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5 from 1 vote

Creamy Enchilada Soup

Prep Time5 mins
Cook Time4 hrs
Servings: 8


  • 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.