Amazing Creamy Chicken Enchilada Soup

Name: Amazing Creamy Chicken Enchilada Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican-inspired
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 can (14.5 ounces) diced tomatoes with green chilies; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) corn, drained; 4 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup cream or half-and-half; 1 cup shredded cheddar cheese; Fresh cilantro, chopped (for garnish); Sliced green onions (for garnish)

by Fenna Saul

September 25, 2025

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Creamy chicken enchilada soup has become my go-to comfort food, especially on chilly evenings. I remember the first time I tried making it myself – I was aiming for that cozy, restaurant-style flavor, and I ended up with something truly special. The aroma of the spices filling my kitchen was incredible, and the first spoonful was pure bliss with its rich, velvety texture. This easy creamy chicken enchilada soup recipe is a lifesaver when I need a hearty meal without a lot of fuss. Get ready to experience a hug in a bowl; let’s get cooking!

Why You’ll Love This Creamy Chicken Enchilada Soup

This easy creamy chicken enchilada soup is a winner for so many reasons! It’s the ultimate comfort food that comes together quickly, making it perfect for busy weeknights. The rich, velvety texture is incredibly satisfying, and the blend of spices offers a wonderful depth of flavor without being overwhelming. You’ll love how versatile it is, easily adaptable for different spice levels and dietary needs.

It’s incredibly easy to make, perfect for beginners!
The flavor is deeply comforting and satisfying.
It comes together in about 30 minutes, making it a quick weeknight meal.
This recipe is easily customizable for mild or spicy flavor preferences.
You can use leftover cooked chicken to make this an even faster meal.
It’s a fantastic one-pot wonder, meaning less cleanup!
The creamy texture makes it a truly decadent experience.

Ingredients for Creamy Chicken Enchilada Soup

Gathering these ingredients is the first step to making my favorite creamy chicken enchilada soup recipe. They all work together to create that signature Mexican-inspired flavor we love.

1 pound boneless, skinless chicken breasts – the lean protein base for our soup
1 tablespoon olive oil – for sautéing the aromatics
1 small onion, diced – about 1 cup, adds a sweet foundation
2 cloves garlic, minced – essential for that savory punch
1 can (14.5 ounces) diced tomatoes with green chilies – the heart of the enchilada flavor
1 can (15 ounces) black beans, drained and rinsed – for fiber and a hearty texture
1 can (15 ounces) corn, drained – adds a touch of sweetness and color
4 cups chicken broth – the liquid base that ties everything together
1 teaspoon ground cumin – earthy and warm spice
1 teaspoon chili powder – for that classic enchilada taste
1 teaspoon smoked paprika – adds a subtle smoky depth
Salt and pepper to taste – to enhance all the flavors
1 cup heavy cream – this is what makes it truly creamy chicken enchilada soup
1 cup shredded cheddar cheese – for that irresistible cheesy finish
Fresh cilantro, chopped (for garnish) – for a burst of freshness
Sliced green onions (for garnish) – adds a mild onion bite

Creamy Chicken Enchilada Soup - ingredients laid out

How to Make Creamy Chicken Enchilada Soup

Making this creamy chicken enchilada soup is a breeze, and the result is so satisfying. You’ll be amazed at how a few simple steps transform basic ingredients into a rich, flavorful soup that tastes like it simmered for hours.

Step 1: Start by heating 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add your diced onion and sauté until it becomes nice and translucent, which usually takes about 3-4 minutes. You’ll start to smell that sweet onion aroma.
Step 3: Toss in the minced garlic and cook for just another minute until it’s fragrant. Be careful not to burn the garlic!
Step 4: Now, nestle the 1 pound boneless, skinless chicken breasts into the pot. Pour in 4 cups chicken broth, ensuring the chicken is mostly submerged.
Step 5: Add the can of diced tomatoes with green chilies (including their juices!), the drained and rinsed black beans, and the drained corn. Stir in the 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon smoked paprika. Season generously with salt and pepper to taste.
Step 6: Bring the entire mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through and tender.
Step 7: Carefully remove the cooked chicken breasts from the pot. Place them on a cutting board and use two forks to shred them into bite-sized pieces.
Step 8: Return the shredded chicken back into the pot. This is where the soup really starts to come together for that delicious chicken enchilada soup creamy style.
Step 9: Stir in the 1 cup heavy cream (or half-and-half for a lighter version) and let the soup simmer on low for an additional 5-10 minutes. This allows the flavors to meld beautifully.
Step 10: Just before you’re ready to serve, stir in the 1 cup shredded cheddar cheese until it’s completely melted and the soup has a wonderfully creamy, cheesy consistency.
Step 11: Ladle the hot soup into bowls and garnish with fresh chopped cilantro and sliced green onions for a fresh pop of flavor and color. Enjoy your amazing creamy chicken enchilada soup!

Pro Tips for the Best Creamy Chicken Enchilada Soup

To elevate your creamy chicken enchilada soup from good to absolutely amazing, I’ve picked up a few tricks along the way. These tips ensure you get the most flavor and the perfect texture every single time you make it.

For an even richer flavor, you can roast the chicken breasts before shredding them.
Don’t skip the smoked paprika; it adds a wonderful depth that regular paprika can’t match.
If you prefer a thicker soup, consider using cornstarch slurry or blending a portion of the soup.
Taste and adjust seasonings before adding the cream and cheese, as they can mellow out flavors.

What’s the secret to perfect creamy chicken enchilada soup?

The magic lies in the combination of good quality chicken broth, the spices, and finishing it with both heavy cream and shredded cheddar cheese. This ensures a truly rich and satisfying chicken enchilada soup creamy style. For more recipe inspiration, check out our recipes section.

Can I make creamy chicken enchilada soup ahead of time?

Yes! You can prepare the soup base, including cooking and shredding the chicken, up to a day in advance. Store it covered in the refrigerator. Just add the cream and cheese when you reheat it on the stove to maintain that fresh, creamy texture.

How do I avoid common mistakes with creamy chicken enchilada soup?

A common pitfall is overcooking the chicken, which makes it dry. Be sure to remove it as soon as it’s cooked through. Also, avoid boiling the soup after adding the cream, as it can cause it to separate. Simmer gently instead. For a similar comforting dish, try our turkey meatloaf recipe.

Best Ways to Serve Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup is so hearty and flavorful, it’s practically a meal on its own! However, I love pairing it with a few simple sides to make it even more special. A classic choice is serving it with warm, crusty bread or cornbread muffins – perfect for soaking up every last drop of that delicious broth. For a lighter touch, a simple side salad with a zesty lime dressing complements the richness beautifully. You can also serve it alongside a few crispy tortilla strips or some tortilla chips for added crunch, making it a delightful Mexican chicken soup creamy style experience. If you’re looking for other comforting meals, our beef and bowtie pasta with alfredo sauce is a great option.

Nutrition Facts for Creamy Chicken Enchilada Soup

This delicious creamy chicken enchilada soup is not only comforting but also offers a good nutritional balance. Here’s a breakdown of what you can expect per serving, which is typically about 1.5 cups. Remember, these are estimates and can vary slightly based on the specific ingredients you use, especially the type of cream and cheese.

Calories: 450 kcal
Fat: 25g
Saturated Fat: 10g
Protein: 30g
Carbohydrates: 25g
Fiber: 6g
Sugar: 5g
Sodium: 800mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Creamy Chicken Enchilada Soup

One of the best things about this creamy chicken enchilada soup is how well it keeps, making it perfect for meal prep! After you’ve enjoyed your delicious soup, let it cool down slightly at room temperature for about an hour before storing. For refrigeration, transfer the soup into airtight containers. It will stay wonderfully fresh in the fridge for about 3 to 4 days. If you’re planning to make a big batch, this soup freezes like a dream! Simply portion it into freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. It can be stored in the freezer for up to 3 months.

Reheating Your Soup

When you’re ready to enjoy your stored soup, reheating is simple. For refrigerated soup, gently heat it in a saucepan over medium-low heat, stirring occasionally, until it’s warmed through. Avoid boiling, especially after the cream and cheese have been added, as it can cause separation. For frozen soup, thaw it overnight in the refrigerator first, then reheat as described above. You can also reheat directly from frozen on the stovetop over low heat, stirring frequently, but it will take longer. If you’re interested in healthy eating, you might find our Zepbound weight loss recipes helpful.

Frequently Asked Questions About Creamy Chicken Enchilada Soup

Can I make creamy chicken enchilada soup spicier?

Absolutely! If you love a little heat, this creamy chicken enchilada soup is easy to customize. For a mild kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce when you add the other spices. If you’re looking for a more intense spicy flavor, try adding a chopped jalapeño (seeds and membranes removed for less heat, or left in for more!) along with the onion and garlic, or stir in some chipotle peppers in adobo sauce when you add the tomatoes. Adjust to your personal preference!

What can I use instead of heavy cream for a lighter version?

I often make this easy creamy chicken enchilada soup using half-and-half instead of heavy cream for a slightly lighter option, and it’s still wonderfully creamy. You could even try using evaporated milk for a similar richness without the same fat content. For an even healthier creamy chicken enchilada soup, some people have had success using a blend of low-fat milk and a cornstarch slurry to thicken it, or even a can of pureed white beans for creaminess and added fiber. For a unique bread option, consider our keto cottage cheese bread recipe.

Can I use pre-cooked chicken for this soup?

Yes, you absolutely can! Using pre-cooked chicken, like rotisserie chicken, can make this quick chicken enchilada soup recipe even faster. Simply shred or dice about 2-3 cups of cooked chicken and add it to the pot during Step 8, along with the broth and other ingredients. You’ll just need to simmer it for about 10-15 minutes to allow the flavors to meld before adding the cream and cheese. It’s a fantastic shortcut!

What are some good side dishes for creamy chicken enchilada soup?

This Mexican chicken soup creamy style pairs beautifully with a variety of sides. I love serving it with a side of fluffy rice to soak up any extra broth. Warm cornbread muffins or a simple cheese quesadilla are also perfect accompaniments. For a fresh contrast, a light salad with a lime vinaigrette or some fresh avocado slices on top of the soup itself works wonders. Another great appetizer to consider is boat dip rotel ranch dip.

Variations of Creamy Chicken Enchilada Soup You Can Try

While this creamy chicken enchilada soup recipe is fantastic as is, I love experimenting with different twists! If you’re looking to switch things up, try these delicious variations. They’re perfect for keeping your comfort food rotation exciting and catering to different tastes or dietary needs. Each variation offers a unique take on the classic, ensuring there’s a creamy chicken enchilada soup for everyone.

Vegetarian/Vegan Version: Skip the chicken and use vegetable broth. Add chickpeas or extra beans for protein, and substitute the heavy cream with full-fat coconut milk or a cashew cream for a dairy-free option. This makes for a wonderful healthy creamy chicken enchilada soup alternative.
Spicy Kick: For those who love heat, amp up the spice by adding finely diced jalapeños (with or without seeds) along with the onions, or incorporate a tablespoon of chopped chipotle peppers in adobo sauce. A dash of cayenne pepper also works wonders for a quick spicy chicken enchilada soup.
Slow Cooker Method: For an incredibly hands-off approach, place all ingredients except the cream and cheese into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheese during the last 30 minutes of cooking. This is the ultimate easy creamy chicken enchilada soup for busy days.
Cheesy Delight: If you’re a cheese lover, consider adding a second type of cheese, like Monterey Jack or a Mexican blend, along with the cheddar. You could also stir in a dollop of cream cheese with the heavy cream for an even richer, more decadent chicken enchilada soup with cream cheese.

Amazing Creamy Chicken Enchilada Soup - close up of a bowl