Sharing is caring!

Chicken Enchilada Soup with Crispy Golden Cheese Quesadillas are perfect when you need a warm winter hug…it’s delicious creamy and flavorful and will make you feel cozy from the inside out!

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.)

This time of year…it’s a different story. There’s nothing as cozy and heart-warming as a delicious bowl of soup.

I’ve been dying to share this recipe with y’all. It’s SUPER easy and SO yummy! The Crispy Cheese Quesadilla is fantastic addition!!! Especially if you’re a dunker like me! (That is not a basketball term!)

How To Make Chicken Enchilada Soup with Grilled Cheese Quesadilla

TIP: There are TWO ways to make this soup. Both easy. I’m going to share both.

Option 1: Add 2 cups of pre-cooked rotisserie chicken to your slow cooker. Next add 2 cans of cream of chicken soup, 2 cups chicken broth, 1 can of whole corn, 1 can green chili peppers, dried onions, 1 tsp. cumin, 1/2 tsp. coarse black pepper, 1 tsp garlic salt, 1 Tablespoon chopped cilantro, and 1 cup sour cream.

Just dump it all in there. It’s not gonna be as pretty as my photo below. That just screams “YUM”! (I know…one of my finer drool worthy photos) 

Option 2: Substitute cooked chicken with two boneless, skinless, frozen chicken breast.

Note: If using frozen chicken breast do not add sour cream until the last 30 minutes of cook time.

Cover and cook on low for 6–8 hours or on high for 3–4 hours. Stir occasionally.

Garnish with shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro.

Serve with a golden crispy cheese quesadilla.

I’m not sure if you need to know how to make a golden crispy cheese quesadilla? (If I share…is it like when I annoy my kids by telling them all those “Mom-ish” things? Hmmm!)

I’m going to risk the eye rolls and just tell ya!

I butter one side of a large flour tortilla. Place it on the griddle or in a large skillet. Sprinkle half with cheese. Fold one side over. Grill until golden. Then flip and cook the other side. Cut tortilla in half and serve with this creamy mouth-watering soup!

I have to admit…the quesadilla is the BOMB!!! (Why didn’t I think of this sooner?) You’ll just keep a dippin’ and dunkin’ that cheesy golden goodness into that creamy flavorful soup!

This is a delicious dinner for Fall.

It’s filling and packed with wonderful rich flavors that remind you of your favorite wonderful creamy chicken enchilada’s.

I love the simplicity of this soup. Any meal that I can “dump and go”, is my kind of meal. Don’t you just love a meal that cooks itself! (Well…mostly cooks itself. You get my drift.) 

It’s one spoonful of comfort after another. Like a warm hug on a cold winters day! (To quote my buddy “Olaf”…we maybe in the “Frozen” phase of grand parenthood.)

There ya have it. Slow Cooker Chicken Enchilada Soup. I hope you enjoy it!

If you enjoyed this soup recipe, you might also enjoy these other 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

Follow me on Pinterest, Instagram, Twitter, and Facebook. I love making new friends!

Happy Nesting…stay warm and cozy!

Sharing is caring!