Healthy Chicken Enchilada Soup {Gluten Free, Dairy Free}

Gluten Free, Dairy Free, Soy Free

This easy, Mexican inspired Instant Pot soup is vegetable loaded with tender chicken breasts. It's simmered in a rich, savory broth with vegetables and black beans with a made from scratch gluten free enchilada sauce. I've also included directions for making this recipe on the stovetop or in a crockpot/slow cooker!

Why I Love This Recipe

Healthy Chicken Enchilada Soup is easy to make and vegetable loaded with spicy jalapeños, cauliflower rice, earthy bell peppers, and onions. It's also brimming with tender shredded chicken, creamy black beans, and sweet pops of corn all simmered in an enchilada sauce flavored broth!

Perfect for Cinco de Mayo, taco Tuesday, or anytime you're craving a Mexican themed dinner, the addition of luscious homemade enchilada sauce makes this a decadent, flavor loaded soup. Top with dairy free cheese, guacamole, shredded lettuce, or pico de gallo for a festive dinner.

This flavor loaded soup is a great way to spice up your typical weeknight dinner! It's simple to make, gluten and dairy free, with no refined sugars. It also makes a large portion and reheats well for tasty leftovers.

Tips for cooking success in an Instant Pot

If you are using the Instant Pot version of this Healthy Chicken Enchilada Soup, make sure to add the full 3 cups of broth. Otherwise the added enchilada sauce is so thick, your soup will end up sticking and burning on the bottom.

Using frozen chicken in an Instant Pot

Guess what?! You can use frozen chicken breasts in this healthy Instant Pot recipe and they will still come out tender and delicious! For 2lbs of frozen chicken breasts, cook for 30 minutes on high pressure. Yay for all of us who chronically forget to take our meat out to thaw!

Can I use store bought enchilada sauce?

To make this recipe even more simple, you may substitute the homemade enchilada sauce with a good quality store bought enchilada sauce. Siete typically has healthy, tasty, allergy friendly products and would be a good product to try.

Stovetop directions

• First, add oil to a large soup pot and set over MEDIUM heat. Dice chicken into bite sized pieces. Place chicken in one layer leaving room between each piece to allow meat to brown. Cook 1-2 minutes per side. Remove with a slotted spoon to a bowl. Chicken will still have some pink, that’s ok as it will continue cooking in the soup.
• Follow steps 2-3 keeping heat at MEDIUM.
• Then, add green bell peppers, cauliflower rice, corn, black beans, Gluten Free Enchilada Sauce, broth, and chicken with accumulated juices.
• Bring to a boil, reduce heat to LOW, cover and simmer for 30-45 minutes.
• Finally, serve warm with your favorite toppings.

Slow cooker/crockpot directions

• First, add all ingredients, excluding chicken, to a large crockpot. However, instead of 3 cups of broth, add 2 ¼ cups. Since the liquid in a slow cooker doesn't evaporate, starting with less broth helps prevent a thin, watery soup.
• Next place the chicken breasts in the slow cooker. Feel free to dice them into bite sized pieces. Or you can put them in whole and shred or dice after cooking.
• Then, cover and cook on LOW for 6 hours or HIGH 4 hours.
• Finally, if you cooked the chicken breasts whole, remove to a cutting board and shred or dice. Add back into slow cooker. Stir to combine and serve warm with your favorite toppings.

You Might Also Like

IF YOU LOVE THIS RECIPE SHARE IT ON FACEBOOK, PINTEREST, TWITTER, AND INSTAGRAM! MAKE SURE YOU ALSO FOLLOW ME!!

• Facebook
• Pinterest
• Twitter
• Instagram

HAVE YOU MADE THIS RECIPE?? PLEASE TAKE A MOMENT TO LEAVE A STAR ⭐ RATING AND QUICK REVIEW BELOW!

📖 Recipe