Creamy Chicken Enchilada Soup

5 from 1 vote

Warm up with this Creamy Chicken Enchilada Soup. It’s an easy, flavorful one-pot meal or slow cooker dinner the whole family will love!

Prep Time10

Cook Time30

Course: dinner, Main Course

Cuisine: American

Servings: servings

Calories: 420kcal

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.

- 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.