What is Chicken Enchilada Soup made of?

It’s typically made with shredded chicken, enchilada sauce, broth, beans, corn, diced tomatoes with green chiles, and spices. Some versions, like this one, add cream cheese for a rich, creamy finish.

Can I make Chicken Enchilada Soup in a crockpot?

Yes! Just add all ingredients except the cream cheese to the slow cooker. Cook on low for 4–6 hours, then stir in the cream cheese during the last 30 minutes for the perfect creamy texture.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each. You may need to add a splash of broth if it thickens.

Can I freeze this soup?

Absolutely. Let it cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Chicken Enchilada Soup: Easy, Creamy & Bold

Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 2 cups shredded cooked chicken; 2 cups chicken broth; 1 can (10 oz) red enchilada sauce; 1 can (10 oz) diced tomatoes with green chiles; 1 can (15 oz) black beans, drained; 1 cup corn kernels (fresh, frozen, or canned); 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp onion powder; 4 oz cream cheese; Salt to taste; Optional toppings: shredded cheese, tortilla strips, avocado, sour cream, cilantro

Ingredients

Scale

2 cups shredded cooked chicken

2 cups chicken broth

1 can (10 oz) red enchilada sauce

1 can (10 oz) diced tomatoes with green chiles

1 can (15 oz) black beans, drained

1 cup corn kernels (fresh, frozen, or canned)

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

4 oz cream cheese

Salt to taste

Optional toppings: shredded cheese, tortilla strips, avocado, sour cream, cilantro

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Instructions

1. In a large pot, heat oil and sauté onions if using.

2. Add chicken broth, enchilada sauce, diced tomatoes, beans, corn, and seasonings. Stir to combine.

3. Bring to a boil, reduce heat, and simmer for 15 minutes.

4. Stir in shredded chicken and simmer for 5 more minutes.

5. Add cream cheese and stir until fully melted and soup is creamy.

6. Taste and adjust seasoning as needed.

7. Serve hot with your favorite toppings.

Notes

This soup thickens as it sits; add extra broth when reheating if needed.

Great for meal prep and freezer-friendly.

Swap chicken with leftover turkey or rotisserie for convenience.

Author: Chef Saly
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 4g
Sodium: 950mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 26g
Cholesterol: 85mg