Let Me Tell You About This Soup…

So every now and then, when the weather can’t decide if it wants to be spring or just keep being dreary, I get this odd craving for something warm, seriously cheesy, but with a little zip—kind of like chili but less commitment, you know? Enter: the magical Creamy Chicken Enchilada Soup. I think my first attempt was after a late grocery run, fridge looking particularly tragic, and I ended up throwing together odds-and-ends into the pot. To my total shock, the result was amazing (even if I nearly forgot the cheese—rookie move). My family actually requests this now, so that’s saying something because, honestly, they’re harsh critics.

Why I Keep Making This (And You Might Too!)

I make this when someone in the house tries to protest against “Chicken again” (been there). Or when I just have half a rotisserie chicken left and want it out of the fridge. My crew goes wild for it because, well, it’s creamy, a little spicy if you want, and basically feels like a warm hug in a bowl. Also, it hides leftover veggies surprisingly well (don’t tell the kids). And hey, wanting dinner on the table fast—this doesn’t require 3 hours or much patience, which is PERFECT when you can barely remember what day it is (not that that’s ever happened to me… okay, maybe yesterday).

What You’ll Need (Or Kinda Need!)

2 cups cooked chicken, shredded or chopped (sometimes I use leftover turkey from the holidays, it works in a pinch!)
1 onion, diced (red, white, yellow—whatever’s rolling around in your pantry really)
2 cloves garlic, minced (honestly, I’ve just used the jarred stuff when I was lazy, shh)
1 can (10 oz) enchilada sauce (homemade is dreamy, but store-bought totally forgivable—my grandma swore by Old El Paso, but, you do you)
1 can (14 oz) diced tomatoes (with chiles if you want a kick, or leave them out if you don’t)
1 can (15 oz) black beans, drained and rinsed (pinto beans swap in fine too, don’t overthink it)
2 cups chicken broth (oh hey, veggie broth also fine if that’s what’s on hand)
1 cup frozen corn (fresh off the cob? Gold star for you; canned? Just drain it real good)
1 tsp ground cumin
1 tsp chili powder (add more if you like to live dangerously)
3/4 cup cream cheese, cut into chunks (pro-tip: low-fat sorta works, but honestly the real stuff melts better)
1 cup shredded cheddar (Monterey Jack rocks here too)
Salt and pepper, to taste
Optional: fresh lime, cilantro, tortilla chips for topping. Or not, up to you.

Alright, Here’s the How-To (But Not Strictly)

Start by softening your onion in a big ol’ pot with a splash of oil over medium heat. Give it 3 or 4 minutes—don’t let it burn, just let it get kinda see-through. Add the garlic, letting it go about 1 minute… less if you’re impatient (I usually am after work).
Dump in the enchilada sauce, diced tomatoes, beans, corn, broth, cumin, and chili powder. Stir everything together—don’t worry if it looks wildly orange-red and a bit weird; that’s normal. This is when I sneak a taste and think, “hmm, not too bad.”
Let it simmer away for 10 minutes or so, uncovered is fine—gives everything a chance to get to know each other.
Toss in the shredded chicken, then chuck in the cream cheese. This is where I sometimes second guess if I cut it up small enough, but it always melts after a bit. Stir until it’s smooth-ish, but don’t stress if flecks of cheese are still floating; it just adds character.
Now, add in most of the shredded cheddar, stirring until it’s melty and creamy. Reserve a handful for topping—unless you accidentally dump it all in, which I kinda did last week (no biggie, cheese volcano soup is also good).
Give a season with salt and pepper. Squeeze in some lime if you’re feeling zesty. Leave it to bubble (low heat) for 5 more minutes—just enough for all the flavors to hang out.

A Few Things I Found Out the Hard Way

If your cream cheese isn’t at room temp, it can be a pain to melt—microwave it for 10 seconds first (I learned this after one very lumpy batch).
I once tried using only milk instead of cream cheese (let’s just say… I wouldn’t recommend it)
Sometimes I don’t even measure the spices—winging it works, just taste as you go!
And believe me, extra lime juice at the end? Major upgrade.

What If You Don’t Have Everything?

Tried this with leftover BBQ chicken—actually kinda great unexpectedly.
Swapped the black beans for white beans once; soup was milder, but still tasty.
Forgot the corn once, no one noticed. Forgot the chicken though… that was not my best work.
I even added some spinach to sneak in greens—no complaints from the peanut gallery.
Once tried thick Greek yogurt instead of cream cheese—eh, not my favorite, but it technically worked.

Don’t Sweat the Equipment

If you don’t have a legit soup pot, just use the biggest saucepan you can find. Honestly, I’ve even made this in a slow cooker on low for four hours (add the cheese right at the end though so it doesn’t go all weird and grainy—it’s happened). No immersion blender needed or anything fancy.

Storing Leftovers (If You Actually Have Any)

This soup keeps in the fridge for up to three days (but seriously, it never actually makes it past the second day at my place). Reheats like a charm in the microwave or on the stove—just add a splash of broth if it gets too thick. I wouldn’t freeze it though; the cream cheese and cheese get a little cranky in the freezer.

How I Like to Serve This (& Some Traditions)

Ladle it into bowls, top with crumbled tortilla chips (I go overboard because crunchy is life), a dap of sour cream, maybe sliced avocado if I’m feeling posh. Sometimes we do a make-your-own toppings night and let everyone go nuts. My cousin drowns hers in shredded lettuce (no judgment). Oh and at least once, we paired it with cold leftover pizza. Oddly, it worked.

Stuff I Learned the Hard Way (Pro Tips… Sort Of)

Don’t rush the cheese-melting step. I tried to crank the heat and regretted it—ended up with weird stringy bits for days, yikes.
If you dump everything in and walk away, you might get scorched soup on the bottom, and that’s a pain to scrape (trust me, soak the pot right after serving).
Actually, it’s better the next day, so if you’re patient… just saying.

People Have Actually Asked Me… (FAQ Time!)

Q: Can I make it vegetarian?
Absolutely! Just ditch the chicken, double up on beans, and use veggie broth. Maybe add bell peppers—or whatever you like, honestly.

Q: Can I make it spicy?
Heck yes; just toss in jalapeños or use hot enchilada sauce. Add sriracha if you’re brave. Most of my family whimpers at mild salsa, so…

Q: What if I only have raw chicken?
No big deal. Cut it up and let it poach right in the soup for about 10-12 minutes, then shred (carefully—watch out, it’s hot!).

Q: Can I use a slow cooker?
Yeah, for sure. Do all the dumping in, just save the cheese and cream cheese for the last bit—otherwise you’ll get what can only be called a separated mess. Not my proudest kitchen moment.

Q: I’m dairy free, what now?
So, I tried coconut cream instead of cream cheese. It was… okay, but definitely gave it a different vibe. Your call! Maybe cashew cream if you’re fancy.

(Oh, quick side note: once, during a thunderstorm, our power went out mid-simmer. Soup paused then resumed hours later—no one even noticed a difference. So don’t stress it too much.)

Creamy Chicken Enchilada Soup: Cozy Weeknight Recipe Win