Can I make creamy chicken enchilada soup in a slow cooker?

Yes! To make this soup in a slow cooker, combine all ingredients except the cream cheese, shredded cheese, and cream. Cook on low for 4–6 hours or high for 2–3 hours. Stir in the dairy during the last 30 minutes to avoid curdling. This method enhances the flavors even more and makes it perfect for hands-off cooking.

How do I store and reheat leftovers?

Store leftover creamy chicken enchilada soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring often. If it thickens too much, simply add a splash of chicken broth or cream to loosen it.

Can I freeze this soup?

Absolutely. This soup freezes well. Cool completely before transferring to freezer-safe containers, leaving a little space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove, stirring gently to restore the creamy texture.

Creamy Chicken Enchilada Soup – Cozy, Cheesy, and Easy to Make

Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil: for sautéing and added richness; 3 cloves garlic, minced: adds depth of flavor; 1 (4 oz) can diced green chiles: provides mild heat and earthy flavor; 1 cup corn kernels (fresh, frozen, or canned): adds sweetness and texture; 1 (15 oz) can black beans, rinsed and drained: adds heartiness and protein; 2 cups shredded cooked chicken (preferably rotisserie): tender protein base; 2 cups red enchilada sauce: delivers bold, spicy, tomato-based flavor; 2 cups chicken broth: creates the savory soup base; 1 cup heavy cream: makes the soup rich and velvety; 4 oz cream cheese, cubed and softened: for creamy texture; 1 cup shredded cheddar cheese: adds cheesy, melty richness; 2 tablespoons chopped cilantro (optional, for garnish): adds fresh flavor; 1 lime, cut into wedges (optional, for garnish): brightens the dish

Description

Creamy Chicken Enchilada Soup is a rich, cheesy, and comforting Tex-Mex inspired dish made with tender shredded chicken, black beans, corn, green chiles, and a creamy broth. It’s perfect for a quick weeknight meal and full of bold, satisfying flavors.

Ingredients

Scale

2 tablespoons olive oil: for sautéing and added richness
3 cloves garlic, minced: adds depth of flavor
1 (4 oz) can diced green chiles: provides mild heat and earthy flavor
1 cup corn kernels (fresh, frozen, or canned): adds sweetness and texture
1 (15 oz) can black beans, rinsed and drained: adds heartiness and protein
2 cups shredded cooked chicken (preferably rotisserie): tender protein base
2 cups red enchilada sauce: delivers bold, spicy, tomato-based flavor
2 cups chicken broth: creates the savory soup base
1 cup heavy cream: makes the soup rich and velvety
4 oz cream cheese, cubed and softened: for creamy texture
1 cup shredded cheddar cheese: adds cheesy, melty richness
2 tablespoons chopped cilantro (optional, for garnish): adds fresh flavor
1 lime, cut into wedges (optional, for garnish): brightens the dish

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Instructions

In a large pot, heat olive oil over medium heat. Add minced garlic and diced green chiles. Sauté for about 2 minutes until fragrant.
Add corn, black beans, enchilada sauce, and chicken broth. Stir to combine and bring to a simmer.
Once simmering, add the shredded chicken and heavy cream. Stir well and let it cook for 2-3 minutes.
Reduce heat to low. Add cubed cream cheese and shredded cheddar cheese. Stir continuously until both cheeses are fully melted and the soup is smooth.
Taste and adjust seasoning as needed. Simmer on low for another 5 minutes, but do not boil.
Serve hot. Garnish with chopped cilantro and a squeeze of lime if desired.

Notes

Use room temperature cream cheese to help it melt smoothly into the soup.
Avoid boiling the soup after adding dairy to prevent curdling.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
To reheat, warm gently on the stove or microwave and add a splash of broth if it thickens.
This soup freezes well. Thaw overnight and reheat gently with added liquid if needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soups
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4g
Sodium: 980mg
Fat: 35g
Saturated Fat: 18g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 32g
Cholesterol: 115mg