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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with shredded chicken, black beans, and corn simmered into a thick, rust-red base and finished with melted cream cheese and shredded cheese. Topped with crispy tortilla strips, sour cream, cilantro, and jalapeños for that classic Tex-Mex feel.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 2 cup cooked chicken Shredded.
  • 1 can (15 oz) black beans Drained.
  • 1 cup frozen corn Thawed.
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 oz cream cheese Cubed.
  • 1 cup heavy cream
  • 1 cup Mexican cheese blend Shredded.
Toppings
  • 0.5 tortilla strips For topping; amount to taste.
  • 0.25 sour cream For topping; amount to taste.
  • 0.25 cilantro For topping; amount to taste.
  • 0.25 jalapeños For topping; amount to taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Combine shredded chicken, black beans, corn, red enchilada sauce, diced tomatoes, chicken broth, cumin, and chili powder in a large Dutch oven over medium heat.
  2. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until flavors develop and the base looks lightly thickened.
Make it creamy
  1. Add the cream cheese cubes and stir until fully melted and smooth throughout the soup.
  2. Stir in the heavy cream and simmer for 5 minutes until the soup is visibly thick and creamy.
  3. Stir in the shredded Mexican cheese blend and cook just until melted, then taste and adjust seasoning as needed.
Serve
  1. Serve hot, topped with tortilla strips, sour cream, cilantro, and jalapeños, so the cheese stays melted at the surface.

Notes

For a smoother texture, stir after adding the cream cheese until no lumps remain before adding heavy cream. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop (medium-low) to avoid breaking the creamy base. Freezing is not recommended because the dairy can separate when thawed. For a dairy-light swap, use evaporated skim milk or a reduced-fat cream cheese (about 50% less fat) and choose a reduced-fat Mexican cheese blend for a lighter version.