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Crock Pot Chicken Enchilada Soup (and Instant Pot)

Everything you love about chicken enchiladas… in one big bowl!

This recipe is a twist on the classic chicken enchilada recipe but is modified by adding some black beans, corn, and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dollop of sour cream. Avocado would also be awesome. This was very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.

This recipe can also be ecreated in the Instant Pot. It’s also considered freezer friendly, which makes it a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove.

Crock Pot Chicken Enchilada Soup (and Instant Pot)

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By: Skinny Taste
Posted in: Slow Cooker
Servings
6 Servings, 1 1/2 cups each
Prep Time
10 minutes
Cook Time
20 minutes
Passive Time
4-6 hours

Ingredients:

  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce (or more to taste)
  • 1/4 cup chopped cilantro (plus more for garnish)
  • 15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2 skinless chicken breasts (16 oz total)

For topping:

  • 3/4 cup shredded part skim cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 4 oz (1 small) haas avocado, diced
  • 6 tbsp reduced fat sour cream, optional

Instructions

Directions for Slow Cooker:

  1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

  2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

  3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Directions for Instant Pot:

  1. Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.

  2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.

  3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Recipe Notes

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Credit: Skinny Taste

NUTRITION INFORMATION

  • Calories: 368
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 58mg
  • Sodium: 821mg
  • Carbohydrates: 28g
  • Fiber: 8.5g
  • Sugar: 6g
  • Protein: 31g
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