Ready in less than one hour, Creamy Chicken Enchilada Soup is loaded with superb Tex-Mex flavor. A creamy, seasoned broth, filled with tender precooked chicken, black beans, cheese and corn, is savored in each delicious spoonful.
Made with leftover chicken, this soup is incredibly easy to whip together, making it the perfect choice for busy weeknights.
A can of red enchilada sauce adds a perfectly sweet, mildly spicy flavor. And let’s not forget the cream cheese that gets swirled in before serving! It’s luxurious, creamy taste takes this amazing soup to the next level!
My kids will tell you though that the best part about enjoying this Creamy Chicken Enchilada soup is the toppings. Just like with a bowl of chili, toppings do make tortilla soups more zesty, flavorful and fun.
From sour cream and shredded cheese, to tortilla strips, green onions, jalapeños, sliced avocado and more, Creamy Chicken Enchilada Soup is a customizable big bowl of yum!
Why You’ll Love It
| Easy recipe that’s great for chicken leftovers- Have leftover chicken in the fridge? This is a great way to use it. You can take a break from taco night with all its dishes and fixings and try this soup instead! Plus, when you use leftover chicken, Creamy Chicken Enchilada Soup is a one pot meal cooked exclusively on your stove top. Great for busy nights- This tasty tortilla soup is ready in less than one hour. ‘Nuff said. Simple ingredients- This recipe uses basic ingredients that you most likely already have on hand, including chicken broth, corn, black beans and cream cheese. |
Ingredients for Creamy Chicken Enchilada Soup
- low sodium chicken broth– provides a nice hearty base
- red enchilada sauce– gives the broth a sweet, spicy kick; you can use one can of tomato sauce instead
- precooked chicken, cut into small pieces– this soup is perfect for chicken leftovers or rotisserie chicken
- frozen corn– you can also use canned corn
- black beans– add a nice flavor, texture and added protein; feel free to add a can of pinto beans too
- reduced fat cream cheese– I use Philadelphia brand; you don’t need the full fat version
- shredded Mexican cheese blend– most of this will be swirled into the soup to make it cheesy and creamy; be sure to save some to sprinkle on top!
- sour cream for topping– provides a nice tang; you’ll likely use one cup or less
- tortilla strips– no enchilada soup is complete without that crispy crunch on top!
Additional toppings of your choice could include scallions, diced avocado, red pepper flakes and more!
For a list of equipment needed, click here.
- cutting board
- chef’s knife
- large pot with lid
- stirring spoon
- ladle
- measuring cups and measuring spoons
How to Make Chicken Enchilada Soup
For a more complete set of instructions, see the printable recipe card below.
- Before starting, thaw the frozen corn and soften the cream cheese on your counter.
- Pour the chicken broth and enchilada sauce into a large pot; stir. Bring to a boil, stirring occasionally. reduce heat and allow to simmer for 5 minutes.
- Add the precooked chicken, corn and black beans. Stir occasionally while soup simmers, about 10-15 minutes.
- Break up the softened cream cheese into small chunks and add to the pot. Also add some of the shredded cheese; stir until smooth.
- Once blended well, return the heat to its lowest setting, stirring occasionally.
- Remove from heat and allow to stand about 5 minutes.
- Spoon Creamy Chicken Enchilada Soup into bowls, then add the toppings. Dollop sour cream over each portion. Sprinkle on the cheese, tortilla strips, and any other desired toppings.
Helpful tips for this recipe
- To save time, I often soften the cream cheese in the microwave for 30 seconds to 1 minute. You definitely want the cream cheese softened before adding it to the soup. Otherwise, you’ll end up with white flecks in the broth, which doesn’t look very appealing.
- When I’m in an extra spicy mood, I add a pinch of cayenne pepper.
Storing Chicken Tortilla Soup
Allow to cool, then store leftovers in an airtight container and refrigerate. Enjoy within 3 days. When reheating the soup, stir occasionally until evenly heated over low to medium heat on your stovetop. (You can also reheat it in the microwave.)
Don’t forget to have your toppings on hand when you enjoy the soup again!
What to Serve with Chicken Enchilada Soup
We often enjoy this soup with a side salad, homemade chips, South of the Border Salsa and Easy Cheesy Guacamole.
A big shout out to Cheesy Chicken Enchiladas, which were the inspiration for this recipe!
For another great soup that’s easy to make and uses leftover chicken, check out Easy White Bean Chicken Chili!
For more ideas with precooked chicken, see the blog post: Easy Leftover Chicken Recipes That You Don’t Want to Miss
Creamy Chicken Enchilada Soup
Description
Wonderfully tangy, cheesy and savory, Creamy Chicken Enchilada Soup, with its creamy tomato base and chicken, corn, black beans and cheese, will have everyone at your table wanting more. A generous dollop of sour cream, extra cheese and tortilla strips added on top makes it a comfort soup sensation. You just might want to double this recipe from the start!
Creamy Chicken Enchilada Soup
Soup
Toppings
How to Make Creamy Chicken Enchilada Soup:
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Before starting the soup, soften the cream cheese on your counter. Also begin to thaw frozen corn in a separate bowl.
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Pour chicken broth and enchilada sauce into a large pot. Stir gently until blended. Partially cover and bring to a boil over medium to high heat, stirring occasionally. After it boils, turn heat on burner down to lowest setting. Allow the soup to simmer for about 5 minutes.
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Add the pre-cooked chicken, corn and black beans. Stir occasionally while soup continues to simmer for an additional 12-15 minutes.
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Break up the softened cream cheese bar into small chunks and add to the pot. Next add 1/4 cup of the shredded cheese. Raise the heat slightly and stir consistently for the next 5 minutes or until cheeses blend smoothly into the soup.
It's important to stir consistently after adding the cream cheese in order to avoid lumps or little specks of cheese in the broth! This method works if the cream cheese is soft. If you prefer, mix the cream cheese separately in a small bowl with some of the broth before adding it to the soup. -
Return heat to its lowest setting, stirring occasionally. Maintain this step until about 5 minutes before ready to serve.
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Remove from heat and allow to stand 5 minutes.
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Ladle soup into individual servings. Dollop a generous tablespoon or more of reduced fat sour cream over each portion. Evenly divide the remaining 1/2 cup shredded cheese and sprinkle over each serving. Then top with tortilla strips.
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Store leftovers in an airtight container, refrigerate and enjoy within 3 days.
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This soup tastes best when it is reheated on the stovetop over low to medium heat. Stir occasionally until soup is heated through.
Note
- To save time, I often soften the cream cheese in the microwave for 30 seconds to 1 minute. You definitely want the cream cheese softened before adding it to the soup. Otherwise, you'll end up with white flecks in the broth, which doesn't look very appealing.
- When I'm in an extra spicy mood, I add a pinch of cayenne pepper.
- You can swap out the pre-cooked chicken for rotisserie.
