Name: Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tbsp Oil (avocado oil recommended); 1 tbsp Butter; 1 Yellow Onion, diced; 1/4 Green Bell Pepper, diced; 1 Jalapeno, diced (optional, for extra spice); 1/2 tsp Cumin; 1 tsp Chili Powder; 1/2 tsp Black Pepper; 1 tbsp Taco Seasoning; A dash of Slap Ya Mama or any Cajun seasoning (optional for extra spice); 5 Garlic Cloves, minced; 14.5 oz Can of Fire Roasted Diced Tomatoes; 4 oz Can of Diced Green Chilies; 15 oz Can of Black Beans, rinsed and drained; 15 oz Can of Corn, drained; 10 oz Can of Red Enchilada Sauce; 3 Cups Chicken Broth; 4 Cups Cooked and Shredded Chicken (rotisserie recommended); 6 oz Queso Blanco Velveeta or regular Velveeta (or substitute with softened cream cheese); 4 oz Shredded Sharp Cheddar Cheese; 4 oz Shredded Pepper Jack Cheese; Fresh Cilantro; Extra Shredded Cheese; Tortilla Strips; Jalapenos; Sour Cream; Hot Sauce

Jump to Recipe· 4.5 from 75 reviews

There’s something incredibly comforting about a bowl of Creamy Chicken Enchilada Soup Recipe on a chilly evening. It’s like all the best flavors of a cheesy enchilada — the spices, the tender chicken, the rich, creamy texture — come together in a warm hug you can sip. I remember making this the first time after a long day, and honestly, it felt like the perfect bowl of coziness that my soul needed.

This soup is such a winner because it’s quick to throw together but feels like you spent hours in the kitchen. It’s perfect for weeknight dinners, meal prep for the week, or even for impressing guests with minimal fuss. I love sharing this Creamy Chicken Enchilada Soup Recipe with friends because it’s easy, crowd-pleasing, and just downright addictive.

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Why This Recipe Works

Rich Creaminess: The combination of Velveeta and shredded cheeses melts perfectly to create a luxurious, comforting texture.
Balanced Spice: Taco seasoning and chili powder give just enough heat and depth without overpowering the soup.
Flavorful Build-Up: Sautéing the veggies and spices first unlocks layers of flavor that you can taste in every spoonful.
Quick & Versatile: Using rotisserie chicken saves time, and the recipe adapts well for different dietary needs or spice levels.

A white cup filled with creamy orange soup sits on a matching white saucer. The soup has visible pieces of green herbs and melted yellow and white cheese mixed in. On top, there is a small pile of light brown crunchy strips and a spoonful of thick white sour cream. Around the cup are small white bowls holding shredded yellow and white cheese, sliced green jalapeño peppers, and more light brown crunchy strips. A blue and white bowl with extra white sour cream and some green leafy cilantro sprigs are also placed nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Creamy Chicken Enchilada Soup Recipe work harmoniously to deliver that authentic Tex-Mex flavor with a creamy twist. When shopping, I recommend grabbing a good-quality rotisserie chicken to save time and choosing fire-roasted tomatoes for that smoky depth.

Avocado Oil: I love its neutral flavor and high smoke point, perfect for sautéing.
Butter: Adds richness and helps with browning those onions and peppers beautifully.
Yellow Onion: Gives the soup its sweet base and robust aroma.
Green Bell Pepper: Adds a subtle crunch and freshness to the soup.
Jalapeño: Totally optional, but if you like a kick, it brightens up the entire bowl.
Cumin & Chili Powder: These are your flavor powerhouses for an earthy, smoky undertone.
Taco Seasoning: Brings classic Mexican spices together in one handy mix.
Slap Ya Mama (or Cajun seasoning): I like using this for an extra spice punch—go light if you prefer mild!
Garlic: Freshly minced for that bold, irresistible aroma.
Fire Roasted Diced Tomatoes: Adds sweetness and a smoky char factor.
Diced Green Chilies: Adds gentle heat and tanginess.
Black Beans: Boosts protein and texture, rinsed to keep it fresh.
Corn: Brings a pop of sweetness and texture—hello, little bursts of joy.
Red Enchilada Sauce: The heart of the soup’s flavor—rounded, spicy, and rich.
Chicken Broth: The soul of the soup, adding depth and moisture.
Cooked & Shredded Chicken: I usually use rotisserie chicken for tender, flavorful meat with minimal effort.
Queso Blanco Velveeta (or cream cheese): Creates that lush, creamy texture without the heaviness.
Sharp Cheddar Cheese: Adds tang and melts into the soup beautifully.
Pepper Jack Cheese: Gives a subtle kick and ooey-gooey cheese factor.
Fresh Cilantro: Optional, but adds a fresh, herbaceous pop at the end.
Extra toppings (shredded cheese, tortilla strips, sour cream, hot sauce): Up to you! They add texture, creaminess, and customizable heat.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Creamy Chicken Enchilada Soup Recipe is a fantastic base to play with. I love tweaking the spice level or swapping out cheeses depending on what I have on hand or who’s eating. Don’t hesitate to customize it—your taste buds will thank you!

Spice it up: I once added extra jalapeños and a splash of chipotle in adobo for a smoky heat that my husband couldn’t get enough of.
Dairy-free option: I’ve swapped out the cheeses for a creamy coconut milk and nutritional yeast blend with great success.
Make it vegetarian: Simply leave out the chicken and add extra beans or diced sweet potatoes for heartiness.
Thicker soup: Add a bit more Velveeta or stir in some mashed potatoes to get that real cozy chowder feel.

Step-by-Step: How I Make Creamy Chicken Enchilada Soup Recipe

Step 1: Sauté the Veggies

Start by heating your oil and butter in a large stockpot over medium heat. Once you see the butter melt and starts to bubble, toss in the diced onion, bell pepper, and jalapeño if you’re using it. Stir occasionally and let them cook for about 7 minutes until they’re soft and fragrant—this sets the flavor foundation, so don’t rush it!

Step 2: Spice Things Up

Now sprinkle in cumin, chili powder, black pepper, taco seasoning, and a dash of Slap Ya Mama or any Cajun seasoning you like. Stir it well and let those spices bloom for a minute. This quick step really wakes up the flavors and makes the soup taste like it’s been simmering all day.

Step 3: Garlic and Tomato Goodness

Add the minced garlic and cook for another minute, stirring constantly—garlic burns quickly, so keep an eye on it. Then, stir in the fire-roasted tomatoes, diced green chilies, black beans, corn, red enchilada sauce, and chicken broth. Give everything a good mix so it all starts to come together.

Step 4: Add Chicken and Simmer

Stir in your shredded cooked chicken (rotisserie works beautifully here). Crank the heat up to bring the soup to a boil, then reduce it to low and cover the pot. Let it simmer for 15 minutes so all the flavors meld. This slow simmer is what turns a soup into a soul-warmer.

Step 5: Melt in the Cheese

Turn the heat to low and stir in the Velveeta, sharp cheddar, and pepper jack cheeses. Keep stirring gently but constantly until the cheeses melt completely and the soup turns creamy and indulgent. Give it a taste and adjust seasoning if needed—sometimes a pinch more salt or a splash of hot sauce seals the deal.

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Tips from My Kitchen

Don’t Skip Sautéing: I used to toss everything in at once, but sautéing veggies first really unlocks depth in flavor.
Cheese Choice Matters: Mixing Velveeta with sharp and pepper jack cheeses balances creaminess with flavor complexity.
Simmer Gently: Keep the heat low after boiling to prevent burning the bottom while flavors blend beautifully.
Use Fresh Garlic: Pre-minced garlic can taste dull, so fresh really makes a difference in this recipe.

How to Serve Creamy Chicken Enchilada Soup Recipe

A white cup filled with thick orange soup sits on a white plate with a raised dot pattern. The soup shows bits of green herbs floating inside and is topped with a layer of thin yellow and white shredded cheese, a small pile of golden crunchy strips, chopped green cilantro leaves, and a dollop of white cream on top. In the background on a white marbled surface, there is a white bowl full of the same thin golden crunchy strips, a white bowl with green sliced jalapeños, a dark blue bowl with extra white cream, and a white bowl filled with shredded yellow and white cheese. Fresh green cilantro leaves are placed next to the bowls. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my soup with extra shredded cheese—it melts right in and adds richness. Fresh cilantro sprinkled on top brings a bright, fresh pop that cuts through the creaminess. Sometimes I add tortilla strips for crunch, a dollop of sour cream for tang, and a few sliced jalapeños if I want to dial up the heat.

Side Dishes

This soup is hearty enough to stand on its own, but I love serving it with warm, soft corn tortillas or a simple green salad to balance the richness. For extra indulgence, pair with crispy baked tortilla chips or Mexican street corn on the side.

Creative Ways to Present

For a special dinner, I’ve served this Creamy Chicken Enchilada Soup Recipe in bread bowls—fun, cozy, and perfect for soaking up every last drop. Garnishing with colorful fresh veggies and a swirl of crema makes it feel festive and Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover soup into an airtight container and store it in the fridge for up to 3-4 days. I find that the flavors actually deepen after a day. Just be sure to give it a good stir before reheating.

Freezing

I’ve frozen this soup successfully in individual portions. Cheese-based soups can sometimes separate a bit when frozen, but a good stir during reheating brings it back together nicely. Freeze for up to 3 months in freezer-safe containers.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking or burning. Adding a splash of broth or water helps maintain that creamy texture. Avoid high heat to keep the cheese from breaking.

FAQs

Can I make this Creamy Chicken Enchilada Soup Recipe vegetarian?

Absolutely! Just skip the chicken and add extra beans, corn, or diced vegetables like sweet potatoes or zucchini to keep it hearty and satisfying. You can use vegetable broth instead of chicken broth for full vegetarian compliance.
What cheese can I substitute if I don’t like Velveeta?

If Velveeta isn’t your thing, softened cream cheese makes a great alternative for creaminess. You can also blend in a mix of shredded mild cheddar and Monterey Jack for a more natural cheese flavor that still melts beautifully.
How spicy is this soup?

The spice level is moderate and adjustable. The recipe includes jalapeño and taco seasoning, but you can leave out the jalapeño or reduce the seasoning for a milder version. Conversely, add extra jalapeño, hot sauce, or cayenne if you prefer more heat.
Can I make this in a slow cooker?

Yes! Sauté the veggies and spices first, then add everything to the slow cooker except the cheese. Cook on low for 4-6 hours, add cheese near the end and stir until melted for that creamy finish.

Final Thoughts

This Creamy Chicken Enchilada Soup Recipe has become one of my go-to comfort meals, especially when I want something satisfying without pulling out all the stops. It brings warmth, flavor, and a little bit of magic to the dinner table with very little fuss. I hope you enjoy making and sharing it as much as I do—it’s the kind of recipe you’ll want to keep in your rotation forever.