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Chicken Enchilada Soup (Slow Cooker and Instant Pot)

Chicken Enchilada Soup (Slow Cooker and Instant Pot)

Chicken Enchilada Soup combines the delicious flavors of chicken enchiladas in a hearty soup, perfect for any dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Equipment

  • slow cooker
  • Instant Pot
  • Saucepan

Ingredients
  

Main Ingredients

  • 2 teaspoon olive oil
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups less sodium chicken broth
  • 8 oz tomato sauce
  • 1-2 teaspoon chipotle chili in adobo sauce or more to taste
  • ¼ cup chopped cilantro plus more for garnish
  • 15 oz black beans rinsed and drained
  • 14.5 oz petite diced tomatoes
  • 2 cups frozen corn
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano

Toppings

  • ¾ cup shredded part skim cheddar cheese
  • ¼ cup chopped scallions
  • ¼ cup chopped cilantro
  • 4 oz small haas avocado, diced
  • 6 tablespoon reduced fat sour cream optional

Instructions
 

Slow Cooker Directions

  • Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Instant Pot Directions

  • Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
  • Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
  • Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Notes

This soup is versatile and can be adjusted with various toppings to suit your preference.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 650mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg
Keyword Chicken Enchilada Soup, dinner recipes, Instant Pot, Mexican cuisine, slow cooker, Soups
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