If you love the bold flavors of enchiladas but want the coziness of a warm, comforting soup, this Creamy Chicken Enchilada Soup is for you! It's packed with tender shredded chicken, zesty enchilada sauce, melty cheese, and a luscious creamy base that makes every spoonful rich and satisfying. Best of all, it comes together in just one pot—perfect for busy weeknights or meal prep.
Creamy Chicken Enchilada Soup
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Soup Base
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional for heat
- 3 cups chicken broth
- 1 15-ounce can black beans, drained and rinsed
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 10-ounce can red enchilada sauce
- 1 4-ounce can diced green chiles
- 2 cups cooked shredded chicken (rotisserie chicken works great)
Creamy Additions
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 4 ounces cream cheese softened
Toppings (optional but highly recommended)
- Sliced avocado
- Chopped fresh cilantro
- Sour cream
- Sliced jalapeños
- Crushed tortilla chips
- Lime wedges
Sauté the aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Add the spices
Stir in the cumin, chili powder, smoked paprika, and cayenne pepper. Let them toast for about 30 seconds to release their flavors.
Build the base
Pour in the chicken broth, black beans, fire-roasted tomatoes, enchilada sauce, and green chilies. Stir well to combine.
Simmer
Add the shredded chicken to the pot and bring the mixture to a gentle simmer. Let it cook for about 15 minutes to allow the flavors to meld.
Make it creamy
Reduce the heat to low and stir in the heavy cream, shredded cheeses, and softened cream cheese. Stir continuously until the cheeses melt and the soup becomes smooth and creamy
Adjust seasoning
Taste the soup and add salt and pepper as needed.
Serve and enjoy
Ladle the soup into bowls and top with your favorite toppings like avocado, tortilla chips, cilantro, or sour cream.
Perfect Pairings
- Cornbread – A slice of warm, buttery cornbread complements the creamy and slightly spicy soup.
- Quesadillas – A crispy, cheesy quesadilla on the side makes this meal extra satisfying.
- Mexican Rice – A simple side of rice helps soak up every last bit of the delicious soup.
- Margarita or Horchata – Balance the spice with a refreshing drink like a tangy margarita or sweet horchata.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will make the soup even more tender and flavorful. Just be sure to shred them well after cooking.
2. How do I make this soup spicier?
For more heat, use a hotter enchilada sauce, add extra cayenne pepper, or throw in some diced jalapeños.
3. Can I make this soup in a slow cooker?
Yes! Add all the ingredients (except the cheese and cream) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheeses and cream 30 minutes before serving.
4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it over low heat on the stove or microwave in 30-second bursts, stirring in between.
5. Can I freeze this soup?
Yes, but leave out the dairy (cream and cheeses) before freezing. When ready to eat, thaw and reheat the soup, then stir in the dairy for a fresh, creamy texture.
