Best Cheesy Chicken Enchilada Soup Recipes

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
• Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
• Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

SLOW COOKER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
• Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
• Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
• Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)

Steps:

• 1. In large pot, place oil, chicken base, onion and spices.
• 2. Sauté until onions are soft and clear, about 5 minutes.
• 3. In another container, combine Masa Harina with 1 quart water.
• 4. Stir until all lumps dissolve.
• 5. Add to sautéed onions and bring to boil.
• 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 7. Add remaining 3 quarts water to pot.
• 8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
• 9. Add cheese to soup.
• 10. Cook stirring occasionally, until cheese melts.
• 11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

EXTRA CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
• Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Ladle soup into bowls and top with Monterey Jack cheese.

EASY CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Mix condensed soup, corn, black beans, enchilada sauce, chicken, milk, and Cheddar cheese together in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until heated through and cheese is melted, about 10 minutes.
• Ladle into bowls and top individual servings with tortilla chips.

SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
• Use forks to shred chicken. Stir in cooked rice.
• Ladle into bowls and garnish with Monterey Jack cheese.

LEFTOVER CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
• Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
• Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

GREEN CHILLI CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine all ingredients into a large saucepan.
• Heat on medium heat until soup is simmering, stirring occasionally. Let simmer for 15-20 minutes. Continue stirring.
• Serve with dollop of sour cream (optional) and/or tortilla chips. TaDa! Finished.

EASY CHEESY CHICKEN ENCHILADA SOUP

Steps:

• In a soup pot, boil your chicken breasts until just tender. Shred the chicken and put into a pot. Add your taco seasoning and water and simmer until the mix gets a little thicker.
• Add your cream of chicken soup, milk, enchilada sauce, and your tomatoes with chilis to the chicken mixture. Bring to a boil for about 5 minutes. Turn the heat down and add your shredded mexican cheese and corn if desired. Simmer for about 10 minutes.
• Top with crushed tortilla chips and sour cream for that extra texture.

INSTANT POT® CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Drain canned chicken and save 1 cup broth.
• Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• In a 3 quart saucepan, mix all ingredients except tortilla chips.
• Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual serving with tortilla chips. T.
• This make 6 1-cup servings.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• In 3-quart saucepan, mix all ingredients except tortilla chips.
• Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips.

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Combine all ingredients into a large saucepan.
• Heat on medium heat until soup is hot, stirring occasionally.
• Serve with tortilla chips if desired. (We also like to put a piece of cornbread in the bottom of our bowl and add the soup over it and garnish with a bit of sour cream. And I make it with one can of chicken which works just as well but decreases your serving size somewhat).

CHEESY CHICKEN ENCHILADA SOUP

Steps:

• Pour broth into large pot. Add chicken. Bring to boil, reduce heat and simmer until chicken is tender. Remove chicken, reserving broth, drain chicken and let cool enough to handle; then shred or dice. Keep broth on low burner.
• While chicken cools, add onion, pepper, serrano, garlic to blender. Add water to cover, process until vegetables are pureed. You can do more or less; I like to leave just a little texture to them. Add this to reserved broth. Increase heat to simmer. Add cumin to broth.
• Remove about a cup of the hot broth to a saucepan. On low heat add cheeses and stir continuously until smooth. Add more broth if necessary. I actually add hot broth to the cheese in the blender and pulse gently, but this requires extreme caution to avoid getting burned. When smooth and homogenous, add to hot broth in original pot.
• Add Rotel. Add chicken to pot. Heat through, simmer a few minutes to blend flavors and cheese into the soup. Just before serving, add chopped fresh cilantro, salt and pepper if desired and adjust seasonings to taste. Place handful of chips in each bowl, ladle soup over chips, garnish as desired with more cilantro, diced onion, more peppers, sour cream, avocado, anything you like, and enjoy!