Dive into a bowl of comfort with our Cheesy Chicken Enchilada Rice Soup, a delightful fusion of rich flavors and creamy textures that will warm your heart and tantalize your taste buds! This Mexican-inspired dish is not just a soup; it's a hearty meal that brings together tender chicken, zesty enchilada sauce, and gooey cheddar cheese, all in one deliciously satisfying bowl. Perfect for chilly evenings or a cozy family dinner, this recipe is sure to become a favorite in your household. Ready to discover how to create this mouthwatering dish? Let’s get cooking!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 can enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup half-and-half
- Salt and pepper, to taste
Instructions
- Begin by gathering all your ingredients: 1 lb boneless, skinless chicken breast, 1 cup uncooked white rice, 2 cups chicken broth, 1 can enchilada sauce, 1 cup shredded cheddar cheese, 1/2 cup half-and-half, and salt and pepper to taste.
- In a large pot or Dutch oven, add the chicken breasts along with the chicken broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and cover the pot. Let the chicken simmer for about 20-25 minutes, or until fully cooked and tender.
- While the chicken is cooking, rinse the uncooked white rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.
- After the chicken is cooked, remove it from the pot and set it aside to cool slightly. Reserve the chicken broth in the pot.
- Once cool enough to handle, shred the chicken using two forks or your hands. Set aside.
- Add the rinsed rice and the can of enchilada sauce to the reserved chicken broth in the pot. Stir to combine.
- Bring the mixture back to a gentle boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- After the rice is cooked, stir in the shredded chicken, half-and-half, and shredded cheddar cheese. Mix well until the cheese is melted and everything is combined.
- Season the soup with salt and pepper to taste. You can adjust the seasoning according to your preference.
- Let the soup simmer for an additional 5 minutes to heat through and enhance the flavors.
- Once ready, ladle the Cheesy Chicken Enchilada Rice Soup into bowls and serve hot. Optionally, garnish with additional cheddar cheese, sour cream, or chopped cilantro for extra flavor.
Tips
- Prep Ahead: To save time, consider prepping your ingredients in advance. Chop the chicken and measure out your rice and sauces so you can quickly assemble the soup when you're ready to cook.
- Chicken Cooking: For even more flavor, you can add spices like cumin or paprika to the chicken broth while it simmers. This will infuse the chicken with extra taste.
- Rice Rinsing: Don’t skip rinsing the rice! This simple step helps prevent the soup from becoming too thick and gummy, ensuring a perfect texture.
- Cheese Choices: While cheddar cheese is delicious, feel free to experiment with other types of cheese like Monterey Jack or Pepper Jack for a spicy kick!
- Garnish for Flair: Elevate your soup with garnishes such as fresh cilantro, avocado slices, or a dollop of sour cream. These toppings not only enhance the flavor but also add a beautiful presentation.
- Leftover Love: If you have leftovers, store them in an airtight container in the fridge. The flavors will meld even more overnight, making it taste even better the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 95mg
