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Chili's enchilada soup in black handled bowls atop a wire cooling rack. The soup is garnished with crackers, avocado, and tomato.
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5 from 1 vote

Chili's Enchilada Soup

Easy, cheesy, red enchilada soup just like Chili's restaurant.  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!
Prep Time10 mins
Cook Time5 mins
Pressure Cooker Pressurizing Time + Quick Release Time20 mins
Total Time35 mins
Course: Main Dish, Soup
Cuisine: Mexican, Tex Mex
Servings: 10 servings
Calories: 421kcal

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.  Once heated, add in diced onion.  Cook until softened.
  • Add in minced garlic and cook until fragrant.  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.  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.  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.  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.
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.  Prepare soup up until the addition of the cheese.  Let the soup cool, and then transfer to an airtight container.  Freeze for up to 3 months.  To use, remove from freezer, thaw, and then heat on the stove top.  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.

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