Delicious Enchilada Soup (freezer meal)

This delicious enchilada soup can be made either in the Instant Pot or the slow cooker. It’s hearty and healthy. I’ve been on a bit of an enchilada kick lately and this is a nice recipe for keeping that same flavor profile but changing things up a bit.

I love having soups made ahead in the freezer. Whether it’s our vegetarian taco soup, homestyle chicken noodle, or Italian wedding soup, they hit the spot on a cold winter day, but they are also a great meal to cook on hot summer days without needing to turn the oven on.

This recipe is gluten-free. It can fit into a variety of diets.

Soups are also a great way to stretch a dollar as they can feed many and still keep you on budget.

Enchilada Soup Recipe:

Ingredients:

3 chicken breasts, boneless and skinless
2 tsp. garlic, minced
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1 onion, chopped
1 red pepper, chopped
19 oz. can black beans, rinsed and drained
12 oz. can kernel corn (not drained)
2 cups enchilada sauce
4 cups chicken broth
salt
pepper

For the cooking day:

1/2 cup heavy cream
1/2 cup sour cream
2 cups cheddar cheese, shredded

Assembly instructions:

1. Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.
2. Remove excess air. Seal and freeze.

Slow Cooker Cooking Instructions:

1. Thaw.
2. Cook for 4-6 hours on low in the Crock-Pot.
3. Shred the chicken.
4. Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.
5. If you want, you can serve with tortilla strips and cilantro.

Instant Pot Cooking instructions:

1. Thaw.
2. Dump bag ingredients in the Instant Pot. Seal.
3. Cook on manual for 20 minutes.
4. Use quick release.
5. Stir in the cream, sour cream, and shredded cheese.
6. Serve with tortilla strips and cilantro if desired.

If you want, you can top this with shredded cheddar cheese or cubed avocado. Personally, I’m partial to avocado. Serve this soup with a side of bread or buns to create a complete meal.

Print

Enchilada Soup

Course: Main Course, Soup

Keyword: enchilada soup, soup

Servings: 6

Calories: 572 kcal

Ingredients

• 3 chicken breasts boneless and skinless
• 2 tsp. garlic minced
• 1 tsp. chili powder
• 1 tsp. Worcestershire sauce
• 1 tsp. hot sauce
• 1 onion chopped
• 1 red pepper chopped
• 19 oz. can black beans rinsed and drained
• 12 oz. can kernel corn not drained
• 2 cups enchilada sauce
• 4 cups chicken broth
• salt
• pepper

For the cooking day:

• 1/2 cup heavy cream
• 1/2 cup sour cream
• 2 cups cheddar cheese shredded

Instructions

Assembly instructions:

1. Put everything except for the cream, sour cream, and cheddar cheese in a freezer bag.

2. Remove excess air. Seal and freeze.

Slow Cooker Cooking Instructions:

1. Thaw.

2. Cook for 4-6 hours on low in the Crock-Pot.

3. Shred the chicken.

4. Add the cream, sour cream, and shredded cheese in the last 10 minutes of cooking.

5. Serve with tortilla strips and cilantro (optional).

Instant Pot Cooking instructions:

1. Thaw.
2. Dump bag ingredients in the Instant Pot. Seal.
3. Cook on manual for 20 minutes.
4. Use quick release.
5. Stir in the cream, sour cream, and shredded cheese.
6. Serve with tortilla strips and cilantro (optional).

Check out some of our other make-ahead soup recipes:

Vegetarian Taco Soup

Homemade Chicken Noodle Soup

Spinach and Sausage White Bean Soup