Chicken Enchilada Soup Recipe
Introduction
This Chicken Enchilada Soup is a comforting and flavorful dish that combines tender chicken with the vibrant taste of enchilada spices. Perfect for a cozy meal, it’s easy to prepare in an Instant Pot or slow cooker and packed with delicious ingredients.
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts
- 2 cups pureed tomatoes (canned is fine)
- 1/2 cup chopped onion
- 2 jalapeños, diced
- 1/4 cup butter
- 3 tbsp taco seasoning
- 3/4 tsp salt
- 5 cups chicken broth
- 3/4 cup sour cream
Instructions
- Step 1: Place the chicken, pureed tomatoes, chopped onion, diced jalapeños, butter, taco seasoning, and salt in the bottom of an Instant Pot or slow cooker. Pour the chicken broth over the ingredients.
- Step 2: If using an Instant Pot, seal the lid and ensure the vent is set to seal. Select the Soup function and cook for 20 minutes, then let the pressure release naturally for 15 minutes. For a slow cooker, cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Step 3: When cooking is complete, carefully remove the chicken and place it on a plate. Take about 1 cup of the hot broth from the pot and whisk in the sour cream until smooth. Return this mixture to the pot and stir well.
- Step 4: Shred the chicken using two forks and add it back into the soup. Taste and adjust seasonings if needed. Serve the soup hot, topped with shredded cheese and chopped avocados if desired.
Tips & Variations
- Use chicken breasts for a leaner option or thighs for more flavor and tenderness.
- Add a squeeze of fresh lime juice before serving to brighten the flavors.
- Top with crushed tortilla chips for added crunch and texture.
- For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken instead of cooking it in the pot?
Yes, you can skip cooking the raw chicken by adding shredded rotisserie chicken towards the end of the cooking process, but keep in mind the broth will have less depth of flavor from slow cooking raw chicken.
Is it possible to make this soup dairy-free?
Absolutely. Substitute the sour cream with a dairy-free yogurt or omit it altogether. You can also skip any cheese toppings or use a plant-based alternative.
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Chicken Enchilada Soup Recipe
- Total Time: 35 minutes (Instant Pot) or up to 8 hours (slow cooker)
- Yield: 6 servings 1x
Description
This comforting Chicken Enchilada Soup combines tender chicken thighs or breasts with flavorful pureed tomatoes, spicy jalapeños, and aromatic taco seasoning to create a rich and hearty dish. Cooked effortlessly in an Instant Pot or slow cooker, this soup is creamy with the addition of sour cream and perfect for serving with cheese and fresh avocados for a deliciously satisfying meal.
Ingredients
Soup Ingredients
- 2 lbs boneless skinless chicken thighs or breasts
- 2 cups pureed tomatoes (canned is fine)
- 1/2 cup chopped onion
- 2 jalapeños, diced
- 1/4 cup butter
- 3 tbsp taco seasoning
- 3/4 tsp salt
- 5 cups chicken broth
- 3/4 cup sour cream
Instructions
- Combine Ingredients: Place the chicken, pureed tomatoes, chopped onion, diced jalapeños, butter, taco seasoning, and salt in the bottom of an Instant Pot or slow cooker. Pour the chicken broth evenly over the top of the ingredients.
- Cook in Instant Pot: If using an Instant Pot, seal the lid and set the vent to the seal position. Select the Soup Function and set the timer for 20 minutes. Once cooking is complete, allow the pressure to release naturally for 15 minutes before opening the lid.
- Cook in Slow Cooker: If using a slow cooker, cover with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and tender.
- Prepare Soup Base: After cooking, remove the chicken from the pot onto a plate. Take about 1 cup of the hot broth from the pot and whisk it with the sour cream until smooth. Then stir this creamy mixture back into the soup in the pot.
- Shred Chicken and Finish: Shred the cooked chicken using two forks and return it to the soup. Stir well to incorporate the shredded chicken evenly. Taste and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with shredded cheese and chopped avocados as desired. Serve hot for a comforting meal.
Notes
- Chicken thighs provide more flavor and tenderness but breasts can be used for a leaner option.
- Adjust jalapeño quantity to control the heat level according to your preference.
- Adding cheese and avocado at serving enhances texture and flavor.
- Can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a dairy-free version, substitute sour cream with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes Instant Pot (plus 15 minutes natural release) or 3-8 hours in slow cooker
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Chicken Enchilada Soup, Instant Pot Soup, Mexican Soup, Easy Chicken Soup, Spicy Soup, Creamy Chicken Soup
