Ready in less than one hour, Creamy Chicken Enchilada Soup is loaded with superb Tex-Mex flavor. It's creamy tomato broth is smooth and comforting, and blends perfectly with the tender precooked chicken, black beans, cheese and corn. This hearty, flavorful soup welcomes a tangy dollop of sour cream and a sprinkle of shredded cheese on top just before serving. So satisfying and delicious!
When I'm looking for a big bowl of creamy comfort filled with delicious Mexican flavors, this easy chicken tortilla soup is my go-to. I love the fact that I can use precooked chicken in this recipe, which cuts down on prep significantly, making it a perfect choice for busy weeknights.
The spices from the flavorfully sweet, red enchilada sauce make for a perfectly seasoned broth, which you can taste in each delicious spoonful.
And let's not forget the cream cheese that gets swirled in before serving! It's luxurious, creamy taste takes this savory soup to the next level!
My kids will tell you though that the best part about enjoying this Creamy Chicken Enchilada soup are 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!
| 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. |
Additional toppings of your choice could include scallions, diced avocado, red pepper flakes and more!
For a more complete set of instructions, see the printable recipe card below.
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!
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
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!
Before starting the soup, soften the cream cheese on your counter. Also begin to thaw frozen corn in a separate bowl.
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.
Add the pre-cooked chicken, corn and black beans. Stir occasionally while soup continues to simmer for an additional 12-15 minutes.
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.
Return heat to its lowest setting, stirring occasionally. Maintain this step until about 5 minutes before ready to serve.
Remove from heat and allow to stand 5 minutes.
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.
Store leftovers in an airtight container, refrigerate and enjoy within 3 days.
This soup tastes best when it is reheated on the stovetop over low to medium heat. Stir occasionally until soup is heated through.
Thank you for checking out this recipe! Enjoy!
~Betty