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cheesy chicken enchilada soup
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5 from 3 votes

Cheesy Chicken Enchilada Soup

Cheesy Chicken Enchilada Soup is hearty, cheesy, and delicious!
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Soup
Cuisine: Mexican
Keyword: chicken
Servings: 6


  • 2 tbsp olive oil
  • 1 large purple onion diced
  • 1 red bell pepper diced
  • 4 cups chicken broth
  • 2 tsp cumin
  • 10 oz red enchilada sauce
  • 14.5 oz fire roasted diced tomatoes
  • 1 can black beans rinsed and drained
  • 4 oz diced green chiles
  • 8 oz cream cheese cut into 1-inch cubes
  • 1 cup cheddar cheese shredded, plus additional for garnish
  • 2 cups cooked chicken shredded, I used a rotisserie chicken
  • 3 tbsp cilantro chopped, reserve some for garnish
  • salt and pepper to taste
  • 3 green onions chopped, reserve some for garnish

Garnish Ingredients

  • green onion chopped
  • cilantro chopped
  • red onion diced
  • tortilla chips crushed
  • avocado diced
  • Mexican or cheddar cheese shredded
  • plain greek yogurt or sour cream


  • Heat 2 tablespoons olive oil in a large soup pot/dutch oven over medium-high heat.
  • Add in chopped purple onion and red bell peppers and cook until the peppers are softened and the onions translucent.
  • Pour in 4 cups chicken broth, 2 teaspoons ground cumin, and the enchilada sauce. Stir to combine and bring to a boil.
  • Reduce heat to medium. Add in the diced tomatoes, black beans, green chiles, chopped green onion, chopped cilantro, and shredded cooked chicken. Stir and allow to simmer for 10-15 minutes.
  • Reduce heat to low. Add in cubed cream cheese and shredded cheddar cheese. Stir to combine and continue to stir while the cheese melts and incorporates.
  • Season to taste with salt and pepper. Garnish and enjoy!