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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!

Chicken Enchilada Soup topped with cheese and cilantro.

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!

Top view of a white bowl filled with shredded chicken.

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.
Slow cooker roast chicken in a crock pot.

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:

Chicken Enchilada Soup served in a white bowl and topped with cilantro.

Recipe FAQ

Can I cook the chicken in the crock pot while cooking the soup?

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.

Is chicken enchilada soup spicy?

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.

Can I make enchilada soup without chicken?

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:

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5 from 155 votes

Chicken Enchilada Soup Recipe

By: Lil’ Luna
Perfectly spiced, creamy chicken enchilada soup is an easy slow cooker favorite. It's perfect for busy days!
Servings: 6
Prep: 5 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 35 minutes

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
  • cup water
  • tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • cup corn, thawed if frozen
  • cup instant rice
  • 1 (8-ounce) block cream cheese, softened and cubed
  • salt and pepper to taste
  • Toppings: Monterey Jack cheese fresh cilantro
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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

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.
STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge 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.

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.

Additional Info

Course: Main Course, Soup
Cuisine: Mexican
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




233 Comments

  1. Kalin says:

    Hi, i love that you’ve included the macro breakdown, but could you please tell me what the serving size is?

    Thanks so much!

    1. Lil'Luna Team says:

      You bet! A serving size is about 1 – 1 1/2 cups… give or take.

  2. Staci says:

    5 stars
    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.

    1. Lil'Luna Team says:

      You’re welcome! Thank YOU for taking the time to give it a try. So happy to hear you enjoyed it.

  3. Yuli s says:

    5 stars
    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 !!

    1. Lil'Luna Team says:

      Ooh I’m a sucker for Chili Fritos! That sounds deeelish! Thanks for sharing. Glad you enjoy the recipe!

  4. wlong7317 says:

    5 stars
    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.

    1. LilLunaTeam says:

      I’m so happy you enjoyed it. The pinto beans sound like a great addition!

  5. Mary Smith says:

    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

    1. LilLunaTeam says:

      Let me know how it turns out! I would love to hear!

  6. Cyndi says:

    5 stars
    I made this today. My husband and kids-including my picky one-loved it. My husband made sure I saved the recioe!

    1. Kristyn Merkley says:

      Woohoo!! Happy to hear that!! Thank you for letting me know!

  7. Kate R says:

    5 stars
    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!!

    1. Kristyn Merkley says:

      Sounds good! I am so glad you liked it! Thank you for sharing what you did!

  8. Vickie Hill says:

    5 stars
    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.

    1. Kristyn Merkley says:

      Happy to hear that! Glad you will make again! Thank you!

  9. Megan Packard says:

    5 stars
    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.

  10. Jen Keyes says:

    5 stars
    Loved this recipe! We love soup and I love how easy and delicious it was