Instant Pot Chicken Enchilada Soup

Name: Instant Pot Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 4-5 skinless chicken thighs; salt and pepper; 2 Tablespoons olive oil; 1 onion; 4 cloves garlic; 2 carrots; 2 ribs celery; 1 red bell pepper; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 3/4 teaspoon paprika; 6 cups low-sodium chicken broth; 14.5 ounce can diced tomatoes; 6 Yellow Corn Tortillas; 1 can black beans; 4 ounce can diced green chiles; 1/2 cup heavy whipping cream; Topping Suggestions: green onions, sour cream, cheese, avocado, cilantro, crushed tortilla chips

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
363 kcal
Course
Main Course
Cuisine
American

Instant Pot Chicken Enchilada Soup

Camden Walton

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This Instant Pot Chicken Enchilada Soup recipe is healthy, flavorful, and delicious on a chilly day! Top with shredded cheese, sour cream, green onions, avocado, and crushed tortilla chips.

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Ingredients

Servings

4-5 skinless chicken thighs *(bone in or boneless)
salt and pepper , to taste
2 Tablespoons olive oil , divided
1 onion , chopped
4 cloves garlic , minced
2 carrots , chopped
2 ribs celery , chopped
1 red bell pepper , chopped
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon paprika
6 cups low-sodium chicken broth (1362g)
14.5 ounce can diced tomatoes
6 Yellow Corn Tortillas
1 can black beans , drained and rinsed
4 ounce can diced green chiles
1/2 cup heavy whipping cream (113g)
Topping Suggestions: green onions, sour cream, cheese, avocado, cilantro, crushed tortilla chips

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Instructions

Sear Chicken: Season the chicken thighs with salt and pepper. Turn instant pot to sauté setting. Add 1 tablespoon of oil to the pan. Add the chicken thighs and sear the chicken for 1-2 minutes on both sides, just until brown. Remove to a plate.
Sauté Vegetables: Add a little more oil to the pan, along with onion, garlic, carrots, celery, and bell pepper and sauté for 2-3 minutes.
Add Seasonings: Turn instant pot off and stir in chili powder, cumin, coriander, oregano, and paprika.
Pressure cook: Add the chicken broth and diced tomatoes and stir. Add the chicken thighs and corn tortillas (press whole corn tortillas into the soup mixture). Cook on Manual/High Pressure for 10 minutes. Allow the pressure to naturally release for 12 minutes, and then do a controlled quick release.
Shred Chicken: Remove the chicken to a plate and shred the meat.
Blend Soup (Optional): (This step is optional, but I really like it to make a smooth soup.) Ladle the soup from the instant pot into a blender, in batches, and blend until smooth.
Combine: Return pureed soup to the instant pot, along with shredded chicken, black beans, green chiles, and cream. Season with salt and pepper, to taste, if needed.
Serve: Ladle soup into bowls and serve with desired toppings.

Equipments used:

Notes

Yield: Approximately 7-8 cups. Serving Size: About 1 1/4 cups.
*Chicken: You could use chicken breasts, but chicken thighs cook better in the instant pot because they don't dry out as easily. To use chicken breasts cook on high pressure for 8 minutes, with a 10 minute natural release.
Make Ahead Instructions: I love to chop all of my vegetables in the morning to help this soup come together even quicker. Store in the fridge.
Freezing Instructions: Pour soup in a freezer safe bag or container and store in the freezer for up to 3 months. Thaw completely overnight in the refrigerator before reheating on the stove or in the microwave.
Stovetop Chicken Enchilada Soup

Nutrition Information

Show Details

Calories 363kcal (18%) Carbohydrates 37g (12%) Protein 27g (54%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 79mg (26%) Sodium 552mg (23%) Potassium 1037mg (30%) Fiber 10g (40%) Sugar 6g (12%) Vitamin A 4556IU (91%) Vitamin C 44mg (49%) Calcium 146mg (15%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 363 kcal

% Daily Value*

Calories	363kcal	18%
Carbohydrates	37g	12%
Protein	27g	54%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.01g	1%
Cholesterol	79mg	26%
Sodium	552mg	23%
Potassium	1037mg	22%
Fiber	10g	40%
Sugar	6g	12%
Vitamin A	4556IU	91%
Vitamin C	44mg	49%
Calcium	146mg	15%
Iron	5mg	28%