Cheesy Chicken Enchilada Soup

All Within the Home
by All Within the Home
8 Servings
6 hr 30 min

Fall is right around the corner and I am a sucker for crockpot soup recipes. I make soup even in the summer because it is so easy and doesn't heat up the kitchen. Every time I go to Zuppas, I always get the Nuts about Berries Salad and their Chicken Enchilada Soup. I actually like my soup even better. It is rich, creamy, and oh so delicious! And you don't have to get in your car to drive to the restaurant to get a cup, you probably have all the ingredients in your pantry and freezer.

It is rich and hearty with chunks of shredded chicken, black beans, corn, and a little of spice and everything nice! This I am sure will be in your dinner rotations all fall and winter long! It also refrigerates nicely so take some in a tupperware and warm it up at work. It will be like you ordered it to go from Zuppas!

Be sure to have chips near by or crumbled on top for a little added crunch!

Eat it with nothing on top. It is so good and filling!

Add some extra cheese, why not?!

Cheesy Chicken Enchilada Soup
Recipe details
  • 8  Servings
  • Prep time: 30 Minutes Cook time: 6 Hours Total time: 6 hr 30 min
Show Nutrition Info
Hide Nutrition Info

  • 2 Chicken Breasts
  • 2 C Red Enchilada Sauce (I like mild)
  • 1 C Green Enchilada Sauce or use Salsa Verde
  • 2 small cans of Cream of Chicken soup (12 oz each)
  • 1 C Milk
  • 1 TBSP Chili Powder
  • 1 tsp Paprika
  • 1 can Black Beans, drained and rinsed
  • 1 C Corn (can or frozen)
  • 1 C Cheddar cheese (I like sharp)
  • 1/2 C Sour cream
  • 1 Small Can diced Tomatoes (I use my canned pint tomatoes from my garden)
  • 1 small can Green Chilis (I like mild)
Making the chicken
Put two chicken breasts in the crockpot along with the enchilada sauces and cook on high for a couple of hours until the chicken is soft to shred.
Make the Soup
Once you shred the chicken, add all the remaining ingredients into the crockpot minus the cheese and sour cream.
Mix all the ingredients and cook on high or low heat depending on how much time you have. Cook until it starts to bubble around the edges. About 30 minutes prior to serving, add in the sour cream and the cheese to melt.
Once everything is melted, dish up and serve with more cheese on top, crushed tortilla chips, a dollop of sour cream, green onion, avacado or nothing at all! This soup is so good, it doesn't need a lot on top.