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5 from 6 votes

Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup is packed full of flavors with black beans, shredded chicken, corn, diced tomatoes and more for a creamy and delicious, comforting bowl of soup that everyone will love!
Cook Time45 mins
Total Time45 mins
Servings: 6


For the Soup:

  • 2-3 large chicken breasts raw and thawed
  • 1 10 oz can red enchilada sauce
  • 1 14 oz can black beans rinsed and drained
  • 1 14 oz can corn drained
  • 1 4 oz can diced green chiles
  • 1 14 oz can diced tomatoes with juices
  • 2 cups chicken broth or stock or about 1 14oz can
  • 1 TBS minced garlic
  • 1 tsp salt
  • 1 TBS taco seasoning
  • 1 8 oz block cream cheese
  • 1/2 cup shredded mozzarella cheese


  • shredded mozzarella or cheddar cheese
  • cilantro
  • tortilla strips or tortilla chips
  • avocado
  • diced green onion


  • Pour all ingredients except the cream cheese and mozzarella into a large pot heated over medium high heat on the stove top.
  • Allow to cook for about 30 minutes, or until chicken is cooked through.
  • Remove chicken from pot and shred in a bowl using 2 forks. Return to pot.
  • Cut the cream cheese into small cubes and add them and the shredded mozzarella cheese to the pot.
  • Stir well until the cream cheese has melted completely into the soup.
  • Serve topped with sour cream, shredded cheese, tortilla strips, etc.