Enchilada Soup

Print Recipe
No ratings yet

Enchilada Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Diet: Gluten Free
Main Protein: Chicken
Cooking Method: Instant Pot, Slow Cooker
Servings: 6
Calories: 605kcal

Ingredients

  • 3 chicken breasts boneless and skinless
  • 2 tsp. garlic minced
  • 1 tsp. chili powder
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 19 oz. black beans rinsed and drained
  • 12 oz. kernel corn not drained
  • 2 cups enchilada sauce
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste
  • 1 large (gallon) freezer bag or reusable silicone bag

For the cooking day:

  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups cheddar cheese shredded
  • optional: tortilla strips and cilantro

Instructions

Assembly instructions:

  • Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
  • Remove excess air. Seal and freeze.

Slow Cooker Cooking Instructions:

  • Thaw.
  • Cook for 4-6 hours on low in the Crock-Pot.
  • Shred the chicken.
  • Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
  • If you want, you can serve with tortilla strips and cilantro.

Instant Pot Cooking instructions:

  • Thaw.
  • Dump bag ingredients in the Instant Pot. Seal.
  • Cook on manual for 20 minutes.
  • Use quick release.
  • Stir in the cream, sour cream, and shredded cheese.
  • Serve with tortilla strips and cilantro if desired.

Notes

If you want, you can top this with shredded cheddar cheese or cubed avocado. I'm partial to avocado. Serve this soup with a side of bread or buns to create a complete meal.

Nutrition

Calories: 605kcal | Carbohydrates: 42g | Protein: 46g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1793mg | Potassium: 1106mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2231IU | Vitamin C: 43mg | Calcium: 358mg | Iron: 4mg