Cheesy Chicken Enchilada Soup

Bowl of chicken enchilada soup topped with cheese, sour cream and avocado.

4.98 from 34 votes

Cheesy Chicken Enchilada Soup

This easy to put together Chicken Enchilada Soup is loaded with bold flavor, hearty chunks of meat, and lots of melty cheese. Better than any soup you will get at a restaurant and perfect for loading up with your favorite toppings!

Prep Time5

Cook Time8

Total Time8 5

Course: main dish

Cuisine: American, Mexican, Tex Mex

Servings:

Author: Serene

Equipment

Ingredients

1 tablespoon extra virgin olive oil
3 cups chicken broth low sodium
2 lbs chicken breasts skinless and boneless
1½ cup red enchilada sauce
½ cup yellow onion diced
3 cloves garlic minced
1 (14.5 ounce) diced tomatoes
1 (15 ounce) black beans drained and rinsed
1 (15.25 ounce) whole kernel corn
1 (7 ounce) diced green chiles
½ tsp ground cumin
1 tsp salt
8 ounces cheddar cheese shredded

Instructions

Heat 1 tbsp of oil in a large dutch oven over medium heat.
Add the chicken to sear for 2-3 minutes, then flip and cook an additional 2-3 minutes on the other side.
Remove the chicken from the dutch oven, set aside.
Add the onion and cook until softened and translucent. Add the garlic and continue to cook an additional 30 seconds.
Pour in the chicken broth and enchilada sauce. Stir to combine.
Add in diced tomatoes, black beans, corn and diced green chiles. Add in salt and cumin.
Return the chicken to the soup. Bring the soup to a simmer. Cover and cook for 20-30 minutes until soup reaches 165℉ and chicken is fully cooked. Remove the chicken, shred, then return to the soup.
Remove the soup from the heat. Add in the shredded cheese and stir as it melts.

Video

Notes

Slow Cooker Instructions:

Add all ingredients to the crockpot except for the shredded cheese.
Cook on LOW heat for 6-8 hours or HIGH heat 4-5 hours.
Remove the chicken from the crockpot and shred, then return to the soup.
Add in the cheese, stir, and allow the cheese to melt for about 5 minutes.

Instant Pot Instructions:

Set pot to Sauté and sear the chicken on both sides in some oil. Remove the chicken and still in sauté add the onion and cook until softened. Add in the garlic and cook an additional 30 seconds.
Add in some of the broth and scrape the bottom of the pot to loosen any bits that stuck. Add in all of the remaining ingredients for the soup minus the cheese, add the chicken back in. Stir to combine.
Close the lid and set to Pressure cook high for 15 minutes. Let the pressure naturally release for 10 minutes then quick release the remainder.
Shred the chicken, then add back into the pot and stir in the cheese while it melts.

Storage & Freezing:

Store leftovers in a sealed container in the refrigerator for 3-4 days.
Freeze in freezer safe container for up to 3 months. Remove to thaw in refrigerator overnight.

Nutrition