Creamy Chicken Enchilada Soup Recipe

I developed my Creamy Enchilada Soup Recipe starring tender chicken, green chiles, black beans and sweet corn in a boldly flavored cheesy, creamy broth, and I include one simple secret ingredient that gives it an unexpected depth.

I didn’t think a 30 minute soup could feel like a revelation, but this Creamy Enchilada Soup Recipe did. It’s bold, cheesy and surprisingly bright, and I kept sneaking spoonfuls while it simmered, making tiny changes here and there.

I fold in shredded chicken and green chiles for a quick Tex Mex punch, and somehow the soup becomes creamy without getting heavy. It walks the line between dinner that’s easy and dinner that feels worth sharing, so try it when you want big flavor fast, you’ll thank me later though you might not believe me at first.

Why I Like this Recipe

– I love how the flavors hit strong but still feels cozy, like a warm bowl that actually wakes up my taste buds.
– It’s quick to throw together so I can get dinner done on busy nights, even when I’m wiped out.
– Leftovers taste even better the next day, so I get two great meals out of one go.
– It looks fancy enough to serve friends but isn’t so tricky that I freak out cooking it.

Ingredients

• Chicken, main protein source, keeps you full and adds savory comfort.
• Black beans, packed with fiber and plant protein, helps digestion and heart health.
• Enchilada sauce, gives bold tangy spicy flavor and deep tomato notes.
• Cream cheese, makes soup rich and creamy adds mellow dairy sweetness.
• Corn, little pops of sweet starch, adds texture and color.
• Onion and garlic, aromatic base that brings savory depth and subtle sweetness.
• Cheddar cheese, melty, salty finish gives umami and comfort.
• Avocado, creamy healthy fats that mellow heat and boost satiety.
• Lime, bright acid that cuts richness and lift the whole bowl.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups low sodium chicken broth
• 1 (10 ounce) can red enchilada sauce, about 1 1/4 cups
• 1 (4 ounce) can diced green chiles, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen sweet corn (or canned, drained)
• 2 cups cooked shredded chicken, about 2 medium chicken breasts
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar or Mexican blend cheese, plus extra for topping
• 2 tablespoons chopped fresh cilantro (optional)
• 1 lime, cut into wedges, for serving (optional)
• Tortilla chips or strips, for serving (optional)
• Avocado slices, for serving (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat; add the diced yellow onion and cook until soft and translucent, about 4 to 5 minutes.

2. Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 30 to 45 seconds until fragrant, don’t let the garlic burn.

3. Pour in 4 cups low sodium chicken broth and the 10 ounce can of red enchilada sauce; stir to combine and bring to a simmer.

4. Add the drained 4 ounce can diced green chiles, drained and rinsed 15 ounce can black beans, 1 cup frozen sweet corn (or drained canned), and 2 cups cooked shredded chicken; simmer gently for 8 to 10 minutes so the flavors meld.

5. If you want a smoother soup, use an immersion blender to pulse a few times right now, but don’t puree every thing unless you want it very creamy.

6. Cut the 4 ounces softened cream cheese into cubes and stir them into the hot soup until melted and smooth.

7. Temper the 1/2 cup sour cream by whisking a small ladle of hot soup into it, then stir that mixture back into the pot so the sour cream won’t split.

8. Lower the heat and stir in 1 cup shredded cheddar or Mexican blend cheese until melted; keep the soup at low heat and don’t boil after adding the dairy or the texture can get grainy.

9. Taste and adjust seasoning, squeeze in lime if using, then ladle into bowls and top with extra shredded cheese, chopped fresh cilantro, tortilla chips or strips, and avocado slices as desired.

10. Leftovers keep well refrigerated for up to 3 days; reheat gently on the stove with a splash of broth, and it’s great with a squeeze more lime when serving.

Equipment Needed

1. Large pot or Dutch oven (6 to 8 qt) for sautéing and simmering
2. Chef’s knife (sharp) for dicing the onion and chopping cilantro
3. Cutting board
4. Measuring spoons and measuring cup for oil, spices and broth
5. Wooden spoon or heatproof silicone spatula for stirring
6. Can opener for the enchilada sauce and canned goods
7. Fine-mesh strainer or small colander to drain beans and chiles
8. Immersion blender (optional) or regular blender if you want a smoother soup
9. Small whisk (to temper the sour cream) and a ladle for serving

FAQ

Creamy Chicken Enchilada Soup Recipe Substitutions and Variations

• Cream cheese (4 oz / 1/2 cup): Neufchatel, same amount, lower fat; mascarpone, same amount for a richer silkier soup; silken tofu, 1/2 cup blended with 1 tsp lemon juice and a splash of oil for a vegan option, tastes milder so add salt to punch it up.
• Sour cream (1/2 cup): Plain full fat Greek yogurt 1:1 (tangier but thicker); Mexican crema 1:1 for authentic flavor; dairy free coconut or soy yogurt 1:1 plus a little lime juice to cut the sweetness.
• Cooked shredded chicken (2 cups): Rotisserie chicken shredded, same volume, super easy; canned chicken as a quick swap (drain well); for vegetarian try 2 cups cooked chickpeas or 2 cups shredded young jackfruit but season more and simmer a bit longer.
• Red enchilada sauce (about 1 1/4 cups): Salsa roja 1:1 in a pinch; quick mix 1 cup tomato sauce + 2 tbsp chili powder + 1 tsp cumin + pinch salt + 1 tsp vinegar for a homemade stand-in; or use 3/4 cup chipotle in adobo diluted with 1/2 cup tomato sauce if you want smoky heat.

Pro Tips

1) Bloom your spices with the onions so they actually taste like something, dont just dump them in. cook them a little until you smell them, but be careful the garlic will burn fast. if the pan looks dry add a splash more oil, it makes a big difference.

2) Want a thicker, creamier soup without turning it into mush? reserve about half the black beans and mash them with a fork or pulse the pot a few short times with an immersion blender, then stir the rest in whole for texture. this gives body but keeps some bite.

3) Dont rush the dairy. cut the cream cheese into small cubes or warm it a few seconds in the microwave so it melts smooth, and always temper the sour cream with hot soup before adding it, or it might split. once the cheese is in, keep it on low heat and never let it boil.

4) Finish smart. squeeze fresh lime at the end for brightness, crisp tortilla strips right before serving so they stay crunchy, and if you need a shortcut use rotisserie chicken and low sodium broth so you can control the salt. when reheating leftovers add a little extra broth and a fresh squeeze of lime, it wakes the soup back up.