If you’re craving a soup that’s both comforting and full of flavor, this Enchilada Chicken Soup is exactly what you need. Creamy, hearty, and packed with tender chicken, beans, corn, and green chiles, it’s a one-pot meal that’s perfect for busy weeknights or cozy weekends. Imagine the warmth of enchilada flavors in a rich, creamy broth, topped with your favorite tortilla strips, cheese, and fresh avocado—every bite is pure comfort.
Why You’ll Love This Recipe
This soup is simple to make, yet full of bold flavors. It’s creamy without being heavy, hearty enough to fill you up, and versatile—you can adjust the spice, toppings, and even the type of enchilada sauce to suit your taste. It’s also a great way to use leftover chicken, making it a perfect weeknight dinner solution.
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
2 cups cooked chicken, diced into 1/2-inch chunks
2 15-ounce cans white beans, rinsed and drained
4 ounces cream cheese, cubed and softened
1 cup corn, canned or frozen
1 4-ounce can green chiles
1 14-ounce can green enchilada sauce (or red)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
4 cups chicken broth
Toppings
2 cups tortilla strips
1 cup shredded cheddar cheese
1/2 cup sour cream
1 large avocado, diced
Fresh cilantro, chopped
Instructions
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Add Ingredients to Slow Cooker: In a slow cooker, combine the diced chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir to mix evenly.
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Cook: Cover and cook on high heat for 2-3 hours, or until the soup is hot and the cream cheese has melted into a creamy broth.
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Serve: Ladle the soup into bowls and add your favorite toppings. Tortilla strips, shredded cheddar, sour cream, diced avocado, and fresh cilantro make this soup extra special.
Variations
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Swap the green enchilada sauce for red for a different flavor profile.
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Add black beans or pinto beans for more protein and fiber.
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Spice it up with a pinch of cayenne pepper or diced jalapeños.
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For a lower-carb option, skip the tortilla strips or serve with cauliflower rice.
Heating and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, stirring occasionally. This soup also freezes well—pour it into freezer-safe containers for up to 2 months and thaw in the fridge before reheating.
Frequently Asked Questions
Can I use raw chicken?
Yes, but it will need to cook for 4-5 hours on low in the slow cooker to ensure it’s fully cooked.
Can I make this soup in the Instant Pot?
Yes, use the sauté function to melt the cream cheese first, then pressure cook on high for 10 minutes.
Can I use frozen corn?
Absolutely, just add it directly to the slow cooker.
Can I make this soup spicier?
Yes, add diced jalapeños, a pinch of cayenne, or use a spicier enchilada sauce.
Can I make this gluten-free?
Yes, just ensure your enchilada sauce and tortilla strips are gluten-free.
Can I add other vegetables?
Bell peppers, zucchini, or spinach all work well and add extra nutrition.
Can I use canned chicken?
Yes, canned chicken works in a pinch, though fresh cooked chicken adds more flavor.
How do I thicken the soup?
You can simmer it uncovered for 15-20 minutes or add a small amount of cornmeal or masa harina to thicken.
Can I use shredded cheese instead of cream cheese?
Cream cheese gives it that creamy texture, but a mix of shredded cheese will also work.
Can I make this recipe ahead of time?
Yes, prepare the ingredients in the slow cooker insert and refrigerate overnight. Cook the next day for best flavor.
Conclusion
This Enchilada Chicken Soup is a crowd-pleaser that’s creamy, hearty, and full of flavor. With minimal prep and the flexibility to adjust ingredients, it’s a perfect weeknight dinner or meal prep option. Top it with crunchy tortilla strips, melty cheese, creamy avocado, and fresh cilantro, and you’ve got a bowl of comfort that everyone will love.
Print
Enchilada Chicken Soup
- Total Time: 2 hrs 10 mins
- Yield: 8 servings
- Diet: Gluten Free
Description
This Enchilada Chicken Soup is a creamy, hearty, and flavorful slow cooker meal packed with chicken, beans, corn, and green chiles. Perfect for weeknight dinners or meal prep, this easy soup is topped with tortilla strips, cheese, avocado, and cilantro.
Ingredients
2 cups cooked chicken, diced into ½-inch chunks
2 (15-oz) cans white beans, rinsed and drained
4 oz cream cheese, cubed and softened
1 cup corn, canned or frozen
1 (4-oz) can green chiles
1 (14-oz) can green enchilada sauce (or red)
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
½ tsp salt
4 cups chicken broth
Toppings (Optional but Recommended)
2 cups tortilla strips
1 cup shredded cheddar cheese
½ cup sour cream
1 large avocado, diced
Fresh cilantro, chopped
Instructions
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Combine Ingredients:
In a slow cooker, add chicken, white beans, cream cheese, corn, green chiles, enchilada sauce, onion powder, garlic powder, chili powder, salt, and chicken broth. Stir until well mixed. -
Cook Soup:
Cover and cook on high for 2–3 hours or until soup is hot and cream cheese has melted into a creamy broth. -
Serve:
Ladle into bowls and top with tortilla strips, cheddar cheese, sour cream, avocado, and cilantro. Serve hot.
Notes
- Swap green enchilada sauce for red for a different flavor profile
- Add black beans or pinto beans for extra protein and fiber
- Spice it up with cayenne pepper or diced jalapeños
- Low-carb option: omit tortilla strips or serve with cauliflower rice
- Add vegetables like bell peppers, zucchini, or spinach
- Prep Time: 10 mins
- Cook Time: 2–3 hrs
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: mexican inspired
