Chicken Enchilada Soup

5 from 2 ratings

from kristineskitchenblog.com

This Chicken Enchilada Soup is full of flavor, with tender shredded chicken, beans and corn and spices. It's easy to make and so delicious loaded with your favorite toppings.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Calories: 403kcal

Author: Kristine Rosenblatt

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
3 cloves garlic minced
3 cups low sodium chicken broth
1 cup red enchilada sauce
15 ounces fire roasted diced tomatoes
7 ounce can mild diced green chiles
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
15 ounces black beans rinsed and drained
15 ounces pinto beans rinsed and drained
1 pound boneless, skinless chicken breasts
1 cup frozen or canned corn
Optional, for serving: shredded cheese, avocado, cilantro, lime wedges, sour cream, tortilla chips or tortilla strips, etc.

Instructions

Heat the olive oil in a large Dutch oven or other heavy pot over medium heat.
Add the onion and cook for 3 minutes, stirring often, until the onion starts to soften.
Add the garlic and cook, stirring, for 30 seconds.
Add the broth, enchilada sauce, fire roasted diced tomatoes, diced green chiles, chili powder, cumin, dried oregano, black beans and pinto beans. Stir.
Nestle the chicken into the liquid in the pot.
Bring the pot to a simmer. Then cover the pot and cook at a medium simmer (reduce the heat as needed) for 20-25 minutes, until the chicken is cooked through to 165° F.
Remove the chicken from the soup and place it on a clean cutting board to rest for a few minutes. Then shred the chicken.
Meanwhile, stir the corn into the soup. Simmer, covered, for 5 minutes. Stir the shredded chicken back into the soup. Serve soup with toppings as desired.

Notes

Leftover soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To make a creamy chicken enchilada soup, stir 4 ounces of brick-style cream cheese into the cooked soup.
To make in the slow cooker: Sauté the onion and garlic in olive oil in a pan on the stove. Add the onion and garlic along with the remaining ingredients to the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through. Shred the chicken, return it to the soup, and serve.
To make in the Instant Pot: Use the Instant Pot sauté function to cook the onion until softened, then turn off the pot and stir in the garlic. Add the remaining ingredients, except for the corn, to the pot. Close the lid, move the steam release valve to the sealing position, and pressure cook on high pressure for 9 minutes. Then let the pressure release naturally for 10 minutes before quick releasing the rest of the pressure. Remove the chicken to shred. Stir in the corn, cover the pot, and let it rest for 5 minutes to cook the corn. Stir in the shredded chicken and serve.

Nutrition

Nutrition information is only an estimate.