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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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, poblano pepper, corn, black beans, enchilada sauce and more. It’s 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 will get shredded up.
Aromatics: garlic, yellow onion and poblano pepper.
Corn and Black beans
Chicken broth: I like to use a bone broth for more concentrated flavor and extra protein.
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, smoked paprika, salt and pepper.
Cream cheese: adds creaminess and thickens the soup.
Cheddar cheese: also adds a little creaminess to the soup.
Optional Toppings
Tortilla strips: you can use store bought or make some of your own. Adds a nice crunch!
Shredded cheese: cheddar, Mexican blend or pepper jack.
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: a dollop or two If you want to make the soup extra creamy.
Equipment
- Cutting board and knife
- Measuring cupsand spoons
- Rubber spatula
- Tongs
- Dutch OvenOR slower cooker OR pressure cooker
Stove Top Instructions
Heat olive oil in a dutch oven over medium heat. Add onion and poblano pepper and sauté for 5 minutes. Add garlic, chili powder, smoked paprika, cumin, salt and pepper and sauté for an additional minute.
To the dutch oven, add chicken breasts, red enchilada sauce, black beans, diced tomatoes and College Inn chicken broth. Bring soup to a simmer, cover with lid and cook for 20 minutes, or until chicken breasts are cooked through.
Remove chicken and shred it with two forks. Return chicken to the pot along with corn, cream cheese and cheddar cheese.
Stir and cook soup for an additional 5 minutes, or until cream cheese and cheese have 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, poblano pepper, corn, black beans, diced tomatoes with green chilies, enchilada sauce, chicken broth 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 and shredded cheese.
Cook for an additional 10 minutes or until cream cheese and cheese have 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 and cheese. Pressure cook on high for 20 minutes. Quick release the steam.
Remove the chicken and shred with two forks. Add the chicken back in along with the cream cheese and shredded cheese.
Stir soup until cream cheese and cheese have 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 and cheese.
More Recipes You’ll Love
- Leek, Potato and Cauliflower Soup
- Elote Corn Chowder
- Pumpkin Beer Chili with Sweet Potato Biscuits
- Sweet Potato Chowder
- Roasted Tomato Soup
If you make Chicken Enchilada Soup, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Chicken Enchilada Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 poblano pepper deseeded and diced
- 4 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 chicken breasts
- 15 oz can red enchilada sauce
- 15 oz can black beans drained
- 15 oz can diced tomatoes with green chilies
- 2 quarts chicken broth
- 1 cup corn
- 4 oz cream cheese room temperature and cut into cubes
- 1 1/2 cups shredded cheddar cheese
Instructions
Stove Top Instructions
- Heat olive oil in a dutch oven over medium heat. Add onion and poblano pepper and sauté for 5 minutes. Add garlic, chili powder, smoked paprika, cumin, salt and pepper and sauté for an additional minute.
- To the dutch oven, add chicken breasts, red enchilada sauce, black beans, diced tomatoes and College Inn chicken broth. Bring soup to a simmer, cover with lid and cook for 20 minutes, or until chicken breasts are cooked through.
- Remove chicken and shred it with two forks. Return chicken to the pot along with corn, cream cheese and cheddar cheese.
- Stir and cook soup for an additional 5 minutes, or until cream cheese and cheese have melted.
- Ladle soup into bowls and garnish with desired toppings.
Slow Cooker Instructions
- Heat 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, poblano pepper, corn, black beans, diced tomatoes with green chilies, enchilada sauce, chicken broth 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 and cheese. Cook for an additional 10 minutes or until cream cheese and cheese has melted.
Instant Pot Instructions
- Turn Instant Pot to sauté and heat olive oil. Add garlic and onions and sauté for 3-4 minutes, until soft and fragrant.
- Add remaining ingredients except cream cheese and 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 and cheese. Stir soup until cream cheese and cheese has melted. Switch Instant Pot back to sauté, if needed, to melt cream cheese and cheese.
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