Get ready for Fall football parties and tailgates with this EASY-Cheesy Chicken Enchilada Soup made with a deli rotisserie chicken. Start to finish, this soup is ready in about 30 minutes!
Labor Day signals the official kick-off for everything Fall—pumpkin spice, football, cozy sweaters, and comforting soups like this Easy-Cheesy Chicken Enchilada Soup.
Cheesy Chicken Enchilada Soup can be made on the stovetop, in a slow cooker, or in an instant pot with just a few modifications. This flavorful soup only takes 20-30 minutes to prepare when using a pre-cooked deli rotisserie chicken.
IF you prefer to cook your own shredded chicken, here are the directions for cooking chicken thighs or breasts in an instant pot (in just 13 minutes!).
How to Freeze Chicken Enchilada Soup
Freezer meals are great to keep on hand for easy weeknight dinners or for sharing with new moms or neighbors. Make a double batch of your favorite soup and follow these instructions for safely freezing the extras.
- Cool cooked soup completely. Don’t rely on the refrigerator or freezer to cool the soup prior to freezing. Instead, place the soup pot in an ice water bath and stir to help release the heat until completely cooled.
- Put the cooled soup into freezer safe containers or gallon-size zip lock freezer bags making sure not to over fill OR under fill. Liquids in soups expand when freezing, so allow for about an inch of space. Leave too much space and ice crystals or freezer burn can occur.
- Defrost frozen soup in the refrigerator overnight, then reheat over medium low heat until hot and bubbly.
- Soup stores well for up to one month in the freezer.
Adapt my Easy-Cheesy Chicken Enchilada Soup recipe for the Instant Pot
To make this soup in an instant pot using skinless, boneless chicken breasts, follow this method:
- Place onions, garlic, and enchilada sauce in the instant pot.
- Place chicken breasts on top and sprinkle with salt and pepper.
- Pour the drained corn and black beans on top of the chicken; do not stir.
- Lock lid and cook on manual high pressure for 5 minutes.
- Release pressure naturally and let rest. After 10 minutes, use the quick release.
- Remove chicken from depressurized pot and shred with a fork.
- Return chicken to the pot and add the Monterey Jack cheese. Stir until cheese is melted and serve.
More delicious soup recipes!
- 1 rotisserie chicken, shredded, about 3 cups
- 3 10-oz. cans red enchildada sauce, mild or spicy
- 1 15-oz. can petite diced tomatoes (fire roasted, if desired)
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can whole kernel corn, drained
- 2 tabespoons olive oil,
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 1 cup Monterey Jack cheese, shreddee
- 1 teaspoon salt
- 1/4 - 1/2 teaspoon black pepper
- fresh cilantro for garnish
- Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add diced onions and cook and stir until tender, about 5 minutes. Add garlic and cook until fragrant.
- Stir in red enchilada sauce and chicken. Bring to a boil and immediately reduce heat. Simmer for 5 minutes,
- Add drained beans and corn and salt/pepper and continue cooking until heated through, about 5 minutes. Remove from heat and stir in cheese until melted. Serve with tortilla chips or tortilla strips and garnich with cilantro, if desired.
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Amount Per Serving: Calories: 560Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 130mgSodium: 1945mgCarbohydrates: 44gFiber: 11gSugar: 14gProtein: 46g