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.