Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is the perfect comfort food to keep you warm and cozy during the cold fall & winter months.
My daughter loves Creamy Chicken Enchilada Soup. The first few times I made chicken enchilada soup though, she’d get so excited when she saw it was on our menu for the week…. and then be so disappointed when it was time to eat.
After a few failed attempts she finally told me that she likes CREAMY chicken enchilada soup, not “brothy”. 😂
So after her telling me that, I created a chicken enchilada soup that uses heavy cream. Happily, the entire family loves the creamy version a lot better than the other versions I’ve made in the past.
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How to make Creamy Chicken Enchilada Soup
The recipe is extremely easy and straightforward, you can pretty much throw everything in the slow cooker and go about your day.
A can of diced tomatoes (I used diced tomatoes with green chilies), a can of corn, 1 medium yellow onion chopped, approximately 3 tbsp of minced garlic (I use the refrigerated kind), 2 large chicken breasts, 1 can of pinto beans (can sub for black beans), 1 can of enchilada sauce.
Toss it all in the slow cooker, add about 2 cups of chicken stock or broth. I’ve been using bone broth for my soups & stews lately because of all the health benefits, but every time I use chicken bone broth, my husband and I both think the soup or stew taste dirty. 🤷🏻♀️I don’t know if it’s the brand I’m using or what. So for chicken dishes, I stick with broth or stock.
Then set your slow cooker on high for about 5-6 hours, or until your chicken is fully cooked and falling apart with a fork. At this point, pour in 1-2 cups of heavy whipping cream.
While you are letting the soup heat back up, you can slice corn tortillas into strips, and fry them in a very small amount of oil in a skillet (I LOVE my cast iron skillet for things like this!). Once your tortilla strips are crispy, shred your chicken and you are ready to serve!
Optional toppings include:
- sour cream
- crispy tortilla strips (of course)
- freshly chopped cilantro
Creamy Chicken Enchilada Soup
- 2 large chicken breast
- 1 14.5 oz can corn
- 1 14.5 oz can pinto beans (black beans are ok too)
- 1 14 oz can red enchilada sauce
- 1 medium onion chopped
- 3 tbsp minced garlic
- 1-2 cups chicken stock or broth
- 1 cups heavy whipping cream
- 4 corn tortillas
- Toss everything except the heavy cream into a slow cooker for 5-6 hours.
- When the chicken is shredding easily with a fork, add the heavy cream.
- While the soup is heating back up in the slow cooker, heat a small amount of cooking oil in a skillet over medium heat.
- Cut the corn tortillas into strips, fry in the oil until crispy, being careful not to burn. Flip halfway through cooking.
- Serve the soup with sour cream, guacamole, salsa, freshly chopped cilantro or crispy tortilla strips.
- Since different foods are different sizes, nutritional facts are approximate and may not be exact but they are as close to accurate as I can calculate.
Other chicken enchilada recipes you might like:
You have presented it really well. I can just smell the aromas of cooking enchilada. I love mexican food and this is like being in Mexico with real mexican food.
what a great idea – looks so delicious for cool winter evenings – PErfect comfort food!
I always love a good bowl of chicken enchilada soup, but I love how you creamed up this version! I will definitely try this ASAP. Thanks for sharing!
This one takes me straight back to Mexico! Love the contrast of creamy and crunchy it offers! The perfect comfort food for cold days!
This Creamy Chicken Enchilada Soup looks delicious. I can almost smell it cooking in my kitchen. I am printing and pinning this recipe for later. Yum! Thank you for sharing.
I love how creamy this enchilada soup is. I mean I can only imagine the texture of it but I am more than sure that it is unbelievable! Perfect for the winter days!
Oh yumm! This sounds delicious! Your daughter might be right that creamy is the keyword here. I would love to give this one a try soon! I don’t own a slow cooker, but I can go the old fashioned way. Time to cozy up these cold winter(ish) days.
Enchilada soup is one of my favorites perfect option for this time of the year when we are craving cozy meals and warm soups.
This creamy chicken enchilada will be perfect for a cold day. Nothing better than coming home to a bowl of hot soup.
I don’t have a slow cooker, but recipes like these really make me think about getting one!
I’ve never eaten an enchilada soup. I guess because Mexican food isn’t big here in Italy, but this looks and sounds so delicious and comforting. Need to try it!
Well it if can be made in the slow cooker, count me in. This looks great, and it is a comfort food season. Great way to feed a crowd on the weekend after playing outside in the cold.
This soup looks so tasty and its perfect for the cold weather. I love all the textures and flavours in it.
I like both creamy and “brothy” chicken enchilada soups. When it’s a day like today, cold/dreary/rainy, any type of soup will do! And I love that you make your own tortilla strips…that’s the only way to go