Creamy Enchilada Soup Recipe
Prepare our quick and easy creamy chicken enchilada soup in the Instant Pot or slow cooker for a hearty, flavorful soup.
Serving8 servings
Ingredients
- 3 boneless, skinless chicken breasts, skinless
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Sriracha sauce
- 1 onion, diced
- 1 red bell pepper, diced
- 15 ounces black beans, rinsed and drained
- 15 ounces corn, do not drain
- 20 ounces red enchilada sauce
- 4 cup chicken broth
- salt and pepper, to taste
- 1 ½ milk, slow cooker version only
- ½ cup heavy cream, Instant Pot version only
- ½ cup sour cream
- 2 cup sharp cheddar cheese, shredded
- 1 cup tortilla strips, optional
Instructions
Instant Pot Instructions
- Place chicken in the Instant Pot.
- Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
- Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
- Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
- When cook time is done, do a quick release.
- Remove chicken breasts from the pot and shred, then return chicken to the pot.
- Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
- Serve topped with tortilla chips and fresh cilantro.
Slow Cooker Instructions
- Spray a large slow cooker with non-stick cooking spray.
- Add all of the ingredients except the milk, sour cream, cheese, and tortilla strips to the slow cooker and let cook on low for 6-8 hours or until chicken is fully cooked.
- Remove chicken from slow cooker and add in cheese, sour, cream, and milk (as much or as little as you prefer).
- Shred the chicken with two forks and return to slow cooker.
- Let soup cook on low for 15-20 minutes or until cheese is melted and soup has reached desired thickness.
- Serve topped with sour cream, shredded cheese, and tortilla strips if desired.
Notes
- Store any leftover soup in an airtight container for up to 4 days.
- Reheat in microwave. To lower the sodium in this recipe, use low-sodium canned goods (such as the corn, black beans, cream of chicken soup) and omit the salt.
- For the slow cooker, we don’t recommend adding your dairy ingredients at the beginning of cooking this recipe and letting it simmer all day long – the milk, sour cream, and cheese may curdle.
Nutrition
Calories: 426 kcal · Carbohydrates: 33 g · Protein: 25 g · Fat: 23 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 830 mg · Potassium: 523 mg · Fiber: 8 g · Sugar: 9 g · Vitamin A: 1760 IU · Vitamin C: 25 mg · Calcium: 257 mg · Iron: 2 mg