Description
Instant Pot Chicken Enchilada Soup is a quick, hearty, and flavorful meal combining tender chicken, enchilada spices, black beans, corn, and diced tomatoes. Made effortlessly in the Instant Pot, this comforting soup offers bold Mexican-inspired flavors with minimal prep and cleanup, perfect for busy weeknights or cozy dinners.
Ingredients
Scale
Protein
- 1.5 lbs boneless, skinless chicken breasts or thighs
Vegetables & Legumes
- 1 cup black beans (canned or cooked)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 4 cups chicken broth
- 1 cup enchilada sauce or 2 tbsp enchilada seasoning
Fats & Oils
- 2 tbsp olive oil or butter
Garnishes & Extras
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- Sour cream or cream cheese (optional, for creamier soup)
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Heat olive oil or butter, then add diced onions and minced garlic. Cook until softened and fragrant, about 2-3 minutes, to build the soup’s flavor base.
- Add Chicken and Seasonings: Place chicken breasts or thighs into the pot. Add enchilada sauce or seasoning, diced tomatoes, black beans, corn, and chicken broth. Stir well to combine and ensure the chicken is coated with the spices.
- Pressure Cook: Seal the Instant Pot and set it to pressure cook on high for 15 minutes. This cooks the chicken thoroughly and allows the flavors to meld beautifully.
- Shred Chicken: Once cooking is complete, carefully release the pressure. Remove the chicken pieces and shred them using two forks. Return the shredded chicken to the soup and stir to distribute evenly.
- Final Touches: Adjust seasoning with salt, pepper, and lime juice to brighten the flavors. Add fresh cilantro for brightness. For a creamier soup, stir in shredded cheese, sour cream, or cream cheese now.
Notes
- Use fresh garlic and onions for best flavor and aroma.
- Shred the chicken to absorb flavors better than leaving in whole pieces.
- Adjust the spice level gradually, starting mild and adding chili powders or jalapeños as desired.
- Sauté aromatics first to develop a richer soup base.
- If short on fresh garlic, use garlic powder added after cooking to avoid bitterness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: Instant Pot, Chicken Enchilada Soup, Mexican Soup, Quick Dinner, One Pot Meal, Healthy Soup, Comfort Food