Crockpot Chicken Enchilada Soup
Crockpot chicken enchilada soup is a comforting soup that has flavors of chicken enchiladas…but in soup form. Chicken slow cooks in a enchilada-spiced broth with tomatoes, black beans, corn, and spices. The end result is a hearty, flavor-packed soup that’s ideal for busy weeknights, meal prep, or chilly evenings when you want something filling and satisfying. Finished with sour cream and cheddar cheese, it’s creamy and guaranteed to become a household favorite. Instructions to make this chicken enchilada soup in the Instant Pot are also included.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups red enchilada sauce
- 4 cups low-sodium chicken broth
- 15 ounces canned diced tomatoes
- 15 ounces canned corn, drained & rinsed
- 15 ounces black beans, drained & rinsed
- 1 cup sour cream
- 2 cups cheddar cheese, shredded
- 2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons salt (or more)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Add all ingredients except the sour cream and cheddar cheese into the slow cooker. Stir gently.
- Cook on HIGH for 2 to 3 or LOW 4 to 6.
- Remove the chicken, shred it, and then stir the chicken back into the slow cooker along with the cheese and sour cream.
- Add all ingredients except the sour cream and cheddar cheese into the Instant Pot. Stir to mix.
- Close the lid and seal the valve. Set high pressure and cook for 25 minutes.
- When cooking time is complete, quick release the pressure.
- Remove the chicken, shred it, and then stir the chicken back into the Instant Pot along with the sour cream and cheddar cheese.
Find it online: https://fitslowcookerqueen.com/crockpot-chicken-enchilada-soup/