Chicken Enchilada Soup (Instant Pot or Slow Cooker)

posted in: Main Dish, Soup

This easy recipe for chicken enchilada soup can be made in the Instant Pot or slow cooker for a satisfying meal the whole family will love. And you can feel good about serving up this delicious, healthy soup that’s loaded with shredded chicken, vegetables, Mexican seasonings, and finished off with a variety of tasty toppings. 

chicken enchilada soup topped with fresh cilantro

Soup during the winter is just the best and I make it often. Some of our favorites are Chicken Pot Pie Soup, Taco Soup and this irresistible Chicken Enchilada Soup.

As a kid, I used to LOVE the Chicken Enchilada Soup that I got at a local restaurant, which is what inspired me to create my own healthy version to share with you. This recipe couldn’t be any easier to make, and it’s sure to become a favorite in your home too.

woman eating a bowl of chicken enchilada soup

How Do You Make Chicken Enchilada Soup?

This is one of those set it and forget it recipes (my favorite!), which you can make in your Instant Pot or slow cooker. I’ve included directions for both below – 2 steps and you’re DONE!

Instant Pot:

Place all of the soup ingredients, except for the salt, into your Instant Pot and stir well to combine. Place the lid on the Instant Pot, and select the “Manual” mode (high pressure). Press the ‘-‘ button until the screen says 25 minutes. 

When the soup is finished cooking, turn off the Instant Pot and manually release the pressure. Remove the lid and shred the chicken with two forks. Serve it up and top with any favorite toppings. 

Slow Cooker:

Place all of the soup ingredients into your slow cooker and stir well to combine. Cover the slow cooker and cook on low for 6-8 hours.

When the soup is finished cooking, shred the chicken with two forks. Serve it up and top with any favorite toppings.

how to make enchilada soup in an instant pot

Tips & Variations:

  • This soup has a bit of heat to it, so if you’d like it to have a more mild flavor, simply add less chili powder.
  • If you don’t have fire roasted diced tomatoes on hand, you can easily substitute regular diced tomatoes. I love the flavor that the fire roasting gives to this soup, but it’ll be great either way.
  • I love topping this soup with plantain chips, Siete grain-free tortilla chips, or corn chips (Jackson’s Honest is my favorite brand), cilantro & a big scoop of sour cream (if you don’t tolerate dairy, check out my dairy-free sour cream in my eBook).
  • Serve this soup with some greens added to the Chicken Enchilada Soup or a salad on the side for a complete meal!
  • Feel free to make this recipe your own and add any toppings that you’d like. 

chicken enchilada soup in a white bowl with fresh cilantro

This soup is absolutely perfect for a cold day or any day, it’s comfort food at its finest!

Other Instant Pot Recipes To Try:

Instant Pot Chili

Balsamic Chicken

Chicken Teriyaki

Beef & Broccoli

spoon filled with chicken enchilada soup

I hope you enjoy this Chicken Enchilada Soup recipe as much as I do! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!

Chicken Enchilada Soup (Instant Pot or Slow Cooker)

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: Main Dish, Soup

Cuisine: Mexican

Servings: 6-8

chicken enchilada soup topped with fresh cilantro

This easy recipe for chicken enchilada soup can be made in the Instant Pot or slow cooker for a satisfying meal the whole family will love. And you can feel good about serving up this delicious, healthy soup that's loaded with shredded chicken, vegetables, Mexican seasonings, and finished off with a variety of tasty toppings. 

Ingredients

    For The Soup:
  • 1 – 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 – 14.5 oz tomato sauce
  • 1 – 14.5 oz fire roasted diced tomatoes
  • 1 – 4oz can diced green chiles
  • 3 cups chicken broth
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 5 tablespoons chili powder
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • Sea salt, to taste (my broth wasn’t very salty, so I used 2 ½ teaspoons)
    Toppings (all optional):
  • Sour Cream or use the dairy-free version in my eBook
  • Shredded cheese
  • Chopped cilantro
  • Corn, Siete grain-free or plantain chips
  • Avocado
  • Lime wedges

Instructions

    Instant Pot Directions:
  1. Place all of the soup ingredients, except for the salt, into your Instant Pot and stir well to combine. Place the lid on the Instant Pot, and select the “Manual” mode (high pressure). Press the ‘-‘ button until the screen says 25 minutes.
  2. When the soup is finished cooking, turn off the Instant Pot and manually release the pressure. Remove the lid and shred the chicken with two forks. Serve up and top with any or all of the toppings. Enjoy!
    Slow Cooker Directions:
  1. Place all of the soup ingredients into your slow cooker and stir well to combine. Cover the slow cooker and cook on low for 6-8 hours.
  2. When the soup is finished cooking, shred the chicken with two forks. Serve up and top with any or all of the toppings. Enjoy!
https://livinglovingpaleo.com/chicken-enchilada-soup/

 

 

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

  1. […] as we’re all different. Once I gave it a little time and felt good eating the rice, I next had my Enchilada Soup that my wonderful hubby made for […]

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