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Creamy Chicken Enchilada Soup

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Creamy Chicken Enchilada Soup is the perfect comfort food to keep you warm and cozy during the cold fall & winter months.
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Creamy Chicken Enchilada Soup is the perfect comfort food to keep you warm and cozy during the cold fall & winter months.

chicken enchilada soup in a wooden bowl on a green placemat

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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The recipe is extremely easy and straightforward, you can pretty much throw everything in the slow cooker and go about your day.

chicken enchilada soup in slow cooker

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.

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chicken enchilada soup in slow cooker

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!

corn tortillas being fried in cast iron skillet

Optional toppings include:

  • sour cream
  • guacamole
  • crispy tortilla strips (of course)
  • salsa
  • freshly chopped cilantro

chicken enchilada soup in a wooden bowl on a green placemat

chicken enchilada soup in a wooden bowl on a green placemat

Creamy Chicken Enchilada Soup

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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 8 people

Ingredients

  • 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

Instructions

  • 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.
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Comments

  1. Pragati says

    November 13, 2018 at 9:28 pm

    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.

    Reply

  3. Amanda says

    November 11, 2018 at 5:09 pm


    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!

    Reply

  6. April says

    November 10, 2018 at 10:20 am


    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!

    Reply

  7. Stine Mari says

    November 10, 2018 at 4:11 am


    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.

    Reply

  12. Gloria says

    November 8, 2018 at 2:46 pm


    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.

    Reply

  14. Karyl Henry says

    November 8, 2018 at 2:12 pm


    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

    Reply

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