How To Make Chicken Enchilada Soup

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Can You Make This Soup In The Slow Cooker


Yes! You can easily make this soup in the slow cooker!

  • Add all of the ingredients, except the corn, coconut milk, and arrowroot starch, to the base of your slow cooker. Cook on high for 2-3 hours or until the chicken breast is fully cooked.
  • Remove the chicken breast from the slow cooker and shred the meat. Whisk together the arrowroot starch and coconut milk.
  • Add the shredded chicken, coconut milk mixture, and corn to the slow cooker. Allow the soup to continue to cook for 15 minutes until everything is heated through and slightly thickened.
  • Serve and enjoy!

How To Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté onions, peppers, and garlic in olive oil/butter until softened. Add seasonings, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, chicken broth, and chicken.

Boil gently for 15-20 minutes. Remove chicken and use 2 forks to shred. Return to soup. Add softened cream cheese and stir to combine.

Stir in the shredded cheese and serve!

How To Store Chicken Enchilada Soup

Place your creamy chicken enchilada soup in a tightly sealed container in the fridge for 4-5 days. Store in the freezer for 3-4 months. To reheat, place in a pot/pan and reheat on the stovetop or microwave in a bowl.

We want to let you know right now that this is the best chicken enchilada soup recipe out there. We love it so much and hope you love it too! Please come back and give us some feedback on what you think of this easy enchilada soup. Leave us a comment below and dont forget to rate it!

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Some Tips For Making This Easy Enchilada Soup:

  • The original calls for Velveeta but I just dont use Velveeta as a rule .
  • I use Better than Bouillon instead of chicken stock and amp up the flavor using more than it calls for on the label. This is an easy way to deepen the flavor of your soup.

Slow Cooker Chicken Enchilada Soup Recipe:

Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours . In the last hour add in the cream cheese, cheddar cheese and stir well. Serve with the toppings as instructed in the recipe below.

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What To Serve With Chicken Enchilada Soup

The best way to enjoy this chicken enchilada soup is to load it up with toppings! Try shredded cheese , crumbled tortilla chips or tortilla strips, avocado, sliced jalapeño, fresh cilantro, sour cream or plain Greek yogurt, and a squeeze of lime juice.

Since this is a hearty, filling soup, you wont need much on the side. Cornbread, a Green Salad or even just some tortilla chips with Guacamole are delicious with this soup.

Make Chilis Chicken Enchilada Soup Recipe In The Slow Cooker

Coming home to soup simmering away in the slow cooker is just about the best welcome after a long, cold day outside. Start cooking this soup before you go out, and when you get back, it will only take a couple of minutes to finish:

  • Mix the harina masa with a quart of water.
  • Saute the onions in a pan on the stove. When the onions are translucent, pour in the prepared harina masa and simmer for two minutes. Transfer the mixture to the slow cooker.
  • Add the chicken base, cumin, chili powder, granulated garlic, salt, tomatoes, water, and cayenne pepper. Give everything a good stir.
  • Cook for 6 to 8 hours on the LOW setting or four hours on the HIGH setting.
  • When the time is up, stir in the cheese and chicken. Heat until the chicken is warm and the cheese melts.
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    How To Make Chilis Chicken Enchilada Soup:

    SAUTÉ. Begin by sautéing your garlic in a large pot and adding your chicken broth.

    ADD INGREDIENTS. In a separate bowl, whisk together masa harina and water until well blended. From there, you add the masa mixture to the pot followed by the remaining water, enchilada sauce, Velveeta cheese and seasonings.

    BOIL & SIMMER. Bring this to a boil, add the chopped chicken, and simmer for thirty minutes.

    SERVE. Top this delicious soup with your favorite toppings, like tomatoes, cilantro, cheese and tortilla strips, and youre set! I found the colored tortilla strips at my local HEB, but you should be able to find them at most grocery stores. I also think cilantro or green onions would be a great addition on top oh yeah, and maybe sour cream too!!

    Masa harina substitute? Masa harina is basically dried corn dough. If you are wanting the same flavor, you can put dried corn tortillas in a food processor until it turns into a fine powder. Or, you can use cornmeal which will give you the same texture but not the same flavor.

    How To Make Chicken Enchilada Soup In An Instant Pot

    How To Make Chicken Enchilada Soup
    • Sauté the aromatics: On sauté mode, heat the olive oil. Add in the onion and garlic and sauté until translucent in color.
    • Sauté the sauce, tomatoes, and spices: Add in the enchilada sauce, fire roasted tomatoes, spices, and salt. Sauté for about 1 minute.
    • Add the rest into the Instant Pot: Quickly deglaze the pot with a ¼ cup of your broth and then turn off sauté mode. Add in the shredded chicken, corn, beans, and chile and the rest of the broth into the pressure cooker.
    • Cook: Set the pressure cooker to manual and cook for 10 minutes under high pressure. You can either quick release or natural pressure release when done.
    • If using raw chicken, no need to change the cook time. Simply shred it when youre done cooking before you serve.

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    Crockpot Chicken Enchilada Soup

    The ultimate set-it-and-forget-it meal for chilly weather.

    Crockpot chicken enchilada soup is packed with shredded meat, beans, and veggies! Add all your favorite toppings to customize this meal.

    Get ready for football parties and tailgates with this easy enchilada soup! I love tossing everything in the slow cooker, but it can be prepared in an Instant Pot or even on the stovetop with a deli rotisserie chicken if youre in a hurry.

    Every bite is full of the same delicious flavor as your favorite enchiladas without all that time cooking the filling and rolling it in tortillas. Plus, you can easily double the recipe for guests or leftovers!

    Craving more Tex Mex flavors? You will love my Cheesy Corn Chowder or creamy Chili Verde both are packed with shredded chicken, veggies, and plenty of spices.

    Can It Be Made In The Instant Pot

    This slow-simmering soup can easily be turned into a quick and easy weeknight dinner in the Instant Pot. Keep the chicken thighs whole so they dont overcook or stir in pre-cooked shredded chicken after the soup is ready. Heres how to make southwest soup in the Instant Pot:

  • Use Saute mode on the Instant Pot to cook the onion, bell peppers, and garlic in oil. Next, stir in the paprika, coriander, salt, and pepper.
  • Add the chicken broth and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Deglazing the pot will prevent the Instant Pot from giving you a burn notice or malfunctioning.
  • Lastly, stir in the enchilada sauce, tomatoes, black beans, corn, chipotle peppers, and a bay leaf. Submerge the whole chicken thighs, set your pressure valve to seal, and pressure cook on high for 14 minutes.
  • When its done, remove the chicken and use 2 forks to shred the meat. Add it back into the Instant Pot along with the cilantro and lime juice. Spoon into a bowl with your garnishes and enjoy!
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    Chilis Southwest Chicken & Sausage Soup Recipe

    Pressure Cooker Southwestern Chicken Soup The Eyes Of A Boy chili powder, black beans, roasted red peppers, fire roasted tomatoes and 9 more Southwestern Chicken Soup with Cornmeal Dumplings Cooking and Beer

    Southwest Chicken Soup is my favorite easy dinner recipe that is loaded with all my favorite Mexican flavors: black beans, chicken, corn, and green chilis! If you love chicken tortilla soup as much as I do, then scroll on down to print this recipe.

    Southwestern Chicken Chili with Barley is a bowl full of tender shredded chicken, flavorful broth, and zesty spices. With the little bit of spice and the sweet flavors of corn and tomatoes, together they balance each other out to create a warm dish everyone will love. Top your chili with cheese and sour cream for even more flavor.

    *Notice: Approximate pre-cooked weights, actual weight may vary. May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

    Here at Laughing Spatula we are expert soup makers! So much, weve been featured on NBC and Redbook to name a few! Be it Lemon Chicken Orzo soup, Gnocchi Sausage Soup, or Creamy Chicken Noodle, your family will go nuts over our soup recipes and how easy, yet flavorful they truly are.

    Southwest flavors shine in this chili chicken recipe. Made in 30 mins, this one-pot soup recipe is delicious. Southwest chicken chili is a must try recipe.

    Chicken Enchilada Soup At Chilis Restaurant

    Chicken Enchilada Soup Recipe

    One thing Chilis is famous for is their hot and savory soups and, of course, chili. A very satisfying lunch at Chilis is a bowl of delicious soup or chili and a colorful salad.

    Chilis chicken enchilada soup used to be made from scratch in the restaurant. In recent years, however, the soup has been made in a large central kitchen and then reheated in the restaurant.

    While the soup is still remarkably tasty in the restaurant, I think it misses the chunkiness and homemade flavor it used to have. My soup has more texture and is filled with more vegetables and meat than the restaurant equivalent. In other words, its better!

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    How To Make Chicken Enchilada Soup

    This recipe is super easy and quick! You will need red enchilada sauce for this soup. Many of you have asked me what brand I use, and to be honest I just use whatever brand I find at my grocery store, or I make my own.

    To make this soup creamy and cheesy I used an 8 oz block of cream cheese. I used light Philadelphia but use whatever brand you like. The reason this soup is nice and quick is because I used already cooked chicken breast. I usually buy a whole roasted chicken then add all the breast from it to the soup. The rest goes to the little beggar in the house, my dog.

    I like my chicken enchilada soup nice and thick, so I only added a cup of chicken broth. If you find its a bit too thick for your taste, just add a bit more chicken broth, until you get the desired consistency.

    Storing Soups With Cream Cheese

    I dont recommend freezing soups that contain cream cheese. Dairy has a tendency to separate when the soup is thawed and can result in a somewhat grainy texture. For that reason I recommend refrigeration.

    Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

    Reheat leftovers in the microwave or in a saucepan over low heat.

    If you like this Creamy Southwest Chicken Soup, youre going to love these other easy, comforting soups!

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    How To Make Pioneer Woman Chicken Enchilada Soup

  • Heat olive oil in a large pot or Dutch oven over medium heat. Cook the onions until translucent, about 4 minutes.
  • add the garlic and cumin and cook for a minute more.
  • Add the masa harina and cook for one more minute. Add one cup of the chicken stock and stir well. Stir in the remaining chicken stock.
  • Put the shredded chicken, tomatoes, black beans, enchilada sauce, green chiles, corn, and salt and pepper in a pot. Cook the soup for 10 minutes over medium heat, stirring frequently to prevent it from sticking to the bottom.
  • Add the cream cheese and stir until melted. Add in the cheddar cheese and Monterey Jack cheese a handful at a time, stirring until melted before mixing in more.
  • Serve immediately with the toppings of your choice.
  • Chicken Enchilada Soup Ingredients

    CROCKPOT CHICKEN ENCHILADA SOUP | Easy Cooking Tutorial | *How Ines Rolls*
    • Cooked shredded chicken breast you can make your own or use a rotisserie chicken. If making your own, I have instructions on how to do that below!
    • Vegetables: onions, garlic, red bell pepper, frozen corn, and green chilies.
    • Seasoning: enchilada sauce, enchilada seasoning, cumin powder, chili seasoning, salt, and pepper.
    • Olive oil I like the light tasting one for this enchilada soup.
    • Chicken broth make sure to get low sodium broth.
    • Fired roasted diced tomatoes this gives your chicken enchilada soup that smoky flavor that you cant get with regular diced tomatoes.
    • Tomato paste to thicken up the tomato sauce.
    • Canned black beans drained and rinsed well.
    • Lime juice-to add a little zesty flavor
    • Cheddar cheese for toppings or add it in the soup to make it cheesy.

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    How To Make Enchilada Soup:

    Sauté vegetables in a hot skillet with a little oil. Add them to the slow cooker.

    Sear chicken in the same hot skillet, until browned on both sides .

    Add spices, chicken broth, and diced tomatoes to slow cooker. Add chicken thighs and corn tortillas.

    Cook on high for 3, or low for 5-6 hours, and then remove chicken and shred it.

    Blend soup broth until its smooth.

    Pour pureed broth back in slow cooker then stir in shredded chicken, green chiles and black beans. Add some cream for creaminess and thickness .

    A Note On Enchilada Sauce

    I love using my homemade enchilada sauce in this recipe and all my recipes that call for enchilada sauce. That being said, it is tomato based, not chili based, so it isnt an authentic enchilada sauce. It is meant to be a replacement for what you can buy canned in U.S. grocery stores. It is extremely delicious, but not authentic.

    Try this recipe for an authentic Mexican enchilada sauce.

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    Can I Use Frozen Chicken Or Bone

    Yes! Both bone-in and frozen chicken breasts will work for this Instant Pot Enchilada Soup.

    For frozen chicken breasts, you can follow the recipe as written, no need for any changes to time or ingredients!

    For bone-in chicken, youll need to add extra timeId set the cook time for 14 minutes. Then proceed with the recipe as written. Use an instant read thermometer to check that the chicken is cooked through before continuing the recipe.

    How Should I Serve Instant Pot Chicken Enchilada Soup

    Chicken Enchilada Soup

    The fun part about serving this pressure cooker Chicken Enchilada Soup to your family and friends is letting everyone dress their soup with their favorite toppings.

    We love setting our table with bowls of assorted toppings! Our favorites include perfectly ripe diced avocado, creamy sour cream, shredded Mexican cheese, fresh chopped cilantro and crunchy tortilla strips.

    Let us know what your family likes to top their enchilada soup with in the comments!

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    Storage And Freezing Instructions:

    Store enchilada soup in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.

    To Freeze: Allow soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.

    How To Make Chilis Chicken Enchilada Soup

  • Dry rub the chicken. Mix all of the seasonings together in a small bowl and then sprinkle them over the chicken breast.
  • Sear the chicken. Heat olive oil in the dutch oven that you are using to cook the soup. Sear the chicken on both sides until brown and then remove the chicken from the pot.
  • Sauté the onions. Add the onions to the same dutch oven and sauté the onions in all the delicious chicken juices and spices.
  • Add the chicken broth. Add the green chilies and chicken broth to the pot and bring to a boil. Let the chicken cook in simmering broth for 5-7 minutes.
  • Remove + shred the chicken. Remove the chicken from the pot and carefully shred the chicken with two forks. Set the chicken aside for a moment.
  • Prepare the masa harina. Remove 2 cups of the hot broth from the pot and add it to a large bowl. Add 1/2 cup of masa harina to the hot broth and whisk. The mixture will thicken quickly.
  • Add the rest of the ingredients. Add the masa haraina and the rest of the ingredients to the pot.
  • Thicken the soup. Allow the soup to simmer for 20 more minutes to thicken.
  • Add the cheese! Finally, remove the pot from the heat and add the cream cheese and cheddar cheese to the soup. Stir in the cheese until melted.
  • Eat it up. You chicken enchilada soup is ready! Serve it with shredded cheese, cilantro, or do what Chilis would do and sprinkle some tortilla strips over the top of the soup and enjoy.
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