Healthy Creamy Chicken Enchilada Soup made in your Instant Pot or Slow Cooker! Cozy up with a bowl of this easy to make soup that will make dinner stress free.
Favorite Slow Cooker/Instant Pot Chicken Enchilada Soup
Slow Cooker and Instant Pot recipes are a favorite of mine, especially when the prep takes about 5 minutes! Five minutes for a delicious dinner that the kids, your husband and you will love! Double the recipe for leftovers because you’re going to want them! A cozy bowl of soup on these chilly days is exactly what everyone needs.
Making a Slow Cooker Recipe in an Instant Pot
Any Slow Cooker recipe can be made into a recipe for your Instant Pot! And we can teach you how with this post! So bust out that Instant Pot because you’re going to be using it non stop this winter!
How to Make a Soup Creamy and Still Healthy
To make this enchilada soup creamy, you can use a variety of things. Sour cream, low-fat milk, whole milk, half and half or even cream. Depending on what you use (maybe you already have something in your fridge you need to use up) you will use different amounts. Whole milk has far less fat than cream so where you may want to add more than a cup of whole milk you wouldn’t need more than ½ cup of cream! Some families like their soups creamier than others, so just add a little at a time and taste until you get what you want.
How to Use Leftover Ingredients in Soup
- 5 cups liquid (water, broth, tomato sauce)
- 2 cups veggies (carrots, celery, tomatoes, peas, green beans, corn, onions)
- 1 cup cooked meat or beans (ground beef, shredded chicken, black beans, kidney beans, white beans)
- 1/2 cup uncooked grain (pasta, rice, quinoa)
- 1 Tablespoon spices (garlic or onion powder, Italian seasoning, chili powder)
To cook: Toss everything in a pot and boil until pasta is tender. Serve and enjoy, top with cheese if desired.
If you feel confident in the kitchen, then you probably don’t need a recipe at all. But if you are a recipe follower, these are some of our favorite soups:
Looking for Low Sodium Soups?
Sodium levels can be out of control in store bought soups and at restaurants. Salt is needed in a diet and if your kiddos are active in sports or running around a ton a certain level of sodium is totally fine because they’re sweating out salt! But for most people, watching those sodium levels is important. There are some simple things you can do when making homemade soups to reduce those levels. Use low sodium chicken stock/broth, canned veggies with no salt added, and watch out for spice packets. Spice packets can be mostly salt and when you dump those in you can quickly lose control. Making your own spice blends at home can definitely reduce the sodium.
- 1 medium onion
- 3 cloves garlic
- 10 ounce enchilada sauce
- 15 ounce chicken broth, low-sodium
- 15 ounce black beans, canned
- 1 cup corn, frozen
- 1 can 14.5 oz fire-roasted tomatoes, canned
- 3/4 teaspoon cumin, ground
- 3/4 teaspoon chili powder
- 1 lb chicken breast
- 2/3 cup sour cream
- Place all the ingredients except sour cream into your slow cooker. Cook on high for 3-4 hours.
- Remove chicken breasts and shred. Return to pot and stir well. Add sour cream and stir to combine.
- Serve with cheese and tortilla chips!
- Press saute on the Instant Pot. Add onion and garlic and sauté until soft, about 3-4 minutes.
- Add remainder of ingredients to the pot, except chicken and sour cream. Stir well.
- Place chicken breasts on top of mixed ingredients.
- Secure the lid, and make sure the lever on top is switched to ‘sealed’.
- Cook on high pressure for 20 minutes. Quick release.
- Remove chicken and shred with two forks. Add chicken back into the soup, stir and add salt and pepper to taste.
- Stir in sour cream and serve soup warm.
- Add additional toppings as desired: Sliced avocado, tortilla strips, fresh cilantro.