Valentina's Corner
This creamy Chicken Enchilada Soup recipe is the definition of comfort food! Shredded chicken, peppers, tomatoes, corn, and beans in a cheesy and rich enchilada soup base, so good!
This soup is another delicious Mexican-inspired recipe that you are going to love! Try our other Mexican dishes such as the classic Tacos or our Chicken Taquitos recipe.
CHICKEN ENCHILADA SOUP-
This creamy enchilada soup is so cozy and comforting, perfect for cooler soup weather! The soup is made with shredded chicken, vegetables, beans, enchilada sauce, and loaded with cheese, YUM! Serve the soup with homemade Breadsticks for a complete dinner.
INGREDIENTS-
All the ingredients you love in a chicken enchilada but in soup form.
- Chicken– We used boneless skinless chicken breast, cooked then shredded. You can also use leftover shredded chicken or pre shredded cooked chicken. We like to add rotisserie chicken for this soup!
- Onion– Finely chopped onion works great for this soup.
- Pepper– Any color bell pepper that you have will work, or a combination of two.
- Corn– You can use canned corn or fresh corn.
- Tomatoes– For this soup you want to use canned diced tomatoes.For extra flavor, we like to use fire-roasted tomatoes.
- Beans– You can use canned black beans or cannellini white beans.
- Garlic– Freshly minced garlic cloves, for flavors!
- Enchilada Sauce– The KEY to this soup is the enchilada sauce! You want to use red enchilada sauce, we normally go with the Old ElPasa brand or the Ortega Brand.
- Broth– Chicken broth or vegetable broth will work.
- Cream Cheese– Cream cheese for creaminess.
- Shredded Cheese– You can use any shredded cheese you have on hand! For this soup we recommended using Mild Cheddar cheese, Colby Jack, or Mexican Blend.
- Seasonings– We use salt, cumin, italian seasoning, and chili powder. This seasoning mixture really gives you that enchilada flavor!
HOW TO MAKE CREAMY ENCHILADA SOUP-
With just a few steps this delicious cheesy soup can be ready to be enjoyed!
- Saute veggies– In a dutch oven or large pot, saute the onion and pepper over medium high heat until the veggies are tender.
- Add garlic– Once the veggies are tender, add in the minced garlic and cook until fragrant.
- Combine– Add the chicken breasts, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning to the Dutch oven. Cook over medium high heat for 15 minutes after it comes to a boil.
- Shred Chicken– Remove the chicken breasts from the soup and shred the chicken, we just use two forks.
- Cream– Once the chicken is shredded, add the chicken, cream cheese, and shredded cheese to the pot and stir. Cook for an additional 10 minutes, or until the cream cheese and cheese has melted.
- Serve and ENJOY!
SERVING IDEAS-
The key to the BEST bowl of enchilada soup is the toppings to add to your soup! Here are some of our favorite topping/serving ideas:
- Sour Cream
- Tortilla Chips
- Tortilla Strips
- Avocado
- Sriracha
- Shredded Cheese
- Green Onion
- Jalapeno Slices
- Green Chiles
- Chopped Cilantro
HOW TO STORE-
- Refrigerator– Store the leftover soup in the fridge for up to 4-5 days!
- Freeze– Freeze the soup in a freezer safe container for up to 3 months.
- Reheat– Thaw in the fridge overnight and reheat in a pot on the stovetop or in the microwave until reheated.
CROCKPOT CHICKEN ENCHILADA SOUP-
This simple enchilada soup just got a whole lot easier! Throw everything into the crockpot and let the slow cooker do all the work.
- Saute– In a skillet, saute the onion and peppers with oil and butter on medium high heat until the veggies are tender. Add the garlic and saute until fragrant.
- Add to Crockpot- Add the chicken breast, sauteed veggies, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning to the slow cooker and cook on low for 6-8 hours or on high for 2-4 hours.
- Shred Chicken- Remove the chicken and shred. Then add the shredded chicken, cream cheese, and shredded cheese into the crockpot and allow to cook for another 15-30 minutes or until the cream cheese and shredded cheese has melted.
- Serve and Enjoy!
FREQUENTLY ASKED QUESTIONS-
The internal temperature of cooked chicken breast should read 165°F.
Yes, you can just take out the meat and add more veggies and beans!
If you do not care for beans you can just not add beans to your soup but the beans give the soup its authentic flavor.
We do not recommend using canned shredded chicken for this soup.
NO! Canned tomatoes are diced tomatoes and tomato sauce is a puree. You do not want to substitute canned tomato sauce for the canned tomatoes.
Yes! You can add canned or fresh jalapenos to the soup for some heat!
Yes! You can make this soup a creamy white enchilada soup by using green enchilada soup.
MORE SOUP RECIPES-
Nothing is more comforting than a bowl of soup in the cooler weather. We share so many Soup Recipes, here are some of our favorite recipes:
Creamy Chicken Enchilada Soup
Ingredients
- 1 medium onion finely chopped
- 1/2 bell pepper cubed
- 1 Tbsp unsalted butter
- 1 Tbsp oil
- 3 garlic cloves minced
- 1 lb chicken breast, boneless & skinless
- 15 oz black beans
- 15 oz canned tomatoes
- 1 cup corn, canned or fresh
- 10 oz enchilada sauce
- 32 oz chicken broth
- 4 oz cream cheese
- 1 1/2 cup shredded cheese**
Chicken Enchilada Soup Seasoning-
- 1 tsp ground cumin
- 1 tsp italian seasoning
- 2 tsp chili powder
- 1 tsp salt, or to taste
Instructions
Stove Top Method-
- In a dutch oven, saute the onion and pepper with butter and oil over medium high heat until the veggies are tender.
- Once the veggies are tender, add in the minced garlic and cook until fragrant.In a small bowl, mix together cumin, italian, chili, and salt.
- Add the chicken breasts, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning blend to the Dutch oven. Cook over medium high heat for 15 minutes after it comes to a boil.
- Remove the chicken breasts from the soup and shred the chicken, we just use two forks.
- Once the chicken is shredded, add the chicken, cream cheese, and shredded cheese to the pot. Cook for an additional 10 minutes, or until the cream cheese and cheese has melted.
- Serve and ENJOY!
Crockpot Method-
- In a skillet, saute the onion and peppers with oil and butter on medium high heat until the veggies are tender. Add the garlic and saute until fragrant.
- Add the chicken breast, sauteed veggies, beans, tomatoes, corn, enchilada sauce, chicken broth, and seasoning to the slow cooker and cook on low for 6-8 hours or on high for 2-4 hours.
- Remove the chicken and shred. Then add the shredded chicken, cream cheese, and shredded cheese into the crockpot and allow to cook for another 15-30 minutes or until the cream cheese and shredded cheese have melted.
- Serve and Enjoy!