on Feb 19, 2018, Updated Aug 25, 2020 Monsoon weather in Bangalore gets really pleasant, especially in the evenings. And you know what that means? It’s soup weather! So I wouldn’t really be kidding when I say I have more or less been living on this chicken enchilada soup. And it could be because it’s more than just delicious – it’s also insanely easy to make. I make this Mexican soup in the Instant Pot and it has been totally life changing! There is no stirring or watching over to see if anythings burning. It’s pretty much a dump and cook situation except for the onions and garlic which are cooked to get rid of the raw smell and bring out the flavours.
Top Cooking Tips for Chicken Enchilada Soup Recipe
Tomatoes: I’ve used fresh tomatoes here because we always have them in plenty but if you prefer the canned variety, go ahead and replace the tomatoes and the tomato puree with a whole can of peeled tomatoes. Just make sure to chop them roughly first. Enchilada Seasoning: The mixture of garlic, onions, cumin and paprika creates a homemade and very basic enchilada sauce flavour when combined with the tomatoes. I prefer the DIY instead of buying store bought seasoning to avoid any of the weird stuff, but if you want, you can swap the cumin and paprika for 2 tablespoons of enchilada seasoning mix. The extra garlic in the recipe won’t hurt. Chicken: I’ve tested the recipe with both chicken breasts and chicken thighs. Personally, I prefer the chicken thighs because they remain juicy even if you reheat the soup. With chicken breasts, I noticed that they taste good straight out of the Instant Pot but after reheating the pieces tend to get a little rubbery and chewy in spite of all the liquid and moisture. If you still want to use chicken breasts, just add 2 whole chicken breasts (not frozen), reduce the pressure cooking time to 8 minutes, take them out and shred them once cooked and add them back to the soup. Toppings: I would absolutely insist that you top this soup with stuff. My favourites are sour cream (or greek yogurt), a squirt of lime, cilantro and crushed nachos. Chopped red onions are also amazing in this soup which I add once in a while. I’ve been told by an American friend that this tastes like Chili’s chicken enchilada soup, but chunkier because we don’t puree it. And you can also make this in a slow cooker which I’ll provide instructions for below. So if you don’t own an Instant Pot, go ahead and make this a slow cooker chicken enchilada soup. But whatever you do, trust me this enchilada soup is the boss of all winter soups – its thick, spicy and a bowl of comfort food.
Some More Comforting Soup Bowls You’ll Love
Barley Chicken Fall SoupCreamy Chicken Barley SoupHomemade Creamy Vegetable SoupVegetarian Pho (Vietnamese Noodle Soup)Comforting Mexican Style Tortilla Bean Soup
Watch Step by Step Chicken Enchilada Soup Recipe Video
I also posted a Chicken Taco Soup on Spend with Pennies that you’ll love!
More Healthy Mexican Recipes
Mexican Cauliflower RicePortobello Mushroom TacosInstant Pot Chipotle ChiliOats Crusted Fish Tacos
