Chicken Enchilada Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
366 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Chicken Enchilada Soup Recipe
Description
This slow cooker soup blends cooked shredded chicken with canned enchilada sauce, broth, diced green chiles, and a blend of cumin, chili powder, onion powder, and garlic powder. After a multi-hour simmer, corn, instant rice, and softened cream cheese are added to thicken the soup and add creaminess. The seasoning ensures a savory, mildly spicy flavor typical of enchilada dishes.
The texture is creamy and hearty, enriched by the melted cream cheese and vegetables. It’s finished with shredded Monterey Jack cheese and fresh cilantro for brightness and extra flavor. The soup can be served as a main dish for a satisfying, ready-to-eat meal.
Practical instructions are included for stovetop preparation, storage in the refrigerator for several days, freezing for up to six months, and reheating methods. Reheating should be done slowly over low heat to keep the cream cheese smoothly incorporated.
Ingredients
- 4 chicken breast cooked and shredded
- 2 (14.5-ounce) cans chicken broth
- 2 (15-ounce) cans Green enchilada sauce mild
- 2 (4-ounce) cans green chiles diced
- ⅔ cup water
- 1½ tablespoons cumin ground
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅔ cup corn thawed if frozen
- ⅔ cup instant rice
- 1 (8-ounce) package cream cheese cubed and softened
- salt to taste
- black pepper to taste
Toppings
- Monterey jack cheese shredded cheese, chopped fresh cilantro
- cilantro shredded cheese, chopped fresh cilantro
Instructions
- Combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder in a slow cooker. Cover and cook on high for 3½ hours.
- Add corn, rice, and cream cheese. Stir and cook on high for 30 minutes more.
- Add salt and pepper to taste and top with cheese and cilantro before serving.
Notes
- This soup stores well refrigerated for 3-4 days in an airtight container.
- For longer storage, freeze the soup for 4-6 months; thaw in refrigerator before slowly reheating over low heat to maintain smooth cream cheese texture.
- It can also be prepared on the stovetop by boiling the broth and sauce mixture, then simmering with corn, rice, and cream cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 138mg | 46% |
| Sodium | 329mg | 14% |
| Potassium | 705mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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