Chicken Enchilada Soup (Stove or Slow Cooker)

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Hearty, cheesy chicken enchilada soup has all of your favorite Tex-Mex flavors in an easy to make dish that’s almost a stew! This quick dinner idea can be made on top of the stove in about 20 minutes or in the slow cooker where it can simmer all day long. Imagine what your kitchen will smell like when you walk in the door!

Find more quick and easy soups in the soup category!

For this recipe you’ll need: chicken stock, chicken breast, cream of chicken soup, enchilada sauce, milk, black beans or pinto beans, white hominy, cumin, cilantro, Pepper Jack cheese, optional garnishes

Cozy Family Dinners at Home

As the weather changes and cools down I start looking for cozy dinner ideas – recipes like this easy, cheesy chicken enchilada soup – to warm my family right down to the center of their souls.

My favorites are dinner recipes that aren’t just about feeding the body but feed the soul with warm, fuzzy memories for years to come. Extra points if they are as quick and easy as this enchilada soup.

Who doesn’t love soup? It’s one of my favorite quick and easy dinner ideas!

Most soups, like this one, can be on the table in a half hour or less which makes them perfect for busy weeknights. Simple meals give tired moms and dads a little extra downtime AND make it look like you’ve got it all together with your delicious home cooked family meals!

We all have those crazy nights when it’s too overwhelming to get dinner and you can’t emotionally handle another takeout pizza. When that happens you just pull out this recipe and you’re ready to go. You can also dump everything into a slow cooker and just slow cook it for 8 hours — you don’t even need to cook the chicken first if you’re going to use the slow cooker.

Chicken Enchilada Soup Tips

• You can dump everything into a slow cooker and just slow cook it for 8 hours — you don’t even need to cook the chicken first!
• If you don’t like hominy you can substitute corn.
• Turkey or pork can be substituted for the chicken.
• Make it even faster by picking up a rotisserie chicken and using the meat from that.
• Put a scoop of cooked rice in the center of the bowl before adding the soup.
• Substitute pinto, cannellini, or Ranch style beans for the black beans.
• Use Cheddar instead of Pepper Jack cheese.
• Garnish with Cojita cheese.
• Top with crumbled tortilla chips.
• Try serving it with this easy whole wheat beer bread!

Enchilada Soup Instructions for a Slow Cooker or Instapot

You can easily make this cheesy chicken enchilada soup recipe in a slow cooker or instant pot if you wish.

In a Slow Cooker

To make this creamy soup in a slow cooker –

1. Cut the raw chicken breast into chunks if desired. You can also put them in whole and shred before serving, it depends on the texture you like.
2. Add the remaining ingredients.
3. Stir
4. Cook on low for 8 hours, or until chicken is done.

In an Instant Pot

I think it’s easier to make this on the stove or in the slow cooker – you’re not saving any time using the Instant Pot. Saying that – here’s how to do it if you want to.

1. Put the broth and enchilada sauce in the Instant Pot.
2. Add the remaining ingredients except the milk.
3. Stir well.
4. Put the lid on and seal.
5. Hit the soup button and set cook time to 25 minutes.
6. When the timer goes off immediately release the pressure bu turning the knob to venting.
7. When the pressure has fully release remove the lid carefully.
8. Remove the chicken and chop or shred.
9. Return the chicken to the pot.
10. Add enough milk to thin the soup as much as you like.
11. Set to saute for a couple of minutes to heat through.

More Quick Dinner Ideas

I like to have the ingredients for a couple of easy recipes like this enchilada soup recipe on hand so that when I do have a day that’s insane… or more insane than usual… I can throw something on the table quickly.

Here are a few of my favorite quick dinner ideas-

• Smoked Sausage Shepherd’s Pie is a cheesy twist on the classic! Sausage, peppers, onions, and green beans are smothered in a cheese sauce and topped with a thick crust of mashed potatoes. 
• Chicken Alfredo Ravioli is just right when I’m looking for a quick weeknight dinner idea! It takes about 30 minutes if you’re cooking the chicken OR only about 15 minutes if you’re using cooked, leftover chicken. Creamy and satisfying.
• Bacon Cheeseburger Skillet is a great weeknight meal that the whole family will love. Similar to the boxed “Helper” dinners, this homemade cheeseburger casserole is quick comfort food in every gooey bite.
• Frito Pie is a classic Texas recipe that’s found at nearly every high football concession stand as well as in many high end restaurants. It’s quick and easy, has many variations, and is addictively good. This is the original Frito Pie recipe, created by the wife of one of the Fritos executives in the 1950s. Plain, simple, and delicious! 
• Tuna Tacos are quick enough for lunch or busy weeknight dinner but yummy enough that you’ll want to make them often! Big chunks of albacore tuna are tossed in lime juice and cilantro, then added to a warm, soft corn tortilla. Tangy cumin cream, salty Cojita cheese, and crunchy red cabbage add to the color and flavor of this dish.

[clickToTweet tweet=”Making this tonight! Creamy chicken enchilada soup in 20 minutes! #comfortfood” quote=”Making this tonight! Creamy chicken enchilada soup in 20 minutes! #comfortfood”]

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Cheesy Chicken Enchilada Soup Recipe

Cheesy chicken enchilada soup is a quick and easy dinner idea that the whole family will love. Add a salad and some tortilla chips and you’re ready to put dinner on the table.

Like this recipe? Please leave a comment and filling in the star rating in the comments below. 🙂 Follow me on Facebook and Pinterest!

4.47 from 13 votes

Quick and Cheesy Enchilada Soup

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Creamy with a bold south of the border flavor this cheesy enchilada soup goes together fast. It’s perfect for weeknights – just make a quick salad and set out a bowl of tortilla chips to go with this family friendly soup!

Course Main Dish (Quick and Easy)

Cuisine Tex-Mex

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 servings

Calories 457

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Slow Cooker

Ingredients

Soup

• 1 cup chicken stock
• 1 pound chicken breast
• 1-1/2 cups condensed cream of chicken soup
• 1-1/2 cups enchilada sauce
• 2 cups milk
• 15 ounces canned black beans, drained and rinsed
• 25 ounces white hominy, drained and rinsed
• 1 teaspoon cumin
• ¼ cup cilantro , chopped
• 2 cups Pepper Jack cheese, shredded

Toppings

• Avocado, diced
• Onion, Chopped,
• Sour cream
• Cilantro, chopped
• Tortilla chips, crushed
• Tomato diced
• Cheese, shredded
• Lime

US Customary – Metric

Instructions

• Cut chicken into bite sized pieces.
• Add chicken and chicken stock to a small saucepan.
• Cover and simmer until chicken is done, about 10 minutes.
• Stir in remaining ingredients.
• Simmer, stirring occasionally, until the mixture is well blended, about 10 minutes.
• Serve with one or more of your favorite toppings.

Notes

 

Make this even quicker  by using a rotisserie chicken from the deli. Toppings are not added into the nutritional information.

Make in a Slow Cooker

To make this creamy chicken soup in a slow cooker –

1. Cut the raw chicken breast into chunks if desired. You can also put them in whole and shred before serving, it depends on the texture you like.
2. Add the remaining ingredients.
3. Stir
4. Cook on low for 8 hours, or until chicken is done.

Make in an Instant Pot

I think it’s easier to make this on the stove or in the slow cooker – you’re not saving any time using the Instant Pot. Saying that – here’s how to do it if you want to.

1. Put the broth and enchilada sauce in the Instant Pot.
2. Add the remaining ingredients except the milk.
3. Stir well.
4. Put the lid on and seal.
5. Hit the soup button and set cook time to 25 minutes.
6. When the timer goes off immediately release the pressure bu turning the knob to venting.
7. When the pressure has fully release remove the lid carefully.
8. Remove the chicken and chop or shred.
9. Return the chicken to the pot.
10. Add enough milk to thin the soup as much as you like.
11. Set to saute for a couple of minutes to heat through.

 

Nutrition

Calories: 457kcal | Carbohydrates: 37g | Protein: 35g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 1409mg | Potassium: 694mg | Fiber: 8g | Sugar: 9g | Vitamin A: 755IU | Vitamin C: 3.8mg | Calcium: 416mg | Iron: 3.2mg

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