Creamy Chicken Enchilada Soup is the perfect fall soup for when you are craving the flavors of chicken enchiladas in a simple to prepare cozy bowl of soup. Be sure to top this one with tortilla chips, cilantro, lime, and sour cream!
Chicken Enchiladas are one of my favorite dishes. They always make me think of my mom. Here is her recipe for red chicken enchiladas with homemade enchilada sauce. I could eat those every week!
This soup recipe is another way to enjoy the same flavors in a new way! With green chilis (I like to add extra) and a richly seasoned, creamy broth, this recipe is going to become a family favorite!
Ingredients for Creamy Chicken Enchilada Soup
- Boneless skinless chicken breasts: I like to start this recipe from scratch with chicken breasts, you could also use chicken thighs or tenders. For a quicker soup, you can sub in 2-3 cups of shredded rotisserie chicken.
- Onion: Yellow or red both work. I used yellow.
- Canned diced green chiles: We use mild because we have young kids, but hot would be equally delicious.
- Spices: A blend of garlic powder, onion powder, salt, and cumin.
- Frozen corn: You could also use canned or fresh. I find frozen to be easiest, as it is something I keep on hand from freezing summer corn off the cob.
- Beans: I like cannellini beans. Black beans or pinto beans would also be great.
- Can of tomato sauce and can of diced tomatoes: You could also use rotel or fire roasted tomatoes.
- Chicken broth: I prefer this to water, for an added layer of flavor. Here is a recipe for slow cooker bone broth that we like to have stocked in the freezer for recipes such as this one.
- Cream cheese: The key to a rich and creamy soup!
- Finely shredded colby jack cheese: You can use pre shredded or shred it yourself.
How to Prepare
Step 1. In a pot over medium high heat, add oil. Once hot, brown chicken breasts to give some color and flavor. Around 4 minutes per side, they do not need to be cooked through. Remove chicken to a plate.
Step 2. To the same pot, add diced onions. Cook until translucent, stirring occasionally.
Step 3. Add chicken back to the pot along with chicken broth, beans, green chilis, corn, tomato sauce, and diced tomatoes.
Step 4. Turn heat down to medium low and simmer for 15-20 minutes, until the chicken is cooked through.
Remove chicken breasts and shred.
Place shredded chicken back into the pot, along with softened cream cheese, shredded cheese, and spices.
Step 5. Stir until everything is well combined.
Step 6. Serve creamy enchilada soup with crushed tortilla chips, cilantro, sour cream, and a squeeze of fresh lime.
Substitutions
- I made this soup with cream cheese, but feel free to use sour cream or greek yogurt in place of the cream cheese to keep it lighter.
- Any beans will do here! I love black beans, pinto beans, or cannellini beans. Use your favorite.
- Sub in rotel for the diced tomatoes for even more flavor. Omit the tomatoes entirely for a white chicken tortilla soup instant pot recipe that mirrors chicken chili or this Instant Pot Chicken and Poblano Soup.
Make this Soup in the Crock Pot
This soup recipe can easily be made in the Crock Pot if you prefer.
To prepare this in a slow cooker, add all of the ingredients except for the cream cheese and shredded cheese. Set on high for 3-4 hours or low 5-6 hours. Remove the chicken and shred. Place shredded chicken back into the Crock Pot along with the cream cheese and shredded cheese and stir.
More Soup Recipes
- Chicken Florentine Soup
- Vegetable Orzo Soup
- Bok Choy Soup
- One Pot Lasagna Soup
- Bone Broth Chicken Soup
Did you enjoy this Creamy Chicken Enchilada Soup Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Creamy Chicken Enchilada Soup
Ingredients
- 1 large onion diced
- 1 lb. boneless skinless chicken breast
- 1 4 oz. cans diced green chiles
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tbsp. cumin
- 1 cup frozen corn
- 1 15 oz. can canellini beans drained and rinsed
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 4 cups chicken broth 3 if you want a thicker soup
- 1 8 oz. package of cream cheese room temperature
- 1 cup finely shredded colby jack cheese
- tortilla chips, cilantro, lime wedges, avocado, sour cream, etc. for serving
Instructions
- In a pot over medium high heat, add oil. Once hot, brown chicken breasts to give some color and flavor. Around 4 minutes per side, they do not need to be cooked through. Remove chicken to a plate.
- To the same pot, add diced onions. Cook until translucent, stirring occasionally. Add chicken back to the pot along with chicken broth, beans, corn, green chilis, tomato sauce, and diced tomatoes.
- Turn heat down to medium low and simmer for 15-20 minutes, until the chicken is cooked through.
- Remove chicken breasts and shred.
- Place shredded chicken back into the pot, along with softened cream cheese, shredded cheese, and spices. Stir until everything is well combined.
- Serve creamy enchilada soup with crushed tortilla chips, cilantro, sour cream, and a squeeze of fresh lime.
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