Description
Chicken Enchilada Soup is legit fall comfort food chili. Easy chicken enchilada soup recipe is great for meal prep and freezes well. Can be made in the slow cooker too!
Scale
Ingredients
- 2 teaspoons olive oil
- ½ red onion, diced
- 1 can green chiles
- 2 chipotle peppers in adobo
- 1 can green chile enchilada sauce
- 1 can (15.5 oz.) Black Beans in a Mild Chili Sauce (we used BUSH’S)
- 1 can (15.5 oz.) Pinto Beans in a Mild Chili Sauce (we used BUSH’S)
- 1 can (15 oz.) diced tomatoes
- 1 can (15 oz.) corn
- 1 pound chicken breast
- Toppings: sour cream, tortilla chips, avocado, cheese, lime wedges
Instructions
- Using Instant Pot, press SAUTÉ button and heat olive oil adding onions to sauté until translucent; then press cancel to turn off heat.
- Add green chiles, chipotle peppers and enchilada sauce and stir to mash chipotle peppers into sauce.
- Gently stir in chili beans, tomatoes and corn.
- Add chicken breast and submerge into chili.
- Secure lid on Instant Pot, close vent to SEALING, and press CHILI/BEANS button; sets cook time for 20 minutes.
- Once timer goes off, manually depressurize by opening vent and allowing steam to escape.
- Remove chicken; shred and add back to pot stirring into chili.
- Enjoy a bowl of chili topped with sour cream, avocado, cheese, tortilla chips and a squeeze of lime.
Equipment
Notes
Note: Nutrition information for soup does not include toppings
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 recipe
- Calories: 257
- Sugar: 6g
- Sodium: 929mg
- Fat: 4g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 33mg
Keywords: enchilada soup, chicken, beans, spicy, Mexican soup