5.0 from 480 votes
Chicken Enchilada Soup Recipe
Perfectly spiced, creamy chicken enchilada soup is an easy slow cooker favorite. It's perfect for busy days!
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 6
Calories: 366 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
- 4 chicken breasts, cooked and shredded
- 2 (14.5-ounce) cans chicken broth
- 2 (15-ounce) cans mild green enchilada sauce
- 2 (4-ounce) cans diced green chiles
- ⅔ cup water
- 1½ tablespoons ground cumin
- 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 and pepper, to taste
Toppings
- shredded Monterey Jack 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.
Cup of Yum
Notes
- Stove Top Directions:
- STORE. Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
- Place Crockpot Chicken Enchilada Soup in an airtight container and store in the fridge for 3-4 days. Reheat on the stovetop or in the microwave.
- FREEZE. Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.
- Place the soup in an airtight container and store it in the freezer for 4-6 months. Let the soup thaw in the fridge. Slowly reheat in a pot over LOW heat. Stir constantly to keep the cream cheese combined with the soup.
- In a large pot, combine chicken, broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, and garlic powder, and bring to a boil.
- Add corn, rice, and cream cheese, reduce the heat, and simmer for 25 minutes.
- Mix well so all cream cheese chunks are gone, then add salt and pepper. Serve garnished with cheese and cilantro.
Nutrition Information
Calories
366kcal
(18%)
Carbohydrates
15g
(5%)
Protein
36g
(72%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
138mg
(46%)
Sodium
329mg
(14%)
Potassium
705mg
(20%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1010IU
(20%)
Vitamin C
2.7mg
(3%)
Calcium
65mg
(7%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366
% 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.