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Perfectly spiced, creamy chicken enchilada soup is an easy slow cooker favorite, perfect for busy days!
Chicken enchilada soup has all the best flavors we love about Chicken Enchiladas compiled into an easy soup made in the crockpot. It’s a little different from our Chili’s Chicken Enchilada Soup but just as creamy and satisfying!
The perfect crockpot soup
I LOVE SOUPS!!! Seriously, there is something about warm, delicious soup recipes and the holidays that make me so incredibly giddy!
This chicken enchilada soup in a slow cooker has to be a new favorite. It was SOO easy to make and turned out fabulous!! We’ve always been suckers for green chiles and Enchiladas, so making a soup version of these things sounded wonderful.
Chicken Tortilla Soup is a Mexican food classic. It has some flavors in common with this chicken enchilada soup such as chicken and chiles, but tortilla soup is generally spicier and thinner. Whereas, chicken enchilada soup is creamier and tends to be milder.
The combination of chicken, green chiles, spices, corn, and cream cheese makes this recipe irresistible. You really can’t beat throwing everything in the slow cooker and having a delicious meal within a few hours. Pretty amazing!
Mix and Heat!
This chicken enchilada soup recipe takes minutes to put together, then the crock pot does the work!
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.
Stovetop Instructions
If you’re in a pinch for time, make this green enchilada soup on the stovetop instead of in the crockpot.
- Add broth, enchilada sauce, diced green chilies, water, cumin, chili powder, onion powder, garlic powder, and chicken to a large pot.
- Bring to a boil, and add rice and cream cheese.
- Reduce heat and simmer for 25 minutes. Mix well so all cream cheese chunks are gone.
- Add salt and pepper and cheese right before serving.
Recipe Tips
The flavors of this green enchilada chicken soup really are phenomenal. It has all the ingredients similar to Enchiladas but in a soup form.
Flavor variations. 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.
Best toppings. After dishing the soup into bowls, top the soup with a dollop of sour cream, avocado slices, tortilla strips, diced tomatoes, shredded cheese, or a pinch of fresh cilantro. Place a lime wedge on the side of the bowl to squeeze over the soup.
Chicken. Use boneless skinless chicken breasts or chicken thighs. Cook Shredded Chicken, use precooked packaged chicken, or shred a rotisserie chicken. You can also follow our Slow Cooker Roast Chicken recipe. Once done, remove the bones and shred the chicken.
Thin out soup. If the crockpot chicken enchilada soup is too thick, add a little more chicken stock until you reach your desired texture.
Thicken soup. If the soup is too thin, add a little more cream cheese or rice. Add flour: In a separate bowl combine ¼ cup of soup and 2 tablespoons of flour. Mix until smooth then add back into the soup.
Storing Info + Side IDEAS
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.
Serving suggestions. Serve green chicken enchilada soup with some of our favorite bread and salads:
Recipe FAQ
Absolutely! 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.
If you are not used to eating spicy food you might find this soup a little hot. To make it more mild you can reduce or omit the chili powder and cumin. Use a mild or medium enchilada sauce and green chiles instead of a hot one. Serve with toppings that provide a cooling effect, such as sour cream or avocado slices.
Absolutely! If you prefer a vegetarian or meat-free version of this soup, you can simply omit the chicken from the recipe and use a vegetable broth. You can add additional veggies like bell peppers, black beans, or even tofu for added texture and protein.
For More Slow Cooker Soups, Check Out:
- Crockpot Taco Soup
- Crockpot Hamburger Soup
- Crockpot Tortellini Soup
- Crock Pot Baked Potato Soup
- Crockpot Taco Soup
- Chicken Tortilla Soup
- Green Chili Chicken Soup
Chicken Enchilada Soup Recipe
Ingredients
- 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.
Video
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Everything
I’m going to add white beans
I’ve cooked this many times. It’s very very good! Going to look through your recipes for a crockpot chicken noodle soup.
I wanted to give this recipe a five star rating because the flavor of this soup is spot on and delicious! It is easy to make with one huge CAVEAT, I don’t care how small you cut your Cream Cheese, IT WILL NOT MELT!! I cut mine in very small pieces and put it in my Crockpot, which was boiling. It cooked for over an hour and it NEVER melted. I was so disappointed as I was taking this soup to a gathering. I ended up straining out the cubes (as many as possible) and microwaving them. I used a whisk to smooth it out and returned it to the Crockpot. As a result, my soup looked nothing like the photo. I wish I had melted the cream cheese in the microwave first, but trusted the author on the recipe’s directions. But, it is really delicious!
Thank you so much for your feedback and review. And for making the recipe!!
Question-I just realized that I didn’t read fully and cook/shred the chicken after I put it in the crockpot and it’s about to be done with the 3.5 hrs of cooking. Is this going to mess everything up?
Hopefully you were still able to make the soup work! I imagine the chicken wasn’t quite fully cooked through after 3 hours if you put in raw chicken breasts. So you would need to keep cooking until the internal temp of the chicken is 165. Then you can pull out and shred. Then continue with step 2.
I used this recipe as a guide. I used a packet of white chicken chili seasoning and added black beans instead of the rice. I didn’t have any rice but definitely want to try it with the rice too. Love easy crockpot recipes
This recipe is fantastic with three changes: 1- I don’t pre-cook the chicken, just shredding it when it’s tender enough to fall apart. 2 – I put the corn and cream cheese in at the beginning with everything else. 3 – Instead of instant rice, I just make rice in a rice cooker, put a scoop of rice in each bowl as I serve, and spoon the soup over it. The first time I made it with the rice in it like the recipe said, and the leftover soup was a thick gross paste.
Thanks for the feedback and sharing what you do. Thanks for giving the recipe a try!
This is such a good soup! Perfect for any season.
This was the best when craving enchiladas but wanting to be lazy and not make enchiladas! My mom loves chicken enchiladas and this soup was perfect!
What is the serving size for the macros that you have listed?
About 1 cup of soup.
I made this soup for a potluck with my running club and it was the first thing gone! This is a fantastic recipe and clearly a fan favorite. I used the white meat from a rotisserie chicken to save time and it worked great! This is now one of my go-to recipes – thank you!
How do you make it creamier without cream cheese ?
You could try using sour cream or plain greek yogurt instead. Or heavy cream. It probably will be a bit thinner of a texture than the cream cheese would give.
Make this soup
I made the chicken enchiladas soup today! I love it! Can’t wait to try more of your recipes. I am a Mother of 5, grandmother of 25, with 2 great grandsons, a boy and girl greats due Christmas! I am 73 years old, with an adorable 85 year old husband, we’ve been married 28 years in March. Thank you for sharing your talents and gifts!
This is a fabulous recipe. I like to throw in a can of petite diced tomatoes and a jalapeno pepper that has been lightly sautéed is a nice addition too.
I made this Chicken Enchilada Soup last week and it was an instant hit. My family loves it. In fact I’m making it again today.
I absolutely love this soup! I put the raw and thawed 2 1/2 large chicken breasts in the crockpot along with the broth, green enchilada sauce, water, green chilies and the spices. I cooked that on low for about 4 hours, then shredded the chicken and put it back in. After about another hour I put in the thawed corn, long grain white rice (thought it would hold up better than instant rice), and the softened cream cheese cut up in small squares. I then used a whisk to get the cream cheese incorporated, and it worked perfectly. Cooked that until the rice was done, about another hour. Will makes this again and again, as my husband had 2 bowls of it. Thanks Lil’Luna!!
Love love love this recipe
I’ve lost count of the times I’ve made it & I’ve lost count of the people I’ve given the recipe to.
It’s so easy & yummy
I use a rotisserie ckn & I add more a 12 oz pkg of frozen corn so I have to play with the amount of rice & broth but that’s the beauty of this recipe, you just tweak it to your preference of thickness. I also find that the cream cheese is easier to incorporate if I add the hot soup from the crockpot to the cream cheese in a separate bowl to melt the cream cheese down. I zap it in the microwave @ 50% power to bring it close to room temp. Then I ladle some hot soup & stir to get rid of the lumps before I add it all back to the crockpot for the last 1/2 hour before serving.
We always too with fresh pico de gallo & tortilla strips. It’s perfection.
Thanks so much for posting this recipe. ❤️
Meant to give 5 stars
I’d give more if I could!!
I’d give it more than 5 stars if I could. I’ll be making this frequently. I live alone so this feeds me for days without cooking again. It’s my new all-time favorite soup! I picked up a package of precooked and shredded chicken – seriously easy to prepare this way.
Can i use raw chicken and cook it in the crock pot at the same time as the recipe
You probably could. I wouldn’t recommend using frozen chicken, but thawed, raw chicken should be fine. You may have to cook it a little longer in the crockpot for the chicken to fully cook. As long as the internal temp of the chicken is 165, it is fully cooked.
My favorite!! Made it many of times. Thank you for the recipe
You’re welcome! I’m so glad you enjoy the soup!
So delicious! You cannot go wrong with this recipe!
This soup is AMAZING!!!!!!! OUR NEW FAVORITE.. DELICIOUS….WILL MAKE IT ALOT
Yay!! So so happy to hear that! Thanks for giving the recipe a try.
Delicious! Sautéed onion, garlic, and cilantro in olive oil added to broth and chicken. What wonderful flavor. Added fresh spinach and black beans another great addition. Thanks for getting me off to
a great start!
Love the spinach and black beans additions! I’m so glad you enjoyed it. Thanks for sharing what you do!
So delicious! Thank you!!
Packed with flavor – we thoroughly enjoyed this recipe! IT’S EASY! I used rotisserie chicken which made it even easier :).
Made this tonight and we loved it! Didn’t plan ahead far enough so I made it in my Instant Pot! Turned out great!
Oh that’s great to hear the IP worked great! Thanks for sharing!
Love this soup recipe for a cold night! And any soup in the crockpot is the best! Good flavors and kid approved!
The best!!
My family loves this soup! Makes for great leftovers too!
Seriously good!!
If you like enchiladas this soup is sure to be your new fav- it’s literally enchiladas in a bowl.
My whole family loved it, even my picky eaters.
And, Hubs went back fir seconds.
Tip- I used rotisserie chicken to make it even easier 🙂
Thank you!! So glad you enjoyed the soup. And yes, rotisserie chicken is a great way to make it fast and easy (and still so yummy!)
Hi, i love that you’ve included the macro breakdown, but could you please tell me what the serving size is?
Thanks so much!
You bet! A serving size is about 1 – 1 1/2 cups… give or take.
Absolutely the best soup ever! I made it exactly as you said and it came out perfect. Thank you for taking the time to post this recipe.
You’re welcome! Thank YOU for taking the time to give it a try. So happy to hear you enjoyed it.
I have made this several times now.. this recipe never disappoints!! You also HAVE to add chilli Fritos to your served bowls.. this is the best !!
Ooh I’m a sucker for Chili Fritos! That sounds deeelish! Thanks for sharing. Glad you enjoy the recipe!
Very good flavor, will make again. I was in a hurry so I cooked it on top of the stove. Added some pinto beans and used regular uncooked rice and 2 – 12.5 ounces cans of chicken breasts.
I’m so happy you enjoyed it. The pinto beans sound like a great addition!
The soup looks wonderful, and I want to try it as soon as I get all of the ingredients! I’m sure my family will lov
Let me know how it turns out! I would love to hear!
I made this today. My husband and kids-including my picky one-loved it. My husband made sure I saved the recioe!
Woohoo!! Happy to hear that!! Thank you for letting me know!
Amazing!! I added black beans and cooked rice separately to add in. I only had sour cream and substituted that for the cream cheese it calls for. My husband, picky 18 month old toddler and I loved this!
Definitely printing, saving for myself and sharing this recipe link to friends!!
Sounds good! I am so glad you liked it! Thank you for sharing what you did!
My family loved this soup. I was easy to make and tastes great. It was great dinner for a cold evening. Will make it again.
Happy to hear that! Glad you will make again! Thank you!
Loooove this soup!! I first made it for my family and they devoured it! I recently made it for a family that was sick, since it’s so easy and tasty to make. This is a great recipe to make if you ever want to drop off some food to another family. I found that I don’t ever need to add any salt to this soup so keep that in mind and make sure you taste the end product before adding salt.
Loved this recipe! We love soup and I love how easy and delicious it was
Love this soup. Filling and very flavor packed.
I seriously love cooking in my crock pot and this recipe is suuuuuper delicious! Always a hit!!
I love crockpot meals, they save the day. This one is really easy and so yummy. It’s one of my families favorites!
My family loves this soup!
This soup is easy and delicious. Perfect for cold winter nights!
My family loves this recipe. Thank you for sharing.
Great slow cooker meal! Perfect for the family- not too spicy but packs tons of flavor!
Couldn’t agree more 🙂 Thank you for sharing that!!
This is a family favorite!!! What sides do you recommend? (making for a sick friend)
I am glad it is!! I’d probably just add some bread/rolls as a side. To me, not a whole lot to put with soup.
Ahhhhmaaazing! I’ve made this a few times and it’s pretty easy and delicious! I’ve done both crock pot and on the stove. It’s great the way the recipe reads, but we like to crunch up some tortilla chips and add to our bowls and some avacado. Thanks for this recipe!
You are so welcome! Love a little crunch, too! Thank you!
My family loves this recipe but our crock pot recently broke and I dont really have a stove to cook on. Is there anyway this can be turned into an instant pot recipe?!
I personally have not tried, but I am sure it could. I would have to play around with the recipe to figure it out for the instant pot.
So DELICIOUS and so easy! I hIghly RECOMMEND this recipe. The only thing i did differently is i did not precook the chicken. I put whole frozen pieces In and let it cook in the crockPot and shreDded it before i added the cream cheese and corn. I will for sure make this again!
Thanks for the recommendation 🙂 Happy you liked it!
Hoping to make tONight… two questions.
What if you wanted to cook on slow iN the Crock pot? WHAt amount of time would you suggest?
Do you think this recipe would work well halved?
Thank you!
You could cook on slow for 6 hrs & yes, it could be halved for sure! Enjoy!!
can you use canned chicken?
You sure could 🙂 Enjoy!!
I Made this yesterday for a friend who was sick and my family. I served it with cornbread and everybody went gaga over it! Definitely a keeper! Thanks for sharing!
You are so welcome!! That was nice of you! I hope it helped your friend feel a little better 🙂 Thank you!
Made this last year and loved it. Finally Got cold enough to make again. Gave half of it to my daughter and her family. They loved it also. Next time going to try freezing it.
I am so glad your family likes it, as much as we do! Thank you for letting me know 🙂
This recipe is one I keep coming back to as it is THAT good!!! I love making this on cold nights and enjoying it with my family <3 <3
I am so glad you do!! Thank you so much for sharing that!
is there a version of this recipe that i can use in the instantpot? it looks delicious and i would love to make it for dinner.
I haven’t tried, but I am sure you could use this. It would be so quick!
My little kids, husband and I loved this soup! It’s going on my dinner memo so we can make it again!
Yay!! That’s what I love to hear!! Thank you so much!
I collect hearty soup recipes and once made, freeze the soup for quick dinners after work. this is one of the best soup recipes ever, ever, ever and i am a food snob. living in arizona for many years, we are big on lots of flavor and a little heat and this recipe fills the bill. i have made this soup many times and now add 1-2 cans of black beans and it is equally as delicious. thank you kristyn. –marilyn
Wow, thank you so much for saying that!! That is a nice compliment!
Thank you so much for your delicious recipes! I’ve always struggled in the kitchen no matter what classes I take or videos I watch. Since I recently got married I’ve really been doing my best to find recipes that my husband (and one day future kiddos) will beg to eat. Every recipe I’ve tried from you Has gone off without a hitch and ended up so tasty!!!! You’ve definitely helped boost my cooking confidence. Thank you (:
Awe, you are too nice!! Thank you for saying that!! I am so glad you have found some keepers!!
nice you inc nutritional facts
but i couldnt find actual serving size
It is about a cup & a half 🙂
I loved the soup but nowhere in your recipe you specify, that i coUld find, th3 size of the crockpot needed to hold this recipe.
Oh, I am sorry. I hope you figured it out. A large one will work great 🙂
So good!!
I am glad you think so!! Thank you so much!
Tried this and LOVED IT!!! Huge hit with the kiddos (ages 4 & 8) and my husband. Printed it off as a go to meal for us! Paired it with fresh bread from our local bakery, yum!
That makes me so happy to hear! Thank you for trying it & for letting me know 🙂
So good and so easy to make!! My kids love this!
I am glad they do 🙂 Thank you for trying it!
Hoping to make tONight… two questions.
What if you wanted to cook on slow iN the Crock pot? WHAt amount of time would you suggest?
Do you think this recipe would work well halved?
Thank you!
AND SORRY MY PHONE WENT ALL WONKY WITH MY WORDS ??♀️ Joys of technology some days
Yes, you could definitely half it & you could cook it on slow for 6 hrs. It may be ready before that, but you could check at 5 hrs. Hope you like it!
My family and coworkers both love this and it is so easy to make!
Yay!! That makes me so happy to hear. Thank you so much for letting me know 🙂
My family & I love this soup. We don’t eat rice so I use cauliflower rice & it is just as good. I also use rotisserie chicken that I shred & cook it on the stove because I can’t wait for the crockpot!
Sorry, raiting was supposed to be to be 5 stars!!
Sounds perfect!! I will have to try with the cauliflower rice 🙂 Thanks for sharing!
Just set a goal to make more crock pot meals on Sunday so we can home to a yummy dinner. Adding this soup to my list!
I can’t wait to make this one. Yum!
I hope you like it, as much as we do!
Slow cooker soups are one of my go-to suppers for fall! So creamy & delicious
I am right there with you! They are the best! Thank you!
Love how easy this was to throw together and the flavor is amazing!!
I am so glad you think so 🙂 Thank you so much!
I just made this soup and it was delicious!! I used a fresh garlic clove an a medium shallot. I also used uncooked quinoa and Greek yogurt. I also added a can of black beans. It was a perfect Sunday dinner.
I’m planning to make this, had a quick question.. can I omit rice in this soup?
Will it still come out good?
Thanks!!
You sure could. I haven’t left it out, but I am sure it will still taste good 🙂
So…I’ve made this recipe so many times bc it’s delicious however THIS time I didn’t review the recipe and added TWO 32oz cans of green enchilada sauce! ???? Should I still add the water? And can this be saved?
Uh, oh! How did it turn out? I’m sorry I didn’t respond sooner. I don’t think the water would have been needed. I am glad you like it!
It stil came out delicious! This soup is practically fool-proof! Lol I ended up doubling it and had more to share with friends. Thank you for this gem!
Oh, good!! 🙂
I know this seems silly but could you use red sauce? Thanks!
I haven’t tried, but love experimenting!
Do you have the nutrition information somewhere? We make this all the time.
I am sorry, I do not 🙁 I know there are sites where you can put in the ingredients/amounts & it will tell you.
Okay thank you!!!
This is my family’s favorite recipe! We’ve started making it in the instant pot, cooking the chicken in broth using the pressure cooker function and then making the soup following the directions using the slow cooker functionality. I also add a can of cannelini beans at the same time as the corn. So good!
Sounds perfect!! Thanks for sharing!
DELICIOUS!!!! I ended up not cooking it in the crock pot and cooked my chicken and put it in the soup and followed the recipe except the rice. I cooked the rice separately and added to the soup when I put it in the bowls. I will definitely make his again and can’t wait to share this for a party!!
Thanks so much for sharing your changes! Glad you liked it! Thank you & have fun!
This is very good. I would suggest you bring the cream cheese to room temperature and then cut to small pieces as it took awhile to melt and mix with the soup.
I’m so glad you liked it! Yes, that would help, too! Thank you!
I made this today and my family really enjoyed it. I used ground chicken and since I had to brown it anyway, I added 1/2 an onion that I had on hand.
I used riced cauliflower instead of rice with good results and making the soup lower carb. The cauliflower doesn’t absorb liquid like rice would, so adding the extra water wouldn’t be necessary.
I whisked the soup right before serving to mix in the cream cheese as much as possible.
Will make again; thanks for the great and easy recipe!
You are so welcome! Thank you for sharing your changes!
Do you have the nutritional information for this soup? I LOVE it!! My picky kids loved it too!!
I’m sorry, I do not. I’m so glad your kids liked it! Makes me so happy to hear!
This is a fantastic recipe! I have a batch in the crock right now and my home smells amazing! Thank you for sharing!
You are so welcome! I hope you liked it!
Has anyone ever made this with white beans instead of rice, like a chicken chilli?
I haven’t, but I bet it would be just fine 🙂
I have ! (Not Lil Luna’s) but very similar. Very Good !
I am going to make it this week. You are the 1st person I have seen that uses Mexican Reicipe. I love Mexican Spice use it all the time.
Thank you! Please let me know what you think? I hope you like it!
So i think it needs more enchilada sauce and water i followed the steps to the dot and it burnt
Oh, no..I’m sorry. I haven’t had it burn on me before. I wonder if your crock pot gets hotter than mine. Hopefully, you’ll give it another time. Thanks so much for trying it!!
I’ll have to think about that! Other, than just adding crushed oreos, I’ll have to figure out a way to make it.
Very good! I’m making it again this week. thanks
Oh, that makes me so happy to hear!! Thank you so much!
I just got through adding the ingredients to my shopping list. I am trying really hard to watch my carbs, so what I will do is put cooked rice and corn on the side, as well as avocado, fresh tomatoes and cilantro. Everyone can just add those ingredients themselves as desired. I’m a little torn over the cream cheese, but I think I will just use a little less as suggested in one of the comments. I have a Spaghetti Squash that needs to be cooked, so perhaps I will use that for my rice substitute. I can’t wait to try it!
That all sounds great!! You keep going girl 🙂 Let me know what you think!
Hi. This is very tasty and family likes it. I cooked king grain rice in chicken broth before hand and then added it in the last 30 min as we are not insta rice fans. It does not come out as pale as the picture; probably would need to use more than 1 cream cheese. Do you have any nutrition info? Just looking for calories per cup without the added on shred cheese etc. Have made it twice already and family loves it. Thx!
I’m glad your family likes it! 🙂 I do not have the nutritional info, I’m sorry. Thank you for trying this recipe!
My version of this soup is also delicious
1# sausage
1# hambergerrl
1 onion chopped
1clove garlic
Salt n pepper to taste
Brown meat and add onion and cook until transleucent.
Add 1 box mexican Rice a roni with spice pk
1 bag frozen southwest corn mixture
2 small cans mild green chillepk
Heat thru and cook rice.
Add 1 8oz brick cream cheese and stir until melted.
Serve with grated cheddar, olives,and fritos
Seems delicious, thank you for sharing that!!
I made this soup for my work Christmas party and it was a hit! Everyone loved it. It definitely had a little kick to it which I loved! I would recommend this for anyone to make. Super simple directions and delicious!
So glad it was a hit!! Thanks for passing that along and for making it!!
Hello, I saw this recipe and decided to make it today for my family. Everyone is super excited. I just had a question, I doubled up everything, and shredded the chicken, and when I started putting all the liquids in, I couldn’t fit all of it because my crock pot was big enough. Is there anyway I can cook what I could fit in there, and then when it comes to throwing in my corn, cream cheese, and rice, Can I finish it off on the stove top? Can’t wait to try this
I honestly haven’t tried that, but if they are cooked already, it should be ok. Hope that helps! Thank you!
I did that because I also made a double batch and it worked out just fine! It was also a lot easier to dissolve the cream cheese with it over the stove top!
The instructions on the crock pot tell you not to lock the lid while cooking. That is for transporting only
Yes 🙂 Thank you!
I thought the overall flavor of this was outstanding! I loved the cumin and the spices with the addition of the rice and corn. I used a shredded rotisserie chicken due time constraints and it was perfect. The only thing I would say is the entire block of cream cheese made it incredibly rich. It was almost like a chowder instead of a soup. If I were to make this again (which I definitely will) I would probably use 1/3 of the block of cream cheese so it is a bit lighter and more soup like. It was really tasty for sure! Thanks for the recipe!
Thank you so much for sharing that!! I’m glad you liked it 🙂 Thanks for giving it a try!!
Is this by chance gluten free?
I’m not a pro on everything that gluten free need to avoid…take a look at the ingredients and hopefully, you can tell right away. I’m sorry, I wish I knew!! I need to study that more!!
Made this on a campfire in my dutch oven. Wonderful out here in the wilds of S.W. Utah, so good it will be a staple in all my camps from now on! Thanks so much and I will be looking forward to trying more of your recipes on every trip!
Thank you so much for letting me know that! That sounds so delish in a dutch oven! Glad to know it works great for camping!
I am making this tonight for a group, but now I am even more intrigued to take it camping with us and cook it in the dutch oven! What a wonderful treat that will be!
You should!! Let me know what you think! Thank you!!
any suggestions for substituting out the cream cheese? That’s the only thing putting me off from this recipe, everything else sounds delicious!
Thank you for mentioning green chile! We would love to send you a free box of our Hatch Green Chile to say thank you. If you’re interested, please send me an email with your heat preference and address.
Just wanted to share that I made this soup for a contest at work today and I WON! It’s soooo good. This was my first time making it but I will definitely be making it again!!!
Ohhh, I made this recipe tonight and it was fabulous! I put regular rice in from the start and cooked it on high for 4 hours. We’re also dairy free so I used Daiya cream cheese substitute (but only 4 oz) and it was delish! Thanks Krystin!
I’m so glad you liked it and were able to make a dairy free version! 😀
Have you tried the recipe without cumin? I am allergic to cumin, but the soup sounds wonderful. I know my family would love it.
I know the soup would be totally fine. I would just add any other seasonings that you like and are not allergic to. 😉
Oh.My.Goodness! This was absolutely amazing! I also used low fat cream cheese because we are trying to slim down and had the “chunk” issue but just mushed them out with a spoon. Can you tell me if this freezes well please?
Unfortunately, I haven’t tried freezing it, but I imagine it would be okay without the toppings. Then, I’d heat it up and add the garnish on top. 😉
I froze some and it worked out fine! Made it with cumin seed and again with ground cumin. Using the seed was my favorite.
Great recipe. My aunt made this soup and it was a hit with my entire family. So I decided to try to make it myself. Though I did change it up a bit. I doubled up on the spices, then I also added Cajun spice, and a few pinches on cayenne pepper for some heat. Instead of 2/3 cups of Rice, I added a whole cup. It made my apartment smell amazing. Though, I must say that it seems to serve more than 4-6 people. I had two big bowls, and it barely made a dent.
This recipe saved my life, last day of the month pantry pretty bare, a can of green enchilada sauce, chicken in the freezer, a can of corn, cupboard full of spices and stroke of luck when i found a little bag of instant rice untouched for months(my family would normally kill me not making pot of real rice with a meal). with a little help from google i came across this and was able to make a great meal. I dont normally cook food south of the border style(im just very unfamiliar with it, asian foods are my forte) but i sure like to eat it and this recipe was just what i needed today. ty so much.
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thank you for the recipe! as soon as i found it, i had to make it. just a note to others…i had an issue, like someone else mentioned, with the cream cheese melting all the way. i had little clumps of white floating like yummy islands in a sea of delicious, lol. the two issues i could imagine are 1. i used neufchatel (aka low-fat) cream cheese, or 2. the cubes weren’t small enough. i’m thinkin’ more #1 though, because i let the soup cook an extra half hour to try and allow more time for the cheese to melt. it didn’t really help. so, anyone contemplating making this, go for the non-low-fat cream cheese. regardless…it was soooo good. thank you!!
This soup is totally awesome!!! My whole family loved it. Try it, you won’t be disappointed!!
SO glad you guys liked it!! It’s so simple and delicious. Reminds me that I need to make it again soon. 😉 Thanks for stopping by!!
Just tried this recipe tonight. OMG! its absolutely delicious and my family loved it! Can’t wait to make it for my girl’s luncheon. Its perfect!
I (accidentally) left the cream cheese in this recipe and it was still really delicious! So if you are looking to keep it lighter, try that!
Good idea!! Unfortunately, my hubby is obsessed with cream cheese and I know he’d make sure I add the cream cheese. 😉 Maybe one of these I’ll try and sneak it out for a lighter version. 😉
I mean, aren’t we all? Haha, I really couldn’t believe I left it out, it was so good without it. It surprised me!
So glad you posted this Kelly b/c that’s the first thing I wondered. I love cream cheese, but we’re saving our calories for Christmas cookies and sweets. 🙂
Great, I’m not a fan of cream cheese and was wondering if i could leave it out.
This is a really easy and great tasting soup, however, 4 chicken breasts, even of the smallest size are way too much. If you are looking for soup and not chili, only use two small chicken breasts.
It’s all preference. If you want more chicken then you can use more chicken and if you’d want less, then you can less. 😉
I have made the chicken enchilada soup twice now and my family loves it. this time we are trying it with leftover turkey..thanks so much for recipe. i took it to work for people to try as well.
Thanks for stopping by, Jamie. SO glad to hear the recipe was a hit!! Turkey would be a great addition. 🙂
Just wondering. Has anyone ever made this with ground beef instead of chicken?
I have yet to try it with ground beef, but I think it would be okay. Turkey would also work really well.
Has anyone tried to half the recipe? Just wondering if cooking time is still the same.
I have halved this before and just cooked it and just cooked it a half hour less. 😉
I’m making this today, quick question….I’m guessing you cook the chicken and shred it before adding to the crock pot?
Haha jk blonde moment
LOL! No worries. Let me know how you like it. 😉
Just thought I’d just say that I’ve done it both cooked the chicken first and put it in frozen and raw. Either way works fine although shredding the chicken is a little messier once it is in all the soup but you can scoop it out, shred it, and then add it back in. I did cook it on high when the chicken was raw to make sure it was fully cooked. My kids and I love, love, love this soup. Have anything else similar?
Made this today…..fantabulous!!!! I made a couple revisions… I used a cup of fresh green chile from Hatch NM… and I also added black beans to it. which I know is not typically in an chicken enchilada but usually on the side. I also marinated my chicken breast in a lime infused tequila before cooking & shredding…cant get any more Mexican than that. This is such a hit…it will be on our menu for our Super Bowl party in February.
Thank You.
Your modifications sound great!! SO glad it was a hit!
Love these mods! Do you subbing the cream cheese for greek yogurt would work out?
Made the green chili enchilada soup today and while it was delicious, it didn’t look exactly like the picture. When the cumin and cili powder were added it made the soup a light brown color. I used tablespoons as the recipe indicated TB, was that correct? Also, the cream cheese, was it supposed to melt into the soup because it did not. My guests thought it tasted good but the color was a little off putting.
So sorry about that, Sharon. I made this soup just as the recipe states. And yes, my cream cheese did melt all the way. There may have been a few small chunks but nothing noticeable. And yes, the TB is correct. Not sure what happened, but if you don’t like the color I suggest adding more cheese or lessesning the cumin and chili powder… it may lighten it up a bit. 😉
I did a similar recipe and because my cream cheese was cold, it took awhile to get it to totally melt. I’ll make sure it’s at room temp next time. This looks delicious and gotta try it!
Thanks so much!! Hope you like it!!
Just fyi… if you whisk the soup after the cream cheese has been in for about 20 minutes, it blends together and looks like the picture!
Love the yummy soups
Found your website by someone posting this recipe on Facebook. This recipe sounds delicious and was thinking of trying it tonight, but have a quick question…I have never used instant rice and I’m assuming it cooks quick lol, but I only have regular long grain rice. Do you think it would be okay to use that instead?
Gracie R. if you use regular long grain rice you will then need to add it in earlier so it has more time to cook. The regular rice takes much long then the instant. I could only find 10oz cans of the Mild Green Chile Enchilada sauce so I am adding 3 of those instead of 2 15oz cans and I am hoping it works fine! Good Luck 🙂
I used cooked regular rice because I didn’t have instant. It was so good! My son told me to make sure I didn’t loose the recipe!
Thanks so much for sharing that Vivian!! So, glad it worked out!!
My daughter invited us over and WOW it was delicious and we all wanted more and the recipe. Thank You
Anybody ever substitute wild rice for instant rice and plain nonfat yogurt for the cream cheese?
They all sound wonderful.. Thank you for sharing..
I want to try the Crock Pot Green Chile Enchilada Soup. It asks for 4 chicken breasts. They come in many sizes. Could anyone give me an idea of how many pounds they have used?
Thanks,
Geri
I used two large boneless breasts and it was plenty of meat for us 🙂
YES, 2 large boneless chicken breasts works well or 3-4 medium breasts does too. 🙂
Hi! I was wondering if you’d ever added frozen or defrosted chicken breasts to this and cooked for longer? I’m hoping to make this Halloween night but have such crazy day I was hoping to start it and come back to it later. Thanks so much! It looks amazing!
I haven’t used frozen chicken before but think you could definitely add some frozen shredded chicken at the beginning and it would be fine, or I would take the chicken out in the morning and let it unthaw and throw it right in before you start the soup. 😉
Have you cooked it on low for 7 hours vs high for 3.5?
This looks great. Since my family is vegan, i used vegan cheeses and chicken. I Also just used 4oz of the cream cheese. 8 just seemed like to much. I also sauted one onion with the chiLes, added 2 cans of pinto beans and a little more rice. Served with AVOCADO slices and cilantro on top. Turned out great. Thanks for the Recipe.
Sounds delicious! Thank you for sharing what you did. Glad you all liked it 🙂
Looks sooo yummy…just to be clear, I would add the rice uncooked to the pot, correct?
Correct. It cooks in the pot. 😉
Oh yum! I’m always looking for new crockpot recipes…thanks for sharing Kristyn! 🙂
It’s a great one, Rebecca! You’ll love it. 🙂
Meant to give it five stars! We all loved it!