Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is the perfect comfort food and has all the ingredients of traditional enchiladas, except it’s in a bowl and easier to make!
When it comes to soups, this one is definitely one of my favorites! Not only is it super easy to make, but it’s hearty and filling too! While we typically start adding soups to our meal rotations in the fall and winter, this one is good year-round! It’s not too heavy and still keeps the taste of regular enchiladas. Hello Taco Tuesday!
Many soup recipes used condensed soups such as cream of chicken or cream of mushroom. This increases the amount of sodium tremendously! Rather than using processed goods, our “base” will be low sodium chicken broth.
If you love easy healthy recipes and need another chicken dish, check out the ones below! All of these are great meal prepping options!
Ingredients for Creamy Chicken Enchilada Soup
Garlic cloves – you can swap this for some garlic powder if you don’t have cloves on hand
Fire-roasted tomatoes – if you can’t find these, you can use regular tomatoes or a can of Rotel with chiles
Corn – this can be fresh or frozen, both taste great and cook the same
Chicken – you will want to cook this ahead of time or use rotisserie chicken if you are in a pinch
Spices – Cumin, dried oregano, chili powder, and hot sauce
Cheese – Use your favorite like cheddar or white cheddar!
Other Ingredients: chicken broth (low sodium), onions, enchilada sauce, salt and pepper, black beans, olive oil, and green chiles
How to Cook Chicken Enchilada Soup On the Stovetop
- Soften onion and garlic cloves by cooking over medium heat for 5-6 minutes in olive oil.
- Add in the broth, tomatoes, and enchilada sauce, bring to a boil and let it simmer about 15 minutes.
- Add all other ingredients and cook until warm all the way through.
- Serve in bowls with your favorite toppings!
Slow Cooker Creamy Chicken Enchilada Soup
I made my soup on the stovetop, but I know many will be asking for the slow cooker version! For the crockpot, I recommend using raw chicken rather than cooked, because I mean it’s going to be in there all day so no need to use cooked chicken.
Combine all ingredients except for the cheese. Cook on low for 4 hours or high for 6. Shred the chicken and in the last 30 minutes of cooking add in the cheese. No need to sauteed the veggies before cooking, and you can omit the oil as well.
How To Freeze
Let the soup completely cool. Store in a Ziploc bag or use a vacuum sealer to keep longer. Store in portions to make it easier for next time. I also see a lot of people storing soups in mason jars which seems to work really well.
Toppings for Enchilada Soup
- Cheese
- Greek yogurt
- Sour cream
- Tortilla crunchies
- Avocado
Be sure to tag me on Insta after you make the soup and let me see what your favorite toppings are! Also, let me know if you are going to try this in the Instant Pot!
Creamy Chicken Enchilada Soup
Ingredients
- 1 tbsp Olive Oil
- 1 medium onion diced
- 2-3 garlic cloves chopped
- 1 4 oz can diced green chiles
- 1 15 oz can diced fire-roasted tomatoes
- 1 10 oz can enchilada sauce
- 2 cups chicken broth low sodium
- 1 14.5 oz can black beans rinsed
- 1 cup fresh or frozen sweet corn
- 1.5 lbs Chicken Breast (Raw for crockpot, cooked for stovetop) For stovetop instructions, you will need to cook and shred your hcicken ahead of time
- 1 Tbsp Chili powder
- 1 Tbsp Cumin
- 1 tsp Dried oregano
- 2 tsp hot sauce Add more if you like it spicier
- 1 Cup Cheddar Cheese* Omit if dairy free
- salt and pepper to taste
Instructions
Stovetop
- Add a little olive oil to a large stockpot over medium-high heat.
- Add onion and garlic and cook until softens, about 5-6 minutes.
- Stir in enchilada sauce, spices, hot sauce, diced tomatoes, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.
- And add in beans, corn, and shredded cooked chicken.
- Stir to combine, then add in cheese. Cook for a couple of minutes, just until melted.
- Pour into bowls and top with your favorite toppings. Enjoy!
Crockpot
- Combine all ingredients except for cheese. Cook on low for 4 hours or high for 6. Shred the chicken and in the last 30 minutes of cooking add in the cheddar cheese. No need to sauteed the veggies before cooking, and you can omit the oil as well.
Made this for dinner tonight and it was delicious and creamy!
Crockpot made it super easy!