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Slow Cooker Chicken Enchilada Soup

CHICKEN ENCHILADA SOUP -  The best ever enchilada soup can be made in your slow cooker or instant pot! You'll love this creamy, cheese flavor packed soup!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 Cups
Calories 250kcal
Author Nichole

Ingredients

  • 1 1/2 Pounds Chicken Breasts,
  • 1 Medium Yellow Onion, Diced
  • 2 Tablespoons Taco Seasoning
  • 1 Teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 28 Ounce Can red enchilada sauce
  • 1 15 ounce Can corn, Drained
  • 1 15 ounce Can black beans, Drained
  • 1 15 ounce Can Ranch Style OR Pinto Beans, Drained
  • 1 Cup Salsa
  • 2 Cups Chicken Broth
  • 1-2 teaspoons Hot Sauce, Optional
  • 2 Cups Shredded Cheddar or Monterrey Jack or a Mixture
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water

Optional for serving: Tortillas, Tortilla Chips, Sour Cream, Extra Cheese, Chopped Onion, Lime Wedges

    Instructions

    SLOW COOKER INSTRUCTIONS:

    • Add the chicken breasts to the crockpot and season with the taco seasoning, garlic powder, salt, and pepper.
    • Add all additional items except cheese to the crock pot and stir.  Cover the crockpot and cook on low for 6-8 hours, or high for 4-5 hours. Once the cooking time is up, remove the chicken and shred, then return to the slow cooker.
    • After cooking, mix together the cornstarch with the water.  Add to the crockpot and stir.  Allow soup to thicken for 5-10 minutes.  
    • Stir in the cheese.  Serve immediately with your favorite toppings.

    INSTANT POT INSTRUCTIONS:

    • Drizzle 2 Tablespoons of olive oil to the bottom of the instant pot.  Turn the pot on to saute mode.Once the oil is hot, add the diced onion to the pot and cook, stirring occasionally for 3 minutes.
    • Season the chicken breasts with the salt, garlic powder, pepper, and taco seasoning.Scoot the onions to the side, add the chicken breasts to the pot and sear for 2-3 minutes on each side until golden.
    • Remove the chicken from the pot.  Use about 1/4 cup of the chicken broth to deglaze the pot with a wooden spoon.Turn the pot off.  Add the seared chicken, enchilada sauce, corn, beans, salsa, remaining broth, and hot sauce to the pot.Place the lid on the pot and set the valve to sealing.  Turn the pot to manual for 20 minutes.
    • Once the cooking time is up, allow the pressure to release naturally for 10 minutes (don't open the valve).  After 10 minutes, open the valve to release the remaining pressure. Remove the chicken from the pot and shred. Turn the pot to the SOUP setting.  In a small bowl mix together the cornstarch and water.  Once the soup is bubbling, add the cornstarch mixture, whisking constantly for 1-2 minutes until thick. Turn the pot off and stir in the cheese and shredded chicken.

    Notes

    NOTE:  This soup can be stored in the refrigerator for up to 3 days.  To Freeze, allow the soup to cool completely, then store in a large zip-top plastic bag in the freezer for up to 3 months.  Allow to thaw overnight in the refrigerator before heating and serving.

    Nutrition

    Serving: 1Cup | Calories: 250kcal