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Easy Creamy Cheesy Chicken Enchilada Soup Recipe

This Creamy Cheesy Chicken Enchilada Soup is the perfect blend of comfort and spice, made with simple pantry staples. Juicy shredded chicken, fire-roasted tomatoes, black beans, and peppers come together in a velvety broth infused with smoky Mexican spices. This soup delivers all the flavors of classic enchiladas in one easy, one-pot recipe.
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This Creamy Cheesy Chicken Enchilada Soup is the perfect blend of comfort and spice, made with simple pantry staples. Juicy shredded chicken, fire-roasted tomatoes, black beans, and peppers come together in a velvety broth infused with smoky Mexican spices. This soup delivers all the flavors of classic enchiladas in one easy, one-pot recipe.

Ingredients

  • 1 medium yellow onion, minced
  • 1 jalapeno, seeded and minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 Tablespoon oregano
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 14.5 ounce can fire-roasted tomatoes
  • 16 ounces Enchilada sauce
  • 1 15-ounce can corn, drained
  • 2 15-ounce cans black beans, drained and rinsed
  • 4 cups chicken stock
  • 3 cups cooked Mexican Shredded Chicken
  • 4 ounces cream cheese, very soft
  • 1 1/2 cups shredded Mexican cheese
  • 1 cup heavy cream *optional for super creamy
  • 1/2 bunch cilantro, chopped

Instructions

  1. Add the olive oil to a large 7.5 qt Dutch oven over medium heat. Once the oil starts to shimmer, add the onions and jalapenos. Sauté for ~5-7 minutes or until they begin to soften. Add the chili powder, cumin, oregano, salt, black pepper, and smoked paprika. Mix it in and cook for 1 minute, stirring. Add the fire-roasted tomatoes and Enchilada sauce, mixing to combine.
  2. Next, pour in the chicken stock, beans, and corn, mixing to combine. Gently add the Mexican Shredded Chicken, stir, and bring to a boil. Once it starts to boil, reduce the heat to a simmer and add the cream cheese, stirring until fully incorporated and melted. 
  3. Add the Mexican cheese and stir. If you want a creamier consistency, stir in the heavy cream. Cook for 5 minutes, taste for seasoning, and then remove from heat.
  4. Add in the cilantro and serve.
  5. Store leftovers in the fridge in an air-tight container for up to a week.

Equipment

Notes

Need Slow Cooker instructions? See the post for more details!

Find it online: https://www.thekitchenwhisperer.net/2025/03/15/creamy-cheesy-chicken-enchilada-soup/