Chicken Enchilada Soup

5 from 2 votes

Creamy chicken enchilada soup made with tender chicken, enchilada sauce, beans, corn, and cheese for an easy Crock Pot or stovetop meal.

Course Dinner

Cuisine American, Mexican

Keyword chicken enchilada soup, creamy chicken enchilada soup, crock pot chicken enchilada soup, easy chicken enchilada soup

Prep Time 15

Cook Time 3

Total Time 3 15

Servings cups

Calories 328kcal

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

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.

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.

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.