Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a warm, hearty dish perfect for a chilly evening. It’s loaded with chicken, beans, and bold Tex-Mex flavors, making it a comforting one-pot meal.
This is definitely one of my favorite go-to soups for the fall and winter months. It is cozy, filling, and tastes like your favorite enchilada, but served in a soup bowl.
If you are a soup fan like me, you’ll have to try my chicken corn chowder, chicken and dumplings recipe with biscuits, cheesy broccoli soup, tortellini and sausage soup, and chicken chili. They are cozy and filling for a cold night.
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💗 Why You’ll Love This Recipe
- Easy: An easy chicken enchilada soup made in one pot. A fuss-free dinner.
- Flavorful: Packed with bold flavors, spices, and enchilada sauce.
- Hearty: Loaded with chicken, beans, corn, and tomatoes.
- Versatile: Use a rotisserie chicken or prepare your own.
- Crockpot Friendly: Want dinner ready when you get home in the evening? Add everything to the crockpot before you leave in the morning.
🛒 Ingredients Needed for Enchilada Soup Recipe
- Chicken Breasts: Cooked and shredded boneless, skinless chicken breasts, chicken tenders, or a rotisserie chicken. Leftover shredded chicken works great for this recipe.
- Taco & Ranch Seasoning: A package of taco and ranch seasoning for flavor.
- Red Enchilada Sauce: Adds a depth of flavor. You can substitute a can of tomato sauce if needed.
- Black Beans: Add heartiness to this dish. You can also use white beans or pinto beans.
- Ro-Tel Tomatoes: Choose from mild or hot varieties.
- Corn: Whole kernel corn.
- Cream Cheese: Adds creaminess. In a pinch, you could substitute heavy cream.
- Chicken Broth: You can also use vegetable broth. If you boil your chicken, save the broth.
- Shredded Mexican Blend Cheese: This is the blend I use, but feel free to use Colby Jack, Monterey Jack, Pepper Jack, or Cheddar.
🔪 How to Make This Recipe
With just a few easy steps, you can have enchilada soup going on the stove in no time. Grab a rotisserie chicken or use leftovers to make this dish even easier.
Step 1: Grab your ingredients.
Step 2: Cook and Shred the Chicken. Cook, debone, and shred the chicken or use a rotisserie chicken.
Step 3: Build the Soup Base. To a large pot, add the cooked chicken, broth, taco seasoning, and ranch seasoning. Stir.
Step 4: Add the Veggies and Sauce. Add in the enchilada sauce, black beans, Ro-Tel, and corn. Stir lightly to combine.
Step 5: Add Cream Cheese. Cut cream cheese into cubes and add to the top. Stir.
Step 6: Simmer. Bring to a boil, then reduce to low. Simmer for 25-30 minutes, stirring until the cream cheese is melted.
Step 7: Mix in Cheese. Add and mix in the shredded cheese until melted and the soup is creamy.
Step 8: Serve. Serve hot with your favorite toppings such as tortilla strips, jalapenos, fresh cilantro, or a dollop of sour cream.
💭 Pro Tips
- Use a Rotisserie Chicken: This is a great shortcut, especially on busy nights.
- Add Spice: You can adjust the spice by choosing mild or hot Ro-Tel, adding some jalapenos, or cayenne pepper.
- Wait to Add the Cheese: Wait till the end to add the shredded cheese.
🧺 How to Store Leftovers
- Refrigerator: Add leftovers to an airtight container and store in the fridge for 3-4 days.
- To Reheat: Add to a soup pot and reheat until warm.
- Freezer: This soup is freezer-friendly. Cool completely, then add to a freezer-safe container or bag and freeze for up to three months. To Reheat: Thaw completely, then reheat on the stove.
❔ FAQs
Yes. Add all ingredients to the slow cooker except the shredded cheese. Cover and cook on high for 4 hours or on low for 6– 7 hours, until the chicken is fully cooked and tender. Shred the chicken and stir in the shredded cheese before serving.
Some great toppings for chicken enchilada soup might be, but not limited to, sliced jalapenos, fresh cilantro, sliced avocados, crushed tortillas, and sour cream.
Absolutely. If you prefer a meat-free soup, omit the chicken. You can add additional vegetables for protein and texture.
More Hearty Soup Recipes
If you’ve tried this Creamy Chicken Enchilada Soup or any other recipe on my blog, please consider leaving a 🌟 star rating and sharing your thoughts in the comments below. Thanks for visiting!
👩🏻🍳 Recipe
Creamy Chicken Enchilada Soup
Ingredients
- 3 cups Chicken Breast or any cooked and shredded chicken
- 1 package Taco Seasoning
- 1 package Ranch Seasoning
- 10 oz. can Red Enchilada Sauce
- 15 oz. can Black Beans drained
- 10 oz. can Ro-Tel Tomatoes
- 15 oz. can Whole Corn drained
- 8 oz. block Cream Cheese
- 4 cups Chicken Broth
- 2 cups Mexican Blend Cheese shredded
Instructions
- Cook and Shred the Chicken. Cook, debone, and shred chicken or use a rotisserie chicken.
- Build the Soup Base. To a large pot, over medium heat, add the cooked chicken, broth, taco seasoning, and ranch seasoning. Stir.
- Add the Veggies and Sauce. Add in the enchilada sauce, black beans, Ro-Tel, and corn. Stir lightly to combine.
- Add Cream Cheese. Cut cream cheese into cubes and add to the top. Stir.
- Simmer. Bring to a boil, then reduce to low. Simmer for 25-30 minutes, stirring until the cream cheese is melted.
- Mix in Cheese. Add and mix in the shredded cheese until melted and the soup is creamy.
- Serve. Serve hot with your favorite toppings such as tortilla strips, jalapeños, fresh cilantro, green onions, or a dollop of sour cream.
Notes
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- Pro Tips
- Use a Rotisserie Chicken: This is a great shortcut, especially on busy nights.
- Add Spice: You can adjust the spice by choosing mild or hot Ro-Tel, adding some jalapenos, or cayenne pepper.
- Wait to Add the Cheese: Wait till the end to add the shredded cheese.
- Crockpot: Add chicken to the bottom of the crockpot. Add other ingredients except shredded cheese. Cover and cook on high for 4 hours or on low for 6– 7 hours, until the chicken is fully cooked and tender. Remove the chicken and shred.
- Return the shredded chicken to the slow cooker, stir well, and add the shredded Mexican blend cheese.
- Mix until the cheese is melted and the soup is creamy.
- Serve hot with your favorite toppings such as tortilla strips, jalapeños, fresh cilantro, or a dollop of sour cream.
An easy and delicious soup that’s perfect for those cold evenings. Leftovers are wonderful!