Name: Cheesy Chicken Enchilada Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
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)

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Last updated on April 23rd, 2019 at 03:14 pm

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 Chicken Enchilada Soup

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!

Can I Make This Chicken Enchilada Soup in a Slow Cooker?

Yes, for sure! 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.

Looking for More Chicken Enchilada Recipes? Try These:

Cheesy Chicken Enchilada Soup

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.

4.83 from 40 votes

Print Pin Rate

Course: Soup

Cuisine: American, Mexican

Keyword: chicken, chicken enchilada soup, enchilada, mexican food

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:

Calories: 359kcal

Author: Joanna Cismaru

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

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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

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Comments

Pam Schwenzer says
May 6, 2019 at 8:06 am
Is a serving one cup?
- Nicole Beaulieu says
  May 6, 2019 at 9:47 am
  About 1 1/2 cups!
Rachel says
April 27, 2019 at 9:45 am

Not too bad. I USED fresh diced tomatoes instead of canned because I didn’t read the recipe correctly but I’m pretty sure it wouldn’t make a difference. I would prefer my soup with mor a liquid. I did end up using slightly more liquid but it was still pretty chunky so I troed to get as much chicken out as I could and put in in my blender which has a soup mode. I added the chicken back and tried it that way. For me I prefer it this way. It was pretty darn good. I put cheese, green onion. avocado and some tortilla strips on the top and it was great. I tried it with a bit of sour cream but didn’t really like it that way. I was thinking of adding some melted velveeta cheese to give it a caso feel. Who know maybe it will be good.
Cindy says
March 31, 2019 at 5:34 pm
Need to try this recipe!
Miranda says
March 5, 2019 at 4:21 pm

Absolutely delicious!
Bee says
February 13, 2019 at 2:15 pm
What kind of enchilada sauce?
Green or red?
- Nicole Beaulieu says
  February 14, 2019 at 3:26 pm
  Same colour as the soup, red!
Laura says
February 10, 2019 at 3:31 pm

This soup was delicious. I did it in slow cooker. Frozen boneless skinless chicken breast, 1 can each of diced tomatoes, corn, beans, and chicken broth. Shredded the chicken at the end and added the cream cheese. Could easily be made spicier with some chilis or spicier enchalada sauce. Easy and yummy after an afternoon of sledding.
Karen says
February 10, 2019 at 1:04 pm

I have made this soup many times. My family loves it.
Karen says
February 3, 2019 at 11:35 am
I recently made this soup, it was wonderful, will make it again, great flavor! Next time I will let it simmer a bit longer before adding the cream cheese, just to ensure peppers and onions are fully soft before adding the cheese. So tasty! Thank you!
Janelle says
January 29, 2019 at 9:10 am

This is a keeper! Yummy recipe, family approved. I used diced tomatoes with green chilies to add a little heat.
KC says
January 26, 2019 at 5:21 pm
I want to use shredded, cooked, pork for the enchilada soup instead of chicken. Thoughts?
- Nicole Beaulieu says
  January 28, 2019 at 10:23 am
  Yes for sure!
Laura says
January 14, 2019 at 10:19 am

This soup is SO Good! I apparently can’t read and added a whole can of black beans (as opposed to 1 C), and it was still amazing. My husband & I loved it even more after the flavors had melded in the fridge. This recipe will be going into our rotation. Thank you for such a great & easy recipe!
Nicole says
January 6, 2019 at 3:13 pm

Made this soup tonight. Added a bit of salt, some chili powder and red pepper flakes and it was AMAZING!!!! Will definitely be added in to family’s regular rotation
Veronica says
December 13, 2018 at 7:20 am

This recipe is easy and delicious! My hubby loved it so much. Thank you!
- Joanna Cismaru says
  December 13, 2018 at 11:43 am
  My pleasure!