Description
A creamy, hearty soup made with tender chicken, bold seasoning, and a smooth enchilada-inspired broth. Perfect for weeknights or make-ahead meals.
Ingredients
3 boneless, skinless chicken breasts
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon Worcestershire sauce substitute (soy sauce works well)
1 teaspoon hot sauce
1 onion, diced
1 red bell pepper, diced
15 ounces black beans, rinsed and drained
15 ounces corn, undrained
20 ounces red enchilada sauce
4 cups chicken broth
Salt and pepper, to taste
1½ cups milk (for slow cooker version only)
½ cup heavy cream (for pressure cooker version only)
½ cup sour cream
2 cups shredded cheddar cheese
1 cup tortilla strips (optional)
Instructions
1. Place the chicken in your pressure cooker or slow cooker.
2. Add the garlic, chili powder, soy sauce or substitute, hot sauce, onion, bell pepper, black beans, and corn.
3. Pour in the enchilada sauce and chicken broth, then season lightly with salt and pepper.
4. Secure the lid and set to cook on high pressure for 20 minutes OR cook in a slow cooker on low for 6–8 hours.
5. When finished, release pressure or open the slow cooker, remove the chicken, shred it, and return it to the pot.
6. For pressure cooker: Stir in the heavy cream, sour cream, and cheese until smooth and creamy.
7. For slow cooker: Add the milk, sour cream, and cheese, then cook for 15–20 minutes more until the soup thickens and the cheese melts.
8. Serve warm with tortilla strips if desired.
Notes
For a thicker consistency, add additional cheese or reduce the broth slightly. To freeze, set aside a portion before adding dairy, then stir in cream and sour cream after reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (pressure cooker) or 6–8 hours (slow cooker)
- Category: Soups & Stews
- Method: Pressure cooker or slow cooker
- Cuisine: Mexican-inspired