Are you craving a warm and comforting meal that’s easy to make and packed with flavor? Look no further than our Chicken Enchilada Soup, which can be made in either an Instant Pot or Slow Cooker. This recipe is perfect for a busy weeknight or a cozy weekend meal, and it’s sure to become a family favorite. Let’s dive into this delicious and simple recipe!
Why You’ll Love This Recipe
Our Chicken Enchilada Soup is a hearty and flavorful dish that combines tender chicken, black beans, corn, and a blend of spices to create a meal that’s both nutritious and satisfying. It’s easy to prepare, versatile, and can be customized to your taste. Plus, it can be made in an Instant Pot or Slow Cooker, making it perfect for any schedule.
Ingredients
For this recipe, you will need:
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce, or more to taste
- 1/4 cup chopped cilantro, plus more for garnish
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts, 16 oz total
- For topping:
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 oz (1 small) haas avocado, diced
- 6 tbsp reduced fat sour cream (optional)
Cooking Directions
Slow Cooker Directions
- Prepare the Ingredients: Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, about 3-4 minutes.
Combine Ingredients: Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce, then bring to a boil. Add cilantro and remove from heat. Pour into the crock pot.
Add Remaining Ingredients: Add the drained beans, diced tomatoes, corn, cumin, and oregano. Stir to combine. Add the chicken breasts.
Cook: Cover and cook on high pressure for 20 minutes. Quick or natural release.
Shred Chicken: Remove chicken and shred with two forks. Add chicken back into the soup and adjust salt and cumin to taste.
Serve: Serve in bowls and top with cheese, avocado, scallions, and cilantro. Optional: add sour cream or crushed tortilla chips. Enjoy!
Instant Pot Directions
- Prepare the Ingredients: Press sauté on the Instant Pot. Add onion and garlic and sauté until soft, about 3-4 minutes.
- Combine Ingredients: Slowly add the chicken broth, tomato sauce, chipotle adobo sauce, and cilantro.
- Add Remaining Ingredients: Add the drained beans, diced tomatoes, corn, cumin, and oregano. Stir to combine. Add the chicken breasts.
- Cook: Cover and cook on high pressure for 20 minutes. Quick or natural release.
- Shred Chicken: Remove chicken and shred with two forks. Add chicken back into the soup and adjust salt and cumin to taste.
- Serve: Serve in bowls and top with cheese, avocado, scallions, and cilantro. Optional: add sour cream or crushed tortilla chips. Enjoy!
Recipe Summary
This Chicken Enchilada Soup is perfect for any meal, made easily in an Instant Pot or Slow Cooker. It combines tender chicken, beans, corn, and a savory blend of spices. Top it off with cheese, avocado, and more for a delightful experience.
Servings, Prep Time, Cook Time, Course, and Cuisine
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (Slow Cooker) or 20 minutes (Instant Pot)
- Course: Main Course
- Cuisine: Mexican
SEO Keywords and Tags
- Keywords: chicken enchilada soup, Instant Pot, Slow Cooker, easy soup recipe, Mexican soup
- Tags: soup, chicken, enchilada, Instant Pot, Slow Cooker
Calories per Serving
Each serving of this Chicken Enchilada Soup has approximately 350 calories.
Recipe Notes
- Make it Spicier: Add more chipotle chili in adobo sauce for an extra kick.
- Vegetarian Option: Replace chicken with tofu or extra beans for a vegetarian version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Store in a freezer-safe container for up to 3 months.
- Customization: Feel free to add other vegetables like bell peppers or zucchini.
Tips and Tricks
- Prep Ahead: Chop all your veggies and gather your ingredients before you start cooking to make the process smoother.
- Shredding Chicken: Use a hand mixer to shred chicken quickly and easily.
- Adjust Consistency: If the soup is too thick, add more chicken broth until you reach your desired consistency.
- Toppings: Get creative with your toppings. Add jalapenos for extra heat or crushed tortilla chips for added crunch.
Benefits of This Recipe
- Nutritious: Packed with protein and fiber from the chicken and beans.
- Versatile: Easily customizable to suit your taste.
- Convenient: Can be made in a Slow Cooker or Instant Pot, fitting any schedule.
- Delicious: A perfect blend of flavors that will please the whole family.
Nutritional Details
- Calories: 350 per serving
- Protein: 25g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 8g
Important Things About This Recipe
- Easy to Make: Simple steps that anyone can follow.
- Flavorful: A rich and savory soup that tastes like it’s been simmering all day.
- Healthy: Made with wholesome ingredients.
- Family-Friendly: A dish that everyone will love.
- Flexible: Can be tailored to meet dietary preferences.
Enjoy making and sharing this Chicken Enchilada Soup with your loved ones. It’s a perfect meal for any occasion, delivering both comfort and satisfaction in every bite.
Crock Pot Chicken Enchilada Soup
Ingredients
For this recipe, you will need:
- 2 tsp olive oil
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce or more to taste
- 1/4 cup chopped cilantro plus more for garnish
- 15 oz can black beans rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts 16 oz total
For topping:
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 oz 1 small haas avocado, diced
- 6 tbsp reduced fat sour cream optional
Instructions
- Sauté the onions and garlic: In a large pot, heat 2 tsp of olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
- Add the broth and base ingredients: Pour in 3 cups of chicken broth, the can of tomato sauce, chipotle chili in adobo sauce, cumin, and oregano. Stir everything together and bring the mixture to a simmer.
- Add the chicken: Place the chicken breasts into the pot. Reduce the heat to low, cover, and let the chicken simmer for 20-25 minutes, or until cooked through. Remove the chicken from the pot, shred it with two forks, and set aside.
- Mix in the veggies and beans: Add the black beans, diced tomatoes, frozen corn, and chopped cilantro to the pot. Stir well and bring the soup back to a simmer.
- Return the shredded chicken: Add the shredded chicken back into the soup and stir to combine. Let everything cook for an additional 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt and more chipotle chili if desired.
- Serve and top: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped scallions, extra cilantro, diced avocado, and a dollop of sour cream, if using.
Notes
- Serving: 1 bowl
- Calories: 394 kcal
- Carbohydrates: 47 g
- Protein: 30 g
- Fat: 9 g
- Saturated Fat: 3 g
- Cholesterol: 70 mg
- Sodium: 807 mg
- Fiber: 4 g
- Sugar: 7 g
