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Delicious Creamy Enchilada Soup – Quick Weeknight Dinner

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A rich, creamy Tex-Mex soup inspired by chicken enchiladas — loaded with shredded chicken, red enchilada sauce, melted cheese, and bold spices. Perfect for cozy dinners and meal prep.

Ingredients

Scale

  • 2 cups shredded cooked chicken

  • 2 cups low-sodium chicken broth

  • 1 (10 oz) can red enchilada sauce

  • 1 (10 oz) can diced tomatoes with green chiles

  • 1 cup corn (optional)

  • 1 cup canned black beans, drained (optional)

  • 1 tsp chili powder or taco seasoning

  • 8 oz cream cheese, softened and cubed

  • 1 cup shredded cheddar

  • 1/2 cup shredded Monterey Jack

  • 1/4 cup heavy cream (optional)

  • Salt and pepper, to taste

  • Toppings: tortilla chips, avocado, cilantro, lime

Instructions

  • In a large pot, combine chicken, broth, enchilada sauce, tomatoes, corn, beans, and seasoning. Bring to a simmer.

  • Reduce heat. Stir in cream cheese until melted and smooth.

  • Add shredded cheese and heavy cream. Stir until combined.

  • Simmer 5–10 minutes to thicken.

  • Serve hot with toppings of choice.

Notes

  • Use rotisserie chicken for speed.

  • Adjust spice level with chili flakes or hot sauce.

  • Freeze without dairy; add cream/cheese after reheating.

  • Gluten-free if using GF enchilada sauce.

Find it online: https://dryrecipes.com/delicious-creamy-enchilada-soup-quick-weeknight-dinner/