Cozy Chicken Enchilada Soup Slow Cooker Instant Pot Versions
Table of Contents
Quick Hook
Chicken Enchilada Soup (Slow Cooker and Instant Pot) is my go-to when I want comfort food that tastes like a hug.
It’s smoky, tangy, and a little creamy. Oh my gosh, the first time I made it I spilled enchilada sauce everywhere.
Lesson learned: less splash, more patience.
Fun fact: enchilada style dishes trace back to pre-Columbian Mexico. That old-school vibe shows up in every spoonful.
Brief Overview
This Enchilada Soup riffs on classic Recetas Mexicanas. It borrows the layered flavors of adobo and enchilada sauce.
Difficulty is easy. Prep takes 15 minutes. Slow cooker cooks 3 8 hours. Instant Pot cooks in about 40 50 minutes.
Yields about six generous bowls. Great as a Weeknight Slow Cooker Soup or a game day showstopper.
Main Benefits
Top health win: it’s protein rich and fiber packed when you add black beans and corn. This makes it filling but not heavy. I like to keep it balanced with avocado and lime.
Perfect for lazy nights, meal prep, or when guests drop by. It’s forgiving. You can use rotisserie chicken or throw it in a Crock Pot Cooking session.
Leftovers taste even better the next day.
What makes this recipe special? The corn tortillas break down and give you that classic Corn Tortilla Thickened Soup texture.
Try swapping red sauce for green for a different mood, or stir in a splash of cream for Creamy Chicken Enchilada Soup vibes.
I once over salted mine. Lime and extra tomatoes saved it. Real talk: that little tweak made it taste restaurant level.
If you want a heartier bowl, go for a Black Bean and Corn Enchilada Soup version. For speed, the Instant Pot Chicken Enchilada Soup route is magic.
For slow simmered depth, use the slow cooker and walk away.
Now onto the ingredients and step-by-step. I’ll guide you through both appliances, and share the exact tricks that fixed my mistakes.
Ingredients & Equipment
Fun fact: enchiladas go way back. My family calls this one cozy and lazy. I call it Chicken Enchilada Soup (Slow Cooker and Instant Pot) for busy nights.
Main Ingredients Soup Base
- 1½ lb (680 g) boneless chicken breasts or thighs. Choose firm, pale pink meat.
- 3 cups (720 ml) low-sodium chicken broth.
- 1 can (15 oz / 425 g) diced tomatoes, undrained.
- 1 can (10 12 oz / 280 340 ml) red enchilada sauce.
- 1 can (15 oz / 425 g) black beans, drained and rinsed.
- 1 cup (150 g) frozen corn.
- 1 medium onion (about 150 175 g ), diced.
- 3 cloves garlic (~ 9 g ), minced.
- 2 3 small corn tortillas cut into strips, or 2 tbsp masa harina mixed into ½ cup (120 ml) water to thicken.
- 2 tbsp (30 ml) lime juice.
Quality notes: buy a reputable enchilada sauce. Use fresh lime. Prefer dark, sweet corn. Rotisserie chicken works great for shortcuts.
For Finishing / Garnish
- 1 cup (112 g) shredded cheddar or Mexican blend.
- ½ cup (120 g) sour cream or Greek yogurt.
- ½ cup (15 g) fresh cilantro, chopped.
- 1 avocado, diced. Tortilla chips for crunch.
Seasoning Notes
Essential combo: cumin + chili powder + oregano. Add ½ tsp smoked paprika for warmth.
Flavor boosters: a splash of lime and a spoon of sour cream.
A teaspoon of adobo paste deepens the taste.
Quick swaps: no enchilada sauce? Use 1 can (14 15 oz) diced tomatoes plus 2 tbsp tomato paste and 1 2 tbsp chili powder.
No masa? Use a cornstarch slurry.
Equipment Needed
- 4 6 quart slow cooker or 6-quart Instant Pot.
- Large skillet for optional sautéing.
- Tongs or two forks for shredding.
- Measuring cups and spoons, knife, cutting board.
Household alternatives: no slow cooker? Simmer on low in a heavy pot. No Instant Pot? use a Dutch oven and increase time.
Honestly, the first time I made this I burned the tortillas. Lesson learned: add them late. This meal is perfect as a Weeknight Slow Cooker Soup.
It’s also a solid entry in your Recetas Mexicanas rotation. Trust me, you’ll want seconds.
Cooking Method
Fun fact: enchiladas go back to Aztec times. I love that. This recipe feels like that history. It’s cozy and low-fuss.
Prep Steps
Get your mise en place ready. Chop onion and garlic first. Drain beans and measure spices. Warm tortillas if using them.
That saves time later. For busy nights, chop ahead. Store in sealed containers. Safety reminder: cook chicken to 165° F ( 74° C) .
Use a thermometer. Wash hands after handling raw poultry.
step-by-step Process
- Sauté onion and garlic, if using. Cook 3– 4 minutes until translucent.
- Add chicken, broth, tomatoes, enchilada sauce, beans, corn, and spices. Stir well.
- Slow cooker: cook on HIGH 3– 4 hours or LOW 6– 8 hours . Instant Pot: pressure cook 12 minutes high , then 10 15 minutes natural release .
- Remove chicken. Shred with forks. Return to pot and stir.
- Thicken with torn corn tortillas or masa. Simmer 3– 10 minutes until slightly thickened. Aim for spoon coating consistency.
- Finish with lime juice. Taste and adjust salt.
Visual cues: chicken shreds easily. Broth should cling to a spoon. Color turns deeper red-brown from enchilada sauce. If using an Instant Pot, use Sauté for final thickening.
Pro Tips
My favorite hack: use rotisserie chicken. Saves 15 minutes prep. For richer flavor, sear chicken first. It browns and adds depth. Avoid over thickening. Too many tortillas make gluey soup.
Common mistakes to avoid: adding salt too early. Canned sauce often has sodium. Always taste at the end. Don’t skip the lime. It brightens the whole bowl.
make-ahead: this Weeknight Slow Cooker Soup tastes better next day. Refrigerate up to 4 days . Freeze for three months.
I’ve made this as a Creamy Chicken Enchilada Soup and a Black Bean and Corn Enchilada Soup. I’ve also adapted it for Crock Pot Cooking and Instant Pot Chicken Enchilada Soup.
Honestly, it’s one of my top Recetas Mexicanas. If you want a printable recipe or measurements, tell me which cooker you prefer.
Serving Suggestions
I always say soup deserves a little drama.
Serve this as a Weeknight Slow Cooker Soup centerpiece.
Top with crisp tortilla strips and a handful of cilantro.
A squeeze of lime wakes up the flavors fast.
Pair with simple sides.
Cilantro lime rice is an easy partner.
Or warm corn tortillas for scooping.
For drinks, try a cold Mexican lager.
Non-alcoholic? Agua fresca works great.
I’ve made Chicken Enchilada Soup after games.
Friends loved the Crunch from chips.
Honestly, rotisserie chicken saves so much time.
Storage Tips
Cool the soup before sealing containers.
Refrigerate up to four days.
Freeze in meal sized portions for three months.
Thaw overnight in the fridge before reheating.
Reheat gently on the stove.
Add a splash of broth if it thickened.
Microwave in short intervals works too.
If you use corn tortilla thickened soup, expect more thickness.
A quick stir loosens it up nicely.
Variations
Want dairy-free? Skip cheese or sour cream.
Add avocado for creamy mouthfeel instead.
Make Creamy Chicken Enchilada Soup by stirring in half cup cream.
For vegetarian days, swap chicken for extra beans.
Try a Black Bean and Corn Enchilada Soup version.
I sometimes add a spoon of adobo for heat.
Seasonal swap: use roasted squash in autumn.
Summer calls for fresh roasted tomatoes.
Nutrition Basics
This soup is protein rich and filling.
Each bowl gives about 34 grams protein.
Fiber comes from black beans and corn.
Use low-sodium broth to cut the salt.
Want lighter? Skip the cheese and sour cream.
Key benefits: protein, fiber, and vitamins.
It’s great for meal prep and satiety.
Final thoughts
Soup is comfort food in a bowl.
If you try Chicken Enchilada Soup (Slow Cooker version, tell me.
I love hearing small tweaks and happy accidents.
Try Crock Pot Cooking or Instant Pot Chicken Enchilada Soup next.
Recetas Mexicanas inspire simple swaps.
Go make a pot and cozy up.
Frequently Asked Questions
How do I make Chicken Enchilada Soup (Slow Cooker) so it’s truly “set-and-forget”?
For a true set-and-forget method, add raw (or briefly seared) chicken, aromatics, enchilada sauce, broth, beans and corn to the slow cooker and cook on LOW for 6 8 hours or HIGH for 3 4 hours until the chicken shreds easily.
Toss in torn corn tortilla strips or whisk in masa at the end and simmer on warm to thicken don’t add the lime until you’re finishing. Tip for beginners: use low-sodium broth and taste for salt at the end; experienced cooks can sear the chicken and deglaze the pan for extra depth.
Can I make this same Cozy Chicken Enchilada Soup in an Instant Pot instead of a slow cooker?
Yes use the Instant Pot on HIGH pressure for about 12 minutes with a 10 15 minute natural release, then shred the chicken and thicken with masa or tortillas using the Sauté function for a few minutes.
If you’re short on time, add pre-shredded rotisserie chicken after pressure cooking and do a 0-minute pressure cycle or just simmer to marry flavors. Pro tip: saute the onions and garlic first in the Instant Pot for a richer base, especially if you’d normally brown things on the stove.
How can I lower the calories and sodium or make the soup milder for kids?
To reduce calories and sodium, use low-sodium chicken broth and a mild enchilada sauce, cut back on cheese and sour cream, or swap sour cream for Greek yogurt; lean chicken breasts help lower fat too.
For milder heat, choose a mild enchilada sauce and skip smoked paprika or cut the chili powder in half, then add extra lime for brightness. Nutritional ballpark: the recipe is around 400 450 kcal and 800 1,000 mg sodium per serving depending on brands so low-sodium swaps and lighter garnishes make a big difference.
What’s the best way to store and reheat leftover Chicken Enchilada Soup?
Cool the soup and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months; don’t freeze avocado or crispy tortilla toppings add them fresh when serving.
Reheat gently on the stove over medium low, adding a splash of broth if it’s thickened, or microwave in 1-minute bursts, stirring between. Leftovers often taste even better after a day as the flavors meld, so it’s great for meal prep or game day leftovers.
Any quick swaps or tasty variations if I’m dairy-free, vegetarian, or want a creamier soup?
For vegetarian versions, omit the chicken and add extra black beans, pinto beans or roasted sweet potato and vegetable broth; for dairy-free, skip the cheese and sour cream and use avocado or coconut yogurt for creaminess.
If you want it richer, stir in ½ cup heavy cream or full fat coconut milk at the end, or use green enchilada sauce and fire roasted green chiles for a tangy twist. Practical tip: if you don’t have enchilada sauce, mix tomato paste, chili powder and cumin into canned tomatoes to approximate the flavor.
Cozy Chicken Enchilada Soup Slow Cooker Instant
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 420 kcal |
|---|---|
| Protein | 34 g |
| Fat | 14 g |
| Carbs | 35 g |
| Fiber | 7 g |
| Sugar | 5-6 g |
| Sodium | 800-1000 mg |