Are you craving a cozy, comforting soup that’s rich, creamy, and just the right amount of spicy? This Creamy Chicken Enchilada Soup is exactly what you need! With tender chicken, a smooth, velvety broth, and bold enchilada flavors, it’s the ultimate bowl of warmth and comfort. Whether you’re feeding your family, hosting a casual dinner, or looking for an easy weeknight meal, this soup has got you covered. Trust me, once you try it, you’ll be making it on repeat!

Why You’ll Love Creamy Chicken Enchilada Soup

This soup isn’t just delicious—it’s the perfect balance of comfort, flavor, and convenience. Here’s why it’s going to be your new go-to:

Versatile: Whether it’s a weeknight dinner, a party appetizer, or a comforting weekend treat, this soup works for every occasion. It’s easy to double for larger gatherings or freeze for later.
Budget-Friendly: The ingredients are mostly pantry staples, so you don’t have to break the bank. Plus, it’s hearty enough to satisfy without needing fancy extras.
Quick and Easy: Even if you’re a beginner in the kitchen, this recipe is straightforward and simple. You’ll have it ready in no time, with minimal fuss.
Customizable: Want it spicier? Add a little extra chili powder or a chopped jalapeño! Prefer a milder version? You can adjust the seasonings to suit your tastes.
Crowd-Pleasing: This soup is a hit with everyone—kids and adults alike. It’s creamy, flavorful, and always a crowd favorite.

Ingredients

Here’s what you’ll need to make this creamy chicken enchilada soup:

Chicken: Tender, shredded chicken serves as the base of this soup. Use rotisserie chicken or any leftover cooked chicken for a quicker prep!
Onion: A small diced onion adds flavor and a touch of sweetness.
Garlic: Fresh minced garlic provides an aromatic, savory kick.
Green Chilies: Mildly spicy, they give the soup a slight heat and classic enchilada flavor.
Diced Tomatoes: The tomatoes add a bright, acidic balance to the creamy base.
Cream Cheese: This is the magic ingredient that turns this soup into a rich, creamy masterpiece.
Chicken Broth: The liquid base that brings everything together.
Taco Seasoning: A blend of cumin, chili powder, and other spices that gives the soup that signature enchilada flavor.
Corn: Sweet corn adds a pop of color and a slight sweetness to balance the savory flavors.
Black Beans: They provide heartiness and a bit of extra texture.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this creamy chicken enchilada soup is easy and fun. Follow these simple steps:

Sauté the Aromatics: Heat a bit of oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 3-5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Add the Broth and Tomatoes: Stir in the chicken broth, diced tomatoes, green chilies, taco seasoning, and corn. Bring to a simmer and let it cook for about 5 minutes, allowing the flavors to come together.
Add the Cream Cheese: Stir in the cream cheese, breaking it up as it melts into the broth, until it’s fully incorporated and the soup becomes creamy.
Add the Chicken and Beans: Toss in the shredded chicken and black beans. Stir well, and let everything simmer for another 5-10 minutes to heat through and let the flavors meld.
Taste and Adjust: Taste the soup and add any extra seasonings you like—whether more chili powder for spice, salt, or even a squeeze of lime for brightness.
Serve: Ladle the soup into bowls and garnish with your favorite toppings. Some fresh cilantro, shredded cheese, or a dollop of sour cream works wonders!

Nutrition Facts

Servings: 6
Calories per serving: 340

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

How to Serve Creamy Chicken Enchilada Soup

This soup is delicious all on its own, but here are a few ideas to round out the meal:

Fresh Salads: Pair with a light green salad with lime vinaigrette for some freshness.
Crusty Bread: Serve with warm, buttery bread to soak up all the creamy goodness.
Tortilla Chips: Perfect for dipping or crunching on top for added texture.
Cheese and Sour Cream: Garnish with shredded cheese, a dollop of sour cream, and fresh cilantro for extra richness.
Avocado Slices: Add some creamy avocado on top for an extra burst of flavor.

Additional Tips

Prep Ahead: Chop your veggies and measure out the spices ahead of time to save on prep when you’re ready to cook.
Make It Spicy: If you love heat, add some diced jalapeños or a few dashes of hot sauce when you sauté the onions.
Vegetarian Version: You can swap the chicken for extra beans or vegetables like zucchini and bell peppers.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months.
Double the Recipe: Consider doubling the batch—this soup freezes beautifully, and having some on hand for later is always a win.

FAQ Section

Q1: Can I use rotisserie chicken for this recipe?
A1: Yes, rotisserie chicken is perfect for this soup! It’s quick, easy, and adds a nice flavor to the dish.

Q2: Can I make this soup ahead of time?
A2: Yes! This soup actually tastes even better the next day, so it’s a great make-ahead option.

Q3: Can I freeze this soup?
A3: Absolutely! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

Q5: Can I add more vegetables to the soup?
A5: Definitely! Feel free to add extra veggies like bell peppers, zucchini, or spinach to bulk it up.

Q6: Is this recipe spicy?
A6: The soup has a mild heat, but you can adjust the spice level to your preference by adding more chili powder or hot sauce.

Q7: Can I use low-fat cream cheese?
A7: Yes, you can use low-fat cream cheese for a lighter version of the soup. It’ll still be creamy and delicious!

Q8: How do I make this soup gluten-free?
A8: This soup is naturally gluten-free, just be sure to double-check the ingredients in your broth and taco seasoning to ensure they’re gluten-free.

Q9: Can I make this in the slow cooker?
A9: Yes! Throw everything into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese at the end to melt it in.

Q10: How can I reheat this soup?
A10: Reheat the soup on the stove over low heat, adding a little extra broth or water to thin it out if needed.

Conclusion

Creamy Chicken Enchilada Soup is the perfect dish to add to your recipe collection. It’s warm, hearty, flavorful, and so easy to make! Whether you’re serving it to your family on a chilly night or sharing it with friends, this soup is sure to be a crowd-pleaser. So grab your ingredients, get cooking, and enjoy every creamy, comforting bite!