Chicken Enchilada Soup
This Chicken Enchilada Soup is one of our favortie things to make for dinner during those cooler months and I can’t wait until it comes up on dinner rotation again!
No chopping with this soup- throw it all in the pot and walk away!
Chicken Enchilada Soup
No chopping- throw it all in the pot and walk away.
Equipment
- Instant Pot, Dutch Oven, Crock-Pot
Ingredients
- 3 chicken breast or 2 1/2 lbs (chicken thighs are great too)
- 2 tbsp homemade taco seasoning or low sodium taco seasoning (link bellow)
- 1 10oz can of enchilada sauce
- 1 14.5oz can of chicken broth or 2 cups (I buy low sodium everything)
- 1 16oz jar of your favorite salsa
- 1 10oz can of rotel tomatoes or diced tomatoes with green chilies
- 1 15.5oz can of corn (undrained)
- 1 15.5oz can of pinto beans (undrained)
- 1 15.5oz can of kidney beans (undrained)
- 1 15.5oz can of black beans (drained and rinsed)
- 3/4 cup heavy cream or half and half (can sub coconut cream)
- 1-2 tbsp tapatio (optional) will give it a kick
toppings: cilantro, green onions, avocado, cheddar cheese, tortilla chips, sour cream, taco sauce
Let's Make It
- Add 3 frozen or fresh chicken breast to instant pot/dutch oven/crock-pot- with enchilada sauce, chicken broth and taco seasoning. Cook on meat option for 35 mins/dutch oven: 40ish minutes/crock-pot: 3 hours on high. ***if using rotisserie chicken just put everything in the pot and cook for times below.
- Once done take the chicken out and shred it with a fork.
- Add the remaining ingredients and the chicken back into the pot.
- Cook on manual for 15mins/Dutch Oven: 1-2 hours/crock-pot: 3+ hours
- Let the spoup sit for as long as possible if using the instant pot. I like to put mine on during nap time and let it sit until dinner.
- Top with cilantro, green onions, cheese, tortilla chips, cour cream, taco sauce, avocado....the options are endless!
Notes
Link for my homemade Taco Seasoning: https://stokedathome.com/taco-seasoning/
Chicken Enchilada Soup
No Chopping- throw it all in the pot and walk away! Making this soup perfect for a busy night!
Equipment
- Instant Pot, Dutch Oven, Crock-Pot
Ingredients
- 3 chicken breast (or 2 1/2 lbs) thighs work too
- 2 tbsp homemade taco seasoning or low sodium taco seasoning link bellow
- 1 10 oz can of enchilada sauce
- 1 14.5 oz can of chicken broth or 2 cups I always buy low sodium everything
- 1 16 oz jar of your favorite salsa
- 1 10 oz can of rotel tomatoes or diced tomatoes with green chilies
- 1 15.5 oz can of corn undrained
- 1 15.5 oz can of pinto beans undrained
- 1 15.5 oz can of kidney beans undrained
- 1 15.5 oz can of black beans drained and rinsed
- 3/4 cup heavy cream or half and half can subsitute with coconut cream
- 1-2 tbsp tapatio optional- it will make it a little spicy
- toppings: cilantro, green onions, avocado, cheddar cheese, tortilla chips, sour cream, taco sauce
Let's Make It
- Add 3 frozen or fresh chicken breast to Instant Pot with enchilada sauce, chicken broth and taco seasoning. Cook on meat option for 30 minutes for frozen or 20 minutes for fresh chicken. Dutch oven: 40-ish minutesCrock-Pot: 3 hours on high. ***if using rotisserie chicken just put everything in the pot and cook for times listed below.
- Once the chicken is done, take it out and shred it with a fork.
- Add the remaining ingredients to the Instant Pot or dutch oven and add the chicken back into the pot.
- If using an Instant Pot: Cook on manual for 15minsDutch Oven: 1-2 hours or a medium low setting crock-pot: 3+ hours
- Let the soup sit for as long as possible. I like to put mine on during nap time and let it sit until dinner.
- Top with cilantro, green onions, cheese, tortilla chips, cour cream, taco sauce, avocado....the options are endless!
Notes
link for the taco seasoning https://stokedathome.com/taco-seasoning/
