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Overhead view of creamy chicken enchilada soup in a white bowl topped with tortilla strips, black beans, diced peppers, red onion and cilantro, with tortilla chips and lime wedges on a wooden table

Creamy Chicken Enchilada Soup

An easy, comforting chicken enchilada soup made with shredded chicken, black beans, corn, peppers, enchilada sauce, and a creamy cheese broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

Seasoning Mix
  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cumin
Soup
  • 1 tablespoon butter
  • olive oil for sautéing
  • 1 medium yellow onion diced
  • 1 bell pepper chopped
  • 3 cloves garlic minced
  • 1 (10-ounce) can enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes undrained
  • 1 (15-ounce) can black beans drained
  • 1 (15-ounce) can corn drained
  • 4 cups chicken broth
  • 1 pint jar home-canned chicken or approximately 2 cups cooked, shredded chicken
  • 4 ounces cream cheese softened
  • 1½ cups freshly shredded cheddar cheese
Optional Toppings
  • Sour cream
  • Tortilla chips or strips
  • Shredded cheddar
  • Cilantro
  • Diced red onion
  • Lime wedges

Method
 

  1. In a small bowl, stir together the chili powder, mustard powder, garlic powder, onion powder, and cumin. Set aside.
  2. Melt the butter with a drizzle of olive oil in a large pot over medium heat. Add the onion and bell pepper and sauté for approximately 4 minutes, until beginning to soften.
  3. Stir in the minced garlic and continue cooking for 1 minute, stirring frequently.
  4. Add the enchilada sauce, diced tomatoes, black beans, corn, chicken broth, shredded chicken, and prepared seasonings. Stir to combine.
  5. Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender and everything is heated through.
  6. Reduce the heat to low and let the bubbling subside. Add the softened cream cheese in small pieces and stir until incorporated. Gradually add the shredded cheddar, stirring until melted and creamy.
  7. Taste and adjust the seasoning as needed. Ladle into bowls and serve with your favorite toppings.

Notes

  • Freshly shredded cheddar melts more smoothly than most packaged pre-shredded cheese.
  • Use mild or hot enchilada sauce depending on your preferred spice level.
  • Home-canned chicken is a convenient shortcut, but any cooked shredded chicken works.
  • Avoid boiling the soup after adding the cheese to help maintain a smooth texture.
  • Leftovers can be refrigerated for 3–4 days and reheated gently.
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