This Cheesy Chicken Enchilada Soup is a rich, creamy, and flavor-packed one-pot meal that brings the taste of homemade enchiladas straight into your soup bowl. Loaded with tender chicken, melty cheese, black beans, corn, and enchilada sauce, it’s the ultimate comfort food soup that’s perfect for chilly nights, busy weeknights, or cozy weekends. Easy to make, deeply satisfying, and family-approved — this Mexican-inspired chicken soup is everything you love about enchiladas, without the fuss.

Why You Will Love This Recipe

You’ll love this cheesy enchilada soup because it’s bold, creamy, and full of hearty ingredients that turn simple pantry staples into a restaurant-worthy dish. It’s quick to make, flexible with easy substitutions, and guaranteed to please everyone at the table. Ideal for meal prep, leftovers, or freezing for later — this recipe is comfort made simple.

Cheesy Chicken Enchilada Soup

If you love cheesy chicken soup and crave the zesty flavor of enchiladas, this Cheesy Chicken Enchilada Soup is the perfect recipe for you. It transforms the flavors of a classic Mexican favorite into a creamy, satisfying soup you can make in one pot.

This dish is a weeknight lifesaver — it’s quick, hearty, and delivers restaurant-quality comfort without complicated steps. Using rotisserie chicken cuts the prep time while still giving you that homemade, slow-cooked flavor.

What makes this soup irresistible is its balance of creaminess and spice. The enchilada sauce gives it depth, while the cream cheese makes it smooth and velvety. Add in the shredded mozzarella and cheddar, and every bite feels indulgent and cozy.

The black beans and corn add texture and natural sweetness that play beautifully against the tangy tomato and smoky enchilada base. It’s a combination that makes each spoonful exciting and satisfying.

You’ll start by sautéing onion and bell pepper — the foundation of flavor. From there, it’s all about layering: enchilada sauce, chicken broth, diced tomatoes, and tender chicken pieces. The cream cheese melts right in, giving the broth that signature silky body.

What’s great about this soup is how customizable it is. You can make it mild or spicy, depending on your enchilada sauce. Add jalapeños for heat or keep it family friendly. Want to go meatless? Swap the chicken for more beans and veggies — it still tastes amazing.

This recipe also scores big on convenience. Everything cooks in one pot, which means fewer dishes and more flavor. It reheats perfectly, so you can make it ahead for the week or freeze it for a quick dinner later on.

When it’s time to serve, the fun really starts. Top your bowl with crushed tortilla chips, avocado slices, sour cream, or fresh green onions. A squeeze of lime brightens every bite and cuts through the richness just right.

This is the kind of meal that feels like a hug — warm, creamy, and completely comforting. It’s perfect for cold weather, lazy weekends, or when you just need something that tastes like home.

If you’re searching for an easy chicken enchilada soup, a creamy chicken soup recipe, or simply a crowd-pleasing comfort food, this is the one you’ll keep coming back to.

Servings & Time

• Servings: 6

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Ingredients

• 1 tablespoon olive oil

• 1 large onion, chopped

• 1 green bell pepper, seeded and diced

• 2 cups cooked chicken breast, chopped (about 1 rotisserie chicken)

• 1 (14-ounce) can diced tomatoes

• 1 (10-ounce) can red enchilada sauce

• 1 cup chicken broth

• 1 cup black beans, drained and rinsed

• 1 cup frozen corn, thawed and drained

• 1 (8-ounce) block cream cheese, cubed

• 1 cup shredded mozzarella cheese

• 1 cup shredded sharp cheddar cheese

• 2 green onions, chopped (for garnish)

• Salt and black pepper, to taste

Instructions

1. Sauté the aromatics:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper, cooking for 4–5 minutes until softened and fragrant.

2. Build the base:
   Stir in enchilada sauce, diced tomatoes (with juices), and chicken broth. Bring to a gentle simmer.

3. Add chicken, beans, and corn:
   Stir in chopped chicken, black beans, and corn. Simmer for 10 minutes to allow the flavors to blend.

4. Add cream cheese:
   Add cubed cream cheese and stir slowly until melted and smooth, about 5–7 minutes on low heat. Do not boil.

5. Stir in cheese:
   Add mozzarella and cheddar. Stir until fully melted and the soup turns creamy. Season with salt and pepper to taste.

6. Serve and garnish:
   Ladle into bowls, top with green onions, and add optional garnishes like tortilla strips, avocado, or a squeeze of lime.

Tips

• Ingredient swaps:
  Replace chicken with turkey or shredded beef. Swap black beans for pinto beans or add diced zucchini for extra veggies.

• Make-ahead:
  Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat and add broth or milk if it thickens.

• Serving ideas:
  Pair with cornbread, rice, or warm tortillas. Top with sour cream, jalapeños, or cilantro for extra color and flavor.

• Pro tip:
  Add cream cheese only after lowering the heat — this keeps the soup silky and prevents curdling.