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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with a rich red broth, tender shredded chicken, and melty cream cheese for a thick, spoon-coating texture. Built in one pot with enchilada sauce, simmered until flavorful, then finished with crunchy tortilla strips and bright cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 1 can (10 oz) red enchilada sauce
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 2 tsp cumin
  • 1 tsp chili powder
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
Toppings
  • 0.333 cup sour cream For serving.
  • 0.25 lb cheddar For serving.
  • 0.5 cup tortilla strips For serving.
  • 0.25 cup cilantro For serving.
  • 0.5 lime For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot over medium heat and sauté the onion for 4 minutes, until softened with a little color. Add the garlic, cumin, and chili powder, then cook for 2 minutes, stirring often to toast the spices.
Build the soup
  1. Add the red enchilada sauce, chicken broth, black beans, and corn to the pot and bring to a boil. Keep it at a steady boil until everything is hot and bubbling.
  2. Reduce the heat to low and stir in the cubed cream cheese until completely melted. Scrape the bottom and sides so the sauce turns smooth and creamy.
Finish and simmer
  1. Stir in the shredded chicken and heavy cream, then simmer for 10 minutes. Keep the soup gently bubbling so it stays thick and silky.
  2. Season with salt and pepper to taste, then serve hot. Top each bowl with sour cream, cheddar, tortilla strips, cilantro, and lime.

Notes

Pro tip: If the cream cheese resists melting, lower the heat further and stir steadily until the soup looks smooth before adding the chicken and cream. Refrigerate in an airtight container up to 4 days; reheat gently on the stove, adding a splash of broth or water if it thickens. Freezing is not recommended due to the dairy texture. For a lighter option, swap heavy cream for half-and-half and use low-fat cream cheese (the soup will be slightly thinner).