Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup recipe comes together in under 30 minutes. Make it tonight for an easy and satisfying Mexican meal!

This creamy Chicken Enchilada Soup recipe comes together in under 30 minutes. Make it tonight for an easy and satisfying meal!

I know I’m not supposed to pick favorites with my recipes, but, I have to say this creamy enchilada soup recipe is definitely in my Top 10.

You’re going to love it, too. Trust me.

Here’s why:

First of all, this white chicken enchilada soup recipe is part of the 30 Minute Monday series, so you know it’s going to be on the dinner table in no time.

Chicken Enchilada Soup with Cream Cheese Recipe - a one pot meal that's done in under 30 minutes!

Secondly, it’s incredibly easy to make and doesn’t call for a bunch of weird ingredients.

Third, you can customize the soup depending on what you happen to have in your pantry.

You can use canned beans and corn or go for the fresh stuff if you have the time. If you don’t want to use chicken, try swapping it out for some savory mushrooms.

Throw in some sauteed bell peppers, swap the corn for hominy, use pinto beans instead of black; the world is your oyster, baby.

This chicken enchilada soup cream cheese recipe comes together in under 30 minutes. Make it tonight for an easy and satisfying meal!

Finally, the reason you’re REALLY going to love this recipe is because it’s completely amazingly delicious. I know that description isn’t particularly, uh, descriptive, but again you’re just going to have to trust me.

It has all the flavor of enchiladas without any of that hard work.

It also has a magic ingredient: Greek Cream Cheese. Whhaaattt?? Greek Cream Cheese is basically a cream cheese made from Greek yogurt (funny how that works, huh?) so it has half the fat the twice the protein of regular cream cheese.

You can’t tell the difference in taste, either! I always find mine right next to the cream cheese, but if you can’t find it you can substitute with whatever cream cheese you normally buy.  

Need a easy recipe for Chicken Enchilada Soup? Here is a great one! This cheesy Chicken Enchilada Soup recipe comes together in under 30 minutes. Make it tonight for an easy and satisfying meal!

I made a whole pot of this and ate ALL OF IT myself. I had it for lunch and dinner for 3 days in a row. And I’m not even sorry.

OH! I just thought of another reason you’ll love it. It’s a one-pot meal, so clean up is a total breeze.

You all know how important that is to me. I do more dishes in one day than some people do in a week, so I’m always on the look out for easy-clean-up meals.

Alright, I know you’re ready to get going on this easy chicken enchilada soup recipe, so let me fill you in on the details.

Here’s the Recipe!

30 Minute Creamy Chicken Enchilada Soup

30 Minute Creamy Chicken Enchilada Soup

This creamy Chicken Enchilada Soup recipe comes together in under 30 minutes. Make it tonight for an easy and satisfying meal!

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 5 small corn tortillas, cut into strips
  • 3 teaspoons vegetable oil, divided
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 small yellow onion, diced
  • 8 ounces Greek cream cheese, softened
  • 3/4 cup enchilada sauce
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup low sodium chicken broth
  • 1 14 ounce can low sodium black beans, drained and rinsed
  • 1 14 ounce can sweet corn kernels, drained and rinsed
  • 1 10 ounce can diced tomatoes with chilies (such as Rotel brand)
  • Sliced avocado and cilantro leaves for serving (optional)

Instructions

  1. Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
  2. Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook 7-10 minutes until chicken is browned and cooked through.
  3. Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
  4. Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
  5. Serve topped with tortilla strips, cilantro, and avocado.

Nutrition

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 418|Total Fat: 19g|Saturated Fat: 7g|Trans Fat: 0g|Unsaturated Fat: 10g|Cholesterol: 77mg|Sodium: 444mg|Carbohydrates: 37g|Fiber: 9g|Sugar: 7g|Protein: 28g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

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October 27, 2014 | Last Updated on December 13, 2020 by Linda

18 thoughts on “Creamy Chicken Enchilada Soup”

  1. Have yet to try it but I will! I like the recipe, the way it’s put together and the fact that it won’t feed an armory! ( 1 cup of shredded cheese). Cream Cheese with cilantro Ann’s sliced avocados on top! Sound Sound great!

    Reply
  2. If I wanted to freeze this, would you suggest cooking first then freezing or can I assemble and freeze prior to cooking? I’ve made this before and absolutely LOVE it, but would like to make it even easier on myself after baby comes.

    Reply
  3. You are right…I am going to love this meal! Great tips about customizing to suit my taste and it look so darn good. I can understand why you didn’t share!!

    Reply
  4. This one is fantastic! Just tried it out yesterday evening. Quick and easy!
    I love your 30-minute and one-pot recipes – just what i’m always looking for 🙂

    Reply
  5. Did you use red or green enchilada sauce? I also somehow missed the 3/4 cup measurement and used the whole can (and used green). Mine is more white in color than yours (but still OMG good!)

    Reply
  6. Wow…this is my kind of comfort food. I love soups like this that are hearty and filling and perfect for dinner. Great flavors!

    Reply
  7. You had me at 30 minute! No wait. At Creamy. Or was it Chicken Enchilada? Haaa! It all sounds (and looks) so amazing! I can’t wait to try it. Perfect for a cold day like today!

    Reply

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