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5.0 from 675 votes

Chicken Enchilada Soup

This EASY Chicken Enchilada Soup recipe can be made on the stove top or in the Crock Pot! Use chicken breast, chicken thighs, or leftover chicken along with simple pantry ingredients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 11 cups
Calories: 242 kcal
Course: Soup
Cuisine: American , Mexican

Ingredients

Seasonings
  • ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
  • ¼ teaspoon cumin
  • 1 pinch EACH: cinnamon, cayenne pepper
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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Reduce heat to low. Stir in the softened cream cheese until combined, then stir in the shredded cheese until melted.
  6. Taste and add any additional seasonings as needed, then serve!

Notes

  • Cheese:
  • Chicken:
  • Enchilada Sauce:
  • Crock Pot Method
  • **If using rotisserie/leftover chicken: Add it at the beginning. For even more flavor, leave the meat on the bone (if that’s an option), and then remove the bones at the end! 🙂
  • Storage
  • 📘 Find this recipe on page 18 of my 2nd cookbook, Let's Eat!
  • Nutritional information is an estimate and is per cup. This recipe makes approximately 11 cups.
  • 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.
  • 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.
  • 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!
  • 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.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (This soup freezes well!)

Nutrition Information

Calories 242kcal (12%) Carbohydrates 23g (8%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 36mg (12%) Sodium 697mg (29%) Potassium 433mg (12%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 670IU (13%) Vitamin C 14mg (16%) Calcium 154mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 11cups

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 23g 8%
Protein 13g 26%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 36mg 12%
Sodium 697mg 29%
Potassium 433mg 9%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 670IU 13%
Vitamin C 14mg 16%
Calcium 154mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.