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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup made in one pot with a thick, rust-red base, shredded chicken, black beans, and corn. Enchilada sauce is simmered with diced tomatoes and broth, then melted cream cheese and heavy cream create a rich, velvety finish topped with tortilla strips, cheese, sour cream, and cilantro.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Creamy chicken enchilada soup
  • 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
  • 1 tortilla strips
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 cast iron skillet

Method
 

Simmer the soup base
  1. Combine shredded chicken, black beans, corn, red enchilada sauce, diced tomatoes, chicken broth, cumin, and chili powder in a large pot over medium heat; stir to coat the chicken and beans. Bring to a steady simmer (small bubbles around the edges).
  2. Simmer for 15 minutes over medium heat, stirring occasionally, until the soup develops a thicker, rust-red color and the flavors meld; a gentle bubbling should continue.
Make it creamy
  1. Add cream cheese cubes and stir continuously until fully melted and smooth throughout the soup; no white streaks should remain.
  2. Stir in heavy cream and simmer for 5 more minutes over medium heat until the soup looks glossy and thick enough to lightly cling to a spoon.
  3. Stir in shredded Mexican cheese blend until melted, then taste and adjust seasoning as needed; the surface should look fully melted and creamy.
Serve
  1. Ladle the soup into wide bowls and top with tortilla strips, a swirl of sour cream, cilantro, and jalapeños; serve immediately while the cheese is still melted.

Notes

For best texture, keep the soup at a gentle simmer after adding the dairy so it stays silky. Store leftovers in the refrigerator up to 3 days in a covered container; reheat on the stove over low heat, stirring until hot. Freezing is not recommended because the cream-based texture can separate. If you want a lighter option, use half-and-half in place of heavy cream and add it off the heat to help prevent curdling.