Creamy Chicken Enchilada Soup Recipe Easy Dinner with Crunchy Tortilla Strips

There’s something about the aroma of gently simmering spices, tender shredded chicken, and creamy cheese that just wraps its arms around you—like a cozy blanket on a chilly night. The first time I ladled this creamy chicken enchilada soup into a bowl, I was standing barefoot in my kitchen, the windows fogged up from the steam, and the scent of cumin and roasted peppers danced in the air. I took that first spoonful—rich, velvety, with a tiny kick—and, honestly, I just stopped and smiled (you know, the kind of moment when you realize you’ve stumbled onto pure comfort).

This soup was inspired by a family trip to a little Tex-Mex spot tucked behind a gas station years ago. The kind of place where the staff knows your name and the soup is always piping hot and topped with the crispiest tortilla strips you’ve ever tasted. My kids were knee-high to a grasshopper then, and they couldn’t get enough. I’ve tinkered (in the name of research, of course) until I landed on this version right here—a recipe I wish I’d discovered ages ago. My husband always sneaks extra crunchy tortilla strips off the baking sheet before they even hit the soup, and I can’t blame him!

This creamy chicken enchilada soup recipe is dangerously easy, perfect for lazy Sundays, busy weeknights, or when you just want to brighten up your Pinterest board with a bowl that’s as pretty as it is delicious. It’s now a staple in my house for family dinners and cold-weather gatherings. If you’re looking for a soup that feels like a warm hug and leaves everyone asking for seconds, you’re going to want to bookmark this one (and maybe double the batch—trust me).

Why You’ll Love This Creamy Chicken Enchilada Soup

After years of cooking (and a few kitchen disasters), I can tell you there’s a reason this creamy chicken enchilada soup recipe stands out from the crowd. I’ve tested it a dozen different ways, and every bowl delivers that perfect blend of creamy, cheesy, and gently spicy comfort. Here’s why my family—and probably yours—will keep coming back for more:

• Quick & Easy: You can have this on the table in under 40 minutes—no marathon cooking session required. Perfect for those nights when you just can’t deal with a complicated dinner.
• Simple Ingredients: Seriously, you probably have everything in your pantry or fridge already. No fancy trips to specialty stores—just real, honest ingredients.
• Perfect for Any Occasion: Whether it’s a cozy weeknight, a game day crowd, or a last-minute potluck, this soup fits right in.
• Crowd-Pleaser: Even my pickiest eater (the one who thinks ketchup is spicy) happily devours this. It’s got just enough kick to keep things interesting but nothing overwhelming.
• Unbelievably Delicious: The combination of creamy broth, tender chicken, and crunchy tortilla strips is next-level comfort food. It’s that “close your eyes and savor” kind of good.

What really makes this soup a cut above the rest? It’s all about the texture. I blend the base before adding the chicken to make it ultra-smooth, then stir in a splash of cream cheese for that luscious, velvety finish. The homemade tortilla strips add a perfect crunch (and I’ll never go back to the bagged ones—trust me).

This creamy chicken enchilada soup is the kind of meal that brings everyone to the table. It’s simple, fuss-free, and delivers a big, cozy flavor without a mess of dishes. It’s comfort food reimagined—fast, satisfying, and always a hit. If you want a dinner that feels special but doesn’t make you break a sweat, this is your new go-to.

What Ingredients You Will Need

This creamy chicken enchilada soup comes together with pantry staples and a few fresh ingredients for good measure. Every component plays a role in building that rich, satisfying flavor (and you can swap or adjust as needed—see below for tips!).

• Chicken: 2 large boneless, skinless chicken breasts (about 1 pound / 450g), cooked and shredded (rotisserie chicken works great for shortcuts!)
• Onion: 1 medium yellow onion, diced (sweet and mellow flavor base)
• Garlic: 3 cloves garlic, minced (or 1 tablespoon jarred minced garlic)
• Red Bell Pepper: 1 medium, diced (adds a pop of sweetness and color)
• Green Chiles: 1 (4 oz / 113g) can diced green chiles (mildly spicy, adjust to taste)
• Enchilada Sauce: 2 cups (480ml) red enchilada sauce (homemade or store-bought; I love Hatch brand for that classic flavor)
• Chicken Broth: 4 cups (1 liter) low-sodium chicken broth (or vegetable broth for a lighter version)
• Black Beans: 1 (15 oz / 425g) can black beans, rinsed and drained (hearty, protein-packed)
• Corn: 1 cup (175g) frozen or canned sweet corn (drained if canned; adds sweetness and texture)
• Cream Cheese: 4 oz (113g) full-fat or light, cubed (for the creamy finish; use dairy-free if needed)
• Shredded Cheese: 1 cup (100g) shredded Mexican blend cheese (or cheddar, Monterey Jack, or a mix)
• Spices:
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional, but recommended!)
  • Salt and black pepper to taste
• For the Crunchy Tortilla Strips:
  • 4-5 small corn tortillas, cut into thin strips
  • 1 tablespoon olive oil
  • Coarse salt
• To Serve (Optional Toppings):
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Sliced jalapeños
  • Extra shredded cheese
  • Lime wedges
  • Avocado slices

Ingredient Tips & Substitutions:
– If you’re short on time, shredded rotisserie chicken is a lifesaver.
– For a vegetarian twist, swap chicken with a can of drained chickpeas.
– Use gluten-free corn tortillas and check your enchilada sauce for gluten if you need a gluten-free meal.
– Want it spicier? Add a pinch of cayenne or a splash of hot sauce!

Equipment Needed

This creamy chicken enchilada soup recipe keeps things simple—no fancy gadgets required!

• Large Soup Pot or Dutch Oven: For even heating and plenty of room to stir. (I use a 5-quart enameled Dutch oven—easy to clean and lasts forever.)
• Cutting Board & Sharp Knife: For dicing onions, peppers, and chicken. A sturdy cutting board makes prep safer and quicker.
• Measuring Cups & Spoons: Precision pays off, especially when it comes to spices and broth.
• Wooden Spoon or Heatproof Spatula: For stirring without scratching your pot.
• Baking Sheet: For homemade tortilla strips (you can use an air fryer if you prefer, just check them often so they don’t burn!).
• Parchment Paper: Keeps the tortilla strips from sticking and makes cleanup a breeze.
• Immersion Blender (Optional): For blending the soup base ultra-smooth. If you don’t have one, a regular blender works—just let the soup cool slightly first.
• Ladle: For serving those generous, hearty portions.

Equipment Tips:
Don’t stress if you don’t have a Dutch oven—a large, heavy-bottomed stockpot works, too. I’ve even used a slow cooker for the base and finished on the stove. And if you’re short on baking sheets, a pizza pan or even a toaster oven tray can crisp those tortilla strips just fine. Hand-wash your immersion blender to keep the blade sharp (I learned that the hard way after running mine through the dishwasher—oops!).

Preparation Method

1. Make the Crunchy Tortilla Strips:
   • Preheat your oven to 400°F (200°C).
   • Slice 4-5 corn tortillas into 1/4-inch (0.5 cm) strips.
   • Toss strips in 1 tablespoon olive oil and a pinch of coarse salt.
   • Spread evenly on a parchment-lined baking sheet.
   • Bake for 10-12 minutes, tossing halfway, until golden and crisp. Watch closely—the edges can go from perfect to burnt in a flash!
2. Sauté the Aromatics:
   • While the strips bake, heat 1 tablespoon olive oil in your soup pot over medium heat.
   • Add diced onion and bell pepper. Sauté for 4-5 minutes until softened and fragrant.
   • Add minced garlic and cook 1 minute more (don’t walk away—garlic burns fast!).
3. Build the Soup Base:
   • Stir in cumin, chili powder, and smoked paprika. Toast the spices for 30 seconds (your kitchen will smell amazing!).
   • Add green chiles, enchilada sauce, and chicken broth. Scrape up any browned bits from the bottom for extra flavor.
   • Bring to a gentle simmer, cover partially, and let cook for 10 minutes.
4. Blend for Creaminess (Optional but Recommended):
   • If you want a silky-smooth soup, blend the base using an immersion blender for about 30 seconds, until mostly smooth but not pureed. If using a countertop blender, work in batches and vent the lid—safety first!
5. Add the Good Stuff:
   • Stir in black beans, corn, shredded chicken, and cream cheese.
   • Reduce heat to low. Stir occasionally for 5-7 minutes, until the cream cheese melts and the soup is creamy and rich. If it’s too thick, add a splash more broth.
6. Final Touches:
   • Turn off the heat and stir in 1 cup shredded cheese until melted.
   • Taste and adjust salt and pepper. If you like more heat, add a pinch of cayenne or a splash of hot sauce.
7. Serve:
   • Ladle soup into bowls. Top generously with crunchy tortilla strips and your favorite toppings—sour cream, cilantro, jalapeños, avocado, more cheese, lime wedges. (Go wild!)

Prep Notes:
If you like chunkier soup, skip the blending step. For a vegetarian option, use drained canned chickpeas in place of chicken. If your soup separates, just whisk it briskly or blend for a few seconds to bring it back together. And don’t forget—the tortilla strips are best fresh, but you can make them a day ahead if you need to save time.

Cooking Tips & Techniques

• Layer Your Flavors: Toasting the spices with the aromatics (onion, garlic, pepper) really brings out their depth. Don’t rush this step—your patience will pay off in flavor.
• Don’t Overcook the Chicken: If you’re cooking chicken breasts from scratch, simmer gently and check often. Overcooked chicken turns stringy—let’s keep it juicy and tender.
• Blend for Creaminess: Even a quick blend (immersion or regular blender) makes the base silky. If you skip it, the soup’s still tasty—just more rustic.
• Cheese Melting Tricks: Stir in cheese off the heat to prevent clumping or a grainy texture. Patience is key!
• Tortilla Strip Perfection: Spread the strips in a single layer for maximum crisp. If your oven runs hot (like mine), check at 8 minutes—they can burn fast.
• Batch Cooking: This soup doubles easily for crowds or meal prep. Just use a big enough pot.
• Make It Ahead: The flavors deepen overnight—just reheat gently and add a splash of broth to loosen if needed.

Confession time: I once dumped all the cheese in too early and ended up with a stringy mess (lesson learned—off the heat is best). And I’ve burned my share of tortilla strips by trying to multitask. Now I set a timer and stay close—the crunch is worth the extra care. If you’re new to blending hot soup, vent the blender lid and never fill past halfway (I learned that the messy way, too). With these tips, you’ll get creamy, dreamy soup every time!

Variations & Adaptations

• Vegetarian/Vegan: Swap the chicken for a can of drained chickpeas or white beans, and use dairy-free cream cheese and cheese. Vegetable broth keeps it meatless and satisfying.
• Low-Carb/Keto: Skip the corn and beans, add extra diced peppers or zucchini, and use low-carb tortillas for the strips. The soup stays creamy and hearty without the carbs.
• Spicy Southwest: Add 1 diced chipotle pepper in adobo for smoky heat, or a chopped jalapeño with the aromatics. Top with pepper jack cheese and extra hot sauce for a fiery finish!
• Slow Cooker Method: Place all ingredients except cream cheese, cheese, and tortilla strips in your slow cooker. Cook on low for 6-7 hours, shred the chicken, stir in cheese and cream cheese, then serve with crispy strips.
• Allergen-Friendly: Use gluten-free tortillas and check that your enchilada sauce is gluten-free. For dairy allergies, use coconut cream cheese and your favorite vegan cheese.

My favorite twist? Roasting the corn and bell peppers under the broiler before adding them. It adds a sweet, smoky layer that’s hard to beat! The base recipe is super flexible—feel free to toss in leftover veggies, swap beans, or try different cheeses. There’s no wrong way to make it your own.

Serving & Storage Suggestions

This creamy chicken enchilada soup is best served hot, straight from the pot, with a mountain of crunchy tortilla strips on top. For a true restaurant feel, pile on the toppings—think dollops of sour cream, fresh cilantro, a squeeze of lime, and a few avocado slices for creaminess.

Pair with a simple green salad, a side of cilantro-lime rice, or cheesy quesadillas for a Tex-Mex feast. If you’re hosting, a big pitcher of iced tea or tangy margaritas is never a bad idea!

Storage: Let leftover soup cool, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days. The flavors actually improve overnight, so you might like it even better the next day. (Keep tortilla strips separate so they stay crisp!)

Freezer: Portion cooled soup into freezer-safe bags or containers, leaving a bit of room for expansion. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, adding broth if it thickens.

Reheating: Warm soup over low heat, stirring often. Add a splash of broth or milk to bring back the creaminess. Microwave works, too—just go in short bursts and stir between each. Top with fresh tortilla strips for crunch!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting per large bowl (excluding toppings and tortilla strips):

• Calories: ~350
• Protein: 25g
• Carbohydrates: 26g
• Fat: 15g
• Fiber: 5g

Health Benefits: Chicken brings lean protein, while black beans and corn add fiber and a gentle sweetness. The soup is naturally gluten-free if you use certified tortillas and sauce. Red bell peppers are loaded with vitamin C, and you can lighten things up with reduced-fat cheese or by swapping in Greek yogurt for cream cheese.

Allergens: Contains dairy (cheese, cream cheese) and gluten (tortilla strips, depending on brand). Easy swaps for dairy-free and gluten-free diets are included above.

From a wellness perspective, I love how this recipe balances comfort with real nutrition. You’re getting protein, fiber, and veggies in every spoonful. And, honestly, the satisfaction of a homemade meal beats takeout any day!

Conclusion

There’s a reason creamy chicken enchilada soup with crunchy tortilla strips has become a go-to in my kitchen. It’s simple, comforting, and delivers big Tex-Mex flavor with minimal fuss. Whether you’re feeding a crowd or just cozying up with a bowl on a rainy night, this soup is pure, nostalgic comfort—no shortcuts, no weird ingredients, just honest-to-goodness deliciousness.

Don’t be afraid to play around with the ingredients or toppings—make it spicier, add more veggies, or go wild with the cheese! That’s the beauty of a recipe like this—it’s yours to adapt and enjoy.

I hope you love this creamy chicken enchilada soup as much as we do. If you make it, let me know in the comments below! Share your tweaks, your favorite toppings, or if it became a new family favorite. Save this recipe for later, pin it to your dinner board, and don’t forget to pass it on to a friend who could use a little extra comfort in their bowl. Happy cooking, friends!

Frequently Asked Questions

Can I make creamy chicken enchilada soup in a slow cooker?

Absolutely! Just add all soup ingredients (except cream cheese, cheese, and tortilla strips) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, stir in the cheeses until melted, and serve with crunchy tortilla strips.

How can I make this soup gluten-free?

Use certified gluten-free corn tortillas and double-check that your enchilada sauce is gluten-free. Everything else in the recipe is naturally gluten-free!

What’s the best way to shred chicken quickly?

While the chicken is hot, you can use two forks or a hand mixer on low speed in a large bowl. Rotisserie chicken works great, too, for a super quick shortcut.

Can I freeze creamy chicken enchilada soup?

Yep! Let it cool, portion into freezer-safe containers (leave room for expansion), and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if it thickens.

How do I keep tortilla strips crunchy?

Store them in an airtight container at room temperature and only add them to the soup right before eating. If they get a bit soft, just pop them in a hot oven for a few minutes to crisp up again!

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