Quick 15-Minute Creamy Chicken Enchilada Soup with Cheese

Prep: 5 minCook: 15 min4 servingsmediumTex-Mex
Quick 15-Minute Creamy Chicken Enchilada Soup with Cheese

A comforting soup that combines rotisserie chicken, enchilada sauce, black bean salsa, and corn in a rich, creamy base. The chipotle peppers add smoky heat while cream cheese creates luxurious texture. Perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. Topped with crispy tortilla chips and melted cheese for added texture and flavor.

Gluten-FreeNut-Free

Ingredients

4 servings
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 teaspoon cumin
  • 4 large garlic cloves, minced or grated
  • 15 ounces corn, drained
  • 1 chipotle pepper, minced
  • adobo sauce, extra from can(optional)
  • 1 cup black bean salsa, any heat level
    regular salsa plus black beans1 cup salsa + 1/2 cup beansflavor

    adjust liquid accordingly

  • 1 teaspoon chicken stock concentrate
  • 4 ounces cream cheese
    heavy cream4 oz:1/2 cupdairy

    reduces thickness slightly

    Full guide →
  • 1 rotisserie chicken, pulled/chopped
    cooked chicken thighs1:1protein

    shredded or chopped works

    Full guide →
  • 15 ounces enchilada sauce
  • 4 cups chicken stock
  • corn tortilla chips, for topping/serving
  • 2 cups Monterey jack cheese, shredded
  • salt, to taste(optional)
  • pepper, to taste(optional)

Instructions

  1. 1

    Heat olive oil in large pot over medium heat

  2. 2

    Add onion and cumin, saute for 3 to 4 minutes until tender

  3. 3

    Add garlic and cook 30 seconds more

  4. 4

    Add corn, chipotle, black bean salsa, stock concentrate, cream cheese, chicken, enchilada sauce, and chicken stock

  5. 5

    Season to taste with salt and pepper and bring to simmer

  6. 6

    Ladle soup into bowls set on sheet pan

  7. 7

    Top with corn tortilla chips and generously shower with shredded cheese

  8. 8

    Broil for 1 to 2 minutes on top rack until cheese is bubbly and chips are lightly browned

Tips

Tip 1

Add more stock or water to thin the soup or stretch it further for more servings.

Tip 2

Use as much cream cheese as you like for extra richness - the recipe is flexible.

Tip 3

Broiling the cheese-topped bowls makes the chips extra crunchy and creates a restaurant-style presentation.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered container

Make Ahead

Can be made 1 day ahead without cheese topping, reheat gently

Serve With

Immediately while hot with crispy cheese topping

See pairing guide →

Common Mistakes

Watch

Don't skip the broiling step to avoid soggy chips

Watch

Add liquid gradually to avoid making soup too thin

Substitutions

Dairy-Free Swaps

cream cheese→
heavy cream4 oz:1/2 cupdairy

reduces thickness slightly

Full guide →

General Alternatives

rotisserie chicken→
cooked chicken thighs1:1protein

shredded or chopped works

Full guide →
black bean salsa→
regular salsa plus black beans1 cup salsa + 1/2 cup beansflavor

adjust liquid accordingly

Find more substitutions →

FAQ

Can I make this soup dairy-free?

Substitute coconut cream for cream cheese and omit the Monterey jack cheese, or use dairy-free alternatives for both.

How long will this soup keep in the refrigerator?

Store covered for up to 3 days. Reheat gently on stovetop, adding liquid if needed to restore consistency.

Can I freeze this enchilada soup?

Yes, freeze without cheese topping for up to 3 months. Thaw overnight and reheat, then add fresh cheese topping before serving.