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Chicken Enchilada Soup (Slow Cooker and Instant Pot)

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Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup!

Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!
Chicken Enchilada Soup

I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot! This soup is inspired by my chicken enchiladas only turned into soup! Make this in the slow cooker, crock pot, pressure cooker or stove.

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot!

This recipe has been a fan favorite for YEARS! I basically took my traditional chicken enchiladas recipe modified it and added 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 dallop of sour cream. Avocado or pickled red onions would also be awesome! This is very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.

I’ve also recreated this in the Instant Pot, as I’ve been slowly doing this with older recipes. You can see all my Instant Pot Recipes here. I’ve labeled this freezer friendly, a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove. You can see more Soup Recipes here!

How To Make Chicken Enchilada Soup

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that doesn't require dirtying too many pots.

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Crock Pot Chicken Enchilada Soup

4.92 from 159 votes
5
Cals:333
Protein:30
Carbs:35
Fat:10
Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!
Course: Dinner, Soup
Cuisine: Mexican
Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 Servings
Serving Size: 1 1/2 cups

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

Slow Cooker Directions:

  • 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.
  • 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.
  • 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!

Instant Pot Directions:

  • 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.
  • 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.
  • 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!

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 333 kcal, Carbohydrates: 35 g, Protein: 30 g, Fat: 10 g, Saturated Fat: 2.5 g, Cholesterol: 65.5 mg, Sodium: 812.5 mg, Fiber: 9.5 g, Sugar: 6 g

Categories:

Photography by Sarah Fennel.

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827 comments on “Chicken Enchilada Soup (Slow Cooker and Instant Pot)”

  1. This is a repeat Instant Pot recipe in my house. I add a few different spices once in awhile but you don’t need to change the recipe at all. Sooo good. I use my Instant Pot

  2. My husband and I both loved this soup. W used corn that I had froze from this summer. We will definitely make again

  3. Literally spectacular. I have a wicked cold, and moved away from my go-to tortilla soup place so had to make my own. This is a keeper. Made in the Instant Pot, used rotisserie chicken at the end that I had. I went heavy on the spice as I am so stopped up and it was perfect. Thank you!

  4. This is one of my go-to recipes. I make it all the time. It’s my favorite. I have also passed the recipe on to my friends. They love it as well.

  5. I’ve made this soup in the crockpot before and it’s fantastic! Today I’m running really behind and was wondering if I could make the soup using premade rotisserie chicken? If so, should I still use crockpot? If so, how long should it cook for? Thank you!

  6. Excellent. This is so easy, so yummy, and makes the house smell wonderful! I like a little heat so I did go heavy on the chilis! Another winner!

  7. Made per your recipe in my slow cooker – delish! Looking forward to making it in my Instant Pot next. A yummy quick lunch.

  8. This was delicious and froze beautifully! Even my 10 year old loved it! I made it in a dutch oven on the stovetop instead. I will definitely be making this again

    1. How long did you coo it in the Dutch oven? I am short on time and wanted to do it this way with roterissie chicken

  9. So good! Made it in the instant pot, and added two chipotle peppers in adobo sauce for extra heat. It was perfect!

  10. I have been making this recipe from the original cookbook but love the instant pot variation for time and the convening less dishes. It’s so tasty and definitely hits the spot for lunch (and sometimes dinner). Takes a little prep but overall an easy recipe that is flavorful and easy to stretch.

  11. We really like this. I make it in the instant pot and have used both chicken breast and canned chicken. The only sub that we make is using enchilada sauce instead of tomato sauce.

  12. LOVED this recipe!!
    Easy to make, Delicious and great for weight watcher points.
    Making it for friends right now!!
    Thank you for Sharing this recipe. 😉

  13. Soooo delicious! I added a little extra chicken because we like it a little less soupy. Very very tasty.

  14. Love this soup! I do make a few modifications– add jalapeno when cooking onion, substitute Rotel tomatoes with green chiles for the plain tomatoes, and substitute 8 oz of enchilada sauce for 8 oz of tomato sauce (and omit the peppers in adobo since those are used to make enchilada sauce.)

  15. I like this recipe because the soup itself is zero WW points so I can go big on point-heavier toppings. Plus it’s so easy in the instant pot. Win-win.

  16. This recipe was so easy to make in the Instapot and delicious!!! The entire family loved it! I will definitely make it again! The only modification I made was that I used canned corn instead of frozen corn.

    1. Great! Husband-approved recipe! Just put a dollop of non-fat Greek yogurt on top to keep it at 0 points.

  17. This recipe has the ingredients for something good but was a bit lacking in flavor if prepared as is. Did instant pot method and would definitely recommend the salt and cumin “to taste” at end as well as increasing chipotle sauce to more than 2 tsp because it was undetectable with two.

  18. This is one I make often, love it! Is there a way to recalculate portion stats without having to do so for every single ingredient? (i.e. I separated this into 5 meals for lunches so the info isn’t quite right for my dietician.

  19. Great recipe. My husband loved it. He ate two bowls and kept saying this is really good. It’s a keeper.

  20. Delicious and filling. The only change I made was to add 1/2 tsp of salt. It was also quick to make. I used my instant pot.

  21. I have a chicken enchilada soup recipe that I’ve used for years and loved. When I saw the ingredients in this one I decided I wanted to try it, I mean chipotle in adobo! It had to be good! I made this in the instant pot and my husband and I enjoyed this deliciousness with a slice of warm homemade bread. I will be retiring my old recipe and this one will take its place!

  22. Really delicious soup! I made mine on the stovetop with turkey that I already had cooked so it was really easy. Squeezing a wedge of fresh lime over the soup in my serving bowl took this soup from good to great! Love it!

  23. I loooove this soup! I always just use rotisserie chicken and make this on the stovetop. It has amazing flavor. The leftovers freeze and reheat really well

  24. This was an excellent meal. We’re probably going to replace chili with this recipe. That being said, we did make a few changes. For instance, I cut my chicken into cubes and browned the chicken instead of pressure cooking it whole. This adds a little more flavor and allowed me to just do a dump and pressure cook after the chicken was browned on all sides. I also substituted a can of enchilada sauce for the tomato sauce and I reduced the amount of chicken stock to one cup instead of three. I will be making this again and I truly appreciate the instapot instructions. 

  25. I made this soup in the InstaPot and it is fabulous!!  Easy and so flavourful. This recipe is a keeper!

  26. Mine is in the crock pot now. I had leftover chicken breast so I threw it together rather fast on my lunch hour. In my hurry I totally missed the onions…ha! It smelled amazing when I left. I purchased some tortilla chips to eat with it

  27. This is so delicious I added cream and cheese near the end, before serving it. We added crushed Tortilla chips, sliced radishes, and Avocado. It was SO good

  28. I had some leftover deli chicken, so I cooked the onion and garlic and added the rest of the ingredients and simmered it for about 30-40 minutes on the stove. DELICIOUS.
    I kept the salt down by using unsalted broth, and no salt added tomatoes and no salt added black beans. Didn’t even miss the salt. Loved it. This is a keeper.

  29. Avatar photo
    Allison Fichter

    Hey peeps!  Guess what?  Have leftovers?  Drain the liquid a bit, add brown rice, jalapeños and shredded cheddar cheese.  Mix in bowl, wrap in tortillas like a burrito and then pour enchilada sauce over them, put cheese on top and bake!  

    Awesome enchiladas from enchilada soup leftovers!  Love you Gina!  You helped me lose over 60 lbs!

  30. Hi what if you are using a stove? I only see instructions for insta pot and slow cooker- looks great- thankyou

  31. delicious and amazing! I made it in my pressure cooker and it took 1 hour the whole process. We served with rice or spaghetti squash.

  32. Ok, that was so awesome. I didn’t add corn or tomato sauce, because I didn’t have either (and honestly don’t really need either) and used veggie broth. Also cooked it on the stove top because I really wanted to eat 🙂 A couple of spoonfuls of the adobe sauce really pull the whole thing together. Add crushed tortilla chips and shredded cheese, and it’s heaven in a bowl.

  33. This soup is delicious! I entered it in a competition and we won first place! I would totally recommend it!

  34. This soup was AMAZING! I made it yesterday and regret not making a double batch. The right amount of heat and the sweetness from the corn is phenomenal.
    Made it exactly as written! Will be a staple for sure!

  35. Avatar photo
    Elaine Gentry

    I’ve made this many times with different variations. One easy change I use; instead of adobo, cumin, cilantro (hubby doesn’t like) I use a packet of chili seasoning. We don’t like a lot of heat so mild works well for us. I put broth, seasoning and tomato sauce in crock pot with onions and garlic (this time I’m adding diced carrots and celery to use them up and add a little more nutrition – not sure how it will turn out) then add chicken and let it cook. When I get home, I put it in a pot on the stove and add the rest of the ingredients (my crock pot is not big enough to make a really big batch). That way the beans don’t cook too much. I like to add even more beans of different varieties to stretch the amount. We love this soup!

  36. Made this soup in the slow cooker and it was SO easy and SO flavorful… Froze it and it somehow tasted even better the second time around. It’s especially perfect for a cold night. My husband, who is not a soup fan, loved it and requested it again. I haven’t found a recipe yet that I didn’t love! 

  37. Avatar photo
    JENNIFER WILSON

    Made this soup again. One of my favorites. I only used one chicken breast and shredded it up. I also, upped the chipotle to 3 tsps total. I will be putting, fat free cheese, greek yogurt, scallions, and avocado. Beyond yummy!

  38. Delicious!! Made it in the Instant Pot, following the directions precisely. We’ll, almost precisely… i used chicken thighs bc that’s what I had in the freezer. This will become a regular soup recipe in this household!

  39. Avatar photo
    Angela Kreofsky

    Great flavors!  This was a huge hit and it tasted great warmed up the next day for lunch. 

  40. This recipe is easy to make and absolutely delicious! I use pre-cooked rotisserie chicken (whole) and shred the chicken breast and dark meat if you like it. You can boil the bones for homemade chicken broth i(with carrots & onions & celery). I skip the petite tomatoes (personal preference). I use canned corn vs. frozen. The first time I made it, I had accidentally added the entire can of chipotle adobe sauce! Since I love spicy this was a great mistake, but non-spicy lovers please beware. I also add a dash of red pepper and cayenne to take it up to the ultimate & crazy spice level. 

  41. I *finally* made this recipe tonight – kicking myself for not making it sooner! 😋 it was so good even Mr. Picky loved it and said he will gladly eat it again! Thank you so much for another winner! 

  42. This is incredible, and such a great way to make dinner out of all the things I usually have on hand. In fact, I used your enchilada sauce from my freezer rather than all of the ingredients in this recipe that are in the enchilada sauce, and it took me no time at all to throw it in the pot. If you don’t already have one in the recipe , you should add a shortcut note about that!

  43. I’d love to copy recipes but ads will not leave and block part of directions.  So frustrating.  I saw them all but you still can’t exit them off. CRAZY!

    1. Avatar photo
      JENNIFER WILSON

      Click the print button and it is ready to read. It is frustrating to have the recipe pop up and down. But in the print mode, all the ads stop.

  44. This is one of my favorite go to recipes now. I have made it successfully on several attempts now. However, this last time I added some water to make more volume and diluted the flavor. Can you suggest some way I can add flavor back into the soup? It tastes flat and I really don’t want to throw it out. Thanks so much!

    1. Try using chicken broth rather than water,  and increasing the amount of seasoning accordingly.  

    2. I keep her homemade enchilada sauce in my freezer in small portions….add little of that to this soup if you dilute too much.

  45. I love this soup! Has depth of flavor, hearty but not heavy-i keep making it again and again. 

  46. I live this recipe! You can adapt it to your tastes and dietary preferences and it always comes out great. Since everyone can add their own toppings to their desires, it makes a great family dinner. And it freezes well too. 

  47. PERFECT soup for first day of fall and cool temps. The hint of spice just warms the soul- LOVE the flavor, full of delicious healthy ingredients. I cooked it exactly as the recipe says to in our slow cooker- Adding this to our rotation immediately! 

  48. This soup is one of my favorite go-to meals! My whole family looooves all the flavors and I love that it’s healthy for them too! I’ve shared this recipe to so many people and always get the same response. “OMG! This soup is so good!” And I always say and easy too! So yes try this my friends! You don’t know what you’re missing!?!

  49. Avatar photo
    L.J Featherstone

    Love your recipes and often use them. Just a small reminder for you when publishing.

    I HATE cilantro ! Could you not perhaps for many others who feel the same suggest parsley as an option?

    cilantro

    1. Avatar photo
      Kimshiro L Benton-Hermsen

      I have family and friends who hate cilantro and they just automatically sub parsley. If recipes put every possible substitution in for every ingredient they would be too cumbersome to read. For instance, for this soup my daughter hates beans. I sub brown rice. My husband hates chicken. I sub shrimp. My son hates tomatoes. He picks them out. I view recipes as guides, and I customize to fit personal preferences. With hundreds of thousands of personal preferences out there, there is no way for recipe writers to accommodate everyone. And if the recipe is too much of a bother, scroll on to another one.

  50. I’ve tried a couple of skinny taste recipes and they are delicious! This one is not the exception! I love it! So yummy and flavorful! 😋
    My only question to Gina is, are the toppings calories included in the serving size calorie or should I add them to the 333 calories?

  51. Avatar photo
    Allison Dabney

    This was awesome! I didn’t have the chipotle (and don’t like that flavor) or the cilantro (also don’t like) so I just added a tablespoon of taco seasoning form Costco for more flavor.  I had some leftover grilled corn that I cut off the cob and used that in place of the frozen. Also added a little salt. It’s going to be mine and my boyfriend’s lunch for a few days. He is not on WW and can eat whatever he wants and stay slim. He has loved every recipe I’ve made from Skinny Taste! This recipe has been saved to my long list of Skinny Taste favorites. Thank you once again, Gina! 

  52. We love this recipe!!  I first made it in 2014 and have been making it regularly since then. Wondering your thoughts on using chickpeas vs chicken??  Thanks!

  53. I love all of your enchilada recipes but this one may be my favorite.  You have opened my eyes to the deliciousness of chipotle peppers in Adobe sauce and admittedly I add about two peppers to this recipe.  Thank you for sharing these recipes. 

  54. I’m surprised by how much I enjoyed this! Made it to reheat for lunch throughout the week. Will be making it again! Thank you!

  55. Thank you for yet another flavorful and healthy dish. This is a great recipe for someone like me who struggles with dexterity in their hands as I can use frozen chopped onions, garlic and cilantro. Perhaps not as you envisioned your recipe being adapted, but for this adaptive cook, a real help to have a recipe like this!

  56. I’ve made this twice in two weeks, definitely delicious. I cooked my chicken on the side in enchilada sauce then shredded it added to the soup later. It was excellent. Thank you for the recipe

  57. Could I substitute your homemade enchilada sauce in this soup? If so, what ingredients would I leave out and how much sauce would I use? Thank you!

  58. You don’t need to double the time. You might have to adjust if you’re cooking a large roast, but not for a soup like this.

  59. Avatar photo
    Kristina Williams

    Hi Gina, My family loves this recipe so much I’ve made it 3x in two weeks! My son is going to make it again today and wants to double the recipe. He asked if the cooking time also needs to be doubled. Can you give us a rule of thumb for to follow? When doubling recipes in the crockpot how should the cooking time be adjusted? Thanks for this yummy recipe that my family can’t get enough of!!

  60. Avatar photo
    Mary Paige Boyce

    I made this on Christmas Eve morning and it was so nice to have my day free of cooking and a nice nourishing warm meal that night. I am not a fan of tomatoes (although I will eat pureed tomato things – like sauce) so I subbed the can of tomatoes with a can of red enchilada sauce. I also added about a tablespoon of Swerve brown sugar substitute. Otherwise followed the recipe and it was really good! I had actually never cooked with chipotle peppers in adobo sauce so I used 2 teaspoons – would have used a bit less if I had anticipated the spice! For me with the sour cream it worked out great.

  61. Avatar photo
    Megan Wiginton

    I felt like this was more or less just chicken “taco” soup than an enchilada soup, which I was hoping for something with a little more depth of flavor as an enchilada. I added some masa at the end to try and thicken it up and give it that “enchilada” flavor, but it still was not anything special. It was fine and reminds me of a lot of other taco soups I come across, but not what I was expecting from the title.

    1. Agree, it was lacking flavor. I’m a huge skinnytaste fan but this is probably one of my least favorite recipes.

  62. Fabulous! Made in IP without raw chicken. did a quick release then added leftover baked chicken and warmed it up while the corn muffins were baking! Unbelievable flavor!!

  63. Loved this soup; it was flavorful and nicely balanced.  With two TSP of Chipolte i adobo, I didn’t find the soup spicy at all.  In using the slow cooker,   I did add some masa toward the end as recommended by a reviewer.  The soup thickened-up quite nicely in the end.  Good job.  

  64. This recipe is great. It turns out pretty thick. I could have used the whole can of tomatoe sauce and diced tomatoes. Will definitely make again.

  65. Made this in my Instant Pot! I loved it. So easy and came out delicious. I did a quick release and it was perfect. I used one chipotle pepper and removed it after cooking, but it still left a lot of flavor. Also, I recommend keeping the sour cream on the side because it melts into the hot soup very quickly. Will be making this again!

  66. Love this soup. First time used 2 cans of Rotel with Green Chilis and 1 1/2 cups crushed tomatoes because that’s what was in the pantry. Second time added chili powder, onion powder and paprika and 3 chicken breasts. Like first version best. Will reduce chicken broth to 2 cups third time and add more black beans plus the third chicken breast. Perfect in instant pot. 

    1. Avatar photo
      Jacqueline Ruiz

      Yes, just did that right now; same cooking time. Natural released for about 8 minutes and then quick released it 

    2. I was wondering if you can use frozen chicken in the instant pot and, if so, do I need to add extra time?

  67. This is a family favorite – as I was putting it all in the crock pot this morning, my 17 year old son remarked that it is his favorite soup of all time ever:-)

  68. Very good recipe. I ended up adding 1 teaspoon of salt and 1/2 teaspoon of sweet smoked Spanish paprika. I used one chipotle pepper, but removed it after cooking. 

  69. Avatar photo
    Melanie Boyer

    Making this soup this weekend. If I make it on stovetop, do I need to cook my chicken breasts first or just throw them in thawed (is frozen okay in stovetop version?)

  70. I’m lazy, so I just used a can of enchilada sauce and use the petite tomatoes with green chill instead of the tomato sauce, adobo sauce, and all the spices. I do throw a few small spoon fulls of minced garlic from the jar too, but none of the other seasonings. The first time I made it was at church and it went so fast everyone loved it, even the kids. I have a 2 qtr pressure cooker at work that I made it in today, but had to cut back on the broth to make it fit (i should buy a 3 or 4 qtr one for work), but it still was great.

  71. I’m lazy, so I just used a can of enchilada sauce and use the petite tomatoes with green chill instead of the tomato sauce, adobo sauce, and all the spices. I do throw a few small spoon fulls of minced garlic from the jar too, but none of the other seasonings. The first time I made it was at church and it went so fast everyone loved it, even the kids. I have a 2 qtr pressure cooker at work that I made it in today, but had to cut back on the broth to make it fit (i should buy a 3 or 4 qtr one for work), but it still was great.

  72. I finally got around to making thia and it is a keeper. I had some of your enchilada sauce in the freezer and subbed it for the tomato sauce. Yum!

  73. I make this recipe all the time.  It’s a family favourite.  Today it’s snowing and I wanted something to warm us up so I decided to make it.  I had all the ingredients except Chicken.  BUT, I had some Turkey.  So….I adapted.  Used cooked turkey breast from Thanksgiving, did it all on the stove top and HOLY COW it was so good!!!  

  74. Another winner!  My wife and I enjoyed this recipe as written. I will definitely make it again. I used the Instant Pot method, but I can see how easy it would be to dump in a slow-cooker first thing in the morning and it would be ready as soon as we got home from work. 

  75. I tried this recipe for my first ever InstaPot meal, and it was so easy! It came out flavorful and delicious with the right proportions of veggies, beans, chicken, and broth. I even doubled the recipe, and it did not require any extra cook time.

    My husband and I will be will be adding this to our winter meal prep rotation. Thanks again for another great recipe Gina!

  76. Very very spicy. I would not do the chipotle chili’s next time! Our mouths were on fire the entire time. 

  77. This is the BEST SkinnyTaste recipe! I followed the directions as instructed for the slow cooker / crock pot. I used chicken cutlets and cooked it for 4 hours on low. I served it with light sour cream, light cheddar cheese, green onions, avocado and multi colored tortilla strips. This maybe a weekly dish for my husband and I. 

  78. Avatar photo
    nunya beezwax

    I am currently making this stove top. I tasted the broth before adding chicken to it and it is delicious. I don’t have the chili stuff so I didn’t use it, I added 1/4 cup of masa harina to add more of an enchilada flavor.

  79. This soup does a Mexican hat dance and sings amazing!! I can only imagine how good it would be if I had added chicken! I didn’t have any chicken in the house, so a meatless version was made. The beans carry the protein, and the seasonings carry the flavor. Delicious!
    P.S.: blend the chipotles in adobo sauce before adding to the soup if you don’t want your mouth on fire! Freeze the leftover chipotles in sauce; cut into squares when frozen and store in a Ziploc bag for use in future use.

  80. Could I use some leftover enchilada sauce (per your recipe) for the base? Would I just need to add some extra chicken broth and cilantro?

  81. LOVED this soup! Made it last night in my Instant Pot. The flavor was amazing, and I never added salt to it. My husband loved it too! We did add some crushed tortilla chips, as suggested, on top, so I’m sure that added the salt needed. I believe I put extra onion because we love onions, but otherwise, it was cooked as the recipe states. This will be my go-to chicken soup recipe.

  82. Avatar photo
    Melissa Lanzourakis

    Loved it! Super easy. I didn’t include the adobo sauce because I couldn’t find it at 3 different stores. I dont think I’d know the difference.

    1. Same here couldn’t find the adobo sauce anywhere.  I substituted chili sauce and added 1/2 tsp of chipotle chili powder.  

  83. I am making this now for my family – and it smells amazing – makes me almost want to stop being a vegetarian LOL!! Thanks Gina for yet another amazing recipe!!!