Creamy, cheesy, and packed with delicious enchilada flavor, this comforting chicken soup is the perfect cozy meal! Served with golden, crispy cheese quesadillas for dipping, it’s a delicious combination the whole family will love.

Cooler weather means one thing… Soup Time! Hooray! (Hand me a hot bowl of soup in the summer, and you’re likely gonna be wearing it. Lol)

There are some meals that just feel like a warm hug, and this Creamy Chicken Enchilada Soup is one of them! It is an easy “dump” and “serve” dinner. It’s rich, creamy, loaded with delicious Mexican-inspired flavors, loads of tender chicken goodness, and lots of cheese.

We’re not stopping there! We’re serving it up with golden, crispy cheese quesadillas that are just begging to be dunked into that creamy, cheesy soup. Because let’s be honest, a bowl of soup is wonderful, but a bowl of soup with crispy, melty cheese goodness on the side? Now that’s how we do comfort food at Norine’s Nest!

Grab your favorite crock pot, your apron, and let’s make some magic in the kitchen.

Ingredients for Chicken Tortilla Soup

• Shredded, or chopped, Rotisserie Chicken
• Cream of Chicken Soup
• Chicken Broth
• Milk
• Canned Corn, undrained
• Green Enchilada Sauce
• Green Chopped Chile Peppers
• Chopped Onions or Dried Onion Flakes
• Seasonings: Cumin, Black Pepper, Salt, Garlic Salt
• Chopped Cilantro
• Sour Cream
• Shredded Cheese
• Large Flour Tortillas
• Butter

Step-by-Step Instructions

I make this soup in a slow cooker, but it can be made on the stovetop in a large Dutch oven. It can also be made in an Instant Pot. I will post the instructions for the other cooking methods below in the recipe card.

Begin by gathering all your ingredients. This is truly a “dump, stir, and simmer” recipe!

Making Chicken Enchilada Soup in a Crock Pot

In the pot of your slow cooker, add 3 cups shredded rotisserie chicken. I use rotisserie chicken because it is quick and easy.

TIP: You can use frozen chicken breast, chicken thighs, or leftover chicken from another recipe. If using frozen chicken, you will need a full 8 hours of slow cooking time. IF using frozen chicken, DO NOT add the sour cream until the last 30 minutes of cook time.

Add your spices and seasonings. 4 Tablespoons of dried onion flakes, or a ¼ cup chopped fresh onions. I use dried onion flakes for convenience. Add the cumin, black pepper, salt, and garlic salt.

Adding Liquids and Vegetables

Add chicken broth or stock, 2 cans cream of chicken soup, 1 (10 oz) can green enchilada sauce, and 1 cup milk.

This is where we sneak in some vegetables! Add 1 can of undrained corn to the soup.

PRO TIP: Get creative…sneak in other vegetables. Roasted red peppers, or green bell peppers. For extra protein, you can add a can of black beans or pinto beans.

Add one can of chopped green chilies and chopped cilantro. Now, if you are adverse to cilantro, you can skip it! Don’t come after me. I know not everyone loves cilantro as much as I do.

Add the sour cream and grated cheddar cheese. The ONLY exception to this step is if you are using frozen chicken. Adding the sour cream and cheese before the chicken is completely cooked will cause the sour cream and cheese to “curdle”.

Cooking Instructions

Give everything in the crock a good stir, making sure all the ingredients are combined.

Set your crock pot to “low” and cook for 4–6 hours, stirring occasionally.

TIP: If you are cooking this on the stovetop, in a large pot, cook on low heat for 1 hour, stirring occasionally, making sure the ingredients don’t burn to the bottom of the pot.

Making Cheese Quesadilla’s

I like to serve this creamy chicken enchilada soup piping hot with golden, crispy cheese quesadillas on the side. It’s completely optional, but my family loves dunking those cheesy crispy cheese-filled tortillas into the soup.

I make the cheese quesadilla’s right before serving. You’ve probably made them hundreds of times, but just in case you haven’t, I’ll share how I make them.

For four to six servings, I use four large burrito-sized flour tortillas. Butter one side of each tortilla. Lay the tortilla on a preheated griddle, butter side down. Sprinkle ½ cup of grated cheese inside each tortilla. Using a spatula, fold the tortilla in half. Cook until golden brown, flip and cook the other side until golden brown.

Cut each quesadilla into quarters and serve with soup.

Serving Tips and Suggestions

Here are a few simple substitution suggestions and serving ideas that work well with this Chicken Enchilada Soup. Keep in mind this is a creamy dairy-based soup and not a typical tomato-based Chicken Tortilla Soup.

Substitution Suggestions

• If you aren’t a fan of sour cream, you can substitute one cup of heavy cream or 4 ounces of softened cream cheese.
• Substitute traditional canned corn with fire roasted canned corn for an additional depth of flavor.
• Want a little extra heat, add some fresh chopped jalapeño peppers or roasted pobalano peppers.
• Swap out the mild cheddar cheese for Monterey jack cheese.

Serving Ideas

• Garnish with a few of my favorite toppings. A sprinkle of shredded cheese, fresh cilantro, a dollop of sour cream, sliced lime wedges, or sliced avocado.
• Sprinkle the top with crushed tortilla chips in place of the quesadillas.
• Add a splash of your favorite hot sauce, or top with additional sliced fresh jalapeño peppers.
• Don’t forget those crispy quesadillas to dip in the creamy soup! That’s the best part!

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

You can freeze the soup in an airtight container for up to 3 months. Thaw and reheat in the microwave or stovetop.

If the soup thickens, add a splash of chicken broth or milk to bring it back to that creamy consistency.

Store quesadillas separately and reheat in a skillet or air fryer to bring back their golden crunch.

Other Family Favorite Soup Recipes

• Hamburger Vegetable Pasta Soup
• Cream of Broccoli Soup
• Creamy Chicken and Herb Dumpling
• Slow Cooker Beef Stew
• Grandma’s Chicken Noodle Soup
• Creamy Mexican Corn Chowder
• Instant Pot Won Ton Soup from Joyous Apron

Recipe Wrap-Up

Well, friends, this Creamy Chicken Enchilada Soup is proof that a little comfort food magic can turn an ordinary day into something special!

With tender chicken, creamy enchilada goodness, and those golden, cheesy quesadillas for dunking, this is one meal your family will be asking for again and again, and you can skip the fork.

Grab a spoon, grab a quesadilla, and enjoy every delicious bite! From my kitchen to yours, happy cooking!

Happy Nesting…stay warm and cozy!

Printable Recipe Card