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A bowl of creamy chicken enchilada soup topped with crispy tortilla strips, melted cheese, and green onions.

Creamy Chicken Enchilada Soup with Cream Cheese

Kitchen Ready Betty
This creamy chicken enchilada soup delivers all your favorite Tex-Mex flavors in a rich, comforting broth loaded with tender chicken, black beans, and sweet corn. A final swirl of cream cheese makes every hearty bowl completely irresistible!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Rest Time 5 minutes
Total Time 50 minutes
Course Soups
Cuisine Mexican, Tex-Mex
Servings 6
Calories 377 kcal

Equipment

  • cutting board
  • chef's knife
  • serrated knife
  • large pot with lid 4-5qt capacity

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Ingredients
  

Soup

  • 8 oz reduced fat cream cheese softened to room temperature
  • 1 cup frozen corn thawed; you can substitute 1 (12 ounce) can corn, drained
  • 4 cups low sodium chicken broth
  • 1 can (15 ounces) red enchilada sauce
  • 2 cups pre-cooked chicken cut into small pieces
  • 15 oz. can black beans drained and rinsed
  • ¼ cup shredded Mexican cheese blend

Toppings

  • 1 cup reduced fat sour cream
  • ½ cup tortilla strips
  • ½ cup shredded Mexican cheese blend

Instructions
 

  • Cut the cream cheese into small cubes and sit it on your counter while you make the soup. Also thaw frozen corn in a separate bowl.
  • Pour chicken broth and enchilada sauce into a large pot or Dutch oven. Stir gently until blended. Partially cover and bring to a boil over medium to high heat, stirring occasionally. After it boils, turn heat down to lowest setting. Partially cover and 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.
  • Using a ladle, remove ½ warm broth from the pot and place in a small bowl. Mix the broth with the softened cream cheese. Then slowly add this mixture back to the pot, a few spoons at a time, stirring after each addition. Next add ¼ cup of the shredded cheese. Keep the heat on low and stir for the next 5 minutes or until cheeses blend smoothly into the soup.
  • Remove pot from heat and allow to stand 5 minutes.
  • Ladle soup into individual serving bowls. Dollop a generous tablespoon or more of reduced fat sour cream over each portion. Evenly divide the remaining ½ cup shredded cheese and sprinkle over each serving. Then top with tortilla strips.

Notes

It's very important that you soften the cream cheese before adding it to the soup to prevent curdling. Follow the steps on the recipe card. Also see the article How to add cream cheese to soup without curdling for more info.
Store leftovers in an airtight container in the fridge for up to 3 days. To warm it back up, simply heat it over medium-low on the stovetop. Give it a good stir until it is evenly heated.
Freezing isn't recommended because the cream cheese will separate upon thawing.
 
 

Nutrition

Calories: 377kcalCarbohydrates: 33gProtein: 28gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 75mgSodium: 1277mgPotassium: 782mgFiber: 7gSugar: 8gVitamin A: 974IUVitamin C: 6mgCalcium: 305mgIron: 3mg
Keyword 30 minute meals, chicken, chicken enchilada soup, chicken tortilla soup, comfort, cream soup, creamy chicken enchilada soup, easy soup recipes, enchilada, family friendly dinners, hearty winter soup, leftover rotisserie chicken, Mexican, one pot meals, quick chicken soup, stovetop enchilada soup, tex mex soup, tomato soup, tortilla strips
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