Chicken Enchilada Soup (Crock Pot & InstaPot recipe)
Updated: Sep 28
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups less sodium chicken broth
2 tsp. chili seasoning
15 oz. can black beans, rinsed and drained
14.5 oz. can petite diced tomatoes
1 jar of Mild or Medium Salsa
2 cups frozen corn (or fresh)
1 tsp cumin
1/2 tsp dried oregano
2 skinless chicken breasts, sliced into 1-inch chunks
Sour cream, parmesan cheese, cheddar cheese (for topping)
Crock Pot Directions:
1. Add all the ingredients together into the crock pot. Stir all together.
2. Cover and cook on low heat for 4-6 hours.
1. Add all the ingredients and Stir together.
2. Cover and cook on high pressure for 20 minutes Quick or natural release.
Serve in bowls and top with sour cream, cheddar or parmesan cheese.