Easy, cheesy, red enchilada soup just like Chili's restaurant. Â This soup is made in the pressure cooker in minutes and packs a punch with tender chicken, spiced enchilada sauce, melty cheese, and a secret ingredient that you won't ever guess! Just Like Chili's Enchilada Soup will be your new favorite!
This post is sponsored by Milton's. Â All opinions are my own.
What is Enchilada Soup?
Chili's Enchilada Soup is a soup served at the chain restaurant. It takes the flavors of a chicken enchilada and combines them in a hearty warm soup. Â This soup had tender chicken, cheese, enchilada sauce, and even corn tortilla for a soup that warms your belly and satisfies your enchilada craving.
What Do I Need To Make Enchilada Soup?
For this recipe, you'll need to add the following to your grocery list:
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 quart water
- 6 teaspoon chicken bouillon powder
- 15 oz tomato sauce
- 28 oz red enchilada sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 chicken breasts, shredded or cut into bite sized pieces
- 6 corn tortillas, cubed
- 8 oz American cheese, cubed
- 16 oz sharp cheddar cheese, grated
For Garnish
- Milton's cheesy cheddars
- avocado
- cilantro
- pico de gallo
- sour cream
Let's Chat Milton's
Milton's is one of our favorite brands to work with. Â Their products are always top notch and delicious! Â Their philosophy is to create food that can bring joy to eating, and we totally agree! Â They take care in making products that are high quality and that fit a number of special diets. We have paired this enchilada soup with their cheesy cheddars - which we feel is the perfect combination. Â A cheesy cracker and a warm tomatoey soup are a match made in heaven.
How Do You Make Chili's Enchilada Soup?
1. Set your pressure cooker to saute and add 1 tablespoon of oil. Â Once heated, add in diced onion. Â Cook until softened.
2. Add in minced garlic and cook until fragrant. Â About 1 minute.
3. Pour in water.
4. Add tomato sauce.
5. Pour in enchilada sauce.
6. Add in cooked chicken.
7. Toss in diced corn tortillas.
8. Add in cumin.
9. Add in chicken bouillon.
10. Add in chili powder. Seal pressure cooker and cook on high for 5 minutes. Â Use a quick release to release the pressure.
11. Toss in American cheese.
12. Add in sharp cheddar. Stir until cheese is completely melted.
13. Serve immediately in bowls. Â Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.
Chili's Enchilada Soup Variations
There are a few variations you can make to this recipe:
- Use hot or spicy enchilada sauce to give this soup a kick.
- Replace the American cheese with an equal amount of cheddar cheese.
- Replace the water and chicken bouillon with chicken stock.
- Add a drained can of corn.
Cooked Chicken Options
There are several options for the chicken you use in this soup:
- Shred the breast meat from a rotisserie chicken. I love this little cooking tip. The chicken is so tender and delicious.
- Cook chicken breasts in the pressure cooker and shred. Just use the poultry setting and allow a natural release.
- Boil chicken breasts and shred.
- Use precooked chicken found in the deli section.
Topping Ideas
The fun of this soup is that you can load it up with fun toppings that are delicious and add an extra dimension to this soup. Â Some ideas include:
- Milton's Cheesy Cheddars Crackers
- Extra shredded cheese
- Sliced or cubed avocado
- A scoop of sour cream
- Pico de Gallo
- Fresh cilantro
- Tomatoes
- Tortilla strips
- Cotija Cheese
Chili's Enchilada Soup Q&A
Can I make this recipe on the stovetop?
Yes, see instructions in the recipe card.
Can I make this recipe in the slow cooker?
Yes, see instructions in the recipe card.
Can I freeze enchilada soup?
Yes! But do not freeze it with the cheese. Â Prepare soup up until the addition of the cheese. Â Let the soup cool, and then transfer to an airtight container. Â Freeze for up to 3 months. Â To use, remove from freezer, thaw, and then heat on the stove top. Â Stir in cheeses and serve.
How long does this soup last?
This soup will keep in an airtight container in your fridge for 5 days. Reheat individual servings in the microwave.
I Love Mexican inspired soups! Do You Have other recipes?
Check our our:
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Chili's Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 quart water
- 6 teaspoon chicken bouillon powder
- 15 ounces tomato sauce
- 28 ounces red enchilada sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 chicken breasts shredded or cut into bite sized pieces
- 6 corn tortillas cubed
- 8 ounces American cheese cubed
- 16 ounces sharp cheddar cheese grated
For Garnish
- Milton's cheesy cheddars
- avocado
- cilantro
- pico de gallo
- sour cream
Instructions
Pressure Cooker Directions
- Set your pressure cooker to saute and add 1 tablespoon of oil. Â Once heated, add in diced onion. Â Cook until softened.
- Add in minced garlic and cook until fragrant. Â About 1 minute.
- Pour in water.
- Add tomato sauce.
- Pour in enchilada sauce.
- Add in cooked chicken.
- Toss in diced corn tortillas.
- Add in cumin.
- Add in chicken bouillon.
- Add in chili powder. Seal pressure cooker and cook on high for 5 minutes. Â Use a quick release to release the pressure.
- Toss in American cheese.
- Add in sharp cheddar. Stir until cheese is completely melted.
- Serve immediately in bowls.  Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.
Stovetop Directions
- In a 5 qt dutch oven heat 1 tablespoon olive oil over medium heat on the stovetop. Once heated, add in diced onion.  Cook until softened.
- Add in minced garlic and cook until fragrant. Â About 1 minute.
- Pour in water.
- Add tomato sauce.
- Pour in enchilada sauce.
- Add in cooked chicken.
- Toss in diced corn tortillas.
- Add in cumin.
- Add in chicken bouillon.
- Add in chili powder. Simmer soup for 15 minutes.
- Toss in American cheese.
- Add in sharp cheddar. Stir until cheese is completely melted.
- Serve immediately in bowls.  Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.
Slow Cooker Direcitons
- In a medium skillet heat 1 tablespoon olive oil over medium heat on the stovetop. Once heated, add in diced onion.  Cook until softened.
- Add in minced garlic and cook until fragrant. Â About 1 minute.
- Transfer onions and garlic to a 5 qt slow cooker
- Pour in water.
- Add tomato sauce.
- Pour in enchilada sauce.
- Add in cooked chicken.
- Toss in diced corn tortillas.
- Add in cumin.
- Add in chicken bouillon.
- Add in chili powder. Cook on low for 4-6 hours, or on high for 3.
- Toss in American cheese.
- Add in sharp cheddar. Cook on low for 1 hour or on high for 30 minutes. Stir to combine melted cheeses.
- Serve immediately in bowls.  Garnish with Milton's cheesy cheddars, avocado, pico de gallo, cilantro, sour cream, and extra cheese.
Notes
- nutritional info does not include garnishes.
Nutrition
Kayla says
So easy and yummy!