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