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Delicious bowl of Chicken Enchilada Soup topped with cheese and cilantro

Chicken Enchilada Soup

This Chicken Enchilada Soup is a creamy, zesty bowl of comfort that can be easily made in a crockpot or instant pot, perfect for an easy weeknight dinner or game day.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

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
  • to taste Salt and pepper
  • 1 cup corn (frozen or canned)
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheese (optional for topping)
  • to taste Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a crockpot or instant pot, combine cooked chicken, diced tomatoes with green chiles, diced green chiles, chicken broth, diced onion, minced garlic, cumin, chili powder, and salt and pepper.
  2. If using a crockpot, cook on low for 6-8 hours or high for 3-4 hours.
  3. If using an instant pot, seal the lid and cook on high pressure for 15 minutes, then let the pressure release naturally.
  4. Stir in the corn and black beans during the last 30 minutes of cooking (for crockpot) or after releasing pressure (for instant pot).
  5. Serve hot, topped with shredded cheese and fresh cilantro if desired.

Notes

This soup can last in the fridge for about 3-4 days. It freezes well for up to 3 months.