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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with a rich red broth, shredded chicken, corn, and black beans. Simmered until silky with melted cream cheese, then served loaded with tortilla strips, cheddar, sour cream, cilantro, and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables base
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 1 can (10 oz) red enchilada sauce
  • 4 cup chicken broth
Creamy sauce
  • 1 cup heavy cream
  • 8 oz cream cheese Cubed.
  • 2 tsp cumin
  • 1 tsp chili powder
Seasoning and toppings
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.5 cup sour cream For serving.
  • 0.5 cup cheddar For serving.
  • 1 cup tortilla strips For serving.
  • 0.25 cup cilantro For serving.
  • 1 lime For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot and sauté the onion for 4 minutes, stirring until softened and glossy.
  2. Add the garlic, cumin, and chili powder and cook for 2 minutes, stirring constantly until fragrant.
Build the soup
  1. Add the red enchilada sauce, chicken broth, black beans, and corn, then bring the mixture to a boil.
  2. Reduce the heat and stir in the cream cheese until completely melted and the broth turns smooth.
Finish and serve
  1. Add the shredded chicken and heavy cream, then simmer for 10 minutes, stirring occasionally until heated through.
  2. Season with salt and pepper to taste, then serve hot topped with sour cream, cheddar, tortilla strips, cilantro, and lime.

Notes

For the smoothest texture, stir in the cubed cream cheese over reduced heat until fully melted before adding the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream.