Chicken Enchilada Soup (Easy, Creamy, and Irresistible)
This creamy chicken enchilada soup blends tender shredded chicken, red enchilada sauce, and melted cheese into a rich, comforting bowl perfect for cozy dinners or easy weeknight meals. Whether you make it on the stove or in a crock pot, this recipe delivers authentic Mexican-inspired flavor with creamy comfort in every spoonful.
Ingredients
Soup Base
- 2 cups cooked shredded chicken (breast, thighs, or rotisserie)
- 1 tbsp olive oil
- 1 diced onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can red enchilada sauce or green if preferred
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 cup corn kernels
- 4 oz cream cheese, softened
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- 0.5 tsp ground cumin
- salt and pepper to taste
Instructions
- Warm olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, cooking until fragrant and soft.
- Stir in the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and seasonings.
- Add shredded chicken and simmer for about 15 minutes.
- Reduce heat to low and stir in softened cream cheese until melted and smooth.
- Pour in heavy cream and shredded cheddar cheese, stirring until creamy and thickened.
- Serve hot with your favorite toppings such as tortilla strips, avocado, or Cotija cheese.
Notes
For a dairy-free version, use dairy-free cream cheese and replace heavy cream with cashew cream. To thicken the soup, blend a few tortilla chips into the broth. Freeze leftovers for up to 2 months and reheat gently on the stove to preserve the creamy texture.
Nutrition Facts (Per Serving)
- Calories: 204 kcal
- Carbohydrates: 17 g
- Protein: 13 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 41 mg
- Sodium: 785 mg
- Potassium: 390 mg
- Fiber: 4 g
- Sugar: 3 g
- Vitamin A: 627 IU
- Vitamin C: 15 mg
- Calcium: 133 mg
- Iron: 2 mg