Slow Cooker Chicken Enchilada Soup
This chicken enchilada soup is packed with flavor and a hint of spice. It tastes just like traditional chicken enchiladas but with a fraction of the effort and can easily be made in your slow cooker, Instant Pot or over the stove top.
Servings: 6
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 2 chipotle peppers diced (from canned chipotle peppers in adobo sauce)
- 1 Tablespoon of adobo sauce from can
- 1 8 oz can tomato sauce
- 1 14.5 oz can no salt added fire roasted diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon fresh pepper plus more to taste
- 4 cups low sodium chicken broth
- 1 15 oz can black beans rinsed and drained
- 1 ½ cups frozen corn or 15 oz can of corn (drained)
- 1.5 lbs boneless, skinless chicken breast
- ¼ cup chopped cilantro plus more for topping
- 1 Tablespoon lime juice
- Toppings: shredded Mexican cheese or cheddar cheese green onions and fresh cilantro, jalapeños, plain Greek yogurt or sour cream, sliced avocado and tortilla strips/chips.
Instructions
Slow Cooker
- Add all your ingredients to your slow cooker, except for the lime juice and cook on high for 3-4 hours or low for 7-8 hours until chicken is cooked through and easily falls apart.
- Remove the chicken from the slow cooker, allow to cool slightly and then use two forks to shred.
- Return chicken to slow cooker. Stir in lime juice. Taste and season with additional salt and pepper if needed.
- Serve in bowls and top with shredded cheese, cilantro, avocado and tortilla chips or desired toppings.
Stove Top
- In a Dutch oven or deep pot, heat oil over medium high. Sauté onion and garlic, until fragrant and the onion is translucent, about 4-5 minutes.
- Add chipotle peppers, adobo sauce, tomato sauce, diced tomatoes, dried oregano, chili powder, cumin, salt, pepper, chicken broth, black beans, corn and chicken breasts. Bring to a boil then reduce heat to a low, cover and simmer for about 20 minutes or until chicken is tender and cooked through.
- Remove the chicken from the pot, allow to cool slightly and then use two forks to shred. Add shredded chicken, cilantro and lime juice and simmer for a few minutes until chicken is heated through. Taste and season with additional salt and pepper if needed.
- Serve in bowls and top with shredded cheese, cilantro, avocado and tortilla chips or desired toppings.
Instant Pot
- Add olive oil to Instant Pot and put on sauté setting. Add onion and garlic and sauté for about 5 minutes, until fragrant.
- Add remaining ingredients (besides lime juice and toppings). Place the lid on the pressure cooker, lock lid and make sure the pressure release valve is closed.
- Press cancel on the pressure cooker and set to high pressure for 15 minutes.
- Once the timer reaches 0, the cooker will switch to keep warm. Carefully switch the pressure release valve to open to manually release the pressure. (I use tongs for this). Once the steam is released, remove the lid and use a fork or meat masher to shred the chicken. The chicken should be cooked through and will just fall apart.
- Stir in lime juice and fresh cilantro. Taste and season with additional salt and pepper if needed.
- Serve in bowls and top with shredded cheese, cilantro, avocado and tortilla chips or desired toppings.
Notes
- Storage: Allow the soup to cool slightly and then carefully transfer to an airtight container. Store in the refrigerator for up to 5 days. You could also freeze for up to 3 months in a freezer-safe container.
- Vegan: Make this soup vegan by using vegetable broth and 1-2 cans of rinsed and drained chickpeas or white beans in place of the chicken.
Nutrition
Serving: 1/6 | Calories: 441kcal | Carbohydrates: 63g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 720mg | Potassium: 1185mg | Fiber: 14g | Sugar: 10g