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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup made in one pot with a thick rust-red broth, tender shredded chicken, and black beans. Simmered until flavorful, then finished with melted cream cheese and cheese so it coats each spoonful, topped with tortilla strips, sour cream, cilantro, and jalapeños.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base and creamy finish
  • 2 cup cooked chicken, shredded
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn, thawed
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 oz cream cheese, cubed
  • 1 cup heavy cream
  • 1 cup Mexican cheese blend, shredded
Toppings
  • 1 tortilla strips
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 large pot

Method
 

Simmer the enchilada soup base
  1. Combine the shredded chicken, black beans, corn, red enchilada sauce, diced tomatoes, chicken broth, cumin, and chili powder in a large pot over medium heat. Stir until evenly mixed, with the spices and sauce distributed through the liquid.
  2. Bring the mixture to a simmer and cook for 15 minutes. Keep it at a gentle bubbling so flavors develop without boiling hard.
Make it creamy and melt the cheese
  1. Add the cream cheese cubes and stir until fully melted into the soup. Continue stirring until you no longer see streaks or lumps.
  2. Stir in the heavy cream and simmer for 5 more minutes until the soup is thick and creamy. Let it bubble lightly, stirring occasionally to prevent scorching.
  3. Stir in the shredded Mexican cheese blend until melted, then taste and adjust seasoning. The soup should look glossy and creamy with smooth cheese melt throughout.
Serve
  1. Serve the soup topped with tortilla strips, sour cream, cilantro, and jalapeños. Add toppings right before eating so the tortilla strips stay crisp and the sour cream holds its swirl.

Notes

Pro tip: if the soup seems too thick, loosen it with a splash of chicken broth until it’s pourable. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently on the stovetop over low heat. Freezing is not recommended because the cream and cheese can change texture after thawing. For a dairy-light option, swap heavy cream and cream cheese for a lactose-free cream cheese and lactose-free cream (texture may be slightly less rich).