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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with a red enchilada cream broth made in one pot. Shredded chicken, corn, black beans, and melted cream cheese create a silky texture, finished with tortilla strips 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup 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 garlic minced
  • 1 can (10 oz) red enchilada sauce
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 8 oz cream cheese cubed
  • 2 tsp cumin
  • 1 tsp chili powder
  • salt to taste
  • pepper to taste
Serving toppings
  • sour cream for serving
  • cheddar for serving
  • tortilla strips for serving
  • cilantro for serving
  • lime for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. In a large pot, sauté onion for 4 minutes. Add garlic, cumin, and chili powder and cook for 2 minutes, stirring until fragrant.
  2. Add red enchilada sauce, chicken broth, black beans, and corn to the pot and bring to a boil. Keep boiling until actively bubbling across the surface.
  3. Reduce heat to a gentle simmer and stir in cream cheese until completely melted. Scrape the bottom and sides so the soup turns smooth.
  4. Stir in shredded chicken and heavy cream, then simmer for 10 minutes. Continue to stir occasionally until heated through.
  5. Season with salt and pepper to taste. Serve hot and top each bowl with sour cream, cheddar, tortilla strips, cilantro, and lime.

Notes

Pro tip: cubed cream cheese melts faster if you add it after reducing to a gentle simmer and stir until no lumps remain. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because the dairy can break when thawed. For a dairy-light swap, use half-and-half instead of heavy cream and reduce cream cheese slightly.