Creamy Chicken Enchilada Soup

This rich, flavorful soup combines tender chicken, zesty enchilada sauce and cream for a cozy, satisfying meal. Perfect for weeknights or a casual gathering.

Servings & Time

• Yield: 6–8 servings
• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1 (10-oz) can red enchilada sauce
• 4 cups low-sodium chicken broth
• 1 (4-oz) can diced green chiles
• 2 cups cooked, shredded chicken (rotisserie or poached)
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen or canned)
• 4 oz cream cheese, cubed
• 1 cup heavy cream or half-and-half
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and bell pepper; sauté until softened, about 5 minutes.
2. Stir in garlic, chili powder, cumin, smoked paprika and cayenne. Cook 1 minute, stirring constantly, until fragrant.
3. Add enchilada sauce, chicken broth and diced green chiles. Stir to combine, then bring to a gentle simmer.
4. Reduce heat to medium-low and add shredded chicken, black beans and corn. Simmer, uncovered, for 10 minutes, stirring occasionally.
5. Stir in cream cheese cubes until fully melted and incorporated.
6. Pour in heavy cream (or half-and-half), stir gently and heat through but do not boil. Season with salt and pepper to taste.
7. Once the soup is creamy and hot (about 2–3 more minutes), remove from heat and ladle into bowls.

Optional Toppings

• Shredded cheddar or Monterey Jack cheese
• Diced avocado or slices of avocado
• Chopped fresh cilantro
• Crushed tortilla chips or strips
• Sour cream or Greek yogurt
• Fresh lime wedges

Tips & Variations

• For a lighter version, substitute half-and-half for the cream cheese and heavy cream.
• Make it in a slow cooker: brown onion/pepper and spices in a skillet, then transfer all ingredients (except cream cheese & cream) to the slow cooker. Cook on Low for 4–5 hours or High for 2–3 hours, then stir in cheeses and cream until smooth.
• Add extra veggies such as zucchini or carrots for more color and nutrition.
• Freeze leftovers (without cream) for up to 3 months; thaw, reheat, then stir in cream and cheese.