The Best Chicken Enchilada Soup Recipe
This chicken enchilada soup is everything comfort food should be. It’s easy to make (like, do you own a can-opener easy), quick enough for weeknights, and full of rich flavor and spice. It’s YUM. Go make it todaaaay.
Servings Prep Time
6large bowls 5minutes
Cook Time
25minutes
Servings Prep Time
6large bowls 5minutes
Cook Time
25minutes
Ingredients
Instructions
Stovetop Version:
  1. Add all ingredients except the chicken and cream cheese into a large stockpot and bring to a simmer over medium heat (about 8-10 minutes). Simmer for about 10 more minutes to meld flavors.
  2. While the soup simmers, prepare the cream cheese: To prevent the cream cheese from leaving lumps in the soup, be certain it is very soft/melty before starting and then follow the method I outline here. If you don’t care about lumps, feel free to add the very soft cream cheese directly into the soup. First, if your cream cheese is not super soft, microwave in a large bowl for thirty second intervals or until it is soft/melty and stir-able. Whisk the cream cheese until no lumps remain. In a large bowl, add 1/2 of the simmered soup mixture to the cream cheese and whisk well. (If using a full 8 oz brick of cream cheese, repeat this step once more). Now, return the cream cheese and soup mixture to the stockpot and stir well.
  3. Stir in the shredded chicken and let the cooked shredded chicken warm through on medium low heat for about 5 minutes. Serve with chopped green onions, tortilla chips and sour cream.
Slow cooker version
  1. Combine all ingredients except the cream cheese and shredded chicken in a large slow cooker. Cook on low for about 4-6 hours (timing is really flexible since all you are really doing at this point is heating the soup) and then add the very soft cream cheese (following the method above for no lumps!) and the cooked shredded chicken. Allow to cook for another twenty to thirty minutes until the chicken is warmed through.
Recipe Notes

Adapted from this recipe from One Country.