There’s something so comforting about a hot bowl of chicken cream soup on a cold evening. It hits just the right spot when you’re craving something warm, filling, and not overly complicated. This creamy take on a classic enchilada soup wraps all those familiar flavors—like juicy chicken, sweet corn, and tender beans—into a cozy bowl that’s ready in no time. We’ve all had those nights when dinner feels like an uphill climb, right? This is the kind of recipe you turn to when you’re short on time but still want something that feels like you really cooked. It’s a go-to for easy chicken dinner ideas, but it doesn’t taste like a shortcut. Nope, this soup’s got body, flavor, and just the right amount of heat. I make this when the fridge is mostly bare, the pantry is begging for attention, and I need something fast. It lands somewhere between comfort food and weeknight hero. And hey, it reheats like a dream—just in case you have leftovers. Which, let’s be real, doesn’t happen often around here.

1) Key Takeaways
2) Easy Chicken Enchilada Soup Recipe
3) Ingredients for Chicken Enchilada Soup
4) How to Make Chicken Enchilada Soup
5) Tips for Making Chicken Enchilada Soup
6) Making Chicken Enchilada Soup Ahead of Time
7) Storing Leftover Chicken Enchilada Soup
8) Try these soup recipes next!
9) Chicken Enchilada Soup
10) Nutrition

1) Key Takeaways

This soup uses ingredients you probably already have on hand.
It’s perfect for busy weeknights and doesn’t skimp on flavor.
You can tweak it to match what’s in your fridge.
The base is creamy, but still light enough to enjoy all year.

2) Easy Chicken Enchilada Soup Recipe

I’ve never met a soup that comforted me as quickly as this one. This chicken cream soup is hearty, rich, and easy to put together on any given weeknight. It’s got just enough kick from the enchilada sauce to wake up your taste buds without setting off alarms.

That silky texture? It comes from a splash of cream and a generous handful of cheese that melt into the broth and give it that cozy, velvety finish. You get bold, layered flavor without needing to simmer it all afternoon. Just 30-ish minutes and you’re ladling dinner into bowls.

For those of us who keep things like canned beans, corn, and leftover chicken hanging around, this soup checks every box. Quick soup recipes like this one make weeknights manageable and satisfying. And if you’re ever stuck wondering what to do with rotisserie chicken, here’s your answer. This recipe is the hero of easy chicken dinner ideas, every single time.

3) Ingredients for Chicken Enchilada Soup

Olive Oil: This is your base. It brings the onions to life and helps pull flavor from the spices. I use just enough to coat the bottom of the pan and give the aromatics room to open up.

Onion: I like to go with a yellow onion, diced small so it softens fast and melts into the soup. It’s your background note, mellow and sweet once sautéed.

Garlic: Fresh garlic gives this soup the sharp kick it needs. Don’t skip this part. Two cloves, minced fine, added just after the onions start to soften.

Ground Cumin: Cumin gives the soup warmth without heat. It adds a little depth that complements the chicken beautifully.

Chili Powder: This is where the flavor deepens. It’s earthy and gives the soup that Tex-Mex essence without overpowering the cream base.

Chicken Broth: I use low sodium broth so I can better control the seasoning. It ties everything together and carries all those layered flavors.

Shredded Chicken: This is the backbone. I usually use rotisserie chicken for ease. It’s tender and already seasoned, which just makes this soup better and faster.

Corn: Sweet and crisp, corn balances the richness and adds a pop of color. I drain a can and toss it in straight.

Black Beans: These add protein and heartiness. Rinse them well before adding so you don’t bring that thick can liquid along for the ride.

Enchilada Sauce: This gives the soup its punch. I like the red kind for its boldness. It blends with the cream to make the most flavorful chicken cream soup base you can imagine.

Heavy Cream: This is where the magic happens. Just a bit of cream rounds out the soup and gives it that comforting finish.

Shredded Cheddar: Stirred in at the end, the cheddar melts and adds that sharp bite. It makes the soup feel complete.

Salt and Pepper: Taste, then season. This soup already has flavor, but a little salt and pepper helps bring it out fully.

Toppings (optional): Tortilla chips, sour cream, and chopped cilantro bring texture, richness, and freshness. I never skip them.

4) How to Make Chicken Enchilada Soup

Step 1. Heat olive oil in a large pot. Add chopped onion and cook until it turns soft and a bit translucent.

Step 2. Stir in the minced garlic, cumin, and chili powder. Let them cook for a minute to release their fragrance.

Step 3. Pour in the broth and enchilada sauce. Stir everything together and bring it to a low simmer.

Step 4. Add shredded chicken, corn, and black beans. Let it all simmer gently for 10 to 15 minutes to blend flavors.

Step 5. Lower the heat and stir in the heavy cream and shredded cheese. Keep stirring until the cheese is fully melted and the soup looks creamy.

Step 6. Taste and add salt and pepper as needed. You want a deep, full flavor that tastes like it’s been simmering longer than it has.

Step 7. Serve hot with toppings. Crushed tortilla chips add crunch, sour cream cools things down, and cilantro freshens every bite.

5) Tips for Making Chicken Enchilada Soup

This recipe shines when you use what you have. Leftover roasted chicken? Great. No beans? Skip them. Cooking doesn’t need rules as long as it tastes good.

If your soup ends up a bit too thin, try simmering it uncovered for a few extra minutes. Or, stir in a tablespoon of masa harina or even a little cornstarch slurry for a thicker spoonful.

Want more heat? Add a pinch of cayenne or some diced jalapeño with the onions. This soup is forgiving, flexible, and open to your preferences. Recipes like this prove that cream soup recipes don’t need to be complicated to taste rich.

6) Making Chicken Enchilada Soup Ahead of Time

Chicken cream soup like this one actually tastes better the next day. The flavors mellow, deepen, and become cozier. If you’re planning ahead, store the soup without the toppings and reheat it slowly over medium heat on the stove.

I usually make a big batch on Sunday and portion it into containers for lunches. It keeps well in the fridge for three to four days.

Just don’t freeze the version with cream already added. The texture may change. If you want to freeze it, leave out the cream and cheese, then add those after thawing. This trick keeps the consistency smooth and creamy.

7) Storing Leftover Chicken Enchilada Soup

Leftovers go into an airtight container and straight into the fridge. The soup stays good for about four days, and the flavors actually settle in nicely.

If it thickens a bit too much in the fridge, stir in a little broth or water while reheating. It’ll loosen up just fine and taste just as good.

And don’t forget to add the toppings after heating. No one wants soggy tortilla chips. Add a fresh handful with a dollop of sour cream to make it feel brand new.

8) Try these soup recipes next!

9) Chicken Enchilada Soup