Chicken Enchilada Soup
This chicken enchilada soup is everything you love about your favorite Mexican dish all in a cozy, comforting bowl of soup. Make this easy soup on the stove, in the slower cooker or pressure cooker!
Servings: 8 people
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 poblano pepper deseeded and diced
- 4 cloves garlic minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 chicken breasts
- 15 oz can red enchilada sauce
- 15 oz can black beans drained
- 15 oz can diced tomatoes with green chilies
- 2 quarts chicken broth
- 1 cup corn
- 4 oz cream cheese room temperature and cut into cubes
- 1 1/2 cups shredded cheddar cheese
Instructions
Stove Top Instructions
- Heat olive oil in a dutch oven over medium heat. Add onion and poblano pepper and sauté for 5 minutes. Add garlic, chili powder, smoked paprika, cumin, salt and pepper and sauté for an additional minute.
- To the dutch oven, add chicken breasts, red enchilada sauce, black beans, diced tomatoes and College Inn chicken broth. Bring soup to a simmer, cover with lid and cook for 20 minutes, or until chicken breasts are cooked through.
- Remove chicken and shred it with two forks. Return chicken to the pot along with corn, cream cheese and cheddar cheese.
- Stir and cook soup for an additional 5 minutes, or until cream cheese and cheese have melted.
- Ladle soup into bowls and garnish with desired toppings.
Slow Cooker Instructions
- Heat olive oil in a pan over medium heat. Add garlic and onions and sauté for 3-4 minutes, or until softened and fragrant.
- Transfer sautéd garlic and onions to the slow cooker and add chicken, poblano pepper, corn, black beans, diced tomatoes with green chilies, enchilada sauce, chicken broth and spices. Cover and cook on low for 6-8 hours or high for 4 hours.
- Remove chicken and shred with two forks. Add chicken back in with cream cheese and cheese. Cook for an additional 10 minutes or until cream cheese and cheese has melted.
Instant Pot Instructions
- Turn Instant Pot to sauté and heat olive oil. Add garlic and onions and sauté for 3-4 minutes, until soft and fragrant.
- Add remaining ingredients except cream cheese and cheese. Pressure cook on high for 20 minutes. Quick release steam.
- Remove chicken and shred with two forks. Add chicken back in along with cream cheese and cheese. Stir soup until cream cheese and cheese has melted. Switch Instant Pot back to sauté, if needed, to melt cream cheese and cheese.