This creamy and hearty chicken enchilada soup offers all the flavors of classic Mexican-style enchiladas in a simple one-pot meal. It is designed for convenience, utilizing either a slow cooker or a pressure cooker for tender results.
List of ingredients
- 1 1/2 Pounds Chicken Breasts – boneless and skinless for easy shredding.
- 1 Medium Yellow Onion – finely diced.
- 2 Tablespoons Taco Seasoning – use a mild or spicy blend based on preference.
- 1 Teaspoon Garlic Powder – provides a consistent savory base.
- 1 teaspoon Salt – adjust based on the saltiness of your broth.
- 1/2 teaspoon Pepper – freshly ground for better flavor.
- 1 28 Ounce Can red enchilada sauce – ensures a bold, authentic taste.
- 1 15 ounce Can corn – drained well to avoid excess water.
- 1 15 ounce Can black beans – rinsed and drained.
- 1 15 ounce Can Ranch Style or Pinto Beans – rinsed and drained.
- 1 Cup Salsa – red salsa is recommended for color and tang.
- 2 Cups Chicken Broth – low-sodium is preferred to control salt levels.
- 1-2 teaspoons Hot Sauce – optional, added for extra heat.
- 2 Cups Shredded Cheddar or Monterrey Jack – or a blend of both.
- 1 Tablespoon Cornstarch – used for the thickening slurry.
- 1 Tablespoon Water – mixed with cornstarch for a smooth consistency.
step-by-step instructions
- Prepare for Slow Cooker: Place the chicken breasts in the slow cooker and season them with the taco seasoning, garlic powder, salt, and pepper.
- Combine Ingredients: Add all remaining ingredients to the crockpot, excluding the cheese. Stir well to combine.
- Slow Cook: Cover the pot and cook on low heat for 6 to 8 hours, or on high heat for 4 to 5 hours.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Thicken the Broth: In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the soup and let it cook for 5 to 10 minutes to thicken.
- Add Cheese: Stir in the shredded cheese just before serving until melted.
- Prepare for Instant Pot Sauté: Drizzle 2 tablespoons of olive oil into the pot and set to sauté mode. Add the diced onion and cook for about 3 minutes until softened.
- Sear Chicken: Season chicken breasts with salt, garlic powder, pepper, and taco seasoning. Move onions to the side and sear chicken for 2-3 minutes per side until golden.
- Deglaze Pot: Remove the chicken. Pour in about 1/4 cup of chicken broth and scrape the bottom of the pot with a wooden spoon to release the browned bits.
- Pressure Cook: Turn off the pot. Add seared chicken, enchilada sauce, corn, beans, salsa, remaining broth, and hot sauce. Seal the lid and set to manual for 20 minutes.
- Release Pressure: Allow a natural pressure release for 10 minutes before opening the valve to release the remaining steam.
- Finalize Texture: Remove chicken to shred. Set the pot to the SOUP setting. Whisk in the cornstarch and water slurry for 1-2 minutes while bubbling.
- Combine and Serve: Turn off the heat and stir in the shredded chicken and cheese.
Pro Tips for Maximum Flavor
Sear Chicken for Better Depth
When using the Instant Pot, do not skip the searing step. Browning the meat creates a Maillard reaction that adds a rich, savory depth to the overall broth that raw simmering cannot achieve.
Control Salt with Low-Sodium Broth
Since enchilada sauce and taco seasoning already contain significant amounts of salt, using low-sodium chicken broth prevents the soup from becoming overly salty. You can always add more salt at the end if needed.
Use a Cornstarch Slurry for Smoothness
Never add dry cornstarch directly into the hot soup, as it will create clumps. Mixing it with water first ensures the thickener incorporates evenly for a velvety consistency.
Balance Heat with Acid
If the soup feels too heavy or spicy, squeeze in a fresh lime wedge before serving. The acidity of the lime cuts through the richness of the cheese and brightens the flavors of the corn and beans.
Ingredient Substitutions and Customizations
Swap Chicken Breasts for Thighs
Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor and more tender texture. Thighs are less likely to dry out during the long slow-cooking process.
Substitute Onion Varieties
While yellow onion is standard, white onion provides a sharper, cleaner taste. Red onion can be used but may slightly alter the color of the broth.
Modify Bean Selections
If you prefer a different profile, you can use only black beans or only pinto beans. For a different texture, kidney beans are a sturdy alternative that holds up well during pressure cooking.
Try Different Cheese Blends
While Cheddar and Monterrey Jack are recommended, Pepper Jack cheese adds an extra kick of heat. For a creamier melt, use a mixture of Mozzarella and Sharp Cheddar.
Adding Cream Cheese for Richness
To transform this into a creamy soup, stir in 4 to 8 ounces of softened cream cheese during the final step. This creates a thick, luxurious broth similar to a chowder.
Serving Suggestions
Add Crunchy Texture
Top each bowl with fried tortilla strips or crushed tortilla chips. This provides a necessary textural contrast to the tender chicken and soft beans.
Use Creamy Garnishes
A dollop of sour cream or a swirl of Greek yogurt adds a cooling element that balances the spices. This is particularly helpful if you added extra hot sauce.
Fresh Herbal Finishes
Freshly chopped cilantro added just before serving provides a burst of freshness. Sliced green onions or scallions also add a mild bite and professional presentation.
Pair with Side Dishes
Serve the soup alongside warm corn tortillas or a side of lime-cilantro rice. This turns the soup into a complete, filling feast for the whole family.
Storage and Preservation
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Allow the soup to cool slightly before sealing the lid to prevent condensation from watering down the broth.
Freezing for Later
This soup freezes well for up to 3 months. Cool the soup completely and store it in heavy-duty zip-top freezer bags, removing as much air as possible to prevent freezer burn.
Thawing Process
Thaw frozen soup overnight in the refrigerator before heating. Avoid thawing in the microwave to ensure the ingredients heat evenly without overcooking the chicken.
Reheating Instructions
Stovetop Reheating
Place the soup in a pot over medium-low heat. Stir occasionally and add a splash of chicken broth or water if the soup has thickened too much in the fridge.
Microwave Method
Heat in a microwave-safe bowl in 2-minute intervals. Stir between each session to ensure the cheese and chicken are heated through without creating hot spots.
Managing Texture After Reheating
Because cheese can separate when reheated, stir vigorously once the soup reaches temperature. If the soup looks grainy, a small amount of warm broth can smooth it back out.
Troubleshooting Common Issues
Dealing with Thin Broth
If the soup is too watery after the initial thickening, mix another teaspoon of cornstarch with a teaspoon of water. Stir it into the boiling soup and simmer for an additional 2 minutes.
Fixing Overly Spicy Soup
If the enchilada sauce or hot sauce made the dish too spicy, stir in a tablespoon of sour cream or a pinch of sugar. Dairy and sweetness help neutralize the capsaicin heat.
Reducing Excessive Saltiness
If the soup is too salty, add a splash of water or more unsalted chicken broth. Adding a peeled, halved potato to simmer for 15 minutes can also help absorb excess salt before you remove the potato.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, but it is safer to thaw them first. If using frozen chicken in the slow cooker, the cooking time may increase, and you should ensure the internal temperature reaches 165 degrees Fahrenheit.
Is it possible to make this dairy-free?
You can replace the shredded cheese with a plant-based cheese alternative or omit it entirely. If omitting cheese, increase the amount of salsa or add a teaspoon of smoked paprika for extra depth.
Can I add extra vegetables to the soup?
Yes, diced bell peppers, zucchini, or carrots work well. Add hard vegetables like carrots at the beginning and softer vegetables like zucchini in the last 30 minutes of cooking.
Can I use a different type of enchilada sauce?
Green enchilada sauce can be used to make a ‘Suiza’ style soup. If using green sauce, consider swapping the black beans for pinto beans and using Monterey Jack cheese for the best flavor match.
Print
Hearty Chicken Enchilada Soup
- Total Time: 8 hours 10 minutes
- Yield: 8 cups 1x
- Diet: General
Description
Chicken Enchilada Soup takes everything you love about cheesy, flavorful, protein-packed enchiladas and serves it in a bold soup!
Ingredients
- 1 1/2 Pounds Chicken Breasts
- 1 Medium Yellow Onion, Diced
- 2 Tablespoons Taco Seasoning
- 1 Teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 28 Ounce Can red enchilada sauce
- 1 15 ounce Can corn, Drained
- 1 15 ounce Can black beans, Drained
- 1 15 ounce Can Ranch Style or Pinto Beans, Drained
- 1 Cup Salsa
- 2 Cups Chicken Broth
- 1–2 teaspoons Hot Sauce, Optional
- 2 Cups Shredded Cheddar or Monterrey Jack or a Mixture
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
Instructions
- Slow Cooker – Season: Add the chicken breasts to the crockpot and season with the taco seasoning, garlic powder, salt, and pepper.
- Slow Cooker – Cook: Add all additional items except cheese to the crock pot and stir; cover and cook on low for 6-8 hours, or high for 4-5 hours.
- Slow Cooker – Shred: Remove the chicken and shred, then return to the slow cooker.
- Slow Cooker – Thicken: Mix together the cornstarch with the water, add to the crockpot, stir, and allow soup to thicken for 5-10 minutes.
- Slow Cooker – Finish: Stir in the cheese and serve immediately.
- Instant Pot – Sauté: Drizzle 2 Tablespoons of olive oil to the bottom of the instant pot, turn to sauté mode, and cook diced onion for 3 minutes.
- Instant Pot – Sear: Season chicken breasts with salt, garlic powder, pepper, and taco seasoning; sear for 2-3 minutes on each side until golden.
- Instant Pot – Deglaze: Remove the chicken and use about 1/4 cup of the chicken broth to deglaze the pot.
- Instant Pot – Pressure Cook: Add seared chicken, enchilada sauce, corn, beans, salsa, remaining broth, and hot sauce; set to manual for 20 minutes, then allow pressure to release naturally for 10 minutes.
- Instant Pot – Finalize: Remove chicken and shred; set pot to SOUP setting, whisk in cornstarch mixture for 1-2 minutes until thick, then stir in cheese and shredded chicken.
Notes
Leftover soup will stay fresh for about 3-4 days in the fridge. To freeze, allow the soup to cool completely, then store in a large zip-top plastic bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking / Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 880 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 70 mg