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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 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.

Crock Pot Chicken Enchilada Soup

4.91 from 135 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 mins
Cook: 20 mins
Total: 30 mins
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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Video

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

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

  2. 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.

  3. 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!

  4. 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!

  5. 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

  6. 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. 

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

  8. 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

  9. 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

  10. 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.

  11. 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!

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

  13. 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.

  14. 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.

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

  16. 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!