Name: Instant Pot Chicken Enchilada Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp paprika; ¼ tsp kosher salt; 1 lb boneless skinless chicken breasts; ½ white onion, diced; 2 tbsp olive oil; 1 (4 oz) can green chilis; 1 cup red enchilada sauce; 1 tsp ground cumin (for seasoning); 1 tsp garlic powder (for seasoning); ½ tsp kosher salt (for seasoning); 6 cups chicken broth; ½ cup masa harina; 4 oz cream cheese, softened and cubed; 2 cups shredded cheddar cheese; extra shredded cheddar cheese; tortilla strips; fresh cilantro; sour cream

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Instant Pot Chicken Enchilada Soup is a comforting dish that combines juicy chicken, zesty spices, and creamy cheese, all right in your Instant Pot. The beauty of this soup lies in its incredible flavors and the ease of preparation. You’ll love how the tender chicken soaks up the delicious broth, making every spoonful a delightful experience. In just a fraction of the time compared to traditional methods, this dish transforms simple ingredients into something truly special.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Enchilada Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Enchilada Soup

I first discovered this Instant Pot Chicken Enchilada Soup during a busy week when I craved something warm and satisfying but didn’t have hours to spend in the kitchen. The thought of savory spices, melting cheese, and the convenience of the Instant Pot had me hooked. The flavors meld effortlessly, and the fact that it’s all made in one pot makes cleanup a breeze. Trust me when I say, this soup will soon become a comforting staple in your household!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in no time, ready for your family in just 30 minutes.
Irresistible Flavor: Packed with smoky, spicy, and creamy notes, it’s a flavor explosion in each spoonful.
Eye-Catching Appeal: Vibrant colors from the ingredients make this soup as pretty as it is tasty.
Flexible Serving: Perfect for a cozy weeknight dinner or a crowd-pleasing party dish.
Diet-Friendly Options: Easily adjust to fit gluten-free or low-carb diets with simple ingredient swaps.

Ingredients You’ll Need

1 teaspoon ground cumin: Adds a warm, earthy flavor; feel free to increase for a more robust taste.
1 teaspoon garlic powder: A must for that delicious depth; fresh minced garlic could also be used.
1 teaspoon chili powder: This spice brings a mellow heat; adjust according to your preference.
1 teaspoon paprika: Contributes color and a sweet, smoky flavor, balancing the spices perfectly.
¼ teaspoon kosher salt: Enhances all the flavors; consider adding more before serving if needed.
1 pound boneless skinless chicken breasts: Keeps the soup lean and healthy; you can substitute with thighs for extra flavor.
½ white onion, diced: Provides sweetness and depth; yellow onions work just as well.
2 tablespoons olive oil: Used for sautéing the onion; any neutral oil can be substituted.
1 four-ounce can green chilis: Offers a slight kick; fresh diced jalapeños are a great alternative.
1 cup red enchilada sauce: Delivers rich, tangy flavor; homemade or store-bought works fine.
Remaining cumin, garlic powder, and salt: Added later for overall flavor balance.
6 cups chicken broth: The base of the soup; low-sodium is ideal to control salt levels.
½ cup masa harina: Thickens and gives an authentic Mexican flavor; can replace with cornstarch if needed.
4 ounces cream cheese: Adds creaminess and richness; replace with sour cream for a tangier flavor.
2 cups shredded cheddar cheese: Melts beautifully; feel free to mix in Monterey Jack or pepper jack for a twist.
Extra shredded cheddar cheese: For garnishing and extra flavor.
Tortilla strips: Offers a crunchy texture; you can use crushed tortilla chips as an alternative.
Fresh cilantro: Finishing touch that brightens the dish.
Sour cream: A dollop enhances the flavor and adds creaminess.

How to Make Instant Pot Chicken Enchilada Soup

Prepare 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 1 pound of boneless skinless chicken breasts until they are thoroughly coated. This step ensures that every bite is flavorful.
Sauté the Onion: Set your Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Once the oil is shimmering, toss in ½ diced white onion with a pinch of salt. Sauté for 2–3 minutes, stirring frequently, until the onion is softened and fragrant. Press Cancel to turn off the Sauté mode.
Combine the Ingredients: Add the seasoned chicken breasts to the pot, followed by 1 four-ounce can of green chilis, 1 cup of red enchilada sauce, the remaining teaspoon of ground cumin, remaining teaspoon of garlic powder, ½ teaspoon kosher salt, and 6 cups of chicken broth. Just a note: do not add the masa harina at this point.
Set to Pressure Cook: Secure the Instant Pot lid and set the valve to Sealing position. Cook on High Pressure for 12 minutes. Once the cooking cycle is complete, perform a Quick Release to release the pressure.
Shred the Chicken: Carefully remove the chicken breasts from the pot. Using a chicken shredder or two forks, shred the chicken into bite-sized pieces and set aside.
Create the Slurry: Ladle about 2 cups of the hot broth into a medium bowl. Whisk in ½ cup of masa harina until completely smooth. Pour this slurry back into the pot and stir well; this will give your soup a lovely thickness.
Simmer the Soup: Set the pot back to Sauté mode and add the shredded chicken back into the soup. Let it simmer for 5–7 minutes, stirring frequently, or until the soup reaches your desired thickness. Press Cancel to turn off the Sauté mode.
Finalize with Cheese: Allow the soup to cool slightly before stirring in 4 ounces of cubed cream cheese a couple of pieces at a time, letting it melt completely. Then stir in 2 cups of shredded cheddar cheese until melted and smooth. Taste the soup, adjusting salt if necessary.
Serve It Up: Ladle the hot soup into bowls and top with extra shredded cheddar cheese, crunchy tortilla strips, fresh cilantro, and a dollop of sour cream as desired.

Storing & Reheating

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm it on the stovetop over medium heat, stirring occasionally. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To refresh the flavors, you may need to add a little extra broth or water when reheating, as the texture might thicken upon freezing.

Chef’s Helpful Tips

Avoid overcooking the chicken; it should be tender but not dry. Use a meat thermometer to check for doneness at 165°F.
For extra creaminess, ensure the cream cheese is at room temperature before adding it to the soup.
Let the soup cool completely before refrigerating to prevent condensation and potential spoilage.
If you prefer a spicier soup, include more green chilis or add jalapeños.
Feel free to make this ahead of time; the flavors only improve after a day in the fridge.

Everyone will adore this bowl of comforting goodness that’s delightful in taste and texture. Instant Pot Chicken Enchilada Soup offers a fantastic way to warm up on chilly days and a creative way to enjoy a familiar favorite. Don’t hesitate to experiment with flavors, perhaps adding a squeeze of lime or topping with avocado. I can’t wait for you to try it — it’s simply irresistible!

Recipe FAQs

What can I serve with Instant Pot Chicken Enchilada Soup?

This delicious soup pairs wonderfully with warm corn tortillas, crunchy tortilla chips, or even a side salad for a complete meal. You could also enjoy it alongside corn on the cob or quesadillas for a hearty Mexican-inspired feast.

Can I make this soup ahead of time?

Absolutely! This soup holds up beautifully in the refrigerator for a few days, making it a fantastic make-ahead option. Just be sure to store it in airtight containers, and reheat before serving. Many say it even tastes better the next day as the flavors meld in.

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. However, you will need to adjust the cooking time to 15 minutes instead of 12 to ensure they are cooked through. The Instant Pot will take a little longer to come to pressure, but the results will be delicious.

How can I make this soup spicier?

If you love a good kick, consider adding more chili powder, sliced jalapeños, or even a few dashes of hot sauce. You can also top each bowl with spicy salsa for an extra flavor punch. Adjusting the heat is super easy to customize!

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