Creamy Chicken Enchilada Soup

Chicken Enchilada Soup with corn, black beans, green chiles, topped with sliced avocado, Cheddar cheese, and sliced lime - in a bowl.

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.

Course Soup

Cuisine Mexican, Tex-Mex

Keyword chicken enchilada soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 617kcal

Author Julia

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

US Customary - Metric

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