Last updated on June 5th, 2018 at 01:41 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.
You know those people who are so sensitive that you have to walk on eggshells around them and be careful not to hurt their feelings? You know who I’m talking about. Why? Why, I ask you, can you not have a sense of humor and appreciate when people are honest with you and just tell you like it is? I never understood why people preferred for someone to lie to them, instead of telling them the truth, just so that they feel better. And what sucks even more is when these people are your family and if you can’t be honest with your family, then what has this world come to? But what does this have to do with this cheesy chicken enchilada soup, you ask? Nothing, really! Sometimes I just need to vent, and that’s what you my dear readers are here for, listen to me vent! Kidding! You know, if there’s one thing I miss about working in an office full of people, is just standing by the water cooler and venting to your coworkers. But enough about that!
I am here, however, to share with you a really easy recipe for one of my favorite soups ever, this 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.
This is really easy, people. That’s all I really have to say, easy and quick! You will need red enchilada sauce for this and 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, usually Old El Paso or Frontera. But one of these days I’ll share with you guys an easy recipe for enchilada sauce, but until then just use the store bought kind, unless you have your own recipe for it. To make this soup creamy and cheese I used an 8 oz block of cream cheese, mine was 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 here, but 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. Serve this with some chopped green onions and mozzarella cheese, and you’ve got yourself one delicious comforting soup. I served this with tortilla chips, but toasted bread would be just fine.
Check out the video for this awesome Green Chile Chicken Enchilada Casserole from my book:
Try some of my other Chicken Enchilada recipes!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 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
- 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.
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.
★ Did you make this recipe? Don't forget to give it a star rating below!
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!
This was a great soup. I did add in a 10oz (not the really small can, the best size up of chopped green chili’s and so salt! Gave it the pop it needed!
This is the best Cheesy Chicken Enchilada Soup I have ever had in my life!!!!
I made this dish!!! It was delicious! I had fun making it
Going to make this for myself but I am sure my hubby will sneak in bowl. He says he doesn’t like soup but if it’s homemade he is all about it. Looks super yummy.
Great and filling
My husband loves chicken enchilada soup in restaurants. I have tried a few recipes. This one is the BEST. It had great flavor; and I did not have to “doctor” the recipe. It came out fabulous and was easy to make. Now my only problem is he always wants the soup. It is that good and that easy.
Great RiverMeal for 21 people- I did the equivalent of 4 batches as I felt the number of servings for the recipe is off at 8 people. I think it is closer to 6 person batch . I also increased the chix stock to 128 oz for my quadruple batch. Did no make it to thin. At any rate, we had about 2 bowls left. Thanks for the simple delicious soup idea Chef Jo.
Thanks, David! 🙂
Howdy. Going to try this on our san juan river trip next week. How many batchesof this recipe do you think for 12 hungry adults and 9 kids mostly hungry kids
Appreciate the advice.
Thanks,
It depends how old the kids are and how much they’ll eat. If you wanted to do 20 servings, hover your cursor over the number of servings in the recipe card and a sliding bar will appear. You can slide it to 20, and the recipe will adjust the amounts for you.
Thanks very much for the slide info. That is great!
Mix of 12-7 year olds
If I wanted to make a lighter version of this soup, what would you recommend to substitute for the cream cheese? Would greek yogurt work?
Greek yogurt would be excellent to replace the creaminess. However, you’ll lose flavor from the cheese. Try light or low-fat cream cheese!
Found this recipe today.
Made this recipe today.
My family is asking for more of this recipe today! 😀 SCORE!
Thank you!
Happy mom.
LOL My pleasure!
Absolutely love this soup! Have made it many, many times since finding it. It is my favorite soup to make, quick, easy… And OMG delish. I like to use the diced tomatoes with green chilies for added spice!
Glad you enjoyed it, Michelle!
Amazingly good. This is a great meal to warm you up on a cold day. And so easy.
Could you make this in a crockpot too?
You probably could, but it’s so quick to put together, not sure it’s worth it. Plus you’re using already cooked chicken, maybe if you used raw chicken it would be worth it.
I took out the beans since i am not a fan but this was awesome and super easy to make!
If i cant find enchalada sauce is there a suitable substitution ? I am going to try the cheesy enxhalada soup recipe for a Mexican potluck i am hosting
You can, of course, make your own enchilada sauce or you can use a prepared taco sauce instead.
Do you think the old el Passo taco sauce in the packet would work?
You could probably use that, but it will change the flavor a bit.
Good soup! & Easy! I used the “medium” enchilada sauce for a bit more kick…. Finished product was perfect amount of season~ Thank you! ☺
Delicious soup that is a new family favorite! Besides being tasty, it’s so easy and quick to make. Thank you for sharing! I’m anxious to try more of your recipes.
Thanks Anna!