Velvety Delight: Creamy Chicken Enchilada Soup


Indulge in the comforting warmth of Creamy Chicken Enchilada Soup, a hearty and flavorful dish that combines the essence of traditional enchiladas with the coziness of a creamy soup. This recipe is a perfect blend of tender chicken, rich broth, and a symphony of spices, guaranteed to delight your taste buds.

Velvety Delight: Creamy Chicken Enchilada Soup

Preparation and Cooking Times

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes


  • Makes: 6 servings
  • Serving Size: Approximately 1.5 cups


  • Chicken Breast, boneless and skinless: 500 grams (1.1 pounds)
  • Olive Oil: 15 grams (0.5 ounces)
  • Onion, diced: 100 grams (3.5 ounces)
  • Garlic, minced: 3 cloves
  • Chicken Broth: 1.5 liters (3.2 pounds)
  • Green Chilies, diced: 100 grams (3.5 ounces)
  • Red Enchilada Sauce: 300 grams (10.5 ounces)
  • Black Beans, drained: 400 grams (14 ounces)
  • Frozen Corn: 150 grams (5.3 ounces)
  • Cream Cheese: 200 grams (7 ounces)
  • Shredded Cheddar Cheese: 100 grams (3.5 ounces)
  • Salt and Pepper: To taste

Method of Preparation

  1. Cook Chicken: In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until browned and cooked through. Remove chicken, shred it, and set aside.
  2. Sauté Vegetables: In the same pot, add onions and garlic, sautéing until onions are translucent.
  3. Combine Ingredients: Add chicken broth, green chilies, enchilada sauce, black beans, and corn to the pot. Bring to a simmer.
  4. Add Chicken: Return the shredded chicken to the pot and simmer for 20 minutes.
  5. Creamy Texture: Reduce heat to low. Stir in cream cheese and shredded cheddar until melted and well incorporated.
  6. Season: Add salt and pepper to taste.

Tips for Culinary Success

  • Shredding Chicken: For ease, you can use a hand mixer to shred the cooked chicken directly in the pot.
  • Cheese: Use full-fat cream cheese for a richer flavor and smoother texture.
  • Serving Suggestion: Serve with a dollop of sour cream, chopped cilantro, and a squeeze of lime for an extra zest.


  • Q: Can I make this soup in a slow cooker? A: Yes! Combine all ingredients except cream cheese and cheddar in the slow cooker. Cook on low for 6-8 hours, then add cheeses before serving.
  • Q: Is there a vegetarian version of this soup? A: Definitely. Replace chicken with a plant-based protein like tofu or additional beans and use vegetable broth.
  • Q: How long can I store this soup? A: Store in the refrigerator for up to 3 days or freeze for up to 2 months.