When in a rush, look no further than this easy, 15 Minute Chicken Enchilada Soup Recipe. It can even be cooked in the Instant Pot!
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I’m busy. When is a mom of any number of kids not?
I have three kiddos, I run a preschool in my home, I watch my one-year-old niece while my sister-in-law does night and weekend classes.
I love all those things, but let’s face it. Most weekdays, I just run out of steam by the time dinner rolls around.
Because our family values eating healthfully, it is important for me to have healthy, easy weeknight meals I can make without too much thought or too much prep.
This 15 minute Chicken Enchilada Soup is packed with veggies, protein, and good fats. Not only that, everything can essentially be thrown into the pot without any prep! And if all that isn’t enough, this can be cooked in the Instant Pot or on the stove.
If you’ve ever made chili and eaten it as leftovers the next day, you may have noticed the enhanced flavor the second day. The spices have had time to really soak into the soup and deepen the flavor. The benefit of making this Chicken Enchilada Soup in the Instant Pot is that the pressurized cooking helps the spices release their flavor quicker, thus you get the same deep flavor as if you’d simmered the soup for a long time or eaten it the next day.
Now, on to our 15 minute Chicken Enchilada Soup!
You can see why this soup is so easy to make! Below are all the ingredients you’ll need (minus the spices).
If you have a Costco near you, I highly recommend getting the Pacific Brands Organic Roasted Red Pepper & Tomato soup there. It is an amazing deal. You can also order it from Thrive Market, Amazon.com, or pick it up at your local grocer–our Walmart doesn’t carry it, but Smith’s (Kroger brand store) and Sprouts do. Trader Joe’s also has a store brand Roasted Red Pepper & Tomato Soup.
15 Minute Chicken Enchilada Soup Recipe
As a quick note, my husband likes me to use beans sparingly because, you know…bean problems. If, however, you’re not prone to bean problems, I’d highly recommend using 2 cans of black beans. They’re so good, good for you, and will make you Chicken Enchilada Soup that much heartier!
Save RecipeIngredients
- 2 32 oz Cartons Organic Roasted Red Pepper and Tomato Soup
- 1-2 15.5 oz cans black beans
- 1 15.25 oz can of corn
- 2 12.5 oz cans canned chicken
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cumin
- 1 1/2 tbsp chili powder
- Shredded cheese (Cheddar or Cheddar, Monterey Jack Blend)
- Chopped cilantro
Instructions
- Combine all ingredients in a large pot on high heat. Bring to a boil. Simmer on low for 10 minutes. Serve with your desired toppings and enjoy!
- Combine all ingredients in instant pot. Press "manual" button. Set manual timer to 4 minutes. When the timer is done, turn off your Instant Pot and release the pressure. Serve with your desired toppings and enjoy!
About Amy @ Oh So Savvy Mom
