This Chicken Enchilada Soup can be made on the Stove Top or the Crock Pot and is easy to make with chicken breast, thighs, or leftover chicken! It’s creamy, it’s cheesy, and it’s made with simple ingredients. Perfect for cozy soup weather.
Be sure to try my Chicken Enchiladas, Steak Fajitas, and Chicken Quesadillas next!
Chicken Enchilada Soup
This is definitely one of my favorite cozy soups to make in the Fall and Winter months. It’s fun to play around with different ingredients. I like to UP the spice factor with some spicy cheese and an extra pinch of cayenne, but you can steer clear of spicy ingredients if preferred and just keep it mild.
This is a great recipe to make with chicken breast, chicken thighs, or even leftover chicken. Check out how to make it below and don’t miss my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Note: See notes section of the recipe card for crock pot instructions.
Sauté onions, peppers, and garlic in olive oil/butter until softened. Add seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and chicken.
Boil gently for 15-20 minutes. Remove chicken and use 2 forks to shred. Return to soup. Add softened cream cheese and stir to combine.
Stir in the shredded cheese and serve!
Pro Tips
Cheese:
- To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
- Feel free to spice it up with 1/2 cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat. (This would be in place of the Monterey jack.)
- Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
- Make sure the base isn’t too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
Chicken:
- Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. Bone-in chicken thighs may also be used and create a very flavorful broth. If you plan on simmering for an extended period of time, add the black beans and corn when you remove the chicken from the soup to shred it.
- Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
Enchilada Sauce:
- An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce tastes great in this soup.
- You can also try my Chicken Taco Soup which uses salsa, or try my Chicken Tortilla Soup recipe!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This soup freezes well!)
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5-Quart Dutch Oven– this is the one I use the make this soup.
- Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Soup Ladle
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
- Steak Fajitas
- Lemon Pepper Chicken
- Beef Lo Mein
- Chicken Enchiladas
- Chicken Corn Chowder
- Chicken Quesadillas
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![A green soup pot filled with creamy Chicken Enchilada Soup.](https://thecozycook.com/wp-content/uploads/2021/10/Chicken-Enchilada-Soup-f-200x200.jpg)
Chicken Enchilada Soup
Ingredients
Seasonings
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne, optional
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies, undrained
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- 1 teaspoon hot sauce, optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small.), see notes if using cooked chicken
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded. (Can also use more cheddar.)
Instructions
- Prep Work: Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. (See notes for a quick way to do that.) Shred cheddar and Monterey jack cheese from a block and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and the peppers. Soften for 4 minutes, then add the garlic and cook for 1 more minute.
- Pat the chicken dry and season each side with salt and pepper. Add it to the soup pot along with all remaining ingredients except for the cream cheese and shredded cheese
- Bring the soup to a gentle boil and allow the chicken to slowly cook through (a rapid boil will make it tough). About 15-20 minutes. Remove the chicken and use two forks to shred. Return it to the soup.
- Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
- Taste and add any additional seasonings as needed, then serve!
Notes
- To soften the cream cheese quickly: Heat 2 cups of water in the microwave. Place cubed cream cheese in the microwave and close the door. Let it soften for 5 minutes.
- Feel free to spice it up with 1/2 cup Cabot Hot Habanero Cheese or another kind of spicy cheese if you like heat. (This would be in place of the Monterey jack.)
- Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
- Make sure the base isn't too hot when the cheese is added or the dairy will separate and the consistency will be grainy.
Chicken:
- Cooking the chicken: You can let the chicken simmer over very low heat for a longer period of time. This makes the chicken extra juicy and the broth extra flavorful. Bone-in chicken thighs may also be used. Any variety of bone-in chicken creates a very flavorful broth as well.
- If you plan on simmering for an extended period of time, add the black beans and corn when you remove the chicken from the soup to shred it.
- Using rotisserie or leftover chicken: 2 cups cooked chicken can also be used. You can add it at the same point as the chicken breast is added in the recipe and simmer for 15 minutes to let the flavors blend, but no need to bring it to a boil.
Enchilada Sauce:
- An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce tastes great in this soup.
- You can also try my Chicken Taco Soup which uses salsa, or try my Chicken Tortilla Soup recipe!
Crock Pot Method
- Place all ingredients in the slow cooker except for the shredded cheese, cream cheese, corn, black beans, and garnishes.
- Cook on low for 6 hours.
- Turn off heat. Remove the chicken, shred it, and add it back to the soup along with the corn and black beans.
- Gradually mix in the softened cream cheese and shredded cheese and stir to incorporate.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This soup freezes well!)
This was great and SO easy! I made my chicken in the Instant Pot and skipped the corn. I can see this one landing in regular rotation for the cooler months of the year. Just the right amount of heat and really delicious. Thank you!
You’re very welcome Kim! It’s one of my favorite soups, I actually make this one year round. Thanks so much for the great comments and review!❤️
I am sorry if this has been asked already, but about how many servings is 11 cups? I’m trying to feed a family of four and am wondering if it will make enough for everyone to have seconds.
I would say that 2+ cups of soup per person is sufficient but you know your family best! ❤️
I am enjoying this amazing soup right now. Will definitely make this again!! After today…. And the added influence of tequila while cooking has made this an amazing meal for my husband and I. Thank you so much. One question??? It took an amazingly long time for the cream cheese to melt. Is this normal or the influence of tequila?
Hi Vikki!! It can take a little while, it helps to have the cream cheese at room temperature, I also find that Philadelphia cream cheese from a tub melts the best! ❤️
Same!!! And my CC was at room temp.
It can take a little time to fully incorporate but adding cream cheese to soup is a common practice! 🙂 The tang adds the perfect finishing touch in this recipe!
Great recipe! I omitted the corn and replaced it with a bell pepper. I also used hot enchilada sauce and added the green Tabasco sauce. Really great flavor!
Nice work Cheri! I make this one year round, one of my favorite soups. Thanks so much for taking the time to leave a review!🩷
My daughter sent me this to make for dinner but to be honest the cinnamon is throwing me off. Help me understand the flavor combo!?!?
Hi Krista! It’s important to note that it calls for a pinch (like as small as it gets), but it adds warmth, depth, and complexity to the flavor profile 🙂 Not uncommon to see cinnamon in in spicier, savory dishes.
This recipe is so delicious! I found it was even better the next day as the soup had time to absorb the flavors more. I made the homemade enchilada sauce as the recipe called for but was wondering if there was a way to make the enchilada sauce gluten free?
I added some crushed tortilla chips to the soup when eating and gave it a nice crunch. Make this soup you won’t regret it.
Hi Alecia! I’m so happy that you loved it, I agree- leftovers are amazing! You can use gluten free flour to make the enchilada sauce! 🙂
This was amazing! I’ve never made chicken enchilada soup before and it was such a hit. I took the lazy way out and used a pack of taco seasoning instead of all the individuals. Also used low sodium chicken broth. It was a great crockpot recipe! I added some sour cream and avocado ontop. Thank you!
I love making this one in the crock pot too! I’m so happy you enjoyed it Claudia, definitely nothing wrong with using your favorite pack of taco seasoning! Thanks so much for taking the time to leave a review!🩷
I made this soup last night and my husband absolutely loved it! I used a store bought rotisserie chicken in mine. It was delicious and incredibly flavorful. We will be enjoying the leftovers tonight!!!
I’m so happy your husband loved it Amanda! It’s such a cozy soup for the Fall, and rotisserie chicken is a great time saver and so delicious. Thanks so much for the great review!🩷
This was wonderful! Used fresh peppers instead of canned. Roasted and diced peppers. Will make this again 😊
Perfect!! I’m so happy that you loved it Christina!! Thank you so much!
What could you use instead of corn to make it lower in carbs? I’m pre-diabetic and corn is pretty high on the glycemic index.
Hi Kathy! I can’t think of a sub that fits on with the enchilada theme as well but you can use peas or green beans instead, or some cauliflower! You’re also fine to skip it. ☺️