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!