a lighter version, but the soup won’t be quite as thick and creamy. Add these at the end of cooking on low heat to prevent curdling.
