If You Love Cozy, You’ll Want to Make This Creamy Chicken Enchilada Soup!

So here’s the thing: when the weather gets that sort of weird cold-and-damp way (I swear my bones feel it before the weather app does), all I can think about is making this Creamy chicken Enchilada Soup. My aunt Susan used to whip up something similiar at every family get-together; now, my version’s probably not quite as good as hers (don’t tell her I said that), but it’s the one my kids ask for. There was even one time my youngest tried to eat it cold for breakfast. Mistake. Honestly, I just love how easy this is on those busy weeknights when energy is basically on empty, but my stomach is certainly not.

Why I Make This (Probably Too Often)

I make this when I want something real comforting, but don’t want five million pans to wash up after. My family goes bonkers for this because it’s got that cheesy, smoky, slightly spicy thing going on, and it tastes like you’ve been slaving at the stove for hours (but nope). Actually, I used to think I needed fancy rotisserie chicken, but leftover roast works just as well—and saves me an emergency grocery run. Oh, and I’ve messed up the spice amounts before, so don’t stress. The soup always tastes good, just sometimes with a bit too much “zing” (which wakes you right up!)

Gathering Your Ingredients—Here’s What I Use

2 tablespoons olive oil (can swap in butter if that’s what’s handy)
1 medium onion, diced—yellow or white, I honestly can’t tell the difference in soup
2 cloves garlic, minced (or a big squeeze from a tube—I won’t tell)
2 teaspoons ground cumin
1 teaspoon smoked paprika (regular works if that’s all you’ve got, not a dealbreaker)
1/2 teaspoon chili powder (add more if you’re feeling spicy)
4 cups chicken broth (I’ve even used veggie stock, nobody noticed)
2 cups cooked, shredded chicken (I sometimes use rotisserie, or just whatever’s leftover. My neighbor claims poached chicken is best, but I can’t be fussed most days.)
1 (14-oz) can diced tomatoes with green chilies (like Rotel, but any brand, really)
1 (10-oz) can red enchilada sauce (homemade if you want, but not me, ha)
1 (15-oz) can black beans, drained and rinsed
1 cup frozen corn (canned is fine if you’re cleaning out the pantry)
1 teaspoon salt, plus more to taste (eventually—I always adjust at the end)
1/2 teaspoon black pepper
1 (8-oz) package cream cheese, cubed and softened (I’ve made do with Neufchâtel. My grandma insisted on Philadelphia but who can taste the difference?)
1 1/2 cups shredded cheddar cheese (Monterey Jack’s good too; or mix them up!)
Toppings, optional: crushed tortilla chips, chopped cilantro, diced avocado, extra cheese, sliced jalapeños, sour cream

How I Actually Make It—Step-by-Step

First, heat olive oil in a big ol’ soup pot over medium heat. Add your diced onion and let it get soft and a bit golden, about 4 minutes. Don’t rush this, the sweetness is worth it. Toss in the garlic and cook for another minute or so; if it sticks a bit, don’t fret.
Add the cumin, smoked paprika, and chili powder. Stir them around till everything smells amazing (and you’re probably coughing from the spice cloud, but it’s fine—it means it’s working).
Pour in your chicken broth, then toss in the diced tomatoes, enchilada sauce, black beans, corn, cooked chicken, salt, and pepper. Give it all a good stir. Bring to a simmer. If it looks weird or thin…that’s normal. (This is where I usually sneak a taste but shh.)
Reduce the heat and drop in those cubes of cream cheese. Stir—and I mean stir a lot. It takes a few minutes and will look streaky at first, like it’s never going to mix in. It always sorts itself out, promise.
When the cream cheese is all melted and the soup is nice and creamy, toss in the shredded cheese and stir until it’s melted too. Taste (carefully, it’s hot), and adjust salt if needed.
Ladle into bowls and load up with your favorite toppings. Or do what my brother does and eat it with a mix of five different hot sauces. Not recommended, but hey, you do you.

Some Notes From My Real-Life Mistakes

Actually, I find it works better if you let the cream cheese come to room temp before adding. Cold blocks take forever.
I once skipped the cumin and it tasted a little flat, so don’t forget it unless you really hate cumin!
If you scorch the onion a bit, just keep going—it’ll still taste good. Maybe even a bit better, who knows?

Variations I’ve Tried (or Messed Up)

Turkey swap: After Thanksgiving, I use leftover turkey. Great idea!
Vegetarian: Use veggie broth and extra beans, skip the chicken. Satisfying enough, actually.
Once I tried with green enchilada sauce and, honestly, not my thing—kind of odd looking, too. But maybe it’s just me.
Extra veggies: Diced zucchini or bell pepper can sneak in if you’ve got picky eaters hiding nearby.

What If I Don’t Have the Right Equipment?

I always cook this in my old Dutch oven, but honestly, any deep pot works fine. If you don’t have a big enough pot, just split the soup between two smaller ones; not glamorous, but it gets the job done! For shredding chicken, two forks are all you need (no fancy gadgets required, even though that bear-claw shredder thing looks fun).

Storing Leftovers (If You Even Have Any)

This soup keeps perfectly in the fridge for 2-3 days… though honestly, in my house, it never lasts more than a day! If you ever have a rare moment with leftovers (miracle?), reheat gently on the stove, or just microwave in a bowl, but stir often so the cheese doesn’t get all weird.

Here’s How We Eat It (You Can Too)

I usually top mine with crushed tortilla chips and a little swirl of sour cream. Sometimes I leave out the cilantro but my partner, who claims cilantro tastes like soap (which baffles me), always skips it. Occasionally, we’ll do a soup-and-sandwich night, especially when it’s raining buckets outside, and nobody complains—it’s real comfort food with melty grilled cheese on the side.

A Few Pro Tips I’ve Learned the Hard Way

Once, I dumped in the cheese all at once and it turned into a big glob. Add gradually and stir, stir, stir!
Don’t rush the creamy stage or you’ll end up with lumpy soup. Ask me how I know (actually, please don’t).
If it looks thin, simmer uncovered for a bit. Or, if you want it thicker, mash a handful of beans with a fork and stir them back in. Works like a charm.

Your Questions, Answered (Because Folks Have Asked!)

Can I freeze this soup? Kinda! It freezes okay, but the texture might get a bit weird when you reheat because of the dairy. Still tasty, just not as silky. If you plan to freeze, maybe leave out the cheese and cream cheese until reheating.
Is it really spicy? Mine usually isn’t—unless my hand slips on the chili powder (oops). Just start with a little, you can always add but can’t take away!
Can I use raw chicken? Sure! Dice it up small and cook it in the soup itself before adding the cream cheese and cheese. It’s just a bit more fiddly, but works in a pinch.
How do I make this in the slow cooker? Funny you ask! Toss everything but the dairy in, cook on low 4–6 hours, then stir in the cream cheese and cheese at the end on high until melty. Easy peasy.
What if I don’t have enchilada sauce? I’ve subbed in some salsa and extra chili powder. Not quite the same, but soup’s still pretty fab.

And since we’re already on a funny tangent, I once tried making this soup in a slow cooker but forgot to plug it in (true story), so we just had cereal that night. It happens to the best of us!