CHICKEN ENCHILADA SOUP

If your looking for a Mexican soup packed with healthy veggies and a ton of flavor, here it is! I make this in the Instant Pot under high pressure, but you can also use a slow cooker option on the instant pot, a crock pot, or even a large pot or dutch oven on the stove. Tastes great with either chicken thighs or breasts, but I feel like the thighs give the most flavor in this soup.

Click here for the Instant Pot that I use. I have the 6qt which is perfect for my family of 5.

It’s delicious topped with avocado, shredded cheese, and tortillas strips!

Enjoy! ~Mary

CHICKEN ENCHILADA SOUP

Full of vegetables and flavor, this recipe is a must try! We top ours with tortilla strips, avocado, and cheese. Enjoy!

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Ingredients Method Video

Ingredients

  

• 5 Chicken thighs (or 3 breasts)
• 4 cups Chicken Broth
• 1 Yellow onion
• 2 Carrots
• 3 ribs Celery
• 1 Red Bell Pepper
• 1 Jalapeno
• 1 Tbsp Salt
• 1 tsp Pepper
• 2 tsp Chili Powder
• 1 tsp ground Cumin
• 1 tsp Coriander
• 1 tsp dried Oregano
• 1 tsp smoked Paprika
• 1 can Black beans (drained)
• 4 oz can Diced green chilis
• 1 can Diced tomatoes
• 1/3 cup Heavy cream
• Shredded cheese (for garnish) optional
• Tortilla strips (for garnish) optional
• Avocado (for garnish) optional

Method

 

1. Prep all the veggies. Chop the onion, carrots, bell pepper, celery, jalapeno, and garlic. (I use the minced garlic in a jar for convenience). Set aside.
2. Trim the fat off the chicken thighs and place straigh in the Instant Pot.
3. Add the Salt, Pepper, and all the chopped veggies to the Instant Pot.
4. Add the beans, green chilis, diced tomatoes, garlic and chicken broth.
5. Add the seasonings (chili powder, cumin, coriander, oregano, paprika ) and (the optional cayanne pepper if you would like)
6. Give it a good stir.
7. Put the lid on and put the valve on sealing position. Hit the manual button for 25 minutes if chicken is thawed. If chicken is frozen, hit manual 30 minutes.
8. Meanwhile, chop a whole bunch of Cilantro.
9. When timer goes off on the Instant Pot, release the valve and allow steam to come out. When steam is done, open the lid and take out the chicken onto a cutting board and chop it up.
10. Put the chicken back in the pot along with the Cilantro and Heavy cream.
11. Give it a good stir. Serve and garnish with avocado, shredded cheese, and tortilla strips. Enjoy!

Video

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