Description
This Instant Pot Chicken Enchilada Soup features irresistible flavors and easy prep. It’s packed with tender chicken, savory spices, and creamy cheese, making it the perfect quick dinner for busy nights.
Ingredients
Scale
- 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
Instructions
- In a small bowl, mix 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this mixture all over the chicken breasts until fully coated.
- Set the Instant Pot to Sauté mode and heat 2 tablespoons of olive oil. Once hot, add the diced onion with a pinch of salt and sauté for 2-3 minutes until softened. Press Cancel.
- Add the seasoned chicken breasts to the pot along with the green chilis, red enchilada sauce, remaining ground cumin, remaining garlic powder, remaining kosher salt, and chicken broth. Leave out the masa harina for now.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes and perform Quick Release when done.
- Remove the chicken breasts and shred them using a shredder or two forks and set them aside.
- Ladle approximately 2 cups of hot broth into a medium bowl and whisk in the masa harina until smooth. Pour this mixture back into the pot and stir well.
- Switch the pot back to Sauté mode and add the shredded chicken. Simmer for 5-7 minutes, stirring frequently, until the soup reaches your desired thickness. Press Cancel once finished.
- Let the soup cool slightly from a boil. Stir in 4 ounces of softened cream cheese a few pieces at a time until fully melted. Then add the cheddar cheese and stir until melted and smooth. Adjust seasoning as needed.
- Ladle the soup into bowls and top with extra shredded cheddar, tortilla strips, cilantro, and sour cream as desired.
Notes
You can adjust the spice level by adding more or less chili powder based on your preference.
For a creamier soup, add more cream cheese gradually until you reach your desired richness.
Serve immediately for the best flavor, but leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 960mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg