Description
This easy Crockpot Chicken Enchilada Soup can be made in the InstantPot or Slow Cooker, and is packed with protein, fiber, and flavor!
Ingredients
For the Chicken Enchilada Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- 2 large boneless, skinless chicken breasts (about 1–1½ lbs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (4 oz) can diced green chilies
- 1¼ cups (10 oz) red enchilada sauce
- 3 cups chicken broth*
- 1½ cups frozen corn
- ½ cup cottage cheese
- Juice of 1 lime
- Salt to taste
For Serving (Optional):
- Crushed tortilla chips or Fritos
- Shredded cheese
- Fresh cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Sliced jalapeños
- Lime wedges
Instructions
For the Crockpot Chicken Enchilada Soup:
- Heat olive oil in a skillet over medium heat. Add diced onion and a pinch of salt and cook for 5–6 minutes until softened. Add garlic powder, chili powder, and cumin and stir for another 30 seconds until fragrant.
- Transfer onion mixture to the Crockpot along with chicken breasts, black beans, diced tomatoes with their juices, green chilies, enchilada sauce, and chicken broth. Stir to combine.
- Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, until the chicken is cooked through and shreds easily.
- Remove the chicken breasts and shred using two forks. Set aside.
- Add the cottage cheese to a blender with about ½ cup of warm soup broth and blend until completely smooth. Don’t worry if some beans and tomatoes get ladled in with the broth, this can help thicken the soup!
- Stir the corn, shredded chicken, and blended cottage mixture back into the Crockpot over LOW or WARM heat until fully incorporated.
- Add the fresh lime juice, taste, and adjust seasonings as needed. Serve hot with desired toppings.
For the InstantPot Chicken Enchilada Soup:
- Set the Instant Pot to SAUTÉ and add olive oil. Once hot, add diced onion and a pinch of salt. Cook for 4–5 minutes until softened. Add garlic powder, chili powder, and cumin and stir for another 30 seconds to toast the spices.
- Pour in about ½ cup of chicken broth and scrape the bottom of the pot to release any browned bits.
- Add chicken breasts, black beans, fire-roasted tomatoes, green chilies, enchilada sauce, and remaining chicken broth. Stir to combine.
- Secure the lid and set the valve to sealing. Cook on HIGH PRESSURE for 12 minutes for chicken breasts (or 15 minutes for chicken thighs). Allow 10 minutes of natural pressure release, then carefully release any remaining pressure.
- Remove chicken and shred using two forks. Set aside.
- Add the cottage cheese to a blender with about ½ cup of warm soup broth and blend until completely smooth. Don’t worry if some beans and tomatoes get ladled in with the broth, this can help thicken the soup!
- With the heat off or on the keep warm setting, stir in the corn, shredded chicken, and blended cottage mixture back into the InstantPot until fully incorporated.
- Stir in lime juice, taste, and adjust seasoning as needed. Serve with your favorite toppings!
Notes
*For a thicker stew-like consistency, reduce chicken broth to 2 cups.
- Prep Time: 10
- Cook Time: 3-4 hours (crockpot)