Creamy Chicken Enchilada Soup Recipe

Overview

This creamy chicken enchilada soup combines the familiar flavors of chicken enchiladas with the ease of a one-pot soup. Enchilada sauce, tomatoes with green chiles, cumin, and chili powder build a savory, gently smoky base, while black beans and corn make each bowl substantial.

The soup gets its creamy texture from softened cream cheese, heavy cream, and Monterey Jack. Cook the chicken directly in the broth, then shred it and return it to the pot so it stays tender and absorbs the seasoned sauce.

Ingredients

• 2 tablespoons neutral oil, such as avocado, canola, or vegetable oil
• 1 medium yellow onion, finely diced, about 1 1/2 cups
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 4 cups low-sodium chicken broth
• 1 can (15 ounces) red or green enchilada sauce
• 1 can (10 ounces) diced tomatoes with green chiles
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 can (15 ounces) black beans, drained and rinsed
• 1 1/2 cups frozen corn; no need to thaw
• 4 ounces full-fat cream cheese, cut into small cubes and softened
• 1/2 cup heavy cream
• 1 cup shredded Monterey Jack cheese, plus more for serving if desired
• 2 tablespoons chopped fresh cilantro, optional
• Lime wedges, sliced avocado, crushed tortilla chips, or sour cream, for serving

How to make it

1. Soften the cream cheese. Set the cubed cream cheese aside while you prepare the soup. Smaller pieces soften and melt more evenly than one large block.

2. Cook the aromatics. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until it is translucent and just beginning to turn golden at the edges. Add the garlic and cook for 30 seconds, until fragrant.

3. Toast the seasonings and flour. Stir in the flour, cumin, chili powder, smoked paprika, and salt. Cook for 1 minute, stirring constantly. The mixture will look thick and lightly paste-like; this brief cooking step removes the raw flour flavor and wakes up the spices.

4. Build the broth. Gradually pour in the chicken broth while whisking or stirring firmly to smooth out the flour mixture. Add the enchilada sauce and diced tomatoes with green chiles. Scrape the bottom of the pot to loosen any browned bits.

5. Simmer the chicken. Add the chicken, black beans, and corn. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Partially cover and cook for 15 to 20 minutes, turning the chicken once, until the thickest part reaches 165°F and the meat is easy to pierce with a fork. Keep the soup below a hard boil; vigorous boiling can make chicken breasts firm and stringy.

6. Shred the chicken. Transfer the cooked chicken to a plate or shallow bowl. Let it rest for 5 minutes, then shred it with two forks or chop it into bite-size pieces. If using chicken thighs, remove any large pieces of connective tissue as you shred them.

7. Make the soup creamy. Reduce the heat to low. Add the softened cream cheese a few cubes at a time, stirring after each addition until smooth. Pour in the heavy cream and stir in the Monterey Jack until melted. The soup should look glossy and creamy, with no visible white streaks of cream cheese. Do not let it boil after adding the dairy.

8. Finish and adjust. Return the shredded chicken to the pot and warm for 2 to 3 minutes. Taste the broth and add more salt if needed. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce. Stir in the cilantro, if using.

9. Serve. Ladle the soup into bowls and top with tortilla chips, extra Monterey Jack, avocado, sour cream, cilantro, or a squeeze of lime. Serve while hot.

Expert tips

• For a thicker soup: Simmer uncovered for 5 to 10 minutes before adding the dairy, or mash about 1/2 cup of the black beans against the side of the pot and stir them into the broth.
• For a thinner soup: Add warm chicken broth, 1/4 cup at a time, until it reaches the consistency you prefer.
• Use chicken thighs for extra tenderness: Boneless thighs are more forgiving if they cook a few minutes longer. Chicken breasts work well but should be removed as soon as they reach 165°F.
• Prevent a grainy texture: Soften the cream cheese first, add the dairy over low heat, and avoid boiling once the cheese and cream are in the pot.
• Adjust the heat easily: Mild enchilada sauce and plain diced tomatoes make a gentler soup. For more spice, use hot enchilada sauce or add diced jalapeño with the onion.
• Dairy substitutions: Neufchâtel cheese can replace the cream cheese, though the soup may be slightly less rich. Evaporated milk can replace the heavy cream. For a dairy-free version, use dairy-free cream cheese and unsweetened, unflavored oat creamer; add dairy-free shredded cheese only if it melts smoothly.
• Gluten-free option: Replace the all-purpose flour with a certified gluten-free flour blend or omit it and thicken the soup by mashing some of the beans.

Serving and storage

Serve the soup with tortilla chips, warm flour or corn tortillas, a simple green salad, or lime-cilantro rice. Keep toppings separate so chips stay crisp and avocado does not discolor in the pot.

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often, or microwave individual portions in short intervals. Avoid bringing the soup to a boil during reheating because the dairy sauce may separate. If it thickens in the refrigerator, stir in a little chicken broth or water as it warms. For longer storage, freeze the soup before adding the cream cheese, heavy cream, and Monterey Jack; thaw it in the refrigerator, reheat gently, and stir in the dairy at the end.

Frequently asked questions

Can I make creamy chicken enchilada soup with cooked chicken?

Yes. Use about 3 cups of shredded cooked chicken and add it with the black beans and corn after the broth has simmered for about 10 minutes. Cook until the beans and corn are hot, then add the cream cheese, cream, and Monterey Jack. This shortens the cooking time to about 30 minutes.

Why did my creamy enchilada soup turn grainy?

The dairy was likely added while the soup was boiling, or the cream cheese was not softened enough to melt smoothly. Reduce the heat to low before adding dairy, use small pieces of softened cream cheese, and stir until each addition is smooth before adding more.

Can I use rotisserie chicken in this soup?

Yes. Remove the skin and bones, shred about 3 cups of meat, and stir it in near the end. Since rotisserie chicken is often salted, taste the soup before adding extra salt.

How spicy is this chicken enchilada soup?

With mild enchilada sauce and mild diced tomatoes with green chiles, it is gently spicy rather than hot. Use hot enchilada sauce, cayenne, jalapeño, or hot sauce if you want more heat.

Can I freeze creamy chicken enchilada soup?

For the best texture, freeze the soup before adding the cream cheese, heavy cream, and Monterey Jack. Dairy can separate after freezing and thawing. Add the dairy while reheating over low heat, stirring until smooth.