This Cheesy Chicken Enchilada and Rice Soup makes the perfect quick fix weeknight dinner. It’s packed with your favorite Mexican flavors!
Cheesy Chicken Enchilada and Rice Soup
It’s always a pleasure partnering with Old El Paso to bring you new Mexican style recipes.
This soup is such a great quick and simple weeknight dinner. We love enjoying soup all year round, a favorite for sure!
How to Make Chicken Enchilada Soup
You’ll need just a few simple ingredients to whip up this hearty soup. We love having Old El Paso Red Enchilada Sauce stocked in the pantry for quick fix dinners. So great in this soup recipe.
Start by warming up your enchilada sauce.
Stir in your chicken broth.
Cooked shredded chicken.
Cooked rice.
Cumin.
Stir in the sour cream.
Stir in and melt the cheese.
Shortly before serving, stir in the chopped fresh cilantro.
Top with more shredded cheese and cilantro if you’d like. You’re in for a treat, so excited for you to try this one!
Tips For Making Enchilada Soup
*Serve Cheesy Chicken Enchilada and Rice Soup with a nice green salad and roasted vegetable.
*Store leftovers in an airtight container in the refrigerator for 3-4 days.
Cheesy Chicken Enchilada and Rice Soup
Equipment
- Stove
Ingredients
- two 19 ounce cans Old El Paso Red Enchilada Sauce
- 2 cups reduced sodium chicken broth
- 2 cups cooked shredded chicken
- 2 cups cooked rice I used white basmati
- 2 teaspoons ground cumin
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Place enchilada sauce and chicken broth into a medium saucepan over medium heat. Stir to combine. Stir in chicken rice, cumin, sour cream and cheese, stirring until hot and cheese melted. Before serving stir in the fresh cilantro. Top each bowl with additional cheese and cilantro if desired.
Nutrition
Disclaimer: This post is in partnership with Old El Paso. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.