Chicken Enchilada Soup – I Heart Naptime

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This chicken enchilada soup ice cream, warm and absolutely delicious! One of my favorite ‘set it and forget it’ crockpot meals that’s perfect for busy weeknights!

Chicken enchilada soup in white bowl with toppings.

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Crock Pot Chicken Enchilada Soup

This chicken enchilada soup recipe is one of my favorites to make on a cold, winter day. It’s so easy and just simmers in the slow cooker all day long. A few of my other favorites are turkey chili, chicken tortilla soup and chicken taco soup.

It’s no secret that my favorite Mexican dish is chicken enchiladas. So why not expand my love even more and make a chicken enchilada soup? Sounds like a dream to me!

This chicken enchilada soup has become one of my new favorite soup recipes! Yes, it even contends with my famous taco soup recipe. Seriously, it’s that good! It’s creamy, comforting and full of delicious flavor.

The best part about this recipe is that it is super easy to make! Put all of the ingredients in the crock pot and let it simmer all day long. You may be tempted to sneak some bites, because your house will smell amazing!

Recipe Ingredients

Chicken enchilada soup ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Chicken: Boneless, skinless chicken breasts shred so easily and help make the soup super hearty.
  • Broth: Chicken broth just adds to the flavor and helps make this more of a soup than a stew.
  • Enchilada Sauce: You can use homemade or canned red enchilada sauce to give this soup its familiar flavor.
  • Cream of chicken soup: I prefer to use this soup to add creaminess, but you can also opt for cream cheese to amp up the creamy texture.
  • Veggies: The soup is packed with black beans, tomatoes, corn, onions and bell peppers.
  • Rotel tomatoes with green onions: I love using Rotel to add extra flavor to the tomatoes.
  • Seasoning: Cumin and garlic powder add smokiness and depth to this dish.
  • Cheese: A little bit melted into the soup helps thicken and add to the creaminess.

Favorite Toppings

This chicken enchilada soup is perfect for a cold winter day. Top it with fresh tortillas or tortilla strips, sour cream and cheese. Mix it all together and enjoy!

How to Make Chicken Enchilada Soup

This enchilada soup is one of those easy ‘set it and forget it’ recipes. Seriously so simple and absolutely delicious.

Showing how to make chicken enchilada soup in a 4 step collage.
  1. Add chicken to crockpot. Place chicken in bottom of 5-quart crockpot, then pour chicken broth and enchilada sauce on top.
  2. Stir in remaining ingredients. Next add cream of chicken soup, black beans, tomatoes, corn, onion and bell peppers to crockpot. Then add seasonings on top.
  3. Cook in crock pot. Cover and cook on high for 3-4 hours, or on low for 5-7 hours.
  4. Shredded chicken. Remove chicken and shred (or cut into bite-sized pieces). Then place the chicken back in the soup.
  5. Stir in cheese. Add shredded cheese to soup and stir.
  6. Top and serve. Ladle into bowls and serve with tortilla strips or crushed tortilla chips, cheese, sour cream and cilantro if desired.
Chicken enchilada soup in white bowl with spoon.

To Make Soup Thicker

I personally think the consistency of this enchilada soup is perfect. It’s creamy and has just the right amount of thickness.

But if you prefer an even thicker soup, try using less broth and adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture.

What Readers are Saying About this Recipe

“Loved it. Easy to do and everyone agreed it was delicious. The addition of cream cheese was fantastic! Thanks!” – Sharon

“This recipe was so quick and easy to follow yet full of flavor, Thank you!” – Jade

“Easily my favorite enchilada soup recipe! So easy and sooooo delicious!!” – Steph

“Didn’t change a thing. This recipe is fantastic and awesome as is! Will be making it again!” – Chrissy

Bowl of chicken enchilada soup with a spoon.

Recipe FAQs

What is enchilada soup made of?

The base ingredients in this enchilada soup are: chicken, broth, tomatoes, beans, corn and seasonings. The cheese and cream cheese is added at the end to make it creamy.

Can I make this chicken enchilada soup recipe on the stovetop?

Absolutely! To save time, I would swap the chicken breasts for shredded, rotisserie chicken. Heat all other ingredients in a large stockpot, except the chicken and the cheese. Simmer until the onion and bell pepper are tender, and then add the chicken and cheese until melted and warmed through.

Can I make this soup vegetarian?

Of course. Omit the chicken, use vegetable broth instead of the chicken broth. You can also add more veggies like mushroom and zucchini if ​​you want it a bit heartier.

Chicken enchilada soup in white bowl.

More Crockpot Soups

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Chicken enchilada soup in white bowl.

Chicken Enchilada Soup

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This slow cooker chicken enchilada soup is creamy, warm and absolutely delicious! One of my favorite ‘set it and forget it’ crockpot meals that’s perfect for busy weeknights!

Prep Time: 5 my s

Cook Time: 3 hrs

Total Time: 3 hrs 5 my s

  • 3-4 boneless, skinless chicken breasts
  • 1 cup chicken broth add an extra cup if you prefer a thinner soup
  • 1 (10-ounce) can red enchilada sauce or El Pato sauce
  • 2 (15-ounce) cans black beans rinsed and drained
  • 1 (10-ounce) can Rotel tomatoes and green chiles
  • 1 cup corn
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 teaspoon cumin more to taste
  • ½ teaspoon garlic powder more to taste
  • ½ teaspoon Kosher salt more to taste
  • Ground black pepper two keys
  • 4-8 ounces cream cheese at room temp (or can of cream of chicken soup)
  • ½ cup shredded cheddar cheese plus more if desired

For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro

  • In the bottom of a 5-quart crockpot, add chicken. Pour the broth and enchilada sauce over the top. Add the black beans, tomatoes, corn, onion, and bell peppers. Stir in the cumin, garlic powder, salt, and pepper. Cover and cook on high 3 to 4 hours or low 5 to 7 hours.

  • Remove chicken and shred or cut into bite-sized pieces. Add in cream cheese or cream of chicken soup. Return the chicken to the crock pot. Add the shredded cheese. Cook on low for 30 minutes.

  • Ladle into bowls. Top with tortilla strips or crushed tortilla chips, extra cheese, sour cream, and cilantro, if desired. Serve while hot.

Stovetop: In a large stockpot, saute the onion and bell peppers with a Tablespoon of olive oil. Add all other ingredients, except the chicken and the cheese. Simmer until the onion and bell pepper are tender, then add the shredded chicken (I use rotisserie for this version) and cheese until melted and warmed through. This will take less than 30 minutes. Thicken the soup: If you prefer a thicker soup, only use 1/2-1 cup broth and try adding in some additional cream cheese about 30 minutes prior to serving. The melted cream cheese acts as a great thickening agent and gives it a super creamy and delicious texture. Cream of chicken soup: Originally this soup had 1 can of cream of chicken soup instead of cream cheese. Feel free to swap if you prefer. spice: For a little extra heat, add cayenne pepper or chili powder to take it up a notch. Storage: Store without any toppings in an airtight container in the refrigerator up to 5 days or in the freezer up to 6 months.

Calories: 341kcal | Carbohydrates: 45g | Protein: 27g | Dish: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 822mg | Potassium: 839mg | Fiber: 12g | Sugar: 7g | Vitamin A: 859IU | Vitamin C: 20mg | Calcium: 106mg | Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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