This chicken enchilada soup is rich, creamy, and packed with comforting Tex-Mex flavors. Tender shredded chicken, hearty beans, sweet corn, and a velvety broth come together to create a warming meal that feels both satisfying and cozy. It’s an easy one-pot dish that works just as well for busy weeknights as it does for relaxed family dinners.

Why You’ll Love This Recipe

This soup is incredibly simple to prepare, whether you choose the slow cooker or stovetop method. It uses everyday pantry ingredients while delivering bold, well-balanced flavors. The creamy texture makes it feel indulgent without being heavy, and it’s easy to customize with toppings or spice levels to suit everyone at the table. Best of all, it reheats beautifully, making it ideal for meal prep and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts – 3 to 4 pieces (about 1½ pounds)
Chicken broth – 1 cup (add up to 1 extra cup if you prefer a thinner soup)
Red enchilada sauce – 1 can (10 ounces)
Black beans – 2 cans (15 ounces each), rinsed and drained
Diced tomatoes with green chiles – 1 can (10 ounces)
Corn kernels – 1 cup (fresh, frozen, or canned and drained)
Onion – ½ cup, finely chopped
Red bell pepper – ½ cup, finely chopped
Ground cumin – 1 teaspoon
Garlic powder – ½ teaspoon
Kosher salt – ½ teaspoon, or to taste
Ground black pepper – ¼ teaspoon, or to taste
Cream cheese – 4 to 8 ounces, softened
Shredded cheddar cheese – ½ cup

Directions

Place the chicken breasts in the bottom of a 5-quart slow cooker. Pour the chicken broth and enchilada sauce over the chicken. Add the black beans, diced tomatoes with green chiles, corn, onion, and red bell pepper.

Sprinkle in the cumin, garlic powder, salt, and black pepper. Stir gently to combine, ensuring the chicken is mostly submerged.

Cover and cook on high for 3 to 4 hours or on low for 5 to 7 hours, until the chicken is fully cooked and tender.

Remove the chicken from the slow cooker and shred it using two forks, or cut it into bite-sized pieces. Add the softened cream cheese to the soup and stir until melted and smooth.

Return the shredded chicken to the slow cooker. Add the shredded cheddar cheese and stir well. Cover and cook on low for an additional 30 minutes, until everything is heated through and creamy.

Serve hot, with optional toppings if desired.

Servings and timing

This recipe makes approximately 6 servings.

Prep time: 10 minutes
Cook time: 3 to 7 hours depending on slow cooker setting
Total time: about 3 hours and 10 minutes on high

Variations

For a stovetop version, sauté the onion and bell pepper in a tablespoon of oil in a large pot. Add all remaining ingredients except the chicken and cheeses, then simmer until vegetables are tender. Stir in cooked shredded chicken and cheeses until melted.

To make the soup spicier, add chili powder or a pinch of cayenne pepper. For a milder version, use less enchilada sauce and omit the green chiles.

You can swap black beans for pinto beans, or add extra vegetables like zucchini or spinach for more color and nutrition.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in short intervals until warmed through.

For longer storage, allow the soup to cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup ahead of time?

Yes, this soup is perfect for making ahead. The flavors deepen as it sits, making it even better the next day.

Can I use cooked chicken instead of raw?

Absolutely. If using pre-cooked or shredded chicken, add it during the last 30 minutes of cooking so it stays tender.

How can I make the soup thicker?

Use less broth or add extra cream cheese. Both options will give the soup a thicker, creamier texture.

Is this soup spicy?

It has mild to moderate heat. You can easily adjust the spice level by choosing mild enchilada sauce or adding extra spices.

Can I make this dairy-free?

You can omit the cream cheese and shredded cheese or replace them with dairy-free alternatives, though the soup will be less creamy.

What can I serve with this soup?

It pairs well with rice, flatbread, or a simple green salad for a complete meal.

Can I freeze this soup with cream cheese?

Yes, it freezes well. Just stir well after reheating, as the texture may separate slightly.

Can I add rice to this soup?

Yes, cooked rice can be stirred in near the end of cooking to make it more filling.

How do I prevent the cream cheese from clumping?

Make sure the cream cheese is softened before adding it, and stir continuously until fully melted.

Can I double the recipe?

Yes, as long as your slow cooker is large enough, this recipe doubles easily for a crowd.

Conclusion

Chicken enchilada soup is a comforting, flavorful dish that’s easy to prepare and endlessly adaptable. With its creamy broth, tender chicken, and bold seasoning, it’s a recipe you’ll want to make again and again. Whether you enjoy it fresh from the slow cooker or reheated the next day, it’s a satisfying meal that brings warmth and comfort to the table.

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