Yes, I’m addicted to making soups in the cooler months. And there is nothing better than finding delicious chicken enchilada soup recipes that your gang adores. 

I made this chicken enchilada soup recipe a few weeks ago when I had some friends staying with us. They loved it, and requested the recipe.

So, I thought I would share it with you, too!

This chicken enchilada soup recipe is cheesy and creamy. It’s truly divine with tortilla chips and a dollop of sour cream. No need to sprinkle with shredded cheese unless you want to. 

How to Make Chicken Enchilada Soup

Ingredients

• 3 14 oz cans of chicken broth
• 3 10 3/4 oz cans of cream of chicken soup
• 4 oz green chilis, chopped
• 2-3 cups of cooked chicken, diced
• 1 T of chili powder
• 16 oz pkg of pasteurized cheese, cubed
• Tortilla chips and sour cream for garnish(optional)

Directions

Throw all ingredients in slow cooker except garnishes. Cook on low for 6 hours or high for 4 hours. Stir before serving. Add a tortilla chips and a dollop of sour cream to each serving. I like to pour the soup over the chips and throw a few on top. It’s simply wonderful.

Serves 8.

It’s so easy and filling. It’s one of my favorite soups. If you want to make it a bit spicier, just add more chili powder or green chilis. 

Other Chicken Enchilada Soup Recipes

• Chicken Enchilada Bowl
• Slow Cooker Enchilada Soup – not cheesy based
• Cheesy Enchilada Soup

I prefer our recipe over the other chicken enchilada recipes, but I’ll let you be the judge.