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5.0 from 147 votes

Creamy Chicken Enchilada Soup Recipe

This creamy chicken enchilada soup is cheesy, comfort food made on the stovetop or in your slow cooker or instant pot for an easy, family-friendly meal the whole crew will love!

Prep Time
15 mins
Additional Time
40 mins
Total Time
55 mins
Servings: 6 servings
Calories: 219 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 1-2 teaspoons salt to taste
  • 2 teaspoons minced garlic 
  • 1 tablespoon ground cumin
  • 1 1/2 cups low sodium chicken broth
  • 1 ounce can Mild Enchilada Sauce
  • 1 ounce can tomato sauce
  • 1 ounce can black beans drained and lightly rinsed
  • 1 ounce can corn drained and lightly rinsed
  • Pinch of cayenne pepper
  • 2 boneless skinless chicken breasts
  • 8 ounces cream cheese softened
  • Juice of 1 lime
  • tortilla strips, sliced avocado, cilantro, shredded cheese or crumbled queso fresco, sliced jalapeno optional toppings

Instructions

    Cup of Yum
  1. Heat the oil in a large lidded saucepan or Dutch oven set over a medium high heat. Fry the onions until soft but not yet starting to color with a pinch of salt. Stir in the minced garlic. Cook for a further minute, then add the cumin. Cook for a minute more.
  2. Add the chicken broth, enchilada sauce, tomato sauce, black beans, corn and the cayenne pepper. Stir, then add the chicken breasts. Bring the soup to a simmer, then cook on medium with the lid on for 20 minutes.
  3. Remove the chicken breasts and shred the meat with two forks.
  4. Whisk in the cream cheese until melted into the soup and return the shredded chicken. Cook for a further 5 minutes until the chicken is heated through.
  5. Season to taste with fresh lime juice and salt before serving with your choice of toppings.

Notes

  • For the Slow Cooker: Cook the onions, garlic and cumin as usual, and transfer to the slow cooker. Alternatively, cook these straight in the slow cooker insert if you have a sear-and-stew model or on sauté if you’re using the slow cooker setting of a multi cooker. Add the chicken, only 1 cup of broth, the enchilada sauce, tomato sauce, black beans, corn, cayenne and chicken. Cook on high for 4 hours or low for 6 hours, or until the chicken is cooked through. Finish the recipe as usual.
  • Cook the onions, garlic and cumin as usual, and transfer to the slow cooker. Alternatively, cook these straight in the slow cooker insert if you have a sear-and-stew model or on sauté if you’re using the slow cooker setting of a multi cooker. Add the chicken, only 1 cup of broth, the enchilada sauce, tomato sauce, black beans, corn, cayenne and chicken. Cook on high for 4 hours or low for 6 hours, or until the chicken is cooked through. Finish the recipe as usual.
  • For the Instant Pot: Perform step 1 in an Instant Pot set to SAUTE. Add ingredients as in step 2 then cover with lid, turn vent valve to SEALED position and set to pressure cook (or "manual") for 13 minutes. Turn valve to VENT to release pressure, then proceed with shredding the chicken and whisking in cream cheese as written in step 4. 
  • Spice it up: Try it with medium enchilada sauce for a bit more heat. 
  • No tomato sauce: If you are following this recipe where plain canned or jarred tomato sauce is not available 15 oz of passata can be easily substituted.
  • No tomato sauce: If you are following this recipe where plain canned or jarred tomato sauce is not available 15 oz of passata can be easily substituted.
  • Veggies: Frozen corn or pre-cooked dried beans can easily be substituted without any changes to the directions.
  • Veggies: Frozen corn or pre-cooked dried beans can easily be substituted without any changes to the directions.
  • Leftovers: This recipe doesn't freeze well with the cream cheese, but the leftovers heat up well and will keep in the fridge for up to 4 days.
  • Leftovers:
  • This recipe doesn't freeze well with the cream cheese, but the leftovers heat up well and will keep in the fridge for up to 4 days.

Nutrition Information

Calories 219kcal (11%) Carbohydrates 5g (2%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 62mg (21%) Sodium 574mg (24%) Potassium 290mg (8%) Fiber 0.5g (2%) Sugar 2g (4%) Vitamin A 534IU (11%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%
Carbohydrates 5g 2%
Protein 12g 24%
Fat 17g 26%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 62mg 21%
Sodium 574mg 24%
Potassium 290mg 6%
Fiber 0.5g 2%
Sugar 2g 4%
Vitamin A 534IU 11%
Vitamin C 2mg 2%
Calcium 57mg 6%
Iron 1mg 6%

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