Creamy with a bold south of the border flavor this cheesy enchilada soup goes together fast. It's perfect for weeknights - just make a quick salad and set out a bowl of tortilla chips to go with this family friendly soup!
Saute chicken in a little oil until it just starts to color - about 5 minutes.
Stir in remaining ingredients.
Simmer, stirring occasionally, until the mixture is well blended, about 10 minutes, or until chicken is cooked through.
Serve with one or more of your favorite toppings.
Video
Notes
Make this even quicker by using a rotisserie chicken from the deli. Toppings are not added into the nutritional information.
Make in a Slow Cooker
To make this creamy chicken soup in a slow cooker -
Cut the raw chicken breast into chunks if desired. You can also put them in whole and shred before serving, it depends on the texture you like.
Add the remaining ingredients.
Stir
Cook on low for 8 hours, or until chicken is done.
Make in an Instant Pot
I think it's easier to make this on the stove or in the slow cooker - you're not saving any time using the Instant Pot. Saying that - here's how to do it if you want to.
Put the broth and enchilada sauce in the Instant Pot.
Add the remaining ingredients except the milk.
Stir well.
Put the lid on and seal.
Hit the soup button and set cook time to 25 minutes.
When the timer goes off immediately release the pressure bu turning the knob to venting.
When the pressure has fully release remove the lid carefully.
Remove the chicken and chop or shred.
Return the chicken to the pot.
Add enough milk to thin the soup as much as you like.
Set to saute for a couple of minutes to heat through.