- Meat and poultry
- Chicken soup
This is a wonderful substantial Mexican-inspired soup. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side.
109 people made this
- 300mls chicken stock
- 10 (6 inch) corn tortillas, cut into strips
- 240ml green enchilada sauce
- 1 (200g) tin red enchilada sauce
- 1 teaspoon ground cumin
- 4 cooked, skinless chicken breasts
- 240ml single cream
- 1 tomato, chopped
- 1 jalapeno chilli pepper, seeded and minced
- 120g grated Cheddar cheese
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and stock thickens somewhat.
- Stir in enchilada sauces and cumin. Stir in chicken and cream; heat through.
- Divide among four bowls and garnish with diced tomato, jalapeno pepper and cheese. Serve with tortilla chips.
Reviews & ratingsAverage global rating:(118)
Reviews in English (96)
I've made this soup 4 times in a month, it tastes exactly like Chili's restaurant enchilada soup which is my favorite. I only use 5 tortillas to put in the chix broth, so it's not as thick. I also add one can of chopped chilis. I take the rest of the tortillas and cut them into thin strips and fry them in a little olive oil to make crispy strips to put in the soup for a bit of crunch....delicious!!!!! I made it for a group of people yesterday, they raved and raved!-28 Jan 2005
This is a wonderful creamy soup that is great when short on time. I use a roasted chicken (shredded), one large can of green sauce (no red sauce) and a small can of green chilis (no jalapeno). Add more broth if it gets too thick. I use a stick blender and give it a few whirls in the pot to smooth out the soup. top with grated cheese, sour cream, avocado, and tortilla strips. (My husband makes strips by cutting corn tortillas into 1/4"x3" pieces, laying them on a paper towel in the microwave and cooking for less than a minute. Watch it well as it will burn quickly!!!)-06 Apr 2006
Easy Chicken & Cheese Enchiladas
This Easy Chicken & Cheese Enchiladas is the easiest homemade enchiladas recipe ever. A few pantry staples and 15 minutes and it goes into the oven. The combination of cream of chicken soup, picante sauce, sour cream and chili powder makes a creamy, spicy sauce goes both into the filling and on top. The only real prep is chopping the chicken, and any cooked chicken will work, rotisserie chicken, leftover cooked white or dark meat chicken, even canned chunk chicken (we have a tip for that below). You can even customize the toppings for these Easy Chicken & Cheese Enchiladas, think tacos and load them up!
Easy Chicken Enchilada Soup
I am going to take a wild guess and assume that you are an incredibly busy mama! You have a bustling family schedule, kids that need your undivided attention, laundry that needs to be washed, and let’s not talk about how the floors are in desperate need of a good scrubbing.
When it comes to cooking for your family you require two things. Easy and delicious!
Frankly speaking, you simply do not have the time, or energy, to be spending hours upon hours in the kitchen. Besides the fact, that someone will likely need your assistance while you are trying to make dinner. Then, something burns, and you are so overwhelmed that you are pretty much over it before you even start. Sound familiar?
Oh, how I have been there! That is why I love creating, and then sharing super easy recipes just for you. Because, I know how much your time and energy are needed with your family!
Enter this incredibly easy chicken enchilada soup!
This amazingly delicious soup is a recipe that will be a for sure winner in your home. Your family will be devouring this creamy and cheesy powerhouse until there is nothing left!
- 2 whole dried guajillo chilies, stems and seeds removed (see note)
- 2 whole dried ancho chilies, stems and seeds removed (see note)
- 1 1/2 quarts (1.5 liters) homemade or store-bought low-sodium chicken stock
- 1 split bone-in, skin-on chicken breast (about 1 pound 450 grams)
- 4 ounces (100 grams) cream cheese
- 1 tablespoon (15 milliliters) distilled white vinegar (see note)
- 1 tablespoon (15 milliliters) vegetable or canola oil
- 1 medium yellow onion, finely diced (about 1 cup 1/2 pound 200 grams)
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced (about 1 tablespoon 10 grams)
- 2 ears of corn, kernels removed (about 1 1/2 cups 250 grams)
- 1 (14-ounce 400-milliliter) can diced tomatoes
- 1 (4.5-ounce 125-milliliter) can chopped green chilies (see note)
- 1 (14.5-ounce 400-gram) can black beans, drained and rinsed
- 1/2 pound (225 grams) grated pepper jack cheese
- 1 tablespoon (15 milliliters) fresh juice from 1 lime
- 1/2 cup picked fresh cilantro leaves (about 1 ounce 30 grams), chopped
- Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving
Place guajillo and ancho chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total. Combine chicken stock, split chicken breast, and toasted chilies in a medium pot. Bring to a boil, reduce to lowest heat setting, cover, and cook until chicken breast is cooked through (an instant-read thermometer inserted into the center of the breast should register 155 to 160°F) and chilies are tender, about 15 minutes.
Remove chicken breast to a plate and set aside to cool. Transfer chilies to the jar of a blender and add 1 cup of stock. Blend, starting at lowest speed and gradually increasing to high speed, until chilies are completely puréed, about 2 minutes. Add cream cheese and blend until homogeneous, about 1 minute, adding more stock as necessary if the mixture is too thick. Whisk chili/cream cheese mixture back into remaining chicken stock. Whisk in vinegar and set aside.
When chicken is cool enough to handle, shred meat into bite-sized pieces using your fingers or two forks. Set aside. Discard skin and bones.
Heat oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add corn and cook, stirring, until heated through, about 3 minutes. Add tomatoes, chopped green chilies, black beans, and stock/chili/cream cheese mixture. Bring to a simmer over medium heat, stirring frequently. Stir in pepper jack cheese, shredded chicken, and lime juice. Season to taste with more salt and pepper. Stir in cilantro. Serve immediately with diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese.
Chicken Enchilada Soup Recipe Ingredients
My chicken enchilada soup recipe includes a couple extra ingredients that give it really truly amazing flavor. Let’s take a look at what you’ll need:
- extra virgin olive oil
- onion and garlic
- ground cumin
- masa harina – thickens the soup and adds a lovely corn flavor, find this product in the Hispanic aisle
- chicken stock or broth – I used low sodium so I can control the level of salt
- cooked shredded or chopped chicken – I just use a rotisserie chicken but any cooked chicken will work
- enchilada sauce – my jar was 14 ounces but 12 to 15 ounces will work too
- black beans – make sure you rinse the beans well and let them drain before adding to the soup
- frozen corn kernels – you can use canned as well, just make sure to drain well
- diced tomatoes – fire roasted tomatoes are also delicious in this recipe
- green chiles – love the flavor these add to this soup
- salt and pepper – to taste
- cream cheese, sharp cheddar, and Monterey jack cheeses – makes the soup extra creamy and rich
How To Make Enchilada Soup
Are you ready for this easy enchilada soup recipe? Dinner is going to be done in under 30 minutes are you’re going to love it!
- Get the olive oil heating up in a large pot or dutch oven. Sauté the onions and then add the garlic and cumin.
- Stir in the masa harina and then gradually add the chicken stock.
- Add the chicken, enchilada sauce, black beans, diced tomatoes, green chiles, corn, and salt and pepper to the pot. Let simmer.
- Stir in the cream cheese until melted. Add in the cheddar cheese and Monterey Jack cheese a little at a time, stirring until melted.
- Serve immediately with assorted toppings as desired.
Watch how to make Chicken Enchilada Soup
- Enchilada sauce: You can use 2 10-ounce cans of red enchilada sauce or you can make your own (which I highly recommend). The flavor of homemade enchilada sauce is 10 million times better than any store-bought version I’ve ever tried! Here are two homemade options – Easy Enchilada Sauce made from chili powder or Authentic Red Enchilada Sauce made from whole dried chiles.
- Shredded chicken: You can use any leftover shredded chicken you have in the fridge or make your own using this shredded chicken recipe. If you don’t have time to make your own from scratch, you could also buy a cooked rotisserie chicken from the grocery store and shred it at home.
- Masa harina: This is the secret ingredient that gives the soup that distinct corn tortilla flavor that everyone loves! You can typically find this near the other flours in the grocery store or in the Hispanic foods aisle. Learn more about masa harina here.
- Canned goods: Canned black beans, diced green chiles and fire-roasted tomatoes make this recipe super quick and easy to throw together.
- The secret ingredient: Cream cheese! Just a little bit (about 4 ounces) makes this soup creamy and irresistible.
A chili’s copycat
I think I have a NEW favorite soup recipe!! Today’s recipe is a Copycat Chili’s Chicken Enchilada Soup is AMAZING!! I should begin by saying that Chili’s is one of our favorite restaurants. We love the food and it’s inexpensive enough that we can take the whole family there without feeling like we’re breaking the bank.
It also used to be one of the favorite places I would eat at with my co-workers back when I just graduated from college. One of the meals I loved to get was the half sandwich and soup. My favorite soup was their Enchilada Soup, and although I don’t go there as often, I still think about how delicious the soup was.
A few months ago I realized I had never done a copycat version of this recipe, so I gave it a go and the result was amazing!! It was SO full of flavor and tasted just like the real thing! The masa harina (corn tortilla mix) gives it that enchilada flavor that is addicting and delicious.
Slow Cooker Chicken Enchilada Soup
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Can I tell you one thing that makes me unreasonably happy on a day-to-day basis?
Strangers waving, or nodding, or offering a pleasant hello, or even (my favorite) the ol’ one-finger-raise-on-the-steering wheel.
For whatever reason, I always notice those little things and they make me so happy for a moment or two. Actually, I think the best way to say it is that my heart genuinely feels warmed. And I’m reminded how much I just really like people. And how cool it is that two complete and utter strangers can make an encouraging connection in this big world, however fleeting. And how a moment so brief can have the power to make your day just a little brighter…just like that!
Crazy. And very cool. And call me cheesy, but it makes me want to return the favor to the world and smile or wave or say hi to strangers more often. Yes. That is exactly what I want to do.
What does that have to do with this soup? Nada. But it’s wonderful and also makes me smile, and it will keep you feeling warm and happy all winter long. Here’s how to make it…
Actually when I had the craving to make a batch of chicken enchilada soup, I took to Facebook to ask all of you if you would prefer a slow cooker or a 20-minute version. Both are quick and easy, but I couldn’t decide…and apparently, neither could you! It looks like the responses were pretty much split down the middle.
So because I aim to please and make you smile, and because there’s no such thing as too much chicken enchilada soup in my world, I went ahead and developed both recipes! Thus, today you get the slow cooker version. And if you tune back in on Wednesday, it’ll be a stovetop 20-minute cheesy version that a slightly different flavor variation too. (Actually it’s a copycat take on my old-time favorite chicken enchilada soup from Chili’s — you’ll have to check it out!)
Today, though, it’s all about the slow cooker. And I think this may be a winner for one of the easiest slow cooker recipes I’ve ever published on this site. You basically just toss everything in the slow cooker. (Or if you love color as much as I do, you can line the ingredients all up to look extra pretty…which is also pretty much 100% useless but…pretty!)
Then add in the key ingredient — enchilada sauce.
Since it is the key ingredient and will basically serve as the seasoning for the soup, I can’t recommend enough that you use a really good enchilada sauce for this recipe. And — ahem — I happen to have a homemade red enchilada sauce recipe on here that is my all-time-forever-and-ever-favorite. So if you are so inclined, I highly suggest you make a batch of that. But any enchilada sauce will work.
Then just let it cook on high for 3-4 hours or low for 6-8 hours — whatever fits your schedule.
And once it’s done, shred the chicken and you’re ready to go!
Seriously, just look at that! I can hardly believe it only took about 10 minutes of prep time.
SO good, so much flavor, and it’s actually pretty light and good for you too.
You can either serve it just plain…
…or garnish it up with whatever toppings sound good. (I’ve included a mega list of suggestions below if you like to go topping-crazy.)
However you serve it, I’m pretty sure that this one will make you and your friends and family smile. And then we can all go on with our days and pass on the smiles to some other people.
This soup is the perfect dinner recipe to make after you've already had chicken another night of the week. Use up your leftover chicken to make soup, or even cook enough chicken to make two meals.
You can also pick up a rotisserie chicken on your way home from work.
Or you can make our favorite taco chicken to give the soup even more pizzazz and flavor.
- 4 cups water
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can ranch-style beans, undrained
- 1 (14.5 ounce) can stewed tomatoes, undrained
- 1 ½ tablespoons ground cumin
- 1 ½ tablespoons chili powder
- 1 ½ teaspoons garlic powder
- 1 tablespoon butter
- ½ onion, chopped
- salt and ground black pepper to taste
Bring water to a boil in a dutch oven or large pot cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken season with cumin, chili powder, and garlic powder and continue simmering.
Melt butter in a skillet over medium heat cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.