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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).