Cheesy Chicken Enchilada Soup
This Enchilada Soup is full of flavor and packed with chicken, cheese, spices, and soft tortilla pieces. It’s easy to whip up a batch on the stovetop, in a slow cooker, or in your pressure cooker!
Servings: 10 servings
Calories: 421kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 32 ounces chicken bone broth (can sub chicken broth or chicken stock)
- 2 chicken breasts shredded or cut into bite sized pieces
- 6 corn tortillas cubed
- 15 ounces tomato sauce
- 28 ounces red enchilada sauce
- 2 teaspoon chicken bouillon powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 8 ounces American cheese cubed
- 16 ounces sharp cheddar cheese grated
For Garnish
- tortilla chips
- avocado
- cilantro
- pico de gallo
- sour cream
- sliced green onions
Instructions
For Stove Top
- Prep your ingredients by dicing the onion, mincing the garlic, cutting the tortillas into 1 inch squares, shredding your cooked chicken breasts, and grating and dicing your cheese.
- Heat olive oil in 5 qt stock pot or dutch oven over medium high heat. Add in onions and sauté until tender. Add garlic and cook 1 minute.
- Add chicken, tortillas, chicken bone broth, enchilada sauce, and tomato sauce.
- Add cumin, chili powder, and boullion powder.
- Bring to a boil, cover, and cook 10 minutes. Remove from heat.
- Add diced American cheese and shredded sharp cheddar. Stir until melted.
- Serve with desired toppings.
For Pressure Cooker
- Prep your ingredients by dicing the onion, mincing the garlic, cutting the tortillas into 1 inch squares, shredding your cooked chicken breasts, and grating and dicing your cheese.
- Set your pressure cooker to sauté, add olive oil and heat. Add in onions and sauté until tender. Add garlic and cook 1 minute.
- Add chicken, tortillas, chicken bone broth, enchilada sauce, and tomato sauce. Add cumin, chili powder, and boullion powder.
- Pressure cook on high for 5 minutes. Use a quick release to release the steam.
- Add diced American cheese and shredded sharp cheddar. Stir until melted.
- Serve with desired toppings.
For Slow Cooker
- Prep your ingredients by dicing the onion, mincing the garlic, cutting the tortillas into 1 inch squares, shredding your cooked chicken breasts, and grating and dicing your cheese.
- In a medium saute pan, add olive oil and heat over medium high heat. Add in onions and sauté until tender. Add garlic and cook 1 minute. Trasnfer to a 5 quart slow cooker.
- Add chicken, tortillas, chicken bone broth, enchilada sauce, and tomato sauce. Add cumin, chili powder, and boullion powder.
- Cook on low for 4-6 hours or high for 2-4 hours.
- Add diced American cheese and shredded sharp cheddar. Stir until melted.
- Serve with desired toppings.
Video
Notes
- Cut the tortillas into uniform pieces so that they break down evenly in the soup.
- Be sure to remove the soup from the heat so that the cheese melts smoothly.
- The soup will keep for up to 5 days when stored in an airtight container in the fridge.
Nutrition
Serving: 1cup | Calories: 421kcal | Carbohydrates: 20g | Protein: 28g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1937mg | Potassium: 462mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1641IU | Vitamin C: 6mg | Calcium: 602mg | Iron: 2mg