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

Scale

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

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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