Go Back
alt=" "

The Best Chicken Enchilada Soup

Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Ingredients

  • 8 cups chicken broth
  • 2 pounds boneless skinless chicken breasts (see note for cooked chicken)
  • 1 (3.5-ounce) can chopped green chiles
  • 1 large yellow onion, peeled and quartered
  • 4 medium russet, yukon or sweet potatoes (or a combination), peeled and quartered
  • 1 red bell pepper, cored, seeded and cut into large chunks
  • 3-4 cups cubed butternut squash, from about 1/2 of a medium butternut squash, peeled and cut
  • 3 cloves garlic, chopped or 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 ½ teaspoons cumin
  • 2 tablespoons taco seasoning (see note for substitution)
  • 1 cup sour cream, light or regular
  • 1 (8-ounce) can tomato sauce
  • 2 cans white or pinto beans, rinsed and drained

Instructions 

  • STOVETOP: In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning. Bring the mixture to a boil and simmer, covered or partially covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. If there doesn't seem to be enough liquid for the vegetables/chicken to boil in, add water or broth but take care not to add too much extra liquid or the flavor and consistency will be affected. Go to step #4.
  • SLOW COOKER: Add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning to the insert of a 6-quart or larger slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender. Go to step #4.
  • INSTANT POT: Decrease the broth amount to SIX cups and add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning to the insert of a 6-quart or larger Instant Pot or other electric pressure cooker. Secure the lid and cook on high pressure for 17 minutes. Let the pressure naturally release for 10 minutes before releasing the remaining pressure (if liquid spurts through the valve, close the valve and wait a few minutes before releasing pressure again).
  • Remove the chicken from the pot/slow cooker/Instant Pot to a cutting board. Let it cool slightly before shredding or dicing.
  • Use an immersion blender or ladle the remaining vegetables and broth into a blender (in several batches, if needed), and puree the broth and vegetables until smooth. Take care not to overfill the blender since the mixture will be hot and will expand as it blends! Pour the pureed soup mixture back into the pot/slow cooker/Instant Pot.
  • Stir in the sour cream and tomato sauce. Add the beans and chopped chicken and stir to combine. Season to taste with additional salt and pepper (important!). Heat through.
  • Serve the soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc.

Notes

Taco Seasoning: in place of the taco seasoning, use 1 tablespoon chili powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked or regular paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper. 
Chicken: I often use cooked rotisserie chicken in place of boneless, skinless chicken breasts. I stir the chicken in at the end with the beans and heat through. 
Thickness: if you want the soup thicker, ladle out some of the broth before blending (you can always add it back in to thin it out a bit).
Pico de Gallo: this soup is absolutely unreal with homemade pico de gallo. Here's how I whip it up: 3-4 chopped ripe tomatoes, juice of one lime, handful of chopped cilantro, medium minced yellow onion, seeded and diced jalapeno and salt to taste. Let it chill out in the fridge for an hour or so, if desired, or use right away.