If you’re looking for a cozy, creamy chicken enchilada soup that’s super easy to make, this one’s for you! Made with tender chicken, cream cheese (no cream!), and loaded with veggies, this hearty soup comes together on the stovetop or in the slow cooker for a simple + satisfying dinner!

A bowl of creamy soup topped with sliced avocado, jalapeños, cilantro, and black beans.

5 star review

“This is SOOO good. Delicious and so comforting!”

– Madelyn
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My Favorite Chicken Enchilada Soup (in the Crockpot or Stovetop!)

Okaaaay, friends, this enchilada soup? It’s so, so good. I created it because I wanted a creamy chicken enchilada soup that didn’t rely on a ton of cream, wasn’t heavy, and yet still felt like a full meal. You know, something with that cozy, simmered-all-day vibe but lighter, packed with veggies (hi, zucchini), and flexible enough for a stovetop or the slow cooker.

To get that creamy base without the richness overload (just like my classic slow cooker white chicken chili), I use one of my favorite “tricks” of blending just a portion of the soup (the beans, veggies, tomatoes and broth), and then stirring in a little cream cheese at the end for that perfect, silky finish. The result is layered and oh-so satisfying, with shredded chicken, pinto and kidney beans, and a touch of spice that keeps things interesting.

This truly one hits so many dinner goals: it’s one-pot, protein-forward, veggie-packed, and make-ahead friendly. My fridge has seen a lot of this soup lately, and honestly? I don’t see that changing anytime soon! It reheats beautifully, makes enough for lunch leftovers, and works with whatever toppings we have on hand – think tortilla chips, avocado, cheese, and lime. So if you love a dinner that feels a little indulgent but still fits a real-life weekday like I do, this one’s for you!

Chicken thighs, beans, broth, enchilada sauce, spices, vegetables, and oil arranged on a light surface.
Ingredients You’ll Need: olive oil, onion, bell pepper, zucchini, salt, cumin, garlic powder, chili powder, kidney beans, pinto beans, fire-roasted diced tomatoes, red enchilada sauce, chicken broth, chicken, cream cheese, and lime juice.

Welcome to My Kitchen – Let’s Make Creamy Enchilada Soup!

Jump to Recipe Instructions
A hand stirs diced onions, zucchini, and red bell peppers in a large pot on a stovetop with a wooden spoon.
Cook the onion, bell pepper & zucchini.
Diced zucchini, red bell pepper, and onions with spices cooking in a large pot on a stovetop.
Add cumin, garlic powder & chili powder.
A pot on a stove with beans, sauce, and vegetables; a hand pours broth into the mixture from a glass container.
Add beans, tomatoes, enchilada sauce & broth.
A pot of tomato-based soup with vegetables is on a stovetop, and raw chicken pieces are being added with metal tongs.
Nestle in the chicken.
A pot of tomato-based stew with chunks of chicken and vegetables simmering on a stovetop.
Boil then simmer until the chicken is cooked.
An immersion blender is blending a pot of tomato-based soup with vegetable chunks on a stovetop.
Shred or dice the chicken & blend some of the soup.
A white bowl of tomato soup topped with four cubes of cream cheese, placed on a light surface.
Mix one cup of soup with cream cheese.
A hand holds a spoon over a bowl of creamy light-brown sauce.
Mix until smooth & stir back into the soup.
A hand squeezes a lime half over a pot of soup with chopped chicken and a creamy, reddish broth on a stovetop.
Add the cooked chicken & lime juice to the pot.
A person stirs a pot of vegetable and bean soup with a wooden spoon on a stovetop.
Stir & enjoy with your fave toppings.

Tips from My Kitchen for the Best Enchilada Soup

  • In testing, I found blending a couple cups of the soup really works to thicken the broth in a way that feels creamy without actually adding cream, while keeping the rest of the texture intact. An immersion blender will make it super easy, or carefully transfer to a blender then add back to the pot.
  • If you’ve got picky eaters or just want the veggies to quietly do their thing, feel free to peel the zucchini so it’s not as noticeable in the soup.
  • Keep in mind that cook time will vary depending on what chicken you use. Chicken breasts tend to take a little longer than thighs, so I just check for tenderness and adjust from there. If your chicken breasts are on the thicker side, cut them in half before adding, as they’ll cook more evenly and are easier to shred later.
A pot of creamy orange soup garnished with shredded cheese, sliced jalapeños, and fresh cilantro, with a wooden spoon inside. Lime wedges and herbs are nearby.
A bowl of creamy soup topped with sliced avocado, jalapeños, cilantro, and black beans.
5 stars (3 ratings)

Easy Chicken Enchilada Soup (Slow Cooker + Stovetop!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
If you're looking for a cozy, creamy chicken enchilada soup that's super easy to make, this one's for you! Made with tender chicken, cream cheese (no cream!), and loaded with veggies, this hearty soup comes together on the stovetop or in the slow cooker for a simple + satisfying dinner!
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Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, small diced
  • 1 red bell pepper, ½-inch diced
  • 1 medium zucchini, ½-inch diced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon mild chili powder
  • 1 15-ounc can of kidney beans, drained and rinsed
  • 1 15-ounce can of pinto beans, drained and rinsed
  • 1 15-ounce can of fire-roasted diced tomatoes
  • 2 cups mild red enchilada sauce
  • 3 cups low-sodium chicken broth
  • 1½ pounds boneless, skinless chicken breasts or thighs

To Add at the End

  • 4 tablespoons cream cheese (about 2 ounces)
  • 2 tablespoons lime juice (from about 1 lime)

Equipment

Instructions 

Stovetop Instructions

  • Cook the Veggies: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, bell pepper, zucchini, and ½ teaspoon of the salt. Cook, stirring occasionally, until the veggies are softened and just starting to brown, about 5-7 minutes.
  • Add Remaining Ingredients: Add the cumin, garlic powder, and chili powder, stirring to coat the vegetables. Pour in the kidney beans, pinto beans, fire-roasted tomatoes, enchilada sauce, broth, and the remaining ½ teaspoon salt. Nestle the chicken into the mixture.
  • Simmer: Cover, bring to a rolling boil, then reduce to gentle simmer. Cook, covered, for 15-30 minutes, or until the chicken is cooked through and tender (timing will depend on the type of chicken and size of pieces used). Once cooked, remove the chicken to a cutting board and shred with two forks or dice into 1-inch chunks.
  • Partially Blend: Turn off the heat. Use an immersion blender to blend 1 to 2 cups of the soup directly in the pot. Alternatively, carefully transfer to a blender, blend on high, then return to the pot. This helps create a thicker, creamier base without added cream, while keeping plenty of texture.
  • Finish and Serve: Ladle one cup of the soup broth to a small bowl. Stir in the cream cheese and whisk until fully melted and smooth. Add the cream cheese mixture along with the cooked chicken back to the pot and stir to combine. Add the lime juice, stir, then taste and add more salt if needed. Ladle into bowls and top with whatever makes you happy!

Slow Cooker Instructions

  • Prepare the Veggies: Cook and season the veggies according to step 1, above. Or, for a dump-and-go option, skip this step and add the onion, bell pepper, zucchini and ½ teaspoon of the salt to a 6-quart slow cooker. Then proceed with adding the remaining ingredients, below.
  • Add to the Slow Cooker: Add the cooked onion, bell pepper, and zucchini along with the cumin, garlic powder, chili powder, kidney beans, pinto beans, fire-roasted tomatoes, enchilada sauce, broth, chicken, and and the remaining ½ teaspoon of the salt to a 6-quart slow cooker. Stir to combine.
  • Cook: Cover and cook on low for 6-7 hours, or high for 5-6 hours, or until the chicken is fully cooked and everything is tender. Remove the chicken and shred with two forks, or dice into 1-inch chunks..
  • Blend: Blend 1 to 2 cups of the soup using an immersion blender right in the slow cooker, or transfer carefully to a blender and then return.
  • Finish and Serve: Ladle one cup of the soup broth to a small bowl. Stir in the cream cheese and whisk until fully melted and smooth. Add the cream cheese mixture along with the cooked chicken back to the pot and stir to combine. Add the lime juice, stir, then taste and add more salt if needed. Ladle into bowls and top with whatever makes you happy!

Notes

  • Optional Toppings: crushed tortilla chips, avocado, shredded cheese, sour cream, chopped cilantro, lime wedges.
  • Spice it Up: I love that you can easily control the spice level of this soup, so feel free to use mild enchilada sauce and chili powder if you’re keeping it family-friendly, or go spicy on both if that’s more your vibe. As written it’s not very spicy, so add a kick of spice if that’s your thing!
  • Enchilada Sauce: Use jarred enchilada sauce for this one if possible. It has better flavor and texture than canned, or you can make a quick batch of my homemade enchilada sauce to really take it over the top!
Course: dinner, Lunch, Main Course
Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 6), Calories: 388kcal, Carbohydrates: 38g, Protein: 37g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 82mg, Sodium: 765mg, Potassium: 1084mg, Fiber: 10g, Sugar: 12g, Vitamin A: 1697IU, Vitamin C: 39mg, Calcium: 109mg, Iron: 4mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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