Chicken Enchilada Soup

Chicken Enchilada Soup Ingredients

• Cooked Chicken Breasts (4): Provides hearty protein and make the soup filling. Rotisserie chicken is a great shortcut.
• Chicken Broth (2 cans, 14.5 ounces each): Creates the flavorful base of the soup.
• Mild Green Enchilada Sauce (2 cans, 15 ounces each): Adds the signature enchilada flavor with mild heat and tanginess.
• Diced Green Chiles (2 cans, 4 ounces each): Brings a mild kick and extra Southwestern flavor.
• Water (⅔ cup): Helps balance the consistency of the broth.
• Ground Cumin (1½ tablespoons): Adds warm, earthy flavor that is essential to enchilada soup.
• Chili Powder (1 tablespoon): Provides classic Tex-Mex seasoning and depth.
• Onion Powder (1 teaspoon): Adds savory flavor throughout the soup.
• Garlic Powder (1 teaspoon): Enhances the overall seasoning with rich garlic flavor.
• Corn (⅔ cup): Adds sweetness, color, and texture. Frozen or canned corn both work well.
• Instant Rice (⅔ cup): Thickens the soup slightly and makes it even more filling.
• Cream Cheese (1 package, 8 ounces, cubed and softened): Creates the rich, creamy texture that makes this soup so comforting.
• Salt and Pepper (to taste): Balances and enhances all of the flavors.
• Shredded Monterey Jack Cheese: Adds melty cheese flavor and makes each bowl even creamier.
• Fresh Cilantro: Adds fresh flavor and bright color just before serving.

How to Make Chicken Enchilada Soup

COMBINE + COOK. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder, and shredded chicken in a crock pot on HIGH. Cook for 3½ hours.

ADDITIONAL INGREDIENTS. After cooking for 3½ hours add corn, rice, and cubed cream cheese. Stir and cook for ½ hour.

SEASON + SERVE! Add salt and pepper to taste and top with Monterrey Jack Cheese. 

Kristyn’s Recipe Tips

• Cube and soften the cream cheese before adding it so it melts smoothly into the soup.
• Cook Shredded Chicken, use precooked packaged chicken, or shred a rotisserie chicken for a great shortcut that saves time without sacrificing flavor.
• Stir the soup well after adding the cream cheese until it is completely melted and incorporated.
• Serve with tortilla chips, sour cream, avocado, or crushed tortilla strips for extra flavor and texture.
• Place the raw chicken (not frozen) in the pot along with the other ingredients in step 1. Cook the soup on HIGH for 3-4 hours or LOW for 5-7 hours. Remove the chicken and shred it with a fork. Add it back in and complete steps 2 and 3.
• Add more flavor with bell peppers, black beans, and other types of cheese. Swap out the cream cheese. It will change the flavor and texture a bit, but you can substitute the cream cheese with pureed cottage cheese or plain yogurt.

4.99 from 161 votes

Chicken Enchilada Soup Recipe

By: Kristyn Merkley

This Chicken Enchilada Soup is creamy, hearty, and packed with bold enchilada flavor. An easy slow cooker dinner that's perfect for busy nights.

Servings: 10

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Video

Ingredients 

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• ▢ 4 chicken breasts, cooked and shredded
• ▢ 2 (14.5-ounce) cans chicken broth
• ▢ 2 (15-ounce) cans mild green enchilada sauce
• ▢ 2 (4-ounce) cans diced green chiles
• ▢ ⅔ cup water
• ▢ 1½ tablespoons ground cumin
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ ⅔ cup corn, thawed if frozen
• ▢ ⅔ cup instant rice
• ▢ 1 (8-ounce) package cream cheese, cubed and softened
• ▢ salt and pepper, to taste

Toppings

• ▢ shredded Monterey Jack cheese, chopped fresh cilantro

Instructions 

• Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder in a slow cooker. Cover and cook on high for 3½ hours.
• Add corn, rice, and cream cheese. Stir and cook on high for 30 minutes more.
• Add salt and pepper to taste and top with cheese and cilantro before serving.

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Notes

Recipe Tips.

• Cube and soften the cream cheese before adding it so it melts smoothly into the soup.
• Cook Shredded Chicken, use precooked packaged chicken, or shred a rotisserie chicken for a great shortcut that saves time without sacrificing flavor.
• Stir the soup well after adding the cream cheese until it is completely melted and incorporated.
• Serve with tortilla chips, sour cream, avocado, or crushed tortilla strips for extra flavor and texture.

Store. Place this creamy chicken enchilada soup recipe in an airtight container and store in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave. 

Freeze. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup. 

Stove Top Directions:

• In a large pot, combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder, and bring to a boil.
• Add corn, rice, and cream cheese, reduce the heat, and simmer for 25 minutes.
• Mix well so all cream cheese chunks are gone, then add salt and pepper. Serve garnished with cheese and cilantro.

Nutrition

Calories: 366kcal, Carbohydrates: 15g, Protein: 36g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 138mg, Sodium: 329mg, Potassium: 705mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1010IU, Vitamin C: 2.7mg, Calcium: 65mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared October, 2014.