Making Chicken Enchilada Soup doesn’t have to be a ton of work! Actually, this recipe is very hands-off, and budget-friendly! Chicken Enchilada Soup is loaded with flavor, fiber and protein! It is an easy one-pot recipe that the whole family will love!
I make a lot of soup during the winter, and this soup is one of my favorites. Chicken enchiladas are delicious, but they can be a lot of work to prep the ingredients, roll the enchiladas, and watch them in the oven to make sure the cheese reaches the perfect level of crispiness. While Chicken Enchilada Soup is way less work, but still incredibly yummy!
You can also use almost any kind of chicken for this soup. We choose chicken breast to make it a lean protein, but you can also use any leftover chicken you have! You can customize almost every ingredient in this recipe and it’ll still turn out great. For example, if you aren’t a fan of black beans, you can try pinto beans. For the corn ingredient, you can use frozen, fresh, or low sodium canned version. And you can adjust the spice level to your preference!
Click here for my top 10 favorite healthy soups to keep warm this winter!
Slow Cooker Chicken Enchilada Soup
- 1 lb chicken skinless and boneless breasts
- 1 medium onion diced
- 4 cloves garlic minced
- 1 10-oz can enchilada sauce
- 1 15-oz can chicken broth
- 1 15-oz can black beans rinsed and drained
- 1 cup corn
- 1 14-oz can tomato fire roasted
- 1 4-oz can diced green chilis
- 1 tsp cumin
- 1 tsp chili powder
- toppings tortilla chips, sour cream, cheese, and other garnishes
- 1 tsp olive oil for Instant Pot instructions
Slow Cooker Instructions
- Combine all of the ingredients in a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is cooked through.
- Remove chicken from the slow cooker and shred.
- Return chicken to slow cooker and stir to combine. Serve warm and with optional garnishes. Enjoy!
Instant Pot Instructions
- Press sauté function and add 1 tsp olive oil, onion, garlic, and cook until translucent. Turn off sauté function.
- Add all remaining ingredients and seasonings. Place lid on Instant Pot, and cook on high pressure for 10 minutes.
- Let pressure release naturally for 10 minutes. Remove chicken, shred, and return to soup.
- Serve and add toppings!
Nutrition info is an estimate and may contain errors.
Rebecca Bitzer loves to empower Registered Dietitian Nutritionists (RDNs) and their clients. Co-author of Welcome to the Rebelution: Seven steps to the nutrition counseling practice of your dreams and Taste the Sweet Rebellion: Rebel against dieting.