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Creamy Chicken Enchilada Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Amy Rains


  • 1 tbsp olive oil or coconut oil
  • 1 jalapeño pepper chopped with seeds removed
  • 1 medium sized yellow onion chopped
  • 8 oz frozen or fresh organic corn
  • 1 14 oz jar or can of red enchilada sauce
  • 1 14 oz jar or can of salsa verde or tomatillo green enchilada sauce
  • 1 8 oz can diced green chilies
  • 32 oz chicken stock
  • 1 lb cooked shredded chicken breast
  • 2 cups cooked rice* I use brown, but any rice is fine
  • 1/2 cup sour cream
  • 4 oz cream cheese
  • Optional garnishes:
  • shredded cheddar cheese
  • chopped cilantro
  • chopped tomatoes
  • chopped green onion
  • chopped avocado


  1. Heat up a large soup pot to medium high heat. Add oil to coat the pan.
  2. Toss in onion, corn, and pepper. Reduce heat to medium, and sauté for 5-7 mins.
  3. Pour in enchildada sauce, chilies, chicken stock, chicken, and rice. Increase heat to medium high, and let soup simmer and cook for about 10 minutes.
  4. Add in sour cream and cream cheese. Reduce heat to a low simmer. Cook for another 10 minutes, or until sour cream and cream cheese blend well into the soup.
  5. Serve hot with your favorite toppings.

Recipe Notes

This recipe calls for pre-cooked rice. To make 2 cups cooked rice, use 1 cup rice to 2 cups water. There are also plenty of easy store bought rice options that are already cooked. My personal favorite it Trader Joe's frozen organic brown rice that is cooked to perfection in 3 minutes using the microwave.