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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. Make it todaaaay.

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish, Soup
Servings 6 large bowls

Ingredients
  

  • 1 10 oz can red enchilada sauce
  • 1 15 oz can diced tomatoes
  • 1 15 oz can chili beans
  • 1 14.5 oz can black beans drained and rinsed
  • 1 15 oz can sweet corn drained
  • 2 cups chicken stock
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 3/4 tsp paprika
  • 2 cups cooked shredded chicken (about 8 oz; I like boneless skinless chicken breasts)
  • 4 oz cream cheese very soft (see instructions)
  • pepper to taste

Instructions
 

Stovetop Version:

  • 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.
  • 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.
  • 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

  • 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.

Notes

Adapted from this recipe from One Country.