This recipe has everything we love about enchiladas all in the comfort of a warm soup bowl. The best part is, you can cook this recipe either on the stove, slow cooker or in a crockpot. Try it today and add a hint of nutty flavors by incorporating our Mahatma® Whole Grain Brown Rice.
Prepare the brown rice according to package directions and set aside.
In a large saucepan combine the cooked rice with the sauce, chicken, vegetables and broth. Stir in all the ingredients together, except for the cheese.
Over medium-high heat, bring soup to a boil. Reduce heat and simmer for 10-15 minutes.
Serve in bowls and sprinkle each serving with the shredded cheese.
Chicken and rice work together in this Enchilada Soup recipe to make a warm and satisfying bowl of comfort food – perfect for chilly evenings. The enchilada sauce adds a Mexican touch while the melted shredded cheese gives it that signature creamy texture.
For a thicker result, simply cut the amount of broth and double up on the cheese. Feel free to add sriracha or chipotle sauce for a spicier taste. Diced avocados, black beans and sour cream are some of the toppings you can add when serving this Mexican-inspired soup.
This soup recipe is pressure cooker friendly, so it’s perfect for those of us who need to keep up with busy routines. Prepare a large batch during the weekend and make lunches at the office a bit better with this delicious meal.
If you are all about soup season, save some of that cheese, shredded chicken and broth to try this Chicken Wild Rice Soup – featuring our Long Grain and Seasoned Rice blend. Or continue exploring tasty Latin-inspired dishes by trying this recipe for Mexican Rice in Instant Pot.