Slow Cooker Chicken Enchilada Soup
Ingredients
- 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
Method
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!