Go Back
Overhead view of creamy chicken enchilada soup in a bowl with toppings. Homemade style shot on a white kitchen counter.

Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with Tex-Mex flavor, melty cheese, and cozy heat; your ultimate cold weather comfort bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, One-Pot Meal, Soup
Cuisine: Mexican-American, Tex-Mex Inspired
Calories: 410
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoon Olive oil For sautéing
  • 1 Medium onion Diced
  • 3 cloves Garlic Minced
  • 1 Jalapeño Seeded and diced
  • 2 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 4 cups Chicken broth Low sodium preferred
  • 1 can Red enchilada sauce 10 oz
  • 0.5 cup Green enchilada sauce
  • 1 can Diced green chiles 4 oz
  • 2 cups Shredded cooked chicken Rotisserie works great
  • 8 oz Cream cheese Cubed
  • 1 cup Shredded Mexican cheese Blend (cheddar, Monterey Jack)
  • 0.5 cup Heavy cream
  • Salt and pepper To taste
  • Optional toppings Sour cream, cilantro, lime, tortilla strips, jalapeños

Equipment

  • 1 Large pot Dutch oven preferred for even simmering
  • 1 Whisk Helps melt cream cheese smoothly
  • 1 Ladle For serving without mess
  • 1 Chef's knife For dicing onions, garlic, and jalapeño

Method
 

  1. Heat oil, cook onion until soft. Add garlic, jalapeño, cumin, chili powder.
  2. Add broth, enchilada sauces, chiles. Bring to simmer.
  3. Stir in shredded chicken. Simmer 10 minutes.
  4. Reduce heat, whisk in cream cheese until melted.
  5. Add cream, half cheese, stir until melted. Season.
  6. Top with remaining cheese, sour cream, cilantro, and tortilla strips.