Slow Cooker Chicken Enchilada Soup

Yield: serves 6

Slow Cooker Chicken Enchilada Soup

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Fix it and forget it, this Slow Cooker Chicken Enchilada Soup Recipe is an easy weeknight dinner idea! Recipe includes instant pot and stove top directions too!

Ingredients

1 ½ pounds chicken breasts, boneless, skinless (or use thighs)
3 cups chicken broth
10 ounce can red enchilada sauce
15 ounce can black beans, drained and rinsed
15 ounce can sweet kernel corn, drained
1 can (3.5 ounce) chopped green chilies
1 Tablespoon ground cumin
½ teaspoon garlic salt
1 Tablespoon minced onion
1 lime, juiced
garnish tortilla strips, cheddar cheese, sour cream, etc

Instructions

FOR THE SLOW COOKER

In large slow cooker, add all ingredients. Turn on low and cook for 6-8 hours. Remove chicken and shred with two forks. Return to slow cooker.
Serve with tortilla strips, plain greek yogurt, fresh cilantro, and shredded cheddar cheese. ENJOY!

For the Instant Pot

First, select "SAUTE" on the instant pot and add 1 Tbsp olive oil with chicken breasts. Sear the breasts 3 minutes each side.
Remove chicken and add in chicken broth. Using a wooden spoon, scrape up the bits at the bottom of the pot (to prevent the burn notice). Add in seasonings, enchilada sauce, beans, corn, chilies, and return the chicken to the pot.
Secure the lid and select "HIGH PRESSURE" for a cook time of 18 minutes. Do a quick release of pressure when cook time ends. Remove chicken and shred it with two forks.
Return chicken to soup and serve with all the toppings.

For the Stove Top

Add all the ingredients to a dutch oven and simmer on medium-low, covered, for one hour.
Remove chicken and shred with two forks and return to soup pot.
Add the chicken back in and serve with your favorite toppings.

Notes

Choose either boneless skinless chicken breasts or thighs. Either work well with today's recipe

You can also choose frozen corn instead of canned corn. I use whatever I have on hand.

Make the soup creamy by adding ½ cup heavy cream at the end of the cooking time, or just swirl in some plain greek yogurt before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 409Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 105mgSodium: 1362mgCarbohydrates: 39gFiber: 9gSugar: 8gProtein: 47g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.