Enchilada Soup

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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


  • 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


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.


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.


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