Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!
Chicken Enchilada Soup
I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot! This soup is inspired by my chicken enchiladas only turned into soup! Make this in the slow cooker, crock pot, pressure cooker or stove.
This recipe has been a fan favorite for YEARS! I basically took my traditional chicken enchiladas recipe modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of sour cream. Avocado or pickled red onions would also be awesome! This is very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.
I’ve also recreated this in the Instant Pot, as I’ve been slowly doing this with older recipes. You can see all my Instant Pot Recipes here. I’ve labeled this freezer friendly, a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove. You can see more Soup Recipes here!
How To Make Chicken Enchilada Soup
Crock Pot Chicken Enchilada Soup
Ingredients
- 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
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!
Last Step:
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Nutrition
Photography by Sarah Fennel.
