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My rich, cheesy chicken enchilada soup is loaded with corn, black beans, and green chiles. I use pre-cooked Rotisserie chicken (or leftover chicken) to save time. This weeknight comfort food is ready in 30 minutes, using one-pot!
Tex‑Mex Creamy Chicken Enchilada Soup
I'm obsessed with this creamy chicken enchilada soup because it brings restaurant-quality Tex-Mex flavors to my table in one pot and 30 minutes. What a perfect weeknight dinner - just like my chicken enchiladas or Hungarian mushroom soup! You can cook it on the stove-top, in a slow-cooker, or in an instant pot - I provide instructions for all 3 cooking methods. I cook onion, bell pepper, and garlic with seasonings (cumin, chili powder, smoked paprika, and oregano) so the base tastes like it simmered all day, then I use softened cream cheese and a handful of shredded cheese to make the soup creamy. It's naturally gluten-friendly if you use GF enchilada sauce. I use pre-cooked rotisserie chicken (similar to my chicken wild rice soup) to save time, and the heat level is totally customizable-keep it mild for the kids or dial it up with jalapeños and chipotle. It's cozy for fall and winter, great for game day and entertaining. I like to serve it with avocado, cilantro, crunchy tortilla strips, and lime.
The Ingredient Notes
- Chicken: Use shredded cooked chicken, such as rotisserie. You can also use ground chicken, ground turkey or beef. In that case, brown the meat before adding it to the soup.
- Black Beans: I used canned cooked beans, drained and rinsed. You can make this soup vegetarian (meatless) by increasing the amount of black beans or adding pinto/kidney beans.
- Cream Cheese: You can sub with Greek yogurt or sour cream .
- Heavy Cream: You can use evaporated milk or half-and-half instead.
- Red Enchilada Sauce: I used a canned version. You can substitute with Tomato Sauce + Taco Seasoning by mixing 1 cup tomato sauce with 1 tablespoon of taco seasoning. Also, if you'd like to make the sauce from scratch see my chicken enchiladas recipe for homemade red enchilada sauce.
- Note: You can find the complete list of the ingredients (with the amounts) and the instructions below in the recipe card. This photo shows all the ingredients you need:
How to Make Chicken Enchilada Soup
- Heat oil in a large pot over medium. Sauté onion and bell pepper 3-4 minutes until soft. Stir in garlic, cumin, chili powder, smoked paprika, and oregano; cook 30 seconds until fragrant.
- Add broth, enchilada sauce, fire-roasted tomatoes, and green chiles. Bring to a simmer.
- Stir in black beans, corn, and shredded chicken; simmer 10 minutes.
- Lower heat. Add softened cream cheese and heavy cream, whisking until smooth, then stir in shredded cheese until melted.
- Taste, season with salt and pepper, and serve hot with your favorite toppings.
Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is a fast, weeknight dinner that delivers restaurant-quality Tex‑Mex comfort food in 30 minutes in one pan! I made it with tender shredded chicken, corn, black beans, and green chiles simmered with red enchilada sauce and fire-roasted tomatoes. The soup is then finished with cream cheese, heavy cream, and melty cheddar/Mexican blend. You can make it on the stove-top, in a slow-cooker, or in an instant-pot.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small onion diced
- 1 small red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 4 cups chicken broth (950 ml)
- 10 oz red enchilada sauce (300 ml) canned
- 14.5 oz fire-roasted diced tomatoes (430 g) canned
- 4 oz diced green chiles (118 g) canned
- 15 oz black beans (450 g) canned, drained and rinsed
- 1½ cups frozen or canned corn drained
- 2 cups cooked shredded chicken (rotisserie works well)
- 4 oz cream cheese (118 g) softened and cubed
- 1 cup heavy cream (240 ml) or half-and-half
- 1½ cups shredded cheddar cheese or Mexican blend cheese
For Serving (Optional):
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cook for 3-4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano, and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring to a simmer.
- Add Beans, Corn, and Chicken: Stir in the black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Add the shredded cheese, stirring continuously to ensure it melts smoothly into the soup.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings!
Notes
- Spice Level: Use medium or hot enchilada sauce and add extra jalapeños for more heat.
- Thicker Soup: Blend a portion of the soup using an immersion blender.
- Homemade Red Enchilada Sauce: If you'd like to make it from scratch, you can find my easy recipe for homemade enchilada sauce here.
- The nutritional info does not include toppings (because you can get really creative with the toppings YOU want).
Alternative Cooking Methods
- Slow Cooker Version: Add all ingredients except dairy to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours (if using raw chicken, shred at the end). Stir in cream cheese, heavy cream, and shredded cheese in the last 30 minutes.
- Instant Pot: Sauté the diced onion, bell pepper, garlic, and spices on Sauté setting. Add liquids, corn/beans, and skinless boneless chicken (raw or cooked). Pressure cook 8 minutes (breasts) or 10 minutes (thighs), quick release, shred chicken, then stir in cream cheese, cream, and cheese on Sauté (Low).
Storage, reheating, freezing, make‑ahead
- Storage: Cool completely; refrigerate in airtight containers 3-4 days. Store toppings separately so they stay fresh.
- Reheating: Warm gently on the stove over low heat, stirring often so the dairy stays smooth. If it thickens in the fridge, loosen with a splash of broth or milk.
- Freezing: Dairy‑heavy soups can separate when frozen. If I plan to freeze, I make the soup through the simmer with chicken/corn/beans and omit the cream, cream cheese, and shredded cheese. Freeze up to 2-3 months. Reheat, then stir in the dairy just before serving.
- Make‑ahead: Cook the base (through the 10‑minute simmer), cool, and refrigerate up to 2 days. Reheat and finish with cream cheese, cream, and shredded cheese right before serving. Similar to what you would do if freezing this chicken enchilada soup.
Nutrition
Nutrition Information
Creamy Chicken Enchilada Soup
Amount per Serving
Calories
617
% Daily Value*
Fat
40
g
62
%
Saturated Fat
20
g
125
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
130
mg
43
%
Sodium
1530
mg
67
%
Potassium
601
mg
17
%
Carbohydrates
36
g
12
%
Fiber
9
g
38
%
Sugar
8
g
9
%
Protein
31
g
62
%
Vitamin A
2334
IU
47
%
Vitamin C
27
mg
33
%
Calcium
316
mg
32
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
Frequently Asked Questions (FAQ)
- Can I cook raw chicken directly in the soup? Yes. Add 1-1.25 lbs boneless skinless chicken breasts or thighs after the liquids come to a simmer. Cover and gently simmer until cooked through (165°F/74°C), 12-18 minutes depending on thickness. Remove, shred, return to pot, then proceed with the dairy.
- How do I make it dairy‑free or lighter? Use 1 cup unsweetened coconut milk or cashew cream in place of heavy cream; skip cream cheese and add 1 cup silkier melt cheese alternative or 1 cup pureed white beans for body. For lighter dairy, use Neufchâtel and half‑and‑half.
- How do I adjust thickness without breaking the soup? For thicker: simmer uncovered a few extra minutes or add a handful more shredded cheese. For thinner: whisk in warm broth or milk gradually. Keep heat low after adding dairy to prevent separation.
- How do I control the heat for kids vs. spice lovers? Choose mild enchilada sauce and green chiles for gentle heat; skip jalapeños. For spice lovers, add chipotle in adobo, hot enchilada sauce, or a pinch of cayenne; serve with pickled jalapeños and hot sauce on the side.
I just love all your recipes! I added lots of fresh cilantro instead of oregano per preference. Thanks for sharing!
Natalie, I am so glad you're enjoying my recipes - thank you for your lovvely comment! ❤️
I've never tried this kind of soup before, and I really liked it! I just kept it simple and served it with warm corn tortillas.
That's a perfect way to serve it, Elyza. Thank you so much for the 5-star review. ❤️
loved this Recipe!
so happy to hear that! 🙂