Enchilada Soup
Enchilada Soup
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