Made with tender chicken, enchilada sauce, beans, corn, and plenty of cheese, this chicken enchilada soup is zesty without being too spicy and creamy without feeling heavy. You can let it simmer in the Crock Pot while you go about your day, or make it on the stovetop when you need dinner on the table faster!
For more delicious weeknight options, try this easy taco soup and this slow cooker chicken tortilla soup, or check out our full collection of Soup, Stew, and Chili Recipes.
Table of Contents
Before You Get Started
Here are a few quick tips that will help this soup turn out just right every time.
- Use mild enchilada sauce if you are cooking for kids or spice sensitive eaters.
- Chicken thighs stay extra juicy in the slow cooker, but chicken breasts work too.
- Low sodium broth and seasoning give you better control over the salt.
- Let the cream cheese soften before adding it to the soup.
- Grate your own cheese from a block for the smoothest texture.
How to Make Chicken Enchilada Soup
Step 1: Add Everything to the Pot
This is one of those true dump and go recipes. Add the chicken broth, chicken, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder right into the slow cooker. Give everything a gentle stir and you are done with the hard part.
You do not need to sauté anything first. The enchilada sauce and spices flavor the broth beautifully as it cooks.
** Tip: If you like a slightly thicker soup, you can use a little less broth. If you like it more brothy, feel free to add an extra splash later.
Step 2: Cook
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
Every slow cooker runs a little differently, so keep an eye on it the first time you make the recipe.
Step 3: Shred the Chicken
Once the chicken is cooked, remove it from the pot and shred it with two forks or chop it into bite size pieces. Return the chicken to the slow cooker and stir it back into the soup.
Shredding the chicken helps thicken the soup slightly and makes every bite feel hearty.
Step 4: Make It Creamy
Add the softened cream cheese, Monterey Jack, and cheddar cheese to the pot. Stir gently, cover, and let everything melt together for about 5 to 10 minutes until the soup is smooth and creamy.
** Tip: If the soup looks a little separated at first, keep stirring gently. Once the cheese melts fully, it comes together beautifully.
Ladle into bowls and add your favorite toppings.
Stovetop Instructions
If you need dinner faster, the stovetop method works just as well.
Dice the chicken into bite size pieces and brown it briefly in a little olive oil. Add the remaining ingredients except for the cheese, bring everything to a boil, then reduce to a gentle simmer for about 20 minutes.
Remove the pot from the heat before stirring in the cream cheese and shredded cheese. This helps prevent the dairy from separating.
What to Serve with Chicken Enchilada Soup
This soup is hearty on its own, but it really shines with something to scoop and dip. We love it with:
- Tortilla chips and guacamole or salsa
- Jalapeño cheddar Mexican cornbread or sweet cornbread muffins
- Flaky biscuits or no-knead Dutch oven bread
- A simple green salad
It is also great with quesadillas or a side of Spanish rice if you want to stretch the meal a little further.
This is so dang delicious, some of the best chicken enchilada soup I’ve EVER had, and I’m just dipping into the soup that just started simmering. Wait until it blends and cooks the remainder of the time; I will make this a regular winter soup, thank you so much!!!
– Ashley
Variations and Customizations
- Vegetarian: Use vegetable broth and extra beans or corn instead of chicken.
- Spicy: Use hot enchilada sauce, cayenne, or a diced jalapeno.
- Creamy: Try a full 8 ounce block of cream cheese and skip the shredded cheese.
- Shortcut: Use rotisserie chicken and stir it in near the end.
- Thicker: Add cooked rice or crushed tortilla chips.
- Different Beans: Swap black beans for pinto beans or white beans.
Storage and Make Ahead Tips
Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
How to Reheat: Warm gently on the stovetop over low heat or in the microwave.
How to Freeze: For freezing, make the soup without the cheese and add it after reheating. Frozen soup keeps well for up to 3 months.
Frequently Asked Questions
Is chicken enchilada soup spicy?
Not if you use mild enchilada sauce. The flavor is zesty but still very family friendly.
Why did my soup turn grainy?
The cheese was likely added when the soup was too hot. Remove from heat and stir gently until smooth.
Can I use green enchilada sauce?
Yes. It will change the flavor slightly but still tastes great.
Can I use frozen chicken?
Yes, just be sure it cooks fully before shredding.
How do I thicken the soup?
Shredded chicken, crushed tortilla chips, or cooked rice all work well.
More Chicken Soup Recipes
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Chicken Enchilada Soup
Equipment
Ingredients
- 4 cups chicken broth (use low-sodium broth or homemade broth if you want to control the salt in the finished dish)
- 2 lbs. boneless skinless chicken thighs or boneless skinless chicken breast
- 2 cups frozen corn
- 1 small yellow onion, diced (about 1 cup total)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 (10 ounce) can red enchilada sauce
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 4 ounces cream cheese, softened and diced into small cubes
- ½ cup grated Monterey Jack cheese
- ½ cup grated cheddar cheese, plus extra for topping
- Optional garnish for serving: crushed tortilla chips or tortilla strips, additional shredded cheese, sliced green onions, lime wedges, lime juice, cilantro, sliced avocado, diced red onion, sour cream
Instructions
SLOW COOKER INSTRUCTIONS
- Combine chicken broth, chicken, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder in a slow cooker. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Remove the chicken and shred with two forks or chop. Return the chicken to the slow cooker and give everything a good stir. Add the cream cheese, Monterey Jack cheese, and cheddar cheese to the slow cooker; stir, cover, and cook for an additional 5-10 minutes, or until the cheese melts smoothly into the broth.
- Ladle into bowls and garnish with optional toppings.
ALTERNATE STOVETOP INSTRUCTIONS
- Dice the chicken into bite-size pieces. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
- Add the chicken broth, corn, onion, diced tomatoes, black beans, green chilies, enchilada sauce, taco seasoning, cumin, and garlic powder to the pot with the chicken. Stir well.
- Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer. Let soup simmer for about 20 minutes, or until chicken is cooked through. Remove the pot from the heat. Add the cream cheese, Monterey Jack cheese, and cheddar cheese. Stir or whisk until the cheese melts smoothly into the broth. Ladle into bowls and garnish with optional toppings.
Notes
- Use low sodium chicken broth and reduced sodium taco seasoning to better control the salt.
- Mild enchilada sauce keeps the soup family friendly, but any variety works.
- Chicken thighs stay juicier and more flavorful than chicken breasts during long cooking.
- Let the cream cheese come to room temperature and cube it before adding so it melts smoothly.
- Grate Monterey Jack and cheddar from blocks for the creamiest texture.
- If using rotisserie chicken, stir about 4 cups of cooked chicken into the soup near the end.
- For a thicker soup, stir in cooked rice or crushed tortilla chips just before serving.
- Leftovers keep well in the refrigerator for 3 to 4 days in an airtight container.
- For freezing, omit the cheese and add it after reheating for the best texture.
Nutrition
Originally published in December, 2023, this post was updated in January, 2026.
This is so dang delicious, some of the best chicken enchilada soup I’ve EVER had, and I’m just dipping into the soup that just started simmering. Wait until it blends and cooks the remainder of the time; I will make this a regular winter soup, thank you so much!!!
Thanks so much, Ashley! I hope you enjoy the meal!
Wow, this was so simple,.but the flavor was delicious! Served it with sour cream, avocado, jalapeños and definitely some fresh lime and tortilla chips crunched on top. My family could not stop going back for more. I’ve made it both ways (crockpot and dutch oven on stove top and both were equally good. Thank you for (yet another) great recipe!
We’re so happy to hear this, Lorraine! Thank you for trying it out and taking the time to leave a review.