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Creamy Chicken Enchilada Soup is showcased in this featured image, highlighting its rich and inviting texture.

Amazing Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is a hearty, flavorful, and comforting dish perfect for busy weeknights. It combines tender chicken, creamy broth, cheesy goodness, and all the delicious enchilada flavors in a warm and satisfying soup form. This recipe is customizable and a family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 bell pepper any color
  • 6-8 cups chicken broth
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese, Monterey Jack cheese, or Mexican cheese blend
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Optional toppings: Sour cream, avocado, cilantro, tortilla chips, green onions, lime wedges

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Ladle
  • Bowls

Method
 

  1. Cook the chicken using your preferred method: boiling, slow cooker, Instant Pot, or rotisserie chicken. Shred the chicken with two forks.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper and cook for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
  3. Add the cooked and shredded chicken, canned corn, black beans, diced tomatoes with green chilies, chicken broth, enchilada sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
  4. Bring the soup to a simmer, then reduce heat and let it simmer for at least 15-20 minutes, or longer if you have time.
  5. Reduce the heat to low. Add the softened cream cheese and shredded cheese to the soup. Stir until the cream cheese and cheese are completely melted and the soup is smooth and creamy. If the soup is too thick, add a little more chicken broth to reach your desired consistency. Season with salt and pepper to taste.
  6. Ladle the Creamy Chicken Enchilada Soup into bowls and top with your favorite toppings. Sour cream, avocado, cilantro, tortilla chips, green onions, and lime wedges are all fantastic choices.

Notes

Soup can be prepared 3 days in advance and stored in the refrigerator or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations: Add more veggies like zucchini, carrots, or spinach. Make it spicier by adding jalapeños or cayenne pepper. Use pinto or kidney beans instead of black beans. Add cooked rice for a heartier meal. For a vegetarian option, omit the chicken and use vegetable broth.