Creamy Chicken Enchilada Soup

Enjoy the rich, comforting flavors of Creamy Chicken Enchilada Soup, a Tex-Mex favorite perfect for busy weeknights. Made with tender shredded rotisserie chicken, green chiles, cheddar cheese, and tortilla chips, this easy soup is a hearty, flavorful dish your whole family will love!

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Course: Main Dish

Cuisine: American, Tex-Mex

Keyword: Dinner Idea, Easy Weeknight Meal

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 443kcal

Author: Jennifer Locklin

Equipment

Slow Cooker
Skillet to sauté the vegetables
Wooden Spoon
Immersion Blender optional if you want to puree the soup

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Ingredients

Seasonings

½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
⅛ teaspoon cayenne pepper

Soup

1 tablespoon butter
1 tablespoon olive oil
1 yellow onion diced
3 jalapeño peppers seeded and diced
3 cloves garlic minced
10 oz. red enchilada sauce
10 oz. diced tomatoes with green chilies undrained
2 cups crushed tortilla chips
15 oz. Pinto beans drained and rinsed
15 oz. canned whole kernel corn drained
2 tablespoons fresh lime juice
6 cups chicken broth
1 rotisserie chicken deboned, skin removed, coarse chopped
8 oz. cream cheese softened and cubed
2 cups sharp cheddar grated
2 cups Pepper Jack cheese grated.

Toppings for serving:

2 cups sharp cheddar grated
1 bag Tortilla chips
2 Avocados diced
1 cup Pico de gallo
½ cup Green onions sliced

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Instructions

In a small bowl, mix together the seasonings and set aside.
Remove the cream cheese from the fridge to soften at room temperature.
Grate the cheddar and Pepper Jack cheese and set them aside.
In a large skillet, heat the butter and olive oil over medium heat.
Add the onions and peppers, sautéing until they are softened.
Stir in the garlic and cook for an additional 30 seconds.
Transfer the sautéed vegetables to the slow cooker along with 2 cups of crushed tortilla chips. Do not add the shredded cheese, cream cheese, corn, pinto beans, or garnishes yet.
Cook on low for 6 hours.
Once the cooking time is up, turn off the heat. Stir in the corn and pinto beans.
Gradually add the softened cream cheese and shredded cheese, stirring until fully incorporated.
Taste and adjust seasonings if necessary. Serve with your choice of toppings on the side.

Notes

*Calories are for soup only and do not include the toppings.

If you’re on the stovetop, let it simmer for about 30 minutes.

If you're using an instant pot, use the sauté function to cook the veggies, then add everything else. Cook on high pressure for 10 minutes, quick release, and stir in the cheese.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.