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a white dutch oven of creamy chicken enchilada soup. a ladle is lifting soup out of the pot
5 from 19 votes

Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is packed with Tex-Mex flavors, simple to make and ready in under half an hour.
Author Diana
Servings 8 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 chicken breasts boneless skinless, about 1 pound, or 3-4 cups cooked shredded chicken
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • 10 ounces (1 can) red enchilada sauce
  • 15 ounces canned black beans drained
  • 15 ounces canned whole kernel corn drained
  • 10 ounces fire roasted diced tomatoes with chilies ROTEL
  • 4 cups chicken stock
  • 4 ounces cream cheese softened
  • 1 ½ cups shredded cheddar cheese divided
  • 1 tablespoon cornstarch optional, for thickening

Toppings

  • Cilantro
  • Sour cream
  • Tortilla chips

Instructions

Stovetop Instructions

  • Season the chicken with salt and pepper from both sides.
  • In a dutch oven, heat oil and brown the chicken from both sides (2-3 minutes per side), then remove onto a plate.
  • To the dutch oven, add onion and cook for 3 minutes or until it’s soft and translucent (keep stirring every 30 seconds with a spatula). Add garlic, and cook for 30 seconds, then add chili powder, smoked paprika, cumin, onion powder, and dried oregano. Stir and cook for 30 more seconds. Add red enchilada sauce, and scrape the bottom of the pot with a wooden spoon.
  • Add black beans, corn, fire-roasted diced tomatoes with chilies, chicken stock.
  • Return the chicken. Stir and bring to a boil, then partially cover with a lid and allow to simmer for 10-15 minutes or until the internal temp of the chicken is 165°F/74°C.
  • Remove the chicken from the soup, and shred with 2 forks.
  • Add cream cheese and 1 cup of cheddar, and mix until the cheeses melt. Return the chicken to the soup, and remove it from heat.
  • Optionally, you can thicken the soup more by stirring in a slurry of cornstarch and water.
  • Serve in bowls, sprinkle with remaining cheddar cheese, sour cream, chopped cilantro, and tortilla chips.

Slow Cooker Instructions:

  • Season the chicken with salt and pepper from both sides. In a skillet, melt the butter and heat the olive oil, Then brown the chicken breasts for 2-3 minutes per side. Transfer the chicken to your slow cooker.
  • Add the rest of the soup ingredients, minus the cream cheese and cheddar cheese.
  • Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is fully cooked.
  • Shred the chicken, and add the cream cheese and cheddar cheese to the crock pot. Stir until the cheeses are melted, then serve with your favorite toppings.

Notes

  • This soup fits best in a 5 or 6-quart dutch oven. If you want to double the recipe, be sure to have a large stockpot ready. 
  • Chicken thighs can be used instead of chicken breasts. You can also use pre-cooked shredded or diced chicken. 
  • If you're using pre-cooked chicken, skip the browning steps and simply add the chicken into the pot after the soup has simmered for 10 minutes. 
  • Use other types of cheese if you like. Monteray Jack or Mexican blend will work well. 
  • To Adjust the Heat: Reduce or omit the chili powder. 
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. 
  • To Freeze: This soup freezes well. Keep in airtight containers for up to 3 months. 

Nutrition

Calories: 349kcal | Carbohydrates: 29g | Protein: 23g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 1301mg | Potassium: 648mg | Fiber: 5g | Sugar: 6g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 210mg | Iron: 2mg