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Chicken Cream Soup With Enchilada Flavor

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Mexican-American
Keywords: Cream Soup Recipe, Cream soup recipes, Easy Chicken Dinner Ideas, quick and easy dinner recipes, quick soup recipes, recipe quick and easy
Servings: 4 servings
Author: Eleanor

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 cups chicken broth
  • 1 1/2 cups shredded cooked chicken
  • 1 cup canned corn (drained)
  • 1 cup canned black beans (drained and rinsed)
  • 1 cup enchilada sauce
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Tortilla chips, sour cream, and chopped cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft.
  2. Stir in minced garlic, cumin, and chili powder. Cook for another minute until fragrant.
  3. Pour in the chicken broth and enchilada sauce. Bring to a simmer.
  4. Add the shredded chicken, corn, and black beans. Let it simmer for 10–15 minutes.
  5. Reduce heat and stir in the heavy cream and shredded cheese. Stir until melted and creamy.
  6. Season with salt and pepper to your liking.
  7. Serve hot, topped with tortilla chips, sour cream, and fresh cilantro.

Notes

Rotisserie chicken works beautifully here and saves even more time. If you prefer a thicker soup, reduce the broth by half a cup or add a little cornstarch slurry at the end.