Crock Pot Chicken Enchilada Soup
"Crock Pot Chicken Enchilada Soup brings together all the delightful flavors of chicken enchiladas in a comforting, hearty bowl of soup!"
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Ingredients
- 2 tsp olive oil
- 1/2 cup onion
- 1-2 tsp chipotle chili in adobo sauce
- 1/4 cup chopped cilantro
- 15 oz can black beans
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 oz 1 small haas avocado, diced
- 6 tbsp reduced fat sour cream
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 3 cloves garlic
Instructions
- 1
In a saucepan, warm the oil over medium-low heat. Incorporate the chopped onion and minced garlic, sautéing until they become tender, about 3-4 minutes. Gradually introduce the chicken broth, tomato sauce, and chipotle adobo sauce, allowing the mixture to reach a boil. Stir in the cilantro, then take off the heat and transfer this mixture into the crock pot.
- 2
Into the crock pot, mix in the drained beans, diced tomatoes, corn, cumin, and oregano. Stir well to combine. Next, add the chicken breasts; cover the pot and let it cook on low for 4-6 hours.
- 3
After the cooking time, take out the chicken and shred it using two forks. Return the shredded chicken to the soup, and taste to adjust the salt and cumin as needed. Serve the soup in bowls and garnish with cheese, avocado, scallions, and cilantro. It also pairs wonderfully with sour cream or crushed tortilla chips. Enjoy!
- 4
Set the Instant Pot to the sauté function. Add the onion and garlic, cooking until soft, approximately 3-4 minutes. Gradually pour in the chicken broth, tomato sauce, chipotle adobo sauce, and cilantro.
- 5
Stir in the drained beans, diced tomatoes, corn, cumin, and oregano. Add the chicken breasts; secure the lid and cook under high pressure for 20 minutes. Release the pressure either quickly or naturally.
- 6
Once the chicken is cooked, remove it and shred it using two forks. Return the shredded chicken to the soup, adjusting the salt and cumin to your preference. Dish out the soup into bowls and top with cheese, avocado, scallions, and cilantro. This dish is also delicious when served with sour cream or crushed tortilla chips. Enjoy!