I just made a Creamy Enchilada Soup Recipe with tender chicken, green chiles, black beans and a ridiculously cheesy creamy broth that I swear will have you texting me for leftovers.
I’m obsessed with this Creamy Enchilada Soup Recipe because it tastes like bold Tex-Mex in a bowl and actually fills me up. I love how tender boneless skinless chicken breasts mingle with red enchilada sauce and melty cheese, but it’s not cloying.
It’s messy in the best way, with black beans and sweet corn popping in every spoonful. And yes, it’s totally a Weeknight Soup that feels like a treat without thumb-twiddling.
I crave the tang from lime and the cilantro hit, plus crunchy tortilla chips on top. Soup that doesn’t pretend to be anything it’s not.
So damn satisfying.
Ingredients
- Chicken: hearty protein, keeps the soup filling and comforting.
- Olive oil: it browns stuff and adds a mild, fruity fat.
- Onion: sweet savory base, makes everything taste homier.
- Garlic: punchy aroma, it wakes the whole pot up.
- Red enchilada sauce: tangy tomato-chile kick, brings bold color.
- Chicken broth: warm savory backbone, thins and ties flavors together.
- Green chiles: mild heat and tang, a subtle southwest vibe.
- Black beans: meaty texture and fiber, kinda hearty and comfy.
- Corn: sweet pop in each spoonful, adds fun texture.
- Cream cheese: creamy richness that makes the soup silky smooth.
- Shredded cheddar: melty cheesiness, slightly sharp and cozy.
- Ground cumin: earthy warmth, gives that classic southwest note.
- Chili powder: smoky heat, keeps things slightly spicy.
- Dried oregano: herbal lift, adds some green savory notes.
- Salt and pepper: basic seasoning, it makes the flavors sing.
- Cilantro: fresh brightness, cuts through the richness nicely.
- Lime juice: basically bright acid, it wakes up the whole bowl.
- Sour cream or Greek yogurt: plus extra creaminess and cool tang.
- Tortilla chips: crunchy topping, great for scooping and texture contrast.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 4 cups low sodium chicken broth
- 1 (4 oz) can diced green chiles, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned sweet corn, drained
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese plus extra for topping
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Juice of 1 lime (about 1 tbsp), optional but recommended
- 1/2 cup sour cream or plain Greek yogurt, optional for extra creaminess
- Tortilla chips or strips for serving, optional
How to Make this
1. Heat the olive oil in a large pot over medium high heat, season the bite sized chicken with salt and pepper, then brown it about 4 to 5 minutes until no longer pink, remove and set aside (dont overcook, it will finish in the soup).
2. Add the chopped onion to the same pot and soften 3 to 4 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
3. Pour in the red enchilada sauce and chicken broth, scraping up any browned bits from the bottom, then add the drained green chiles, black beans, corn, cumin, chili powder and oregano.
4. Return the browned chicken to the pot, bring the soup to a simmer, reduce heat and cook 8 to 10 minutes so flavors meld and chicken is tender.
5. Cut the softened cream cheese into chunks and whisk into the hot soup until smooth and creamy, then stir in the 1 cup shredded cheddar until melted.
6. Taste and adjust with salt and freshly ground black pepper, add the optional sour cream or Greek yogurt now if you want extra creaminess and whisk until incorporated.
7. Remove from heat, stir in the chopped cilantro and the juice of 1 lime for brightness, taste again and tweak seasonings if needed.
8. Serve hot with extra shredded cheddar, more cilantro and tortilla chips or strips on the side for crunch, you can crumble chips on top just before eating so they dont get soggy.
9. Leftovers keep well refrigerated up to 3 days, reheat gently on low so the dairy doesnt separate, add a splash of broth if it gets too thick.
10. Quick hacks: shred leftover rotisserie chicken to save time, use preminced garlic if youre in a hurry, and soften cream cheese in the microwave 10 seconds to make it blend faster.
Equipment Needed
1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Whisk (for smoothing in the cream cheese)
6. Can opener and a colander or fine mesh strainer (for rinsing/draining beans and corn)
7. Measuring cups and spoons
8. Box grater for the cheddar (or pre-shredded cheese works)
9. Ladle for serving
FAQ
Creamy Chicken Enchilada Soup Recipe Substitutions and Variations
- Chicken: use shredded rotisserie chicken for faster prep, ground turkey for a leaner option, or firm tofu (press and cube) to make it vegetarian. You can even use leftover cooked chicken no problem.
- Enchilada sauce: swap in 1 cup salsa plus 2 tbsp tomato paste and a pinch each of cumin and chili powder if you dont have canned sauce, or use green enchilada sauce for a tangier twist.
- Cream cheese: sub 1 cup plain Greek yogurt (stir in a tbsp of cornstarch if you want it thicker), or mascarpone for a richer, silkier soup.
- Black beans: pinto beans or kidney beans work great, or use an extra cup of sweet corn and reduce the beans if you prefer a lighter texture.
Pro Tips
– Brown the chicken in a single layer and don’t crowd the pan. That quick sear gives flavor; remove it as soon as it’s just cooked through since it will finish in the soup and overcooked chicken gets chewy.
– Soften the cream cheese before adding it. Cut into small cubes and whisk in off heat or use a little warm broth to smooth it first so you avoid lumps. If you must microwave, do 8 to 12 seconds at a time.
– Add the cilantro and lime at the end for brightness. Acid and fresh herbs lose punch with long cooking, so stir them in right before serving to keep the soup lively.
– If you want a silkier soup, puree about 1 to 2 cups of the soup (or some drained beans and corn) and then stir it back in. It bulks up the body without extra cream, and keeps some chunks for texture.
– For serving and leftovers: keep chips separate until eating so they stay crisp, and reheat leftovers gently over low heat with a splash of broth to prevent dairy from breaking. If it looks grainy, whisk in a spoonful of sour cream or Greek yogurt off heat to help smooth it.
Creamy Chicken Enchilada Soup Recipe
I just made a Creamy Enchilada Soup Recipe with tender chicken, green chiles, black beans and a ridiculously cheesy creamy broth that I swear will have you texting me for leftovers.
6
servings
399
kcal
Equipment: 1. Large heavy pot or Dutch oven
2. Cutting board
3. Chef’s knife
4. Wooden spoon or silicone spatula
5. Whisk (for smoothing in the cream cheese)
6. Can opener and a colander or fine mesh strainer (for rinsing/draining beans and corn)
7. Measuring cups and spoons
8. Box grater for the cheddar (or pre-shredded cheese works)
9. Ladle for serving
Ingredients
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 tbsp olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 (10 oz) can red enchilada sauce
4 cups low sodium chicken broth
1 (4 oz) can diced green chiles, drained
1 (15 oz) can black beans, rinsed and drained
1 cup frozen or canned sweet corn, drained
4 oz cream cheese, softened
1 cup shredded cheddar cheese plus extra for topping
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro, plus more for garnish
Juice of 1 lime (about 1 tbsp), optional but recommended
1/2 cup sour cream or plain Greek yogurt, optional for extra creaminess
Tortilla chips or strips for serving, optional
Directions
- Heat the olive oil in a large pot over medium high heat, season the bite sized chicken with salt and pepper, then brown it about 4 to 5 minutes until no longer pink, remove and set aside (dont overcook, it will finish in the soup).
- Add the chopped onion to the same pot and soften 3 to 4 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
- Pour in the red enchilada sauce and chicken broth, scraping up any browned bits from the bottom, then add the drained green chiles, black beans, corn, cumin, chili powder and oregano.
- Return the browned chicken to the pot, bring the soup to a simmer, reduce heat and cook 8 to 10 minutes so flavors meld and chicken is tender.
- Cut the softened cream cheese into chunks and whisk into the hot soup until smooth and creamy, then stir in the 1 cup shredded cheddar until melted.
- Taste and adjust with salt and freshly ground black pepper, add the optional sour cream or Greek yogurt now if you want extra creaminess and whisk until incorporated.
- Remove from heat, stir in the chopped cilantro and the juice of 1 lime for brightness, taste again and tweak seasonings if needed.
- Serve hot with extra shredded cheddar, more cilantro and tortilla chips or strips on the side for crunch, you can crumble chips on top just before eating so they dont get soggy.
- Leftovers keep well refrigerated up to 3 days, reheat gently on low so the dairy doesnt separate, add a splash of broth if it gets too thick.
- Quick hacks: shred leftover rotisserie chicken to save time, use preminced garlic if youre in a hurry, and soften cream cheese in the microwave 10 seconds to make it blend faster.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 458g
- Total number of serves: 6
- Calories: 399kcal
- Fat: 16.1g
- Saturated Fat: 8g
- Trans Fat: 0.08g
- Polyunsaturated: 1g
- Monounsaturated: 3.3g
- Cholesterol: 99mg
- Sodium: 578mg
- Potassium: 572mg
- Carbohydrates: 18.3g
- Fiber: 3.5g
- Sugar: 3g
- Protein: 33.7g
- Vitamin A: 800IU
- Vitamin C: 4mg
- Calcium: 145mg
- Iron: 1.2mg
