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
- Chicken and Rice Soup
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Cheesy Chicken Enchilada Soup
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
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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!
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.
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!
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.
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
Glad you enjoyed it!
Hi! Can I cook this ahead of time ( 2 day before serving ) or would that change the taste and texture of the soup?
It should be fine, just reheat it back on the stovetop.
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.
Can I can this recipe? How long would I water-bath?
I’m not sure, not an expert at canning. I’m sure you can find lots of instructions online on how to can soups.
Can this be made in the crockpot?
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.
Does the carb count (26.9g) amount to the whole dish or just a serving?
Just a serving.
This cheesy chicken enchilada soup was fantastic! For whatever reason, red enchilada sauce nor mozzarella could be found at my local grocer. I lucked out and found a seasoning package of McCormick red enchilada sauce, and some shredded Quesadilla cheese. I doubled the recipe so I could take some to my Mother and Aunt. They loved it too! Thanks for sharing all your recipes!
OH, I left out the corn and beans to keep it #keto!
I’m so happy to hear it!!
If I’m serving this for a group of people and using slow cooker could I just use two raw chicken breasts or do they have to be a measured amount ( like 4 cups of chicken) I’m planning on doubling the serving amount that this recipe is suggesting so everything I will double up.
Thanks!
That should be fine.
This soup is AMAZING! Goes together so quickly and it is absolutely delicious. Definitely a keeper for me.
When made as recipe states, it was pretty heavy on the cream cheese and could use some more flavoring. I would at least 1/2 the cream cheese and add some cumin, oregano, lime, and smoked paprika to punch up the flavor a bit.
This soup is a favorite in our family! Ran out of enchilada sauce & made my own with spices. Thanks for this flavorful recipe.
My pleasure, so glad you like it!
This recipe is so good! We added adobo spices, garlic powder, onion powder and pepper. It really was a hit at home. The slow cooker style of the recipe is really a set and forget dream