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Easy-Cheesy Chicken Enchilada Soup

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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!

A bowl of food on a plate, with Chicken Tortilla Soup

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!).

A bowl of food on a plate, with Chicken Tortilla Soup

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.

  1. 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.
  2. 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.
  3. Defrost frozen soup in the refrigerator overnight, then reheat over medium low heat until hot and bubbly.
  4. Soup stores well for up to one month in the freezer.
A bowl of food on a plate, with Chicken Tortilla Soup

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:

  1. Place onions, garlic, and enchilada sauce in the instant pot.
  2. Place chicken breasts on top and sprinkle with salt and pepper.
  3. Pour the drained corn and black beans on top of the chicken; do not stir.
  4. Lock lid and cook on manual high pressure for 5 minutes.
  5. Release pressure naturally and let rest. After 10 minutes, use the quick release.
  6. Remove chicken from depressurized pot and shred with a fork.
  7. Return chicken to the pot and add the Monterey Jack cheese. Stir until cheese is melted and serve.
A close up of A bowl of food on a plate, with Chicken Tortilla Soup

More delicious soup recipes!

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Yield: 6 servings

Easy-Cheesy Chicken Enchilada Soup

Easy-Cheesy Chicken Enchilada Soup | Life, Love, and Good Food

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!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. Stir in red enchilada sauce and chicken. Bring to a boil and immediately reduce heat. Simmer for 5 minutes,
  3. 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.

Notes

 

 

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 560Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 130mgSodium: 1945mgCarbohydrates: 44gFiber: 11gSugar: 14gProtein: 46g

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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