Transform your dinner routine with the incredibly flavorful and unbelievably easy Instant Pot Chicken Enchilada Soup! This vibrant recipe brings all the zesty, creamy goodness of your favorite chicken enchiladas into a comforting bowl of soup, perfect for busy weeknights or cozy weekends. Made with tender chicken breasts, sweet corn, mild green chiles, and diced tomatoes simmered in a rich, velvety red enchilada sauce, this electric pressure cooker marvel is designed to delight every member of your family. Say goodbye to complicated multi-step meals and hello to a hearty, wholesome, and delightfully delicious chicken soup that practically makes itself!
Why You’ll Love This Instant Pot Chicken Enchilada Soup
If you’re seeking a creative twist on traditional chicken soup, look no further. This Instant Pot Chicken Enchilada Soup captures the essence of classic chicken enchiladas – the savory chicken, the smoky sauce, the hint of spice – all beautifully melded into a warm, inviting soup. It’s an ideal solution for those craving robust Mexican-inspired flavors without the fuss of rolling tortillas or baking. The Instant Pot truly shines here, drastically cutting down cooking time and making this sophisticated dish accessible even on your busiest days.
Cooking soup in the Instant Pot is a game-changer. Simply add your ingredients to the electric pressure cooker, set it, and in a matter of minutes, a satisfying meal is ready to serve. This method not only saves time but also locks in flavors, resulting in a deeper, more complex taste profile than stovetop methods. We often prepare a generous batch of Instant Pot soup each week, enjoying it for dinner one night and savoring the delicious leftovers for lunches throughout the week. It’s a win-win for flavor and convenience!
While many in our family adore soup, others can be a bit more particular. That’s why I decided to venture beyond classic chicken noodle soup and experiment with a heartier, more adventurous option: chicken enchilada soup. Given our family’s love for dishes like Instant Pot chicken enchiladas and chicken enchilada pasta, this soup was met with enthusiastic approval and zero complaints!
Crafting this recipe took a few attempts to achieve perfection. My initial plain version lacked the punch I was looking for, while an attempt with RoTel proved too spicy for some palates. The third time, however, truly delivered a harmonious balance of creamy richness and authentic enchilada flavor that everyone adored. The result is a family-friendly favorite that’s sure to become a staple in your kitchen.
Essential Ingredients for Your Enchilada Soup
Creating this delectable chicken enchilada soup requires only a handful of readily available ingredients, most of which you can easily find at your local grocery store. For those times you’re short on individual spices, a good quality taco seasoning blend can be a convenient substitute, offering a similar flavor profile with less measuring.
- Boneless, Skinless Chicken Breasts: The star protein, offering lean and tender bites.
- Olive Oil: Essential for sautéing and building a flavorful base.
- Onion: Adds aromatic depth and sweetness to the soup.
- Corn: Provides a touch of sweetness and textural contrast.
- Sea Salt: Enhances all the flavors in the dish.
- Garlic Powder: A foundational spice for a savory taste.
- Ground Cumin: Key to that authentic, earthy Mexican flavor.
- Pepper: For a touch of mild heat and seasoning.
- Diced Green Chiles (drained): Offers a mild, tangy kick without overwhelming spice.
- Diced Tomatoes (no salt added, undrained): Adds acidity and body to the broth. Choosing no-salt-added allows you to control the sodium level.
- Low Sodium Organic Chicken Broth: The liquid base for the soup. Low-sodium helps keep the overall salt content in check.
- Mild Red Enchilada Sauce: The defining flavor component, bringing that rich, classic enchilada taste.
- Heavy Cream: For incredible creaminess and to balance any lingering spice.
Step-by-Step: How to Make Instant Pot Chicken Enchilada Soup
Making this soup is remarkably straightforward, but a few simple techniques elevate it from good to truly exceptional. Follow these steps for a perfect bowl every time:
1. Sautéing for Depth of Flavor
While you could simply toss all the ingredients into the Instant Pot, I highly recommend taking a few extra minutes to sauté the onions and corn first. This quick step caramelizes the vegetables slightly, creating a deeper, more robust flavor base that truly enhances the finished soup. This simple act of browning unlocks incredible aromas and tastes you wouldn’t get otherwise.
Once your Instant Pot is on the SAUTE setting and reads “HOT,” add the olive oil, followed by the chopped onions and corn. Cook them, stirring occasionally, until they are slightly softened and have developed a light golden brown color. This browning contributes significantly to the overall deliciousness of the soup.
2. Deglazing the Pot
After sautéing, it’s crucial to hit the CANCEL button to turn off the heat. Then, pour in a small amount of chicken broth – just enough to cover the bottom. Using a wooden spoon or spatula, scrape up any browned bits that may have stuck to the bottom of the pot. This process, known as deglazing, is vital to prevent the dreaded “BURN” notice that can sometimes appear when pressure cooking ingredients with stuck-on residue. It also incorporates those intensely flavorful browned bits back into the soup, adding another layer of taste.
3. Layering the Ingredients
With the pot deglazed, you’re ready to add the remaining ingredients. First, place the boneless, skinless chicken breasts directly on top of the sautéed onions and corn. Season the chicken generously with sea salt, garlic powder, ground cumin, and pepper. Next, add the drained diced green chiles, the undrained diced tomatoes, the remaining low-sodium chicken broth, and finally, the mild red enchilada sauce. There’s no need to stir at this point; layering helps prevent the sauce from sticking and ensures even cooking.
4. Pressure Cooking to Perfection
Secure the lid on your Instant Pot, ensuring it’s properly sealed. Turn the steam release valve to the “sealing” position. Select the “PRESSURE COOK” or “MANUAL” setting and set the cooking time to 10 minutes on high pressure. The Instant Pot will take some time to come up to pressure, indicated by the float valve rising. Once pressure is reached, the 10-minute countdown will begin.
After the cooking cycle is complete, allow a 5-minute natural release (NR). This means you simply let the Instant Pot sit undisturbed for five minutes after cooking finishes. This brief natural release helps the chicken stay tender and prevents excess foam from escaping through the valve. After 5 minutes, carefully turn the steam release valve to the “venting” position for a quick release (QR) of any remaining pressure. Once the float valve drops, it’s safe to open the lid.
5. Shredding and Finishing Touches
Once the lid is safely removed, carefully take out the cooked chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup in the Instant Pot. At this stage, the soup is already incredibly flavorful, but for an extra layer of richness and to beautifully balance the heat from the enchilada sauce, stir in about ½ cup of heavy cream. This addition makes the enchilada soup wonderfully rich, creamy, and utterly perfect.
Serving Suggestions for Your Chicken Enchilada Soup
This Instant Pot Chicken Enchilada Soup is fantastic on its own, but it truly shines with a selection of vibrant toppings. Transform your bowl into a personalized enchilada experience by adding shredded cheese, crispy corn chips or tortilla strips, and a generous dollop of cool sour cream. For an even more indulgent and fresh finish, consider adding sliced avocado or a scoop of homemade guacamole – pure bliss! The combination of textures and temperatures elevates this simple soup to a restaurant-quality meal.
Creative Variations and Customizations
One of the best aspects of this chicken enchilada soup is its versatility. Feel free to unleash your creativity and customize it with your favorite ingredients to perfectly match your taste preferences:
- For Extra Crunch: Beyond corn chips, try sprinkling crushed-up tortilla chips, crispy tortilla strips, or even toasted pepitas (pumpkin seeds) on top just before serving.
- To Amp Up the Heat: If you love a spicy kick, incorporate a pinch of chili powder, a dash of cayenne pepper, extra red or green chilies, finely diced bell pepper, or a swirl of Sriracha sauce into your bowl.
- To Cool Down the Spice: For those who prefer milder flavors, a generous dollop of sour cream or cream cheese, a sprinkling of shredded Mexican blend or cheddar cheese, and fresh avocado slices will beautifully mellow out any heat.
- Alternate Chicken Options: Boneless chicken thighs work wonderfully in this recipe, offering a slightly richer flavor. If using frozen chicken breasts, the cooking time remains the same unless they are exceptionally thick or frozen together in a block, in which case add an extra 2-3 minutes. For the ultimate shortcut, use pre-cooked rotisserie chicken; simply shred it and stir it into the soup after the pressure cooking stage.
- Add Beans: Beans are a fantastic addition, adding fiber and heartiness. Black beans, kidney beans, or pinto beans all complement the enchilada flavor profile beautifully. Rinse and drain canned beans before adding them to the pot with the other ingredients.
- For a Thicker Soup: If you prefer an even thicker, more substantial soup, you can stir in a tablespoon or two of masa harina (corn flour) mixed with a little water at the end, after the pressure cooking is complete and the cream has been added. Simmer on the SAUTE setting until it thickens to your desired consistency.
Storing and Reheating Your Enchilada Soup
This Instant Pot Chicken Enchilada Soup is a fantastic recipe for meal prepping and enjoying throughout the week. Store any leftovers in an airtight container in the refrigerator for up to 4 to 5 days. The flavors often deepen and meld even more wonderfully overnight!
For longer storage, this soup freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep beautifully in the freezer for up to 3 months. This makes it an ideal choice for preparing ahead during the colder months, ensuring you always have a comforting and flavorful meal ready to go. When you’re ready to enjoy, simply thaw in the refrigerator overnight and gently reheat on the stovetop or in the microwave until warmed through.
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Instant Pot Chicken Enchilada Soup
Dee
5 minutes
10 minutes
10 minutes
25 minutes
10
Equipment
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1 Instant Pot Pressure Cooker
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup corn
- 2 small boneless skinless chicken breasts
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon pepper
- 1 7-ounce can diced green chiles, drained
- 1 14-ounce can diced tomatoes no salt added undrained
- 1 32-ounce carton low sodium organic chicken broth
- 1 10-ounce can mild red enchilada sauce
- ½ cup heavy cream
Instructions
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Turn Instant Pot to SAUTE setting, and when display reads HOT, add the olive oil, onions and corn, and cook until slightly brown.
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Hit CANCEL to turn heat off, and pour in a little chicken broth. Stir the bottom of the pot to deglaze and remove any brown bits.
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Place chicken breasts in the bottom of the pot. Season with sea salt, garlic powder, cumin and pepper.
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Add green chiles, diced tomatoes, remaining chicken broth and enchilada sauce. Do not stir.
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Place lid on Instant Pot, turn knob to sealing position, and hit PRESSURE COOK (or manual) for 10 minutes on high pressure.
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After 10 minutes, allow a 5-minute natural release. Then, turn knob to venting for a quick release. After the pin drops, open the lid, and remove chicken to shred.
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Return shredded chicken to soup, stir in ½ cup heavy cream, and serve immediately with your favorite toppings.
Notes
Recipe can be made in an 8-quart or 6-quart Instant Pot pressure cooker.
Recipe cooks in 10 minutes at high pressure with 5 minutes for natural release. Time for the pot to reach pressure and finish releasing pressure may vary according to your specific Instant Pot model and amount of liquid.
Nutritional values are approximate and may vary based on specific ingredients and brands used.
Nutrition Information (Approximate Per Serving)
Carbohydrates: 4g
Protein: 6g
Fat: 8g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 31mg
Sodium: 265mg
Potassium: 135mg
Fiber: 1g
Sugar: 1g
Vitamin A: 226IU
Vitamin C: 1mg
Calcium: 12mg
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Main
Mexican
Like this? Leave a comment below!
My family, including my famously picky middle child who rarely enjoys soup, absolutely adores this easy Instant Pot Chicken Enchilada Soup. In fact, they often ask for second helpings! I sincerely hope you and your loved ones enjoy this comforting and flavorful meal as much as we do.
Don’t forget to share your experience in the comments section below and leave a star rating if you’ve tried the recipe!
(Recipe originally published in 2018 and updated in 2022 for enhanced clarity and tips.)
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