Cheesy Chicken Enchilada Soup
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 5 mins
-
Servings
4
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Course
Main Course
Cheesy Chicken Enchilada Soup
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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!
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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.
Equipments used:
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:
- Storage & Freezing:
- 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.
- 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.
- 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 Information
Show Details
Serving
1
Calories
275kcal
(14%)
Carbohydrates
6g
(2%)
Protein
32g
(64%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
103mg
(34%)
Sodium
1326mg
(55%)
Potassium
480mg
(14%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
622IU
(12%)
Vitamin C
3mg
(3%)
Calcium
215mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 275kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 1326mg | 55% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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