Chicken enchilada soup [Instant Pot + Slow Cooker Options]

Settle in with a big bowl of this Chicken Enchilada Soup! It’s packed with flavor and nutritious ingredients and can be made in large batches that the whole family will enjoy. This enchilada soup recipe can be made on the stovetop or in the slow cooker or Instant Pot. There are options for everyone!

Why we love this recipe

We love this chicken enchilada soup recipe for a number of reasons, but mostly because it’s so delicious and easy to put together!

The flavors taste just like chicken enchiladas, but in a large quantity that you can eat all week long. It’s also a great source of nutrition, including protein (from the chicken), fiber (from corn and black beans), and calcium (from cheddar cheese). This enchilada soup is also easy to make in the slow cooker or Instant Pot!

Ingredients in enchilada soup

onion + garlic – for the taste of course!

paprika -I prefer red peppers, but you can use any color you prefer

Chicken breast -Use skinless boneless chicken breasts or alternatively you can skip the step of cooking the chicken and use pre-cooked rotisserie chicken instead.

Corn – You can use frozen or fresh seeds.

Black beans – canned and rinsed and drained.

Green chillies – 1 x 4 oz can Green Chilies (often Hatch Green Chilis)

chicken soup – Beef or vegetable broth also works.

Enchilada sauce – store bought or homemade. I like the Siete Foods brand.

cumin – dried and ground cumin.

Fresh coriander – skip if you don’t like cilantro

lime juice – Juice of 1 whole lime.

salt + pepper – Feel free to decrease this amount if you are watching sodium levels.

How to make enchilada soup

Step-by-step instructions are also included in the recipe box below.

STEP 1: COOKING VEGETABLES

In a large stock pot or Dutch Oven, add olive oil over medium-high heat. Add onions and sauté until translucent (about 5 minutes). Add the garlic cloves and paprika and cook for 1 more minute.

STEP 2: COOKING + POACHING THE CHICKEN

Stir in enchilada sauce, chicken broth, chicken breasts, corn on the kernel, black beans, green chiles, salt and pepper and bring to a boil. Once boiling, reduce heat to a simmer and cook, uncovered, for 15-20 minutes or until chicken is cooked through. Turn off the heat on the stovetop.

STEP 3: CUT THE CHICKEN

Remove chicken with tongs and let cool on cutting board. Once cool enough to touch, shred with two forks and then add back to the soup.

STEP 4: COOKING + SERVING

Bring the soup back to a simmer and squeeze the lime juice and stir in the cilantro. Simmer for 5 minutes to allow the flavors to combine. Divide among bowls and top with desired toppings.

Slow Cooker + Instant Pot options

This recipe can easily be made in both the slow cooker and the Instant Pot.

slow cooker– Add all ingredients to your slow cooker except lime juice and cilantro. Cook 3 hours on high or 6 hours on low. Remove chicken breast fillets and shred on a cutting board with two forks. Add back the chicken with the lime juice and cilantro. Serve with toppings.

instant pot – Combine all ingredients except lime juice and cilantro in your Instant Pot. Close the lid and cook under high pressure for 10 minutes. Once the timer beeps, quickly release the steam and remove the chicken breasts. Shred on a cutting board with two forks. Add back the chicken with the lime juice and cilantro. Serve with toppings.

Don’t forget toppings

Toppings are key when it comes to enchilada soup! Here are our go-to options:

Sour cream or Greek yogurt – Add a dollop to each bowl for a little spiciness

Grated cheese – I like to use shredded cheddar cheese, but you can use a more traditional Mexican cheese like cotija

avocado – Cut or dice and place in bowls

tortilla chips – You can use store bought chips or make your own tortilla strips

Green Onions – only green parts and cut into thin slices

Enchilada soup storage and freezing

storage – Store in an airtight container in the refrigerator for up to 3 days.

Freeze – Store in an airtight container in the freezer for 3-6 months. Thaw overnight in the fridge or several hours on the counter.

Reheat leftovers on stovetop or in microwave.

Our favorite Mexican-inspired dishes!

More soup recipes

Looking for more delicious soup recipes? Here are some of our favorites!

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