This recipe for enchilada soup can be made by crockpot (slow cooker), on the stove top, or in the instant pot.
Course: Main Course, Soup
Ingredients
1canblack beans
1canrotel (tomatoes and green chilis)
1canenchilada sauce
1cupcornfresh or frozen
1cupbell pepperdiced
2cupchicken stock or bone broth
2chicken breasts
1tspcumin
1tspchili powder
1tspkosher or sea salt
Optional toppings: cilantro, queso fresco, chips, avocado, cherry tomatoes, etc.
Instructions
Crock Pot / Slow Cooker:
Put everything in the Crock Pot for 4 hours on high or 6-7 on low. Remove chicken at the end, shred it, stir it back in.
Instant Pot:
Put everything in the Instant Pot, close and seal. Cook on manual pressure for 20 minutes. Natural release for 10 minutes, then release the seal. Remove and shred chicken, then stir it back in.
Stove Top:
Saute the bell peppers in a little bit of olive oil. Add in remaining ingredients and stir well. Bring to a boil, reduce heat to low, and cover pot with a lid. Allow to simmer for 30 minutes or so. Remove chicken, make sure it is cooked through. Shred the chicken, add it back in to the soup.
Notes
Serve with tortilla chips, cheese, avocado, you name it.