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.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Mexican

Servings 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 value:

Calories: 220kcalCarbohydrates: 10gProtein: 25gFat: 8gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Keywords:

Keyword Chicken Enchilada Soup, Instant Pot, Soup

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