Slow Cooker Recipe

Mexican Enchilada Soup

Mexican Enchilada Soup

Mexican Enchilada Soup is rated 3.1 / 5 based on 57 votes.

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Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:


  • 2 boneless, skinless chicken breasts cut into bite-size pieces
  • 10 oz (280g) can cream of chicken soup
  • 10 oz (280g) green enchilada sauce
  • 4 oz (110g) can chopped green chillies
  • 1 cup chicken broth
  • 8 oz (225g) cream cheese cut into small cubes, softened
  • chopped cilantro
  • Chopped green onions
  • tortilla chips


  • Combine all ingredients except for cream cheese, cilantro, green onions, and tortilla chips in slow cooker. Cook on Low setting for 6 hours.
  • Add cream cheese and stir until smooth and blended
  • Serve over tortilla chips, and garnish with chopped cilantro and green onions on top.
  • Recipe End

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