This creamy chicken enchilada soup has been one of my most requested weeknight dishes for years. I first developed this version on a rainy evening when I wanted something fast, warming and a little indulgent but still family friendly. The base of enchilada sauce and fire roasted tomatoes gives bright, smoky notes while the cream cheese and heavy cream add a silky texture that makes every spoonful feel like a hug. It is the kind of bowl my relatives ask for when they visit, and it always disappears quickly.

I discovered the balance of spices and dairy when adapting a casserole into a soup. Rotisserie chicken keeps this simple, and canned pantry items make it a reliable pantry rescue. The texture is layered, with tender shredded meat, creamy broth and a hint of bite from black beans and corn. Garnishes like avocado and crisp tortilla strips add contrast and lift the flavors. This pot is perfect for casual dinners, recipe swaps or bringing to a potluck with a stack of lime wedges and chips on the side.

Ingredients

• Olive oil: Use extra virgin olive oil for flavor, about two tablespoons. It provides a stable sauté base and adds a light fruity note to the aromatic vegetables.
• Onion and red bell pepper: One small onion and one small red pepper diced. Look for firm produce with bright color for sweetness and texture contrast.
• Garlic and spices: Two cloves garlic with one teaspoon cumin, one teaspoon chili powder, half teaspoon smoked paprika and half teaspoon dried oregano. Freshly ground spices deliver the best aroma.
• Chicken broth: Four cups of low sodium chicken broth. Use a good quality brand or homemade broth for deeper flavor and control over salt.
• Enchilada sauce and tomatoes: Ten ounces red enchilada sauce and 14.5 ounces fire roasted tomatoes. The enchilada sauce gives authentic depth and the roasted tomatoes add smokiness.
• Diced green chiles: Four ounces canned chiles bring gentle heat and a vegetal brightness.
• Black beans and corn: One 15 ounce can black beans drained and one and a half cups of frozen or canned corn drained. These add body and texture.
• Cooked shredded chicken: Two cups, rotisserie or poached breasts. Shredded chicken soaks up the broth and keeps the soup hearty.
• Cream cheese and heavy cream: Four ounces softened cream cheese and one cup heavy cream or half and half for a lighter version. These create the luscious broth.
• Shredded cheese: One and a half cups cheddar or Mexican blend. Melts into the soup for additional richness.

Instructions

Sauté vegetables and toast spices:In a large pot or Dutch oven heat two tablespoons olive oil over medium heat. Add the diced onion and red bell pepper and cook three to four minutes until softened and translucent. Stir in minced garlic, one teaspoon ground cumin, one teaspoon chili powder, half teaspoon smoked paprika and half teaspoon dried oregano and cook about thirty seconds until fragrant. Toasting the spices brings forward their essential oils and deepens the flavor.Add liquids and simmer:Pour in four cups chicken broth, ten ounces enchilada sauce, 14.5 ounces fire roasted diced tomatoes and four ounces diced green chiles. Stir to combine and bring to a gentle simmer. Simmer for three to five minutes to marry the flavors and to warm the liquids through. If you want a less intense sauce flavor reduce the enchilada sauce by two ounces and replace with additional broth.Stir in beans corn and chicken:Add the drained and rinsed 15 ounce can black beans and one and a half cups corn and two cups cooked shredded chicken. Allow the mixture to simmer for about ten minutes to let the flavors meld and for the chicken to reheat thoroughly. Keep the heat moderate so the beans remain intact and the corn retains some bite.Create the creamy finish:Reduce heat to low and stir in four ounces softened cream cheese and one cup heavy cream or half and half. Whisk gently until the cream cheese fully melts and the broth turns silky. Add one and a half cups shredded cheddar or Mexican blend and stir to melt slowly into the soup. Avoid high heat to prevent the dairy from breaking or becoming grainy.Finish and serve:Taste and adjust seasoning with salt and black pepper to your preference. Ladle hot soup into bowls and offer optional toppings such as chopped cilantro sliced avocado sour cream tortilla strips and lime wedges. Serve immediately so the crispy toppings remain contrasting.

Storage Tips

Store leftovers in airtight containers in the refrigerator for three to four days. The soup thickens as it cools because the beans and cream absorb liquid. When reheating on the stovetop warm gently over low to medium heat and stir in a splash of chicken broth or water to restore the silky consistency. If freezing divide into individual portions in freezer safe containers and label with date. Thaw overnight in the refrigerator and reheat slowly, finishing with fresh toppings for brightness. Avoid freezing with fresh avocado or crispy chips, add those when serving.

Ingredient Substitutions

If you need to reduce dairy use full fat coconut milk in place of heavy cream and a dairy free cream cheese for the same creamy mouthfeel. For a lower fat option substitute half and half or plain Greek yogurt stirred in off the heat for a tangy finish. If you prefer white meat only use poached chicken breasts and shred. Swap black beans for pinto beans if you prefer a softer texture and use fresh corn in summer instead of frozen. For more heat add chopped pickled jalapeños or a dash of hot sauce.

Serving Suggestions

Serve with a wedge of lime and chopped cilantro to brighten the bowl. Offer sliced avocado and a dollop of sour cream to balance spice and add cooling richness. For crunch include tortilla strips or crushed tortilla chips and a side of warm corn tortillas or a simple green salad. For a heartier meal add a side of Mexican rice or charred street corn. Garnish with extra shredded cheese and a sprinkle of smoked paprika for an attractive finish.

Cultural Background

This recipe blends classic enchilada flavors with a soup format, reflecting a Mexican American or Tex Mex influence. Red enchilada sauce originates from blended dried chiles and spices and brings the essential red sauce flavor used in enchilada casseroles and enchilada soups. Using canned tomatoes and chiles mirrors home cooking practices where pantry staples are transformed into comforting meals. The combination of beans corn and cheese is common across the region and highlights the practical, bold flavors of the cuisine.

Seasonal Adaptations

In summer use fresh fire roasted tomatoes and grilled corn for a brighter, fresher profile. In winter increase the spice with smoked paprika and chipotle for smoky warmth. For holiday gatherings scale up and serve in a slow cooker on warm so guests can serve themselves. Add seasonal garnishes such as pomegranate seeds in winter for a festive touch or fresh corn salsa in summer for brightness and texture.

Meal Prep Tips

Prepare the base through step three and cool completely before storing in airtight containers for up to four days. Keep dairy components separate if you plan to freeze portions. When portioning into meal prep containers include a small bag of tortilla strips and a lime wedge. To reheat transfer to a pot and heat slowly, stirring occasionally, and finish with shredded cheese and avocado right before serving to maintain texture.

This creamy chicken enchilada soup is a dependable bowl that invites customization and sharing, and it rewards small touches like a squeeze of lime or a scattering of crisp tortilla strips. Make it your own and enjoy the cozy ritual of ladling out warmth and flavor.