Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, finely diced; 1 can (16-ounces) black beans, drained and rinsed; 1 can (16-ounces) dark kidney beans, drained and rinsed; 3 cups cooked chicken, diced or shredded (like rotisserie); 1 1/2 cups frozen corn; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; 2 teaspoons chili powder; 1 teaspoon salt; 6 cups low-sodium chicken broth; 1 can (14.5 ounces) diced tomatoes; 10 ounces red enchilada sauce; 8 ounces plain cream cheese, diced

by Stephanie January 19, 2026

Creamy Chicken Enchilada Soup – This delicious and hearty enchilada soup is packed with beans, corn, diced tomatoes, tender chicken, and of course, cheese!

Creamy Chicken Enchilada Soup in a white bowl topped with tortilla strips, cheese, and cilantro

December was an unusually warm month for us in Florida. It was absolutely unacceptable. January seems to be bringing some chillier days and we will take what we can get. It’s time to bring on alllll the soups. I love a good tortilla soup and have a deep love for enchiladas. An enchilada soup sounded really good to me so I came up with this recipe and it did not disappoint!

To make Creamy Chicken Enchilada Soup, you will need:

olive oil
yellow onion
black beans
kidney beans
cooked chicken (rotisserie)
cumin
chili powder
paprika
garlic powder
salt
chicken broth
enchilada sauce
corn
cream cheese
Mexican blend cheese

Recipe Tips and Suggestions:

I used black beans and dark kidney beans for this recipe, but feel free to swap for lighter kidney beans or pinto beans if that is what you prefer to use.
Rotisserie chicken works well for this recipe, but any cooked chicken works. You can also use ground beef or turkey if desired.
Adding the cream cheese into this soup is not required so if you would rather it not be creamier, feel free to skip adding it.
I used one can of enchilada sauce for this, you could absolutely taste it, but you can stir in more if you want a stronger enchilada flavor.

Craving more soups? Check these out!

Chicken Pot Pie Soup
Creamy Sausage Tortellini Soup
Roasted Tomato Soup

Yield: 6 servings

Creamy Chicken Enchilada Soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Creamy Chicken Enchilada Soup - This delicious and hearty enchilada soup is packed with beans, corn, diced tomatoes, tender chicken, and of course, cheese!

Ingredients

2 tablespoons olive oil
1/2 yellow onion, finely diced
1 can (16-ounces) black beans, drained and rinsed
1 can (16-ounces) dark kidney beans, drained and rinsed
3 cups cooked chicken, diced or shredded (like rotisserie)
1 1/2 cups frozen corn
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon salt
6 cups low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes
10 ounces red enchilada sauce
8 ounces plain cream cheese, diced

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook on medium high heat for about 3 minutes or until translucent. Dump in the beans, chicken, and corn.
Lower heat to medium low. Add the cumin, garlic powder, paprika, chili powder, and salt. Stir to coat all the beans, chicken, and corn. Pour in the broth, diced tomatoes (plus liquid), and the enchilada sauce. Allow for the soup to simmer for about 20 minutes.
Stir in the softened and diced cream cheese until melted and combined in the soup (about another 10 minutes) Adjust seasonings to taste.
Serve with shredded Mexican cheese, crispy tortilla strips, cilantro, sour cream, or desired toppings.

Nutrition Information:

Yield:

Serving Size:

1/6th
Amount Per Serving: Calories: 484Total Fat: 27gSaturated Fat: 10gUnsaturated Fat: 18gCholesterol: 122mgSodium: 1506mgCarbohydrates: 29gFiber: 6gSugar: 8gProtein: 32g