Chicken Enchilada Soup
A cozy, creamy Chicken Enchilada Soup that's easy to make in one pot, perfect for family-friendly dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (4 oz) diced green chiles
- 4 cups chicken broth
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (optional for topping)
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a crockpot or instant pot, combine cooked chicken, diced tomatoes with green chiles, diced green chiles, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
Cooking
- If using a crockpot, cook on low for 6-8 hours or high for 3-4 hours.
- If using an instant pot, seal the lid and cook on high pressure for 15 minutes, then let the pressure release naturally.
- Stir in corn and black beans during the last 30 minutes of cooking (for crockpot) or after releasing pressure (for instant pot).
Serving
- Serve hot, topped with shredded cheese and fresh cilantro if desired.
Notes
Timing is everything. Toss the corn and beans in right before serving for that fresh crunch. For a creamier soup, stir in a splash of cream just before serving. Don’t skip toasting the garlic—it makes a world of difference in flavor!