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I stumbled upon this instant pot gem while craving enchiladas but lacking time. Combining zesty enchilada sauce with tender shredded chicken and aromatic spices, this soup brings Mexican flavors straight to your bowl. My family gobbles this up faster than I can ladle! Plus, cleanup's a breeze with just one pot. Grab your pressure cooker and let's whip up comfort food that'll have everyone begging for seconds. Trust me, you'll want to add this to your weekly rotation!
Ingredients for Chicken Enchilada Soup
- Chicken breasts: Lean protein base adds flavor and texture, essential for a hearty and satisfying soup like this enchilada recipe.
- Enchilada sauce: Signature flavor base that infuses the soup with rich, tangy notes, creating the classic enchilada taste profile.
- Diced tomatoes: Adds a burst of freshness and acidity, balancing the richness of the other ingredients in the soup beautifully.
- Diced green chilies: Brings a mild heat and earthy flavor, enhancing the overall depth and complexity of the soup.
- Onion: Provides a savory sweetness and aromatic base, adding layers of flavor to the soup.
- Garlic: Infuses a pungent, savory note that elevates the overall taste profile of the soup.
- Cumin: Earthy and warm spice that adds depth and complexity to the soup, enhancing the overall flavor profile.
- Chili powder: Adds a kick of heat and smokiness, balancing the flavors and giving the soup a spicy edge.
- Chicken broth: Rich and savory base that ties all the flavors together, creating a cohesive and delicious soup.
Read more: Instant Pot Chicken Enchiladas Recipe
Kitchen Tools Required
- Instant Pot: Speeds up cooking time and infuses flavors for a rich, hearty soup in a fraction of the time.
- Knife: Essential for dicing the onion and mincing the garlic to add layers of flavor to the soup.
Instant Pot Chicken Enchilada Soup Recipe
Equipment
- Instant Pot
- Shredder
Ingredients:
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can red enchilada sauce 10 oz
- 1 can diced tomatoes 14.5 oz
- 1 can diced green chilies 4 oz
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- to taste Salt and pepper
Optional Toppings
- to taste shredded cheese
- to taste sour cream
- to taste avocado
- to taste cilantro
- to taste tortilla strips
Read more: Instant Pot Chicken Vegetable Soup Recipe
Instructions:
- Place all ingredients (except optional toppings) in the Instant Pot.
- Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once done, allow for a natural pressure release for 10 minutes, then do a quick release.
- Remove the chicken, shred it, and return it to the soup.
- Serve hot with desired toppings.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Chicken Soup Recipe Guide
Preparing and Storing Chicken Enchilada Soup
Make Ahead Instructions
- Prepare the soup as directed, excluding the toppings.
- Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the soup completely before transferring it to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Adding a splash of apple cider vinegar to this chicken enchilada soup recipe enhances the overall flavor profile and adds a subtle tangy kick to the dish.
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