Go Back
–+ servings

Slow Cooker Chicken Enchilada Soup

Sometimes I just crave enchiladas, but I have zero time to make them. I consider this recipe a solution to all of my problems.
Course Main Dish, Soups and Stews
Cuisine Mexican
Keyword Fall, Fiber, High protein, Lean protein, Make ahead, Meal prep, Winter
Cooking Method Pressure Cooker, Slow Cooker
Condition Cancer, Dairy Free, Diabetes, Nut Free, PCOS
Servings 4

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

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!

Notes

Inspired by the Recipe Critic

Nutrition

Carbohydrates: 41g | Protein: 31g | Fat: 18g | Sodium: 1166mg | Potassium: 369mg | Fiber: 7g