Creamy Chicken Enchilada Soup

I love making soup when the weather gets cold. There is something so nice about a big pot bubbling on the stove. This creamy chicken enchilada soup is one of my favorite things to cook because it tastes just like a cheesy enchilada but in a bowl. It is thick, warm, and has just enough spice to make your mouth happy. If you like Mexican food, you will love this easy meal.

Today, I am going to show you how to make this soup from start to finish. You do not need to be a pro chef to get this right. I will share the simple steps, the best ingredients to use, and a few tricks I learned along the way. Your house will smell amazing while this cooks!

Ready to get started on this tasty dinner?

Getting Ready to Cook the Best Soup

Before we turn on the stove, we need to talk about why this soup is so good. It combines the bold flavors of red enchilada sauce with soft chicken and melted cheese. Most people think they need to spend hours in the kitchen to make something this yummy. That is not true at all! I usually have this on the table in about thirty minutes. It is a great choice for busy nights when everyone is hungry and tired.

I remember the first time I tried to make a Mexican-style soup. I used too much water and it ended up very thin. It tasted okay, but it did not feel like a real meal. I learned that the secret to a great soup is building layers of flavor. You start with the veggies, add the spices, and then bring in the creamy parts at the end. This way, every spoonful is packed with taste. Let’s look at what you need to grab from the store.

The Ingredients You Will Need

To make this soup, you need a few basic items. Most of these might already be in your pantry! I like to keep cans of beans and corn around just for this recipe. Using canned goods saves a lot of time on chopping and prepping. You can use fresh corn if it is summer, but canned works just as well for a quick Tuesday night dinner. Here is the list of what to get:

• 1 pound of chicken breast (cut into small bite-size pieces)
• 1 small yellow onion (chopped up small)
• 2 cloves of garlic (pushed through a press or minced)
• 1 tablespoon of olive oil
• 1 can of red enchilada sauce (10 ounces)
• 3 cups of chicken broth
• 1 can of black beans (rinsed and drained)
• 1 can of corn (drained)
• 1 cup of shredded cheddar cheese
• 4 ounces of cream cheese (softened)
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder
• Salt and pepper to taste

This mix of items creates a perfect balance. The beans and corn give the soup some texture. The enchilada sauce provides that classic smoky flavor. If you want it extra spicy, you can look for a “hot” version of the sauce. I usually stick to “mild” so my whole family can enjoy it without their tongues burning! IMO, mild is the safest bet for a group.

How to Cook Your Soup Step by Step

Now it is time to get cooking. I like to use a big heavy pot or a Dutch oven. These pots hold heat very well and cook everything evenly. Follow these steps to make your soup perfect every time. Do not rush the onions! Letting them get soft is a big part of the flavor. Also, make sure your chicken is cut into small pieces so it cooks fast and fits on a spoon.

1. Put your pot on the stove over medium heat. Add the olive oil.
2. Add the chopped onion. Cook it for about 5 minutes until it looks clear and soft.
3. Stir in the garlic and cook for just 1 minute. Do not let it turn brown or it will taste bitter.
4. Add the chicken pieces to the pot. Sprinkle on the salt, pepper, cumin, and chili powder. Cook until the chicken is no longer pink on the outside.
5. Pour in the red enchilada sauce and the chicken broth. Stir everything together.
6. Add the drained black beans and the corn.
7. Bring the soup to a light boil. Then, turn the heat down to low. Let it simmer for 15 minutes.
8. Take the softened cream cheese and cut it into small chunks. Stir it into the soup until it melts and disappears.
9. Finally, add the shredded cheddar cheese. Stir until the soup is smooth and creamy.

One mistake I made once was adding the cheese when the soup was boiling way too hard. The cheese got clumpy and weird. Now, I always turn the heat down low before I put the dairy in. This keeps the soup silky and smooth. It is a small trick, but it makes a huge difference in how the soup feels in your mouth. FYI, if the soup looks too thick, you can always add a splash more broth.

Tips for the Best Results

Even a simple recipe can be better with a few extra tips. I have made this soup dozens of times, and I found some ways to make it even easier. For example, if you are in a huge rush, you do not have to cook raw chicken. You can buy a rotisserie chicken from the store. Just shred the meat and throw it in during the last 10 minutes of simmering. This saves you the step of chopping and browning the meat.

Another tip is about the cream cheese. Make sure it is at room temperature before you add it. If it is cold from the fridge, it will take forever to melt. I usually set mine on the counter when I start chopping the onions. This gives it enough time to soften up. This soup is also great for people who like to prep meals ahead of time. It actually tastes better the next day after the spices have had time to sit together.

Ways to Change the Recipe

I know not everyone likes the same things. That is the great part about soup! You can change it to fit what you like. If you do not like black beans, you can use kidney beans or pinto beans instead. If you want to eat more veggies, you could add chopped bell peppers or even some spinach at the very end. The soup is very forgiving, so feel free to play around with it.

This soup may not work if you use a very thin “taco sauce” instead of real enchilada sauce. Enchilada sauce has a specific thickness and flavor from the chili solids. If you only have taco sauce, the soup might be a bit too vinegary. Also, if you want a low-carb version, you can leave out the beans and corn and add more chicken and some cauliflower rice. It still tastes great because the creamy base is so flavorful.

What to Serve With Your Soup

Soup is a meal on its own, but toppings make it a party! I never serve this soup plain. I always put out small bowls of extras so everyone can fix their own bowl. My favorite toppings are crushed tortilla chips, fresh cilantro, and a big scoop of sour cream. The crunch from the chips is the best part! You could also add sliced avocado or a squeeze of lime juice to make it taste fresh.

If you are still hungry, you can serve this with a side of cornbread or a simple cheese quesadilla. I like to dip my quesadilla right into the soup. It is a very filling meal that kids usually love because it is cheesy and fun. If you have guests over, setting up a “topping bar” is a cool way to let them customize their dinner. It makes a simple soup feel like a fancy feast!

How to Store and Reheat Leftovers

If you have soup left over, do not throw it away! This soup keeps very well in the fridge. I put mine in a glass container with a tight lid. It will stay good for about three to four days. When you want to eat it again, you can warm it up in the microwave or back on the stove. If it got too thick in the fridge, just add a little bit of water or milk to thin it out while it heats up.

I do not recommend freezing this soup because of the cream cheese and cheddar. Sometimes dairy products can get a grainy texture after they are frozen and thawed. It will still be safe to eat, but it might not be as smooth as when you first made it. Since it is so fast to make, I usually just make a fresh batch whenever I crave it. It is much better fresh!

Common Questions About This Soup

Can I make this in a slow cooker?

Yes! Put everything except the cheese and cream cheese in the slow cooker for 6 hours on low. Stir in the cheeses at the end until melted.

Is this soup very spicy?

It depends on the enchilada sauce you buy. If you use mild sauce, it is very kid-friendly and not hot at all. Use medium or hot for more kick.

Can I use turkey instead of chicken?

Absolutely! Ground turkey or leftover Thanksgiving turkey works great in this recipe. Just add it where the chicken goes.

How do I make it thicker?

If you want a thicker soup, you can mash some of the black beans against the side of the pot or add an extra ounce of cream cheese.

Can I use green enchilada sauce?

You can, but it will change the flavor a lot. Green sauce is made with tomatillos and has a tangy taste. Red sauce is more smoky and traditional.

Time to Enjoy Your Meal

This creamy chicken enchilada soup is a total winner for any night of the week. It is fast, cheap to make, and tastes like you spent all day on it. I hope you enjoy every cheesy bite as much as I do. Now go get your pot ready and start cooking!