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Chicken Enchilada Soup

Print Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6

Equipment

  • Instant Pot
  • Slow Cooker

Ingredients
  

For the Soup:

  • 1-1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1 14.5 ounce can tomato sauce
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 1 4 ounce can diced green chiles
  • 3 cups chicken broth
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 5 tablespoons chili powder
  • 1 tablespoon + 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • sea salt to taste (my broth wasn't very salty, so I used 2 ½ teaspoons)

Toppings (all optional):

Instructions
 

Instant Pot Directions:

  • Place all of the soup ingredients, except for the salt, into your Instant Pot and stir well to combine. Place the lid on the Instant Pot, and select the "Manual" mode (high pressure). Press the '-' button until the screen says 25 minutes
  • When the soup is finished cooking, turn off the Instant Pot and manually release the pressure. Remove the lid and shred the chicken with two forks. Serve up and top with any or all of the toppings. Enjoy!

Slow Cooker Directions:

  • Place all of the soup ingredients into your slow cooker and stir well to combine. Cover the slow cooker and cook on low for 6-8 hours.
  • When the soup is finished cooking, shred the chicken with two forks. Serve up and top with any or all of the toppings. Enjoy!
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