A cozy bowl of Creamy Chicken Enchilada Soup made with chicken, corn, black beans, cheese, and fire-roasted tomatoes.
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This soup kind of started as an accident. I wasn’t planning to make it, but you know those nights when everything feels chaotic and all you want is something warm and comforting? Yeah, that was me. It was cold, I’d just come back from the grocery store realizing I forgot half of what I needed for dinner, and the thought of takeout felt too depressing.
So I started rummaging through my pantry — the way you do when you’re avoiding another trip to the store — and I spotted a couple cans of tomatoes, some black beans, and a leftover rotisserie chicken. Not exactly inspiring, right? But then I thought, what if I just turn this into soup? Not just any soup, though — something creamy, cheesy, and full of flavor. Something that tastes like a big hug.
When I served it that night, I swear the whole kitchen smelled like happiness. My husband took one bite and said, “This tastes like enchiladas, but better.” And he was right. This Creamy Chicken Enchilada Soup somehow manages to bring all those bold enchilada flavors into one easy, cozy bowl — and you don’t even have to roll a single tortilla.
It’s since become one of those “just throw it together” recipes I make when I need a little pick-me-up. It reminds me a bit of home — of how my mom used to make soups on cold nights and say, “Soup fixes everything.” She wasn’t wrong.
Why You’ll Love This Creamy Chicken Enchilada Soup Recipe?
You know when you find a recipe that just fits your life? This is that kind of recipe. My Creamy Chicken Enchilada Soup doesn’t ask much of you. No complicated steps, no fancy equipment. Just simple, honest ingredients that come together into something seriously good.
What I love most about it is the balance — the way the smoky ancho chile powder and sweet corn play off the creamy base. It’s rich, but not heavy. Bold, but not too spicy. It’s the kind of soup that makes you pause after the first spoonful and just sigh a little.
Plus, it’s endlessly flexible. You can make it spicier, add extra cheese, use leftover turkey from Thanksgiving — it’s one of those dishes that welcomes whatever you’ve got on hand. And honestly? That’s my kind of cooking.
Ingredient Notes:
Before we dive in, let’s talk about what makes this soup shine. Because it’s not just about tossing things into a pot — it’s about layering flavor and letting the ingredients do the work.
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Olive Oil: Just a little to get things started. It’s your base, your flavor foundation.
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Onion & Garlic: Don’t rush these. Let them get soft, golden, and slightly caramelized. That’s when they start whispering “this is going to be good.”
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Ancho Chile Powder: Smoky, earthy, and the secret behind that deep enchilada warmth.
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Brown Sugar: Sounds weird in soup, right? But it balances the acidity of the tomatoes perfectly.
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Fire-Roasted Tomatoes: The MVP. They bring this subtle smokiness that makes the soup taste like it’s been simmering for hours.
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Monterey Jack Cheese: Melty, creamy perfection. It gives the soup that luscious texture without feeling heavy.
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Heavy Cream: The “creamy” in Creamy Chicken Enchilada Soup. Don’t skip it unless you absolutely have to.
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Cooked Chicken: Rotisserie works perfectly here. It’s easy and saves you time (and sanity).
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Corn & Black Beans: They bulk it up, make it colorful, and add that familiar Mexican-inspired heartiness.
Pro tip: Taste as you go — seriously. Every batch is a little different. Some days I want it saltier, other days spicier. That’s the beauty of homemade soup — it bends to your mood.
How To Make Creamy Chicken Enchilada Soup?
Alright, grab your pot and let’s do this.
Step 1: Sauté the onions and spices.
Start with olive oil in a big pot over medium heat. Add your onions and cook them down until they’re soft and golden. The kitchen will start smelling amazing, and that’s your cue to toss in the garlic, chile powder, oregano, brown sugar, and salt. Stir it for about a minute — just long enough to wake up all those flavors.
Step 2: Add the tomatoes and cheese.
Pour in the fire-roasted tomatoes and bring everything to a gentle simmer. Break up the tomatoes with a wooden spoon or potato masher — I like leaving it a little chunky. After about 10 minutes, stir in the cheese and watch it melt into the mix. That’s when things start looking velvety and irresistible.
Step 3: Blend.
Carefully blend the soup until it’s smooth. You can use a regular blender or an immersion blender if you want to skip the mess. Either way, once it’s silky, pour it right back into the pot.
Step 4: Add the good stuff.
Now comes the fun part — stir in the chicken stock, cream, shredded chicken, corn, and black beans. Let it all simmer together for about 10 minutes, just until it thickens slightly and smells like heaven. Taste it, tweak the seasoning, and get ready for the best part.
Step 5: Garnish and serve.
Ladle the soup into bowls and let everyone top theirs however they like — crema, avocado, cilantro, cotija cheese, a squeeze of lime. I always serve it with warm corn tortillas on the side because dunking is basically mandatory.
Want To Save This Recipe?
Storage Options:
This soup keeps beautifully — honestly, it might even taste better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. When you reheat it, do it gently over low heat and add a splash of stock or cream if it’s thickened up.
Freezing works too. Just let it cool first, then pack it in freezer-safe containers. It’ll keep for up to 3 months. And trust me — future you will thank past you on a cold night when all you have to do is reheat and eat.
Variations and Substitutions:
The thing I love about Creamy Chicken Enchilada Soup is how flexible it is. You can change it up depending on your mood, the season, or what’s hiding in your fridge.
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Want it spicier? Add diced jalapeños, chipotle peppers, or a dash of cayenne.
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No chicken? Try turkey or even shredded pork.
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Going meatless? Skip the chicken and use veggie stock instead. Extra beans or sautéed peppers work great too.
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Dairy-free? Swap the cream for coconut milk and use dairy-free cheese. It’s different, but still delicious.
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Thicker texture? Stir in a spoonful of masa harina (corn flour) or cornstarch slurry — it’ll give it a heartier, stew-like consistency.
What to Serve with Creamy Chicken Enchilada Soup?
I mean, you could totally just eat it by itself — it’s hearty enough. But if you want to go all out (and why not?), here are a few ideas:
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Warm corn tortillas: Tear, dip, repeat. It’s therapeutic.
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Tortilla chips: Crunchy and salty — the perfect contrast to the creamy soup.
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Cilantro-lime rice: Makes it feel like a full meal.
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A cold beer or margarita: You earned it.
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Guacamole: Because let’s be honest, there’s never a bad time for guac.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yep! Sauté the onions and spices first, then throw everything (except the cream and cheese) in the slow cooker. Cook on low for about 4–6 hours, stir in the cheese and cream at the end.
Can I skip the cream?
Sure — it won’t be as silky, but it’ll still taste great. Try evaporated milk or half-and-half for a lighter touch.
Can I use rotisserie chicken?
Absolutely. In fact, I usually do. It’s easy and adds a ton of flavor.
This Creamy Chicken Enchilada Soup is one of those recipes that makes life feel a little softer. It’s rich, comforting, and just spicy enough to wake you up without setting your tongue on fire. Every time I make it, I think about that first night — cold outside, chaotic inside — and how something simple as soup turned it all around.
It’s proof that good food doesn’t need to be complicated. Sometimes it’s just about using what you have, adding a little love (and maybe a sprinkle of cheese), and taking a moment to slow down.
So go on — make yourself a bowl, grab a tortilla, and let the world wait for a bit. I promise, it’ll still be there when you’re done.
And hey, when you try it, tell me — are you team “extra cheese” or team “extra heat”? I’m dying to know.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Chicken Enchilada Soup
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium white onion halved and thinly sliced
- 1 clove garlic thinly sliced
- 1 tablespoon ancho chile powder
- 1 teaspoon dried oregano
- 2 teaspoons brown sugar
- 1/2 teaspoon salt plus additional to taste
- 2 28-ounce cans whole peeled tomatoes with juice preferably fire-roasted
- 4 ounces approximately 1 heaping cup Monterey Jack cheese shredded
- 1 cup chicken stock
- 1/2 cup heavy cream
- 3 cups cooked chicken shredded
- 3 cups corn kernels fresh or frozen (no need to defrost)
- 1 14.5-ounce can black beans rinsed and drained
For Garnishing:
- 1/2 cup crema or a mixture of 1/4 cup sour cream and 1/4 cup heavy cream
- Fresh cilantro leaves
- Thinly sliced jalapeños
- Lime wedges
- Crumbled cotija cheese or feta cheese
- Diced avocado
- Warm corn tortillas
- Finely diced white onion
- Additional shredded Monterey Jack cheese
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the sliced onion and cook for 5 to 7 minutes, stirring frequently, until softened and lightly golden. Stir in the garlic, ancho chile powder, oregano, brown sugar, and salt. Continue to cook for 1 minute, stirring constantly, until the spices release their aroma.
Simmer the Tomato Base:
- Add the fire-roasted tomatoes with their juices to the pot. Bring the mixture to a gentle simmer. Use a potato masher or wooden spoon to break down the tomatoes into smaller pieces. Allow the mixture to simmer uncovered for approximately 10 minutes to develop depth of flavor.
Incorporate the Cheese:
- Add the shredded Monterey Jack cheese to the tomato base and stir continuously until the cheese melts completely and the mixture becomes smooth and slightly thickened.
Blend the Soup:
- Carefully transfer the mixture into a blender, working in batches if necessary. Cover the blender lid with a folded kitchen towel to prevent splattering. Blend until smooth, beginning on low speed and gradually increasing to medium-high, for about 1 to 2 minutes. Alternatively, use an immersion blender to purée the soup directly in the pot until smooth and creamy.
Combine Remaining Ingredients:
- Return the blended mixture to the pot and set over medium heat. Stir in the chicken stock, heavy cream, shredded chicken, corn, and black beans. Allow the soup to come to a gentle simmer, stirring occasionally, until heated through and thickened slightly. Taste and adjust seasoning with additional salt if desired.
Garnish and Serve:
- Ladle the soup into individual serving bowls. Top each portion with a spoonful of crema and garnish as desired with cilantro leaves, jalapeño slices, lime wedges, crumbled cotija, diced avocado, or extra cheese. Serve warm alongside corn tortillas for dipping.
Notes
- Ensure that the chicken stock and ancho chile powder are certified gluten-free, as some brands may contain trace additives or thickeners.
- Use corn tortillas instead of flour tortillas for serving.
- All other ingredients in the recipe are naturally gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
