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A bowl of chicken enchilada soup topped with fresh cilantro.
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4.99 from 161 votes

Chicken Enchilada Soup Recipe

This Chicken Enchilada Soup is creamy, hearty, and packed with bold enchilada flavor. An easy slow cooker dinner that's perfect for busy nights.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Author: Kristyn Merkley

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

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