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Instant Pot Chicken Enchilada Soup Recipe Instant Pot Chicken Enchilada Soup Recipe

Recipe

Instant Pot Chicken Enchilada Soup Recipe

Written by: Lucas Johnson

This Instant Pot Chicken Enchilada Soup is my go-to comfort food! It's packed with flavors, super easy to whip up, and makes for a hearty meal. Just perfect for those cozy nights in!

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Alright, let's dive into this! Picture warm, earthy spices mingling with tender chicken, simmered to perfection in an Instant Pot. My easy-to-prepare Chicken Enchilada Soup packs the bold, zestful punch you expect from enchiladas, all wrapped up in a comforting bowl of soup. It's a family favorite, perfect for a cozy night in! This fuss-free recipe will have you coming back for seconds. So, are you ready to give it a try?

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.

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

Instant Pot Chicken Enchilada Soup Recipe

This Instant Pot Chicken Enchilada Soup is a quick and easy meal that's perfect for busy weeknights. It's packed with flavor and can be customized with your favorite toppings.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 220 kcal

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

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

Feel free to adjust the spices to your taste. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 220kcalCarbohydrates: 10gProtein: 25gFat: 8gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg
Keyword Chicken Enchilada Soup, Instant Pot, Soup
Tried this recipe?Let us know how it was!

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.

Common Questions About This Instant Pot Soup Recipe

FAQ:
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts. Just add a few extra minutes to the cooking time in the Instant Pot.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together.
Is this soup spicy?
The level of spiciness can be adjusted by choosing a milder or spicier enchilada sauce and adjusting the amount of chili powder to suit your taste.
Can I use chicken thighs instead of chicken breasts?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just ensure they are boneless and skinless for best results.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just thaw and reheat when ready to enjoy again.

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