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%)
So delicious I used half a can of green chilies instead of green pepper it tasted great.
This was the first soup I’ve ever made. I took a chance and opted for spicy enchilada sauce and threw in jalapeños, as well has cooked my own chicken with Cajun seasoning. Tortilla chips on the side. Other than that I added all ingredients that Jo did and OMG. So chunky, thick and hearty. The flavor was SO delicious. This was definitely a win. Can’t wait to try this with a grilled cheese next time. Great recipe. Thanks!
Awesome flavors – perfect for Fall.
it’s a.crowd pleaser! So quick and easy! I have also added rich to.This recipe!
Well I made the soup but it was with Green Enchalada sauce! Not sure what I was thinking! Totally a different taste. It was good but too cheesy and bland. SOOOO I made Enchladas with the soup. Looks amazing. Thanks for all your yummy dishes
Could you use the instant pot with this?
This is excellent!! I made a couple of small tweaks – using one can of beans and omitting the corn, and I actually waited until the very end to add the cream cheese (cut into chunks and then stirred in). This allowed me to make sure that my veggies were tender to my liking without worrying about curdling the dairy. Great flavor, we will make this one again!
Perfect fall soup! Hearty and delicious. I made it today it was chilly and raining outside and it was heaven.
This was so easy to make and tastes so good when it’s cold out. I didn’t change anything, great flavor and will be on the rotation. Thank you for sharing.
This was a super tasty soup recipe! I made a few minor adjustments and have some things I will tweak on future batches, but I’ve been eating this happily all week and am excited to make another batch in my crockpot soon!
I will cut the cream cheese from 8 oz to 6 oz because my soup was a little sweet at first; I used two cans of enchilada sauce (added the second after cooking to cut the sweetness); tossed in a couple fresh jalapeños for heat; and I used raw chicken thighs because that’s what I had handy. I also added cumin and chili powder to give it a real Tex-Mex feel, and topped with shredded Mexican-style cheese. Great recipe, thank you for sharing!
Can i put this into a crackpot and cook with whole boneless skinless chicken breast on low for 6 hours to cook?
Absolutely!
My 15yo made this for dinner tonight. So easy and very filling! He added an extra can of black beans since we were having this as a dinner. Will definitely make again!
Are these nutrition facts for the entire recipe or one serving?
For the pot of soup 🙂
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.
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.
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.
That would be delicious! We don’t have those up in Canada, but it’s a great substitute for those who can access them.
I used Rotel tomatoes too! We can get them in Canada at both Metro and Fortinos. They are a great addition to this already amazing recipe!
Oh lucky, we don’t have those stores out west! Even more reason to take a trip out to Ontario 🤩