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!

Let’s take it back to one of the OG recipes from when I first started sharing here – this Enchilada Soup is still one of my all-time favorite cozy meals, and honestly, it’s just as good now as it was back then! It’s packed with flavor, loaded with protein, and so easy to throw together. If you’ve been around since the early days, you might remember this one – and if you’re new here, trust me, you’re going to want to save this!

The Deets:

This soup is perfect for a busy week night and can be made in under 45 minutes- with little to no clean up.

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

The Prep:

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: 40ish minutes
- Crock-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.
- Instant Pot: Cook on manual for 15mins
- Dutch 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!

Leftovers??

You can store this in the refrigerator for up to 4 days.

I have actually drained the liquid from the soup and make taco bowls and even nachos- SO GOOD!!!

I hope your family enjoys this soup as much as mine does!

xoxo

Les

Click image below for my taco seasoning recipe

Chicken Enchilada Soup

No Chopping- throw it all in the pot and walk away! Making this soup perfect for a busy night!

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

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 minutes
Crock-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 15mins
Dutch 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!