Hey everyone! If there is one thing I crave when the weather gets even slightly chilly, it’s comfort food. But as someone who also prioritizes hitting my daily protein goals, standard comfort food doesn’t always fit the bill.
Enter this Creamy Chicken Enchilada Soup.
Friends, this soup is an absolute game-changer. It delivers all the bold, zesty, cheesy flavors of your favorite Mexican restaurant enchiladas, but in a cozy, slurpable bowl. It’s incredibly hearty, deeply savory, and has just the right amount of creamy kick.
Best of all? It is packed with protein. We are talking over 30 grams per serving!
Whether you are looking for easy high-protein soup recipes, a meal-prep friendly lunch, or a quick weeknight dinner that the whole family will devour, this recipe is about to become a staple in your kitchen rotation. Let’s get cooking!
Why You’ll Love This High-Protein Creamy Chicken Enchilada Soup
Macro-Friendly: It utilizes lean chicken breast and black beans to maximize protein while keeping fat relatively moderate, even with the creamy element.
One-Pot Wonder: Less cleanup means a happier cook. Everything happens in your Dutch oven or large soup pot.
Freezer Friendly: This soup freezes beautifully. Make a double batch on Sunday and have healthy lunches sorted for the month.
Customizable Heat: You control the spice level through your choice of enchilada sauce and green chiles.
How To Make This Perfect Creamy Chicken Enchilada Soup
I love this recipe because it’s mostly “set it and forget it,” but those first few minutes of sautéing really build the foundation of flavor. Here’s how I do it in my kitchen:
1. Sauté the Aromatics
Start by heating your oil in a large pot. Throw in the onion, bell pepper, and jalapeño. Sauté them until they’re soft and sweet—usually about 5 minutes. Toss in the garlic at the very last minute; you want it fragrant, not burnt!
2. The “Dump and Stir” Phase
Now, add your chicken broth, enchilada sauce, crushed tomatoes, green chiles, and black beans. Stir in the cumin and chili powder. This is where the kitchen starts smelling like a 5-star Mexican cantina.
3. Poach the Chicken (The Pro Secret)
Nestle the raw chicken breasts right into the liquid. Bring it to a boil, then turn it down to a low simmer. Cover the pot and let it hang out for about 20 minutes. Poaching the chicken directly in the soup keeps it incredibly juicy and infuses it with all those spices.
4. The “Glow Up”
Once the chicken is cooked, take it out, shred it with two forks, and slide it back in. Now for the magic: stir in the softened cream cheese. Keep stirring until it melts completely and the broth turns into a velvety, creamy masterpiece.
5. Toppings Are Everything!
Ladle the soup into bowls. My personal “must-haves” are a handful of shredded cheddar, a massive scoop of diced avocado, and a generous squeeze of fresh lime. If you like a crunch, top it with tortilla strips!
The Ultimate Creamy Chicken Enchilada Soup (High Protein & Easy!)
Course: MainDifficulty: Easy6
servings15
minutes30
minutes365
kcal34
gramsIngredients
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional, for extra kick)
4 cups (32 oz) chicken bone broth (adds extra protein!) or standard low-sodium chicken broth
1 can (15 oz) red enchilada sauce
1 can (14.5 oz) crushed tomatoes or diced fire-roasted tomatoes
1 can (4 oz) diced green chiles, undrained
1 can (15 oz) black beans, rinsed and drained
1.5 lbs boneless, skinless chicken breasts (raw)
1 tsp ground cumin
1 tsp chili powder
4 oz cream cheese, cubed and softened (half a standard block)
Salt and black pepper to taste
Optional Toppings: Shredded cheddar cheese, diced avocado, tortilla strips, fresh cilantro, lime wedges, sour cream or Greek yogurt.
Directions
- Sauté the Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, red bell pepper, and jalapeño (if using). Sauté for 5–7 minutes until the onions are translucent and soft. Add the minced garlic and cook for just 1 more minute until fragrant.
- Build the Soup Base: Stir in the cumin and chili powder to toast the spices briefly. Next, pour in the chicken broth, red enchilada sauce, crushed tomatoes, green chiles, and black beans. Stir well to combine.
- Cook the Chicken: Submerge the raw chicken breasts into the liquid. Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 15–20 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily.
- Shred the Chicken: Remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot.
- Make it Creamy: While the soup is still simmering on low, add the cubed cream cheese. Stir constantly for about 2–3 minutes. The cream cheese might look lumpy at first, but keep stirring—it will melt into a smooth, creamy broth.
- Season and Serve: Taste the soup. Add salt and black pepper as needed (the amount depends on how salty your broth and enchilada sauce were). Ladle into bowls and top generously with your favorite garnishes. Enjoy!
Notes
- We believe in accurate data. This nutritional information is calculated based on the exact ingredients listed above, excluding optional toppings.
If you liked this recipe you may also like our African Peanut Stew.
Tips, Tricks, and Variations for Your Creamy Chicken Enchilada Soup
Slow Cooker Method: Want this waiting for you when you get home? Sauté the onion, garlic, and peppers first, then dump everything except the cream cheese into a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Remove chicken, shred, return to pot, and stir in the cream cheese right at the end until melted.
Make it Keto/Low-Carb: To lower the carbs significantly, omit the black beans and ensure your enchilada sauce has no added sugars. You can add more low-carb veggies like zucchini or spinach instead.
Dairy-Free Option: If you need this to be dairy-free, you can skip the cream cheese entirely for a brothier, tomato-forward soup. Alternatively, stir in a half-cup of plain, unsweetened coconut cream at the end for richness.
I really hope you love this high-protein comfort meal as much as I do. If you make it, be sure to leave a comment below and let me know what toppings you chose!
