Cheesy Chicken Enchilada Soup
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This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
I am so happy to share with you this recipe for one of my favorite soups ever. It’s my creamy and extremely cheesy chicken enchilada soup.
Because you all know how much I love Mexican food, especially enchiladas, so why not a soup version, because as we all know it’s the dead of winter here and nothing beats a cup of cheesy soup.
How to Make Chicken Enchilada Soup
This recipe is super easy and quick! You will need red enchilada sauce for this soup. Many of you have asked me what brand I use, and to be honest I just use whatever brand I find at my grocery store, or I make my own.
To make this soup creamy and cheesy I used an 8 oz block of cream cheese. I used light Philadelphia but use whatever brand you like. The reason this soup is nice and quick is because I used already cooked chicken breast. I usually buy a whole roasted chicken then add all the breast from it to the soup. The rest goes to the little beggar in the house, my dog.
I like my chicken enchilada soup nice and thick, so I only added a cup of chicken broth. If you find it’s a bit too thick for your taste, just add a bit more chicken broth, until you get the desired consistency.
How to Serve
Serve this with some chopped green onions and shredded mozzarella cheese, and you’ve got yourself one delicious comforting soup. I served this with tortilla chips, but toasted bread would be just fine.
For an even greater treat, serve with grilled cheese sandwiches.
This is a great soup. I did add a can of sieved green chili’s and a jalapeño jack cheese for the top with crunched up corn chips! Absolutely a hit, very easy and will make again!
Slow Cooker Option
Just add all the ingredients in the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 4 hours. You can even use raw chicken.
More great recipes to try:
- Easy Chicken Enchilada Casserole
- Chicken Enchilada Rice Casserole
- White Chicken Enchiladas
- Chicken Enchilada Quesadillas
- Quick and Easy Green Chile Chicken Enchilada Casserole
- Cowboy Pasta Salad
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Cheesy Chicken Enchilada Soup
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 8
This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black beans, corn and diced tomatoes, for a complete satisfying and comforting bowl of soup.
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 10 oz enchilada sauce (1 can)
- 8 oz cream cheese
- 14 oz diced tomatoes (1 can)
- 1 cup black beans drained and rinsed
- 1 cup frozen corn kernels drained
- 2 cups chicken breasts cooked, from 1 roast chicken, chopped
- 1 cup chicken broth low sodium
- 2 green onions chopped
- 1 cup mozzarella cheese shredded
Instructions
- Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook for about 5 minutes until the onion is soft and translucent.
- Add the enchilada sauce and cream cheese. Break down the cream cheese with a wooden spoon and cook until the cheese has completely melted.
- Add the diced tomatoes, black beans, frozen corn and stir.
- Add the chopped chicken breast and chicken broth. Stir and cook for about 10 to 15 minutes, stirring occasionally, just until the soup is really hot. You don’t really want to boil this soup for too long because the cream cheese could curdle. If you find the soup is too thick, add a bit more chicken broth.
- Remove from heat and top with green onions and mozzarella cheese before serving.
Recipe Notes
I used a 3.5 quart Dutch Oven.
Can I freeze this: Yes, wait for the soup to cool down first. Transfer to an airtight container and freeze.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 359kcal (18%)Carbohydrates: 26.9g (9%)Protein: 23.6g (47%)Fat: 18.1g (28%)Saturated Fat: 8.9g (56%)Cholesterol: 70mg (23%)Sodium: 533mg (23%)Fiber: 5.8g (24%)Sugar: 4.5g (5%)
Diana says
I made this for guests. It was way spicier than I anticipated! I ended up adding tons more chicken broth to try to dilute it a bit. It ended up tasting fine. The initial spoonful takes you back a bit but it’s not so bad afterward.
Jo Cooks Team says
Ours wasn’t spicy at all, but the enchilada sauce you buy can make a difference! Make sure to buy a mild type or try our homemade sauce if you don’t want it spicy.
Mabe says
Great recipe. My only change was to substitute a can oforiginal Rotel tomatoes for the plain diced tomatoes. They gave it just a bit of extra spice and flavor, but not too much heat.
Jo Cooks Team says
That would be delicious! We don’t have those up in Canada, but it’s a great substitute for those who can access them.
April Pinkes says
Love this recipe! I make it often. As I’m getting ready to go back to teaching, wondering if this would freeze well???
Jo Cooks Team 2 says
If you left the shredded cheese out it might be ok! It does have the potential to separate and the texture may or may not alter.
Ashley says
This is quick easy and absolutely delicious! I love this recipe because it is so simply and you can tweak it however you like and it will still come out amazing
Samantha Ramirez says
I used ground beef and cut out the bell peppers. Also topped with shredded cheddar, sour cream and tortilla chips. Delicious recipe! Thank you!
Stephanie says
I just made this. It’s just delicious. I felt it needed more chicken & broth, but most soup recipes need adjusting.
D says
So yummy and easy. Double it if you have a large crowd to feed. I added chipotle chili powder and cumin to deepen the flavors
Marie says
I have made this recipe about 10 times. My family loves and and it’s really easy. I make it when I have leftover chicken. I don’t change anything except I use cheddar cheese as a topping.
Thank you. I enjoy your recipes.
Marie at http://www.LiveOneGoodLife.com
JENNIFER M MCDOWELL says
I have made this many time. It is delicious. The girls I work with are asking to have it again tomorrow. So, we will!!
Joan Barlow says
Tasty!!!
TammyB says
Best and quickest chicken tortilla soup I have ever made. My family gobbled it up and raved about it all evening!
Viv DeVivo says
Easy to make and delicious. I will double or triple the recipe next time as my guys devoured it.