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/