Instant Pot Chicken Enchilada Soup
Instant Pot Chicken Enchilada Soup is the embrace of comfort in a bowl, especially on a chilly evening when the cravings for something hearty hit. With tender chunks of chicken swimming in a flavorful, creamy broth, this dish combines the zest of traditional enchiladas with the ease of a quick-cooking soup. Just imagine scooping up a warm bowl of this deliciousness, topped with crunchy tortilla strips and a dollop of sour cream—it’s the perfect solution when you want something both satisfying and simple.
Table of Contents
I first discovered this gem during a busy week when I needed dinner on the table fast. The layers of flavor combine in the Instant Pot, making it easy to create a meal that feels like it’s been simmering all day long without the time investment. Whether you’re hosting a casual gathering or just seeking a cozy weeknight dinner, this Instant Pot Chicken Enchilada Soup checks all the boxes—delicious, effortless, and oh-so comforting. Let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 30 minutes, perfect for a weeknight dinner.
- Irresistible Flavor: A harmonious blend of spices makes for a creamy, zesty experience.
- Eye-Catching Appeal: Vibrant colors and textures mean you’ll impress anyone at the table.
- Flexible Serving: Great for lunch leftovers, dinner, or even game-day gatherings.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using corn tortillas.
Ingredients You’ll Need
- 1 teaspoon ground cumin: Adds earthy warmth; feel free to adjust the amount based on your spice preference.
- 1 teaspoon garlic powder: Brings depth and robust flavor; fresh minced garlic can also work well.
- 1 teaspoon chili powder: This key spice adds a kick; adjust if you prefer a milder flavor.
- 1 teaspoon paprika: Infuses a rich, smoky sweetness; smoked paprika can enhance the flavor even more.
- ¼ teaspoon kosher salt: Enhances all flavors; use more or less based on your taste preference.
- 1 pound boneless skinless chicken breasts: Tender and easy to shred, ideal for soaking up soup flavors.
- ½ white onion, diced: Adds sweetness and a savory base for the soup; you could swap for yellow or red onion.
- 2 tablespoons olive oil: Helps sauté the onions and adds richness; avocado oil is a good alternative.
- 1 four-ounce can green chilis: Provides a mild heat; jalapeños can be substituted for more spice.
- 1 cup red enchilada sauce: The star of the flavor show; homemade or store-bought works well.
- 1 teaspoon ground cumin (remaining): Enhances the overall flavor when added during cooking.
- 1 teaspoon garlic powder (remaining): More flavor balance added to the broth.
- ½ teaspoon kosher salt (remaining): To season to your preference.
- 6 cups chicken broth: Necessary for a rich, comforting base; low-sodium broth works if you’re watching salt intake.
- ½ cup masa harina: Thickens the soup and offers a lovely corn flavor; all-purpose flour can be a substitute.
- 4 ounces cream cheese, softened and cubed: Creates a creamy texture; you could use Greek yogurt for a lighter option.
- 2 cups shredded cheddar cheese: An essential cheesy layer; Monterey Jack also melts beautifully.
- Extra shredded cheddar cheese: For topping; always a crowd favorite.
- Tortilla strips: Adds crunch; store-bought or homemade, both are delightful.
- Fresh cilantro: Brightens the soup; scallions can add a similar freshness.
- Sour cream: A tangy finish is a game-changer; Greek yogurt is a lighter alternative.
How to Make Instant Pot Chicken Enchilada Soup
- Season the Chicken: In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this spice mixture all over the 1 pound of boneless skinless chicken breasts until well coated.
- Sauté the Onions: Set your Instant Pot to Sauté mode, and add 2 tablespoons of olive oil. Once hot, throw in the ½ diced white onion with a pinch of salt. Sauté for about 2-3 minutes until the onion is softened, then press Cancel to stop Sauté mode.
- Combine Ingredients: Carefully add the seasoned chicken breasts to the pot. Pour in 1 four-ounce can of green chilis, 1 cup of red enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups of chicken broth. Don’t add the masa harina yet!
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 12 minutes. Once the cycle finishes, perform a Quick Release by carefully moving the valve to Venting.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using a chicken shredder or two forks. Set the shredded chicken aside for now.
- Thicken the Soup: Ladle approximately 2 cups of hot broth into a medium bowl. Whisk in ½ cup masa harina until completely smooth. Pour this mixture back into the pot and give it a good stir.
- Simmer: Set the pot back to Sauté mode. Add the shredded chicken back into the soup. Let it simmer for 5-7 minutes, stirring frequently until the soup reaches your preferred thickness. Press Cancel once done.
- Add Creaminess: Allow the soup to cool slightly from the active boil. Stir in 4 ounces of softened cream cheese, a few pieces at a time, until fully melted. Next, stir in 2 cups of shredded cheddar cheese until everything is blended and smooth. Taste and adjust the salt if needed.
- Serve: Ladle the soup into bowls. Top generously with extra shredded cheddar cheese, crunchy tortilla strips, fresh cilantro, and a dollop of sour cream as desired.
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 hours after cooking. For longer storage, refrigerate for up to 3-4 days. To freeze, place in a freezer-safe container, ensuring it’s sealed well, and enjoy for up to 3 months. When you’re ready to enjoy again, reheat in the microwave or back in the pot on low heat. Just note that the texture might slightly change, so stirring in a splash of chicken broth can help refresh it.
Chef’s Helpful Tips
- Avoid overcooking the chicken during the initial pressure cooking by ensuring you follow the timers carefully; it should remain juicy.
- For a thicker soup, let it simmer longer on Sauté mode and adjust the amount of masa harina based on your preference.
- Using room temperature cream cheese helps it melt smoothly into the soup, so consider taking it out ahead of time.
- Experiment with toppings like avocado or even pickled jalapeños for an extra kick!
- If you want a little extra crunch, try frying your own tortilla strips in a bit of oil until golden brown.
This Instant Pot Chicken Enchilada Soup is not only a delight to make but also a versatile option to keep in your meal prep rotation. It brings comfort and a little bit of spicy excitement to your dinner table. Feel free to play around with the spices and toppings—the joy of cooking is all about experimenting and making it your own. I hope this recipe warms your heart and fills your home with delicious aromas. Enjoy every spoonful!
Recipe FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! You can cook frozen chicken breasts in the Instant Pot. Just add a few extra minutes to the cooking time—aim for around 15 minutes on High Pressure.
Can I make this soup in advance?
Yes! You can prepare the soup ahead of time. Just store it in the refrigerator for up to 3-4 days or freeze for up to 3 months. Be sure to add any toppings fresh when serving.
How can I make this soup spicier?
For a spicier soup, try adding a diced jalapeño or a splash of hot sauce when cooking. Alternatively, increase the chili powder or add crushed red pepper flakes.
What should I serve with this soup?
This enchilada soup is fantastic on its own, but you can serve it with a side salad, cornbread, or even quesadillas for a full Mexican-inspired meal.
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📖 Recipe Card
Instant Pot Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Description
This Instant Pot Chicken Enchilada Soup combines tender chicken, warm spices, and creamy cheese for a delightful meal. Perfect for a quick dinner or comforting lunch, it’s packed with flavor and can be made in no time!
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon kosher salt
- 1 pound boneless skinless chicken breasts
- ½ white onion, diced
- 2 tablespoons olive oil
- 1 four-ounce can green chilis
- 1 cup red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 6 cups chicken broth
- ½ cup masa harina
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- extra shredded cheddar cheese
- tortilla strips
- fresh cilantro
- sour cream
Instructions
- In a small bowl, mix together ground cumin, garlic powder, chili powder, paprika, and kosher salt. Rub this spice mixture on the chicken breasts until well coated.
- Set the Instant Pot to Sauté mode and heat olive oil. Add diced onions with a pinch of salt; sauté for 2-3 minutes until softened. Press Cancel.
- Place the seasoned chicken breasts into the pot. Add green chilis, red enchilada sauce, remaining ground cumin, garlic powder, salt, and chicken broth. Avoid adding masa harina at this step.
- Seal the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes, then perform a Quick Release when finished.
- Remove the chicken breasts and shred them using a shredder or two forks. Set aside.
- Take about 2 cups of the hot broth and whisk in masa harina until smooth. Pour the slurry back into the pot and mix thoroughly.
- Set the pot back to Sauté mode. Add the shredded chicken and simmer for 5-7 minutes, stirring often, until the soup thickens to your liking. Press Cancel to stop cooking.
- Allow the soup to cool slightly. Stir in cream cheese gradually until melted, then add shredded cheddar cheese and mix until smooth. Taste and adjust salt if necessary.
- Serve the soup in bowls and top with extra cheddar, tortilla strips, cilantro, and sour cream based on preference.
Notes
You can adjust the spice level by adding more or less chili powder.
For a thicker soup, simmer a bit longer after adding the masa harina.
This soup can be stored in the refrigerator for 3-4 days or frozen for later.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
