There’s something about a bowl of creamy, spiced soup that feels like a warm hug on a chilly day. This creamy enchilada soup takes everything you love about enchiladas—bold flavors, tender chicken, and a silky, cheesy broth—and turns it into an easy, one-pot meal.
This soup delivers deep, smoky spices, a rich and velvety texture, and just the right kick of heat. It’s perfect for busy weeknights, meal prepping, or anytime you’re craving Tex-Mex flavors without all the layering and baking. Just ladle it into a bowl, top it with crunchy tortilla strips, and dig in.
What Makes This Creamy Enchilada Soup Special?
Not all soups bring this level of depth, creaminess, and Tex-Mex goodness in one bowl. The combination of melted cheese, a rich tomato base, and warm spices makes every bite unforgettable.
- Full-bodied flavor – Smoked paprika, cumin, and chili powder create a deep, slightly smoky spice blend.
- Velvety smooth texture – The combination of cream cheese and shredded cheese makes this soup irresistibly rich.
- Hearty and satisfying – Shredded chicken and black beans add plenty of protein and substance.
- Perfect for toppings – Load it up with sour cream, avocado, or crispy tortilla strips for extra crunch.
- Easy to make ahead – Tastes even better the next day as the flavors develop.
This soup turns classic enchilada flavors into a comforting, spoonable meal.
Ingredients That Make This Soup So Rich and Flavorful
Every ingredient in this soup plays a role in creating a balanced, deeply flavorful dish.
- Shredded Chicken – Provides protein and absorbs all the enchilada-inspired seasonings.
- Fire-Roasted Tomatoes – Adds a smoky, slightly sweet depth to the broth.
- Black Beans – Brings creaminess and a hearty texture to every bite.
- Enchilada Sauce – The key ingredient that infuses the soup with bold, spiced flavor.
- Cream Cheese & Shredded Cheese – Melted into the broth for a smooth, rich finish.
Each component works together to make a soup that’s thick, cheesy, and loaded with flavor.
How to Make Creamy Enchilada Soup – Step by Step
This one-pot soup comes together with just a few easy steps.
- Sauté the Aromatics – Cook onions and garlic in a bit of oil until softened and fragrant. This builds a rich base of flavor.
- Add the Seasonings and Tomatoes – Stir in chili powder, cumin, smoked paprika, and fire-roasted tomatoes, letting the spices toast slightly to release their full aroma.
- Simmer with Enchilada Sauce and Broth – Pour in enchilada sauce and chicken broth, bringing everything to a warm, seasoned simmer.
- Stir in Chicken and Beans – Add shredded chicken and black beans, letting them absorb the flavors of the broth.
- Melt the Cheese for a Creamy Texture – Stir in cream cheese and shredded cheese until completely melted, creating a thick, velvety base.
- Garnish and Serve – Ladle into bowls and top with tortilla strips, avocado, sour cream, or fresh cilantro.
Each step builds layers of flavor, resulting in a soup that’s bold, creamy, and incredibly satisfying.
Ways to Customize Your Soup for Any Taste
This soup is easy to tweak while keeping its rich, Tex-Mex essence.
- Prefer it spicier? Add diced jalapeños or a splash of hot sauce.
- Want it thicker? Reduce the broth slightly or add more cheese.
- Need a vegetarian version? Swap the chicken for extra beans and corn.
- Looking for extra smokiness? Use chipotle powder instead of chili powder.
- Craving more crunch? Load up on tortilla strips or crushed corn chips.
These simple adjustments let you make this soup exactly how you like it.
Best Side Dishes to Serve with Creamy Enchilada Soup
Pairing this soup with the right sides creates a well-balanced meal.
| Side Dish | Why It Pairs Well |
|---|---|
| Warm Cornbread | A slightly sweet contrast to the spicy, creamy soup. |
| Mexican Rice | Absorbs the rich, seasoned broth beautifully. |
| Roasted Vegetables | Brings a caramelized, earthy balance to the meal. |
| Crunchy Tortilla Chips | Adds a crispy texture for dipping. |
| Black Bean Salad | Light and fresh to balance the richness. |
| Grilled Cheese Quesadilla | Cheesy and golden brown, perfect for dunking. |
| Avocado Slices | A creamy, cooling contrast to the smoky heat. |
Each of these sides enhances the soup’s bold, creamy flavors in a different way.
How to Store and Reheat This Soup
This soup stores well and tastes even better the next day, making it great for leftovers.
- Refrigerate – Keep in an airtight container for up to 4 days. The flavors will deepen over time.
- Freeze – Store in freezer-safe containers for up to 3 months. Let thaw in the fridge before reheating.
- Reheat on Stovetop – Warm over low heat, stirring often. Add a little extra broth if needed.
- Reheat in Microwave – Heat in 30-second intervals, stirring in between, until warmed through.
This soup stays creamy and flavorful even after reheating.
Frequently Asked Questions About This Soup
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken makes this soup even easier. Just shred and add it in when you mix in the beans.
What type of cheese works best for this soup?
Cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully into the broth, creating a smooth and creamy texture.
Can I make this in a slow cooker?
Yes! Add everything except the cheese to a slow cooker and cook on low for 6 hours. Stir in the cheese at the end until melted.
How do I keep the cheese from clumping?
Make sure the soup is on low heat when you add the cheese, and stir constantly until it’s fully melted.
What toppings go best with this soup?
Tortilla strips, avocado, fresh cilantro, shredded cheese, and sour cream are all great options. Each one adds a different texture or flavor boost.
Creamy Enchilada Soup
Equipment
- Large pot For cooking the soup
- Wooden Spoon For stirring and mixing ingredients
- Ladle For serving the soup
Ingredients
- 2 cups shredded chicken cooked
- 1 can fire-roasted tomatoes with juices
- 1 can black beans drained and rinsed
- 2 cups chicken broth low sodium preferred
- 1 cup enchilada sauce
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese or Mexican blend
- 1 tablespoon olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until softened.
- Stir in chili powder, cumin, and smoked paprika, toasting for about 30 seconds until fragrant.
- Pour in fire-roasted tomatoes, enchilada sauce, and chicken broth. Stir well to combine.
- Add shredded chicken and black beans, then bring to a simmer. Let cook for about 15 minutes.
- Reduce heat to low and stir in softened cream cheese until fully melted and incorporated.
- Gradually add shredded cheese, stirring constantly until smooth and creamy.
- Ladle into bowls and serve with desired toppings like tortilla strips, avocado, or sour cream.
Notes
- For a thicker soup, add more shredded cheese or let it simmer uncovered for a few extra minutes.
- For extra spice, mix in diced jalapeños or a dash of hot sauce.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.