Chicken Enchilada Soup Recipe

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5 from 117 votes

Chicken Enchilada Soup Recipe

Perfectly spiced, creamy chicken enchilada soup is an easy slow cooker favorite. It's perfect for busy days!

Prep Time5

Cook Time3 30

Total Time3 35

Course: Main Course, Soup

Cuisine: Mexican

Servings:

Author: Lil' Luna

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

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.

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