The Best Chicken Enchilada Soup

• servings: 8 servings
• active time: 25 minutes
• total time: 55 minutes

Ingredients

8 cups chicken broth

2 pounds boneless skinless chicken breasts (see note for cooked chicken)

1 (3.5-ounce) can chopped green chiles

1 large yellow onion (peeled and quartered)

4 medium russet, yukon or sweet potatoes (or a combination) (peeled and quartered)

1 red bell pepper (cored, seeded and cut into large chunks)

3-4 cups cubed butternut squash (from about 1/2 of a medium butternut squash, peeled and cut)

3 cloves garlic (chopped or 1 teaspoon garlic powder)

1 teaspoon salt

1 1/2 teaspoons cumin

2 tablespoons taco seasoning (see note for substitution)

1 cup sour cream (light or regular)

1 (8-ounce) can tomato sauce

2 cans white or pinto beans (rinsed and drained)

Directions

STOVETOP: In a large pot, add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning. Bring the mixture to a boil and simmer, covered or partially covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. If there doesn't seem to be enough liquid for the vegetables/chicken to boil in, add water or broth but take care not to add too much extra liquid or the flavor and consistency will be affected. Go to step #4.

SLOW COOKER: Add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning to the insert of a 6-quart or larger slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender. Go to step #4.

INSTANT POT: Decrease the broth amount to SIX cups and add the chicken broth, chicken breasts, green chiles, onion, potatoes, pepper, butternut squash, garlic, salt, cumin, and taco seasoning to the insert of a 6-quart or larger Instant Pot or other electric pressure cooker. Secure the lid and cook on high pressure for 17 minutes. Let the pressure naturally release for 10 minutes before releasing the remaining pressure (if liquid spurts through the valve, close the valve and wait a few minutes before releasing pressure again).

Remove the chicken from the pot/slow cooker/Instant Pot to a cutting board. Let it cool slightly before shredding or dicing.

Use an immersion blender or ladle the remaining vegetables and broth into a blender (in several batches, if needed), and puree the broth and vegetables until smooth. Take care not to overfill the blender since the mixture will be hot and will expand as it blends! Pour the pureed soup mixture back into the pot/slow cooker/Instant Pot.

Stir in the sour cream and tomato sauce. Add the beans and chopped chicken and stir to combine. Season to taste with additional salt and pepper (important!). Heat through.

Serve the soup with additional toppings: tortilla chips, sour cream, shredded cheese, avocado, pico de gallo or salsa, etc.

Nutrition

• Calories: 469 kcal
• Total Fat: 10 g
• Saturated Fat: 4 g
• Cholesterol: 88 mg
• Sodium: 1872 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 38 g