Rich and cheesy chicken soup loaded with black beans and corn ready in 30 minutes.
Living in Austin, Tex-Mex isn't just a food group; it is a lifestyle. While I love a plate of sizzling fajitas or a stack of cheese enchiladas, there are nights when I want those bold, spicy flavors without the production of rolling tortillas. This Creamy Chicken Enchilada Soup is my answer to that craving. It captures the essence of a "Suizas" style enchilada-shredded chicken, tangy tomato, and a luxurious cream sauce-but transforms it into a comforting bowl that comes together in a single Dutch oven. It is thick, velvety, and packed with enough protein and vegetables to stand alone as a complete meal, requiring nothing more than a few crunchy tortilla chips on top to be perfect.
The secret to a perfectly smooth soup lies in how you handle the cream cheese. Do not throw a cold block of cream cheese into the hot broth, or you will end up with unappetizing white specks floating in your soup. You must ensure the cream cheese is completely softened to room temperature and cubed. For the best results, whisk the softened cubes with a ladle of the hot broth in a separate small bowl to create a smooth slurry before stirring it back into the main pot.
The Ultimate One-Pot Tex-Mex Dinner
Why You'll Love This Recipe
- Weeknight Speed: By utilizing rotisserie chicken and canned staples like black beans and corn, this soup comes together in about 30 minutes.
- Velvety Texture: A triple threat of cream cheese, heavy cream, and melted cheddar creates a luxurious consistency that coats the spoon.
- customizable Heat: You control the spice level through the chili powder and green chiles, making it family-friendly or fire-roasted spicy.
- Pantry Friendly: This relies heavily on canned goods that are likely already sitting in your cupboard, meaning fewer trips to the grocery store.
Ingredients
To get that deep enchilada flavor, specific pantry staples are required. Here is what you need:
- Aromatics: A fresh base of onion, red bell pepper, and garlic creates a savory foundation.
- Spices: A blend of ground cumin, chili powder, smoked paprika, and oregano mimics a homemade taco seasoning.
- Chicken Broth: 4 cups. Low-sodium is best so you can control the salt level, especially since the canned goods add sodium.
- Red Enchilada Sauce: One 10-ounce can. This is the primary flavor driver. Choose a mild or medium sauce depending on your heat tolerance.
- Fire-Roasted Tomatoes: One 14.5-ounce can. The "fire-roasted" variety adds a subtle char that pairs beautifully with the smoked paprika.
- Green Chiles: 4 ounces of mild diced green chiles add acidity and brightness.
- Fillers: 15 ounces of black beans (rinsed well) and 1-½ cups of corn (frozen works perfectly).
- Chicken: 2 cups cooked shredded chicken. A store-bought rotisserie chicken is the easiest route here.
- The Cream Factor: 4 ounces of softened cream cheese, 1 cup of heavy cream (or half-and-half), and 1-½ cups of shredded cheddar cheese.
How to Make Creamy Chicken Enchilada Soup
Sauté the Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Sauté for 3 to 4 minutes until the onions are translucent and the peppers are soft. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano. Cook for just 30 seconds, stirring constantly, until the spices are toasted and fragrant. This step "blooms" the spices, releasing their oils for better flavor.
Build the Broth
Pour in the chicken broth, red enchilada sauce, fire-roasted tomatoes (with their juices), and green chiles. Stir well to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Add the Body
Stir in the rinsed black beans, corn, and shredded chicken. Let the soup simmer uncovered for about 10 minutes. This allows the vegetables to heat through and the chicken to absorb the flavors of the chili-spiked broth.
Make it Creamy
Reduce the heat to low. This is crucial-boiling dairy can cause it to separate. Add the softened, cubed cream cheese and whisk it into the soup until it melts completely. Pour in the heavy cream. Finally, sprinkle in the shredded cheddar cheese a handful at a time, stirring continuously until the cheese is melted and the soup is uniform and creamy.
Season and Serve
Taste the soup. Depending on the saltiness of your broth and chips, you may need to add salt and black pepper. Serve hot, garnished with fresh cilantro, avocado, or tortilla strips.
Common Mistakes to Avoid
- Boiling the Dairy: Once the cream and cheese are added, never let the soup come to a rolling boil. High heat will cause the cheese to curdle and the fats to separate, creating a grainy texture. Keep it on a low simmer.
- Using Pre-Shredded Cheese: Bagged shredded cheese is coated in cellulose to prevent clumping. This coating prevents the cheese from melting smoothly into the soup. Grate your own cheddar from a block for a silkier finish.
- Skipping the Rinse: Canned black beans are packed in a starchy, dark liquid. If you don't rinse them well, they will turn your bright red soup a muddy gray color.
Tips and Tricks for Success
- Rotisserie Hack: When shredding a rotisserie chicken, do it while the bird is still warm. The meat pulls apart much easier than after it has been refrigerated.
- Thickening Power: The cream cheese acts as a thickener. If you prefer a thinner, brothier soup, reduce the cream cheese to 2 ounces. If you want a chowder-like consistency, use the full 4 ounces.
- Spice Check: If the soup tastes "flat," it likely needs acid. A squeeze of fresh lime juice right at the end brightens up the heavy dairy and tomato flavors instantly.
Variations
- Green Enchilada Soup: Swap the red enchilada sauce for green salsa verde or green enchilada sauce, and use Monterey Jack cheese instead of cheddar.
- Vegetarian Version: Omit the chicken and use vegetable broth. Add extra beans (pinto or kidney) or cubed zucchini to bulk it up.
- Tortilla Thickener: For an authentic texture, tear up 2 corn tortillas and simmer them in the broth step. They will dissolve and naturally thicken the soup with corn flavor.
How to Serve
This soup is rich, so toppings are essential to provide texture. I like to set up a toppings bar with:
- Crunch: Tortilla strips or crushed chips.
- Creaminess: Diced avocado or a dollop of sour cream.
- Freshness: Chopped cilantro, sliced radishes, or pickled jalapeños.
- Acid: Fresh lime wedges.
Make Ahead and Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken significantly as it chills.
- Reheating: Reheat on the stove over low heat. You may need to add a splash of chicken broth or water to loosen it up. Do not microwave on high heat or the dairy may separate.
- Freezing: I do not recommend freezing this soup. Dairy-heavy soups with cream cheese tend to break and become grainy when thawed and reheated.
Recipe Notes / What I Learned
During testing, I found that using "Sharp" or "Extra Sharp" cheddar provides a much better flavor than mild cheddar. Because there is so much cream and broth, mild cheese gets lost in the mix, whereas sharp cheddar cuts through with that distinct tang.
Nutrition Snapshot
One bowl (approx. 1.5 cups) contains roughly 450 calories, 28g fat, and 25g protein.
Creamy Chicken Enchilada Soup
Equipment
- 1 Large pot or Dutch oven
- Whisk
Ingredients
Group: Soup Base
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 4 cups chicken broth (950 ml)
- 10 oz red enchilada sauce (300 ml) canned
- 14.5 oz fire-roasted diced tomatoes (430 g) canned
- 4 oz diced green chiles (118 g) canned
Group: Main Fillings
- 15 oz black beans (450 g) canned, drained and rinsed
- 1½ cups frozen or canned corn, drained
- 2 cups cooked shredded chicken (rotisserie works well)
Group: Creaminess & Cheese
- 4 oz cream cheese, softened and cubed (118 g)
- 1 cup heavy cream (240 ml) or half-and-half
- 1½ cups shredded cheddar cheese or Mexican blend cheese
Group: For Serving (Optional)
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cook for 3-4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano, and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring to a simmer.
- Stir in the black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Add the shredded cheese, stirring continuously to ensure it melts smoothly into the soup.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings!
Notes
Nutrition
FAQs
Can I use raw chicken breasts?
Yes. You can add raw chicken breasts during the "Build the Broth" step. Simmer them in the liquid for 15-20 minutes until cooked through, then remove, shred, and return to the pot.
Is this spicy?
As written, it is mild-to-medium. To make it spicy, use "Hot" enchilada sauce, add a diced jalapeño with the onions, or add a pinch of cayenne pepper with the spices.
Can I use Greek yogurt instead of cream?
You can, but do not boil it. Stir it in at the very end after removing the pot from the heat. It will add a tangier flavor similar to sour cream.
