Cheesy Chicken Enchilada Soup
Cheesy Chicken Enchilada Soup is a comforting, hearty dish that even your pickiest eaters will love!
This easy Chicken Enchilada Soup is delicious, convenient, and delicious! You’ll love the textures and flavors that come from this creamy, veggie-packed soup full of shredded chicken and taco seasoning. It’s an even creamier version of this popular Taco Soup, and it is always a crowd pleaser!
Why you’ll love it:
- Convenient: This recipe can be made on the stovetop or slow cooker.
- Easy to Make Ahead of Time – This soup is even more amazing on its 2nd and 3rd day, once all the flavors have had time to meld together. You can even make this ahead of time and freeze–Just leave out the cream cheese and cheese, adding those in when you reheat it later.
Ingredients for Chicken Enchilada Soup
As always, this is a quick overview of what you’ll need for this recipe. For exact measurements and instructions, keep scrolling to the recipe card down below!
- Chicken: Boneless, skinless chicken breast are needed for this recipe. You can use boneless thighs if you prefer.
- Vegetables: Green bell pepper and Jalapeño: seeded and diced
- Canned goods: Canned tomatoes with green chiles, Chicken broth, Canned green chiles
- Taco seasoning – Store-bought is convenient, but we love this inexpensive homemade taco seasoning recipe.
- Cream cheese – Full-fat will melt the smoothest, but low-fat will work okay, too.
- Heavy cream and shredded cheddar cheese.
How to Make Chicken Enchilada Soup
- Add oil to a pot on medium heat. Toss in the onion, bell pepper, and jalapeno. Sauté until softened.
- Place the chicken breasts, undrained canned tomatoes, green chilies, and chicken broth in the pot. Stir and allow to simmer for 20-25 minutes covered, reducing heat if needed.
- Remove chicken from the soup and shred on a plate.
- While the chicken is not in the soup add the cream cheese, heavy cream and shredded cheese. Whisk until the cream cheese has completely dissolved and the soup is creamy.
- Add the chicken back to the soup, stir, and serve.
Can I make this in a slow cooker?
Definitely! Add the chicken, peppers, tomatoes, chilis, broth, and taco seasoning. Allow these to cook on low for up to 8 hours or high for up to 3 hours. Remove the chicken from the slow cooker and shred. Stir in heavy cream, shredded cheese, and cream cheese. Add in the chicken, and serve.
Store
Allow this soup to cool completely, then store in an airtight container in the fridge up to 4 days. You can store separately in meal prep containers or all together for dinner later.
Tips for the BEST Chicken Enchilada Soup
- Let the cream cheese sit out and come to room temperature. This will help it melt smoothly into the soup without curdling.
- Reheat leftovers on the stovetop or in the microwave.
- Change up your toppings! Diced cherry tomatoes or a squeeze of lime juice can add more acidity. Sour cream or diced avocado can add more creaminess. You could even make low-carb tortilla strips by toasting a sliced low-carb tortilla!
Other Soups
- Instant Pot Keto Beef Stew
- Slow Cooker Cabbage Roll Soup
- Chicken Fajita Soup
- Want more? Here are 10+ Easy Keto Soups!
Get the Recipe: Cheesy Chicken Enchilada Soup
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 small green bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (32 ounce) container chicken broth
- 1 (4 ounce) can of diced green chilies
- 1 (1 ounce) package taco seasoning
- 8 ounces room temp cream cheese, cut into small pieces
- ¼ cup cream
- 1½ cups shredded cheddar cheese
Instructions
- In a pot on medium heat, add oil. Toss in the onion, bell pepper, and jalapeno. Sauté until softened.
- Place chicken breasts into the pot as well as the undrained canned tomatoes, green chilies and chicken broth. Stir and allow to simmer for 20-25 minutes covered, reduce heat if needed.
- Remove chicken from the soup and shred on a plate.
- While the chicken is not in the soup add the cream cheese, heavy cream and shredded cheese. Whisk until the cream cheese has completely dissolved and the soup is creamy.
- Add the chicken back to the soup, stir, and serve.
This is one of my new go-to meals. I love it so much and it’s easy! I used thighs instead of breasts! I also was able to take a slotted spoon and put some of the chicken and bits on a tortilla for my little one bc the poor thing is so tired of soup. It makes a fantastic burrito. I’ve been in soup weather in my soul since July, the poor thing ?
All sound delicious, and now I am Hungary, thank you for recipes.
We loved this recipe. I am not one for too spicy foods, so I used plain diced tomatoes rather than those with chilis, but I did use the additional can of chilis. I substituted half and half for the heavy cream, and used chicken thighs instead of breast. SO DELICIOUS!! My husband and I had lots of leftovers and we have enjoyed it multiple times. This is definitely in our rotation now. Thanks for sharing!! I’m looking forward to trying the eggroll in a bowl next!!