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 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:
- Easy Chicken Enchilada Casserole
- Chicken Enchilada Rice Casserole
- White Chicken Enchiladas
- Chicken Enchilada Quesadillas
- Quick and Easy Green Chile Chicken Enchilada Casserole
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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%)
Christine says
I’m hoping you can help! I followed this recipe to the T…in my slow cooker. Like you, I preferred to have this soup finish on the thick side. Unfortunately, it was so very thin. No one in the house would eat it…bummer. What might I have done wrong?
Jo Cooks Team says
You can always transfer it to a pot and cook it down to thicken. The difference is that a slow cooker is sealed and will keep all that moisture in. You can also add a cornstarch slurry and bring the soup to a quick boil to thicken it up.
Yvonne G says
Turned out delicious! I used petite diced tomatoes with green chilies and I also added tiny cauliflower florets… Plus a little dollop of ricotta cheese on top.
Kerri M says
What would be the time variation in an insta pot? I just got one and looking for recipes to try this fall!! Thank you!
Jo Cooks Team says
Hi Kerri! This recipe is so fast on its own I wouldn’t use an IP for it. We have tons of great recipes for you to try out in your new gadget! Check them out here: https://www.jocooks.com/category/type/instant-pot/
Beth says
Delicious and so easy to make. Added 2 jalapenos with seeds. Ended up using the entire rotisserie chicken (3.5 cups), a 14oz can enchilada sauce, just under 2 cups stock, fire toasted diced tomatoes and fire roasted frozen corn. MY HUSBAND LOVED IT! The scallions and mozzarella cheese were a perfect complement to the soup.
Trish says
Made this the other day, I added a few dried onions instead of sauteeing fresh and skipped the green onions as I really don’t care for them. This was easy and tasty! I was particularly worried my daughter would not like them, as the enchilada sauce I used had a bit of a bite to it, but she had two bowls that night and some more the next night! This recipe is a keeper, IMHO.
Callie Newsome says
Made this vegetarian style by omitting the chicken and swapped for vegetable stock. I also added a large zucchini and used fresh tomatoes instead of canned so this may be why I felt it needed more seasoning which I remedied by adding more enchilada sauce and another tsp of veggie bouillon. Loved it, and for my 2 adult household it made about 8 servings so I’m freezing half to eat later.
Melissa D says
I am addicted to Progresso’s Chicken Cheese Enchilada soup and my store has discontinued selling it. I am really looking forward to trying this recipe as this soup is my daily lunch. Will be great to make it myself. I’ll update with my results! Thanks.
Jo Cooks Team says
Let us know how it goes! I think you’ll love it 🙂
Pam Schwenzer says
Is a serving one cup?
Nicole Beaulieu says
About 1 1/2 cups!
Rachel says
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
Need to try this recipe!
Miranda says
Absolutely delicious!
Bee says
What kind of enchilada sauce?
Green or red?
Nicole Beaulieu says
Same colour as the soup, red!
Laura says
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.
Feleshia says
How long did you let it cook in the slow cooker?
Nicole Beaulieu says
Low for 6-7 hours or high for 3-4 hours will be perfect 🙂
Karen says
I have made this soup many times. My family loves it.
Karen says
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
This is a keeper! Yummy recipe, family approved. I used diced tomatoes with green chilies to add a little heat.
KC says
I want to use shredded, cooked, pork for the enchilada soup instead of chicken. Thoughts?
Nicole Beaulieu says
Yes for sure!
Laura says
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
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
This recipe is easy and delicious! My hubby loved it so much. Thank you!
Joanna Cismaru says
My pleasure!