This chicken enchilada soup is everything you love about your favorite Mexican dish all in a cozy, comforting bowl of soup. Make this easy soup on the stove, in the slower cooker or pressure cooker!

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Chicken Enchilada Soup

The entire country is experiencing record breaking temperatures this week (I’m talking 5 degrees in Dallas and -30 degrees in Minneapolis)! This means there was one and only one appropriate recipe to post this week: SOUP.

This chicken enchilada soup transforms your favorite Mexican entree into a delicious soup that is both easy and comforting.

This chicken enchilada soup contains shredded chicken, bell pepper, corn, black beans, enchilada sauce and more. It is made slightly creamy with the addition of cream cheese and the options for toppings are endless!

The best thing about this soup is it can be made on the stovetop, in a slower cooker OR in a pressure cooker. Please see below for instructions for each.

Ingredients

Chicken breast: the chicken will cook in the soup and be shredded
Garlic
Yellow onion
Red bell pepper: primary vegetable in this soup
Corn
Black beans
Chicken stock
Diced tomatoes with chilies: such as Rotel tomatoes. Regular diced tomatoes work as well.
Red enchilada sauce: very important ingredient in enchilada soup! Can use mild or spicy.
Spices: Cumin, chili powder, salt and pepper.
Cream cheese: adds creaminess and thickens the soup.

Optional Toppings

Tortilla strips: you can use store bought or make some of your own. Adds a nice crunch!
Shredded cheese
Sliced jalapeños: for an additional kick.
Scallions: adds a nice freshness to the soup.
Cilantro: my personal favorite topping for this soup!
Avocado
Sour Cream: If you want to make the soup extra creamy.

What You Need

• Cutting board and knife
• Measuring cups and spoons
• Rubber spatula
• Tongs
• Dutch Oven OR slower cooker OR pressure cooker

Stove Top Instructions

Heat 2 tablespoon of olive oil in a large dutch oven. Add garlic and onions and sauté for 3 minutes.

Cut chicken breast into 3 pieces and add to the pot. Sear chicken for 2 minutes on each side. Add bell peppers and cook for 1 minute.

Add corn, black beans, diced tomatoes with green chilies, enchilada sauce, chicken stock and spices. Bring soup to a simmer, cover and let simmer for 15 minutes, or until chicken is cooked through. Remove chicken and shred with two forks.

Turn heat to low and add shredded chicken back to the pot along with cream cheese. Cook for another 3-4 minutes, or until cream cheese is completely melted. Ladle soup into bowls and garnish with desired toppings.

Slow Cooker Instructions

Heat 2 tablespoons of olive oil in a pan over medium heat. Add garlic and onions and sauté for 3-4 minutes, or until softened and fragrant.

Transfer sautéd garlic and onions to the slow cooker and add chicken, bell pepper, corn, black beans, diced tomatoes with green chilies, enchilada sauce, chicken stock and spices.

Cover and cook on low for 6-8 hours or high for 4 hours. Remove chicken and shred with two forks. Add chicken back in with cream cheese.

Cook for an additional 10 minutes or until cream cheese is completely melted. Bowl up soup and garnish with desired toppings.

Pressure Cooker Instructions

Turn pressure cooker to sauté and heat 2 tablespoons of olive oil. Add garlic and onions and sauté 3-4 minutes, until soft and fragrant.

Add remaining ingredients except cream cheese. Pressure cook on high for 20 minutes. Quick release steam.

Remove chicken and shred with two forks. Add chicken back in along with cream cheese.

Stir soup until cream cheese has completely melted. Switch back to sauté, if needed, to melt cream cheese. Bowl up soup and garnish with desired toppings.

FAQ

Can I freeze chicken enchilada soup?

Yes! Allow the soup to cool to room temperature and then ladle into air tight containers. Store in the freezer for up to 3 months.

How do you reheat chicken enchilada soup?

To reheat the soup from frozen, defrost the soup in the refrigerator. Heat soup in a saucepan over medium low heat. To prevent the cream cheese from separating, heat low and slow and do not allow soup to come to a boil.

Can I use precooked or rotisserie chicken?

Yes, if you use shredded precooked or shredded rotisserie chicken, add to the soup at the end with the cream cheese.

Can I add the cream cheese with everything else? 

No. High and prolonged heat can cause the cream cheese to separate and curdle. To prevent this, add cream cheese at the end over low heat. Ensure your cream cheese is at room temperature and cut into small cubes. Stir soup to help the cream cheese melt into the soup.

What size dutch oven, slower cooker or pressure cooker do I need?

5-6 quarts is recommended for cooking soups in a Dutch oven, slower cooker or pressure cooker.

Substitutions

• Cream cheese: sub with dairy free cream cheese or omit for a broth based enchilada soup.
• Chicken breast: sub with precooked and shredded or rotisserie chicken. Add in at the end with the cream cheese.
• Diced tomatoes with green chilies: sub with regular diced tomatoes if you cannot find ones with green chilies.
• Vegetarian: sub chicken with cauliflower, chickpeas, zucchini or extra corn and black beans. Use vegetable broth.
• Vegan: make vegetarian subs above and use dairy free cream cheese.

More Recipes You’ll Love

• Sweet Potato Chowder
• Roasted Tomato Soup
• Butternut Squash Lasagna
• Ratatouille Gnocchi
• Indian Chicken Curry with Coconut Milk

As always, if you make this recipe please let me know by commenting and rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!