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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with shredded chicken, black beans, and corn in a thick rust-red base. Melted cheese and cream cheese create a silky, cheesy chicken soup texture topped with tortilla strips, sour cream, cilantro, and jalapeños.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken enchilada soup base
  • 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
Creamy and cheesy
  • 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 Dutch oven

Method
 

Simmer the enchilada soup base
  1. Combine shredded cooked chicken, black beans, frozen corn, red enchilada sauce, diced tomatoes, chicken broth, cumin, and chili powder in a large pot over medium heat. Stir until everything looks evenly coated and combined.
  2. Bring the mixture to a simmer and cook for 15 minutes. You should see steady small bubbles and the soup base will look slightly thickened.
Melt in the creaminess
  1. Add the cream cheese cubes and stir until fully melted into the soup. Keep stirring until no cream cheese lumps remain.
  2. Stir in the heavy cream and simmer for 5 minutes until the soup is thick and creamy. Watch for a smooth, glossy texture as it reduces slightly.
Finish and serve
  1. Stir in the shredded Mexican cheese blend until melted, then taste and adjust seasoning. The surface should look creamy with cheese fully integrated.
  2. Serve the soup topped with tortilla strips, sour cream, cilantro, and jalapeños. Add toppings right at the table so the tortilla strips stay crisp.

Notes

For the smoothest texture, make sure the soup is at a gentle simmer before adding cream cheese and heavy cream, then stir continuously until fully melted. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat, stirring to re-suspend the creamy base. Freezing is not recommended because cream can break after thawing. For a lighter option, use evaporated milk instead of heavy cream and use reduced-fat cream cheese.