Enchilada Soup

Warm up with a bowl of delicious enchilada soup, packed with flavor and hearty ingredients. This satisfying soup features a rich and flavorful enchilada sauce base, combined with tender chicken, beans, and sweet corn. Topped with a generous sprinkle of cheese, this gluten-free soup is a comforting and wholesome option. Get ready to indulge in a bowl of Mexican-inspired goodness with this flavorful enchilada soup recipe.

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  • 2 lbs Boneless, Skinless Chicken Breast
  • 2 Tbsp Minced Garlic
  • 1 Cup Diced Onion
  • 32 oz (1 container) Chicken Broth
  • 12 oz frozen corn
  • 30 oz (2, 15 oz cans) of Black Beans
  • 10 oz Rotel Tomatoes and Chiles
  • 10 oz Mild Enchilada Sauce
  • 2 Tbsp Taco Seasoning
  • 2 Tbsp Chili Powder
  • 6 Tbsp Fat Free Greek Yogurt
  • 3 oz Fiesta Shredded Cheese
  • 3 Stalks Green Onion

Nutrition facts

56 g
11 g
61 g
Cook Time:

Cooking Instructions

  • Rinse both cans of black beans thoroughly, then add to the pot of your Pressure Cooker or Crock Pot.
  • Add the rest of the ingredients to the pressure cooker/crock pot & give it a good stir.
  • Cook:
  • Pressure Cooker: Cook on high pressure for 25 min, release pressure then shred the chicken.
  • Crock Pot: Cook on high for 2 hours or low for 6 hours, then shred the chicken.
  • Slice Green onions
  • Separate into 6 equal portions then top with 1 tbsp Greek yogurt, 0.5 oz shredded cheese, and sliced green onions. Enjoy!