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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) block cream cheese, softened and cubed
- salt and pepper to taste
- Toppings: Monterey Jack cheese 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 Monterey Jack 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.
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. 🙂