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Bowl of creamy chicken enchilada soup with melted cheese, corn, shredded chicken, topped with tortilla chips, sour cream, and fresh cilantro

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup delivers cozy enchilada flavor in a spoonable, weeknight easy bowl with tender chicken, sweet corn, green chiles, and a velvety, cheesy finish that is ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéeing and rounded flavor
  • 1 small yellow onion diced for sweetness and base
  • 2 cloves garlic minced for aroma and depth
  • 1 tablespoon chili powder classic enchilada warmth
  • 1 teaspoon ground cumin earthy backbone
  • 1 teaspoon smoked paprika gentle smokiness without using actual smoke
  • 0.5 teaspoon dried oregano herbal lift
  • 0.5 teaspoon kosher salt plus more to taste to wake flavors
  • 0.25 teaspoon black pepper balanced heat
  • 2 tablespoons masa harina or all purpose flour for light thickening and enchilada character
  • 4 cups low sodium chicken broth dependable base without oversalting
  • 1 can (15 ounces) fire roasted diced tomatoes brightness and char notes
  • 1 can (4 ounces) diced green chiles mild heat and tang
  • 1.5 cups fresh or frozen corn sweetness and texture pops
  • 2 cups cooked shredded chicken rotisserie or poached for speed
  • 4 ounces cream cheese cubed room temp for smooth body that will not split
  • 0.75 cup shredded Monterey Jack melts creamy and clean taste
  • 0.5 cup red enchilada sauce store bought or homemade for signature flavor
  • 0.5 lime juice to finish and balance richness
Optional Toppings
  • sliced scallions
  • chopped cilantro
  • crushed tortilla chips
  • sour cream
  • avocado for crunch and coolness

Equipment

  • Large Pot
  • Whisk

Method
 

  1. Heat oil in a large pot over medium, add onion with a pinch of salt, cook until translucent and edges just golden 5 to 6 minutes, then stir in garlic for 30 seconds until fragrant without browning to avoid bitterness.
  2. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, pepper, and masa, stir 60 seconds until the pot smells toasty which prevents raw spice taste and activates thickening.
  3. Whisk in broth gradually, then add tomatoes, green chiles, and corn, bring to a simmer, not a full boil, for 8 to 10 minutes until slightly thickened and flavors meld with small lazy bubbles.
  4. Stir in shredded chicken and enchilada sauce and simmer 5 minutes until hot and the soup lightly coats a spoon which is a cue that masa did its job.
  5. Reduce heat to low, add cream cheese and Monterey Jack a handful at a time, stirring until fully melted and smooth 2 to 3 minutes without boiling to prevent separation.
  6. Off heat, squeeze in lime juice, taste and adjust salt and spice which brightens the creamy base and keeps it from feeling heavy. Ladle into bowls and top with scallions, cilantro, crushed chips, or a spoon of sour cream for contrast and crunch.

Notes

Store: Cool completely, then refrigerate in airtight containers up to 4 days where the masa keeps the body stable without breaking.
Freeze: Up to 2 months, thaw overnight in the fridge and whisk while reheating since dairy can look separated until hot and stirred smooth.
Reheat: Warm gently on the stove over medium low until steamy, thin with broth or water if thick and finish with a squeeze of lime to refresh.