Print

Easy Chicken Enchilada Soup

A close-up of a bowl of chicken enchilada soup, featuring shredded chicken, black beans, corn, and melted cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful one-pot chicken enchilada soup with black beans, corn, and cheesy toppings. Includes Instant Pot and slow cooker variations.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can diced green chilies
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack or cheddar cheese, for topping
  • Optional toppings: sour cream, chopped cilantro, crushed tortilla chips

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. Add chicken breasts or thighs to the pot. Pour in diced tomatoes, black beans, corn, green chilies, and chicken broth. Stir in chili powder, cumin, and oregano.
  3. Bring the soup to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until chicken is cooked through.
  4. Remove chicken from the pot and shred it with two forks. Return shredded chicken to the pot.
  5. Season with salt and pepper to taste.
  6. Ladle soup into bowls and top with shredded cheese and your favorite optional toppings.

Notes

  • For Instant Pot: Sauté onion and garlic in the pot. Add all other ingredients except cheese and toppings. Cook on high pressure for 10 minutes, then natural release for 5 minutes. Shred chicken and return to pot.
  • For Slow Cooker: Add all ingredients except cheese and toppings to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and return to pot.
  • This soup is freezer-friendly. Let cool completely before storing in airtight containers.
  • Consider this a great option for meal planning, especially when paired with a simple side salad.

Nutrition

Find it online: https://cutcooktaste.com/chicken-enchilada-soup-easy-one-pot-recipe/