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Lunch 30 Minutes or Less Mexican
4.5 from 929 votes

Cheesy Chicken Enchilada Soup

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By: Joanna Cismaru •2/28/23 208 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

Creamy Cheesy Chicken Enchilada Soup in a Dutch oven
Table of Contents Open
  • How to Make Chicken Enchilada Soup
  • How to Serve
  • Slow Cooker Option
  • More great recipes to try:
  • Cheesy Chicken Enchilada Soup
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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.

process shots of making cheesy chicken enchilada 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.

Cheesy Chicken Enchilada Soup topped with cheese in a Dutch Oven

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!

Creamy Cheesy Chicken Enchilada Soup in a bowl topped with cheese and surrounded by tortilla chips

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
  • Chicken and Rice Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a ladle taking a scoop of cheesy chicken enchilada soup
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4.51 from 929 votes

Cheesy Chicken Enchilada Soup

Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Rate Recipe
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.
8

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion (chopped)
  • 1 green bell pepper (seeded and chopped)
  • 10 ounce enchilada sauce ((1 can))
  • 8 ounce cream cheese
  • 14 ounce 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

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%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a ladle taking a scoop of cheesy chicken enchilada soup

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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208 Comments
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Lisa Bocchini
Lisa Bocchini
Posted: 8 days ago

5 stars
Delicious and easy to make

0
Reply
ava
ava
Posted: 16 days ago

can you cook this meal in a crock pot?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  ava
Posted: 16 days ago

Yes, there are instructions right in the post here: https://www.jocooks.com/recipes/cheesy-chicken-enchilada-soup/#Slow_Cooker_Option

0
Reply
Teresa
Teresa
Posted: 1 month ago

Delicious! Loved it. Only thing I did was add ancho chili powder and some harissa. Repeat this one.

0
Reply
Heather
Heather
Posted: 2 months ago

5 stars
Wonderful soup for any occasion!

Last edited Posted: 2 months ago by Heather
0
Reply
Erin
Erin
Posted: 2 months ago

5 stars
Delicious! One of my family’s favorites. It’s always a highly requested meal!

0
Reply
Danielle
Danielle
Posted: 2 months ago

5 stars
It was a very good recipe. Made for a family Christmas gathering and everyone asked me for the recipe!

0
Reply
Jennifer Waters
Jennifer Waters
Posted: 3 months ago

5 stars
I have made this a couple of times and it’s delicious. Thank you for sharing

1
Reply
Mel
Mel
Posted: 3 months ago

Hello! Curious if you could make this in the Instapot? We love your instant chicken soup recipe, and hoping to give this a try this week as well. Thank you!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mel
Posted: 3 months ago

Hi Mel! Yes, you could. I would probably follow the same step as other soups, and it probably wouldn’t take more than 5 minutes, even if you use raw chicken and not cooked.

2
Reply
Dani C.
Dani C.
Posted: 3 months ago

One of my family’s favorites; especially on a cold night. I always add sharp cheddar cheese, salt and lots of pepper for extra flavor and serve with tortilla chips. It’s always a hit!

0
Reply
Carrie F
Carrie F
Posted: 4 months ago

Great recipe! Mine turned out pink somehow. I accidentally picked up hot enchilada sauce instead of mild, which was a happy mistake because it did wonders for the overall flavor. My husband ate it with crackers and likes it that way.

1
Reply
Adelaid Masters
Adelaid Masters
Posted: 4 months ago

5 stars
We don’t care for the red enchilada sauce, so I used green and half of the cream cheese called for. It was amazing. Absolutely amazing. Thanks so much for this recipe

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Adelaid Masters
Posted: 4 months ago

Glad you enjoyed it!

0
Reply
Michelle
Michelle
Posted: 4 months ago

Hi! Can I cook this ahead of time ( 2 day before serving ) or would that change the taste and texture of the soup?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 4 months ago

It should be fine, just reheat it back on the stovetop.

0
Reply
Melissa
Melissa
Posted: 4 months ago

This was a good soup, it just didn’t have any flavor so I added salt, pepper, cumin and chipotle seasoning. A jalapeño would be great too.

0
Reply
Michelle Gipple
Michelle Gipple
Posted: 5 months ago

Can I can this recipe? How long would I water-bath?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle Gipple
Posted: 5 months ago

I’m not sure, not an expert at canning. I’m sure you can find lots of instructions online on how to can soups.

0
Reply
Natalie W
Natalie W
Posted: 6 months ago

Can this be made in the crockpot?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Natalie W
Posted: 6 months ago

Yes! 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.

0
Reply

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