Instant Pot Chicken Enchilada Soup
User Reviews
5
Instant Pot Chicken Enchilada Soup
Description
The Instant Pot Chicken Enchilada Soup features diced onions and red bell peppers sautéed in olive oil followed by a combination of red and green enchilada sauces, chicken broth, diced tomatoes, black and chili beans, corn, and diced green chiles. Chicken breasts are added whole with taco seasoning, then pressure cooked to tenderize and infuse flavor.
After cooking, cream cheese is stirred in to enrich and thicken the soup, and the chicken is shredded to integrate into the stew. The resulting texture is creamy and chunky, with savory and mildly spicy layers contributed by the enchilada sauces and beans. Toppings like shredded cheese, tortilla chips, and cilantro add contrast and freshness.
Served hot, this soup may be enjoyed as a filling lunch or dinner option that condenses traditional enchilada flavors into an easy-to-prepare single pot meal. It pairs well with simple sides or fresh tortilla chips for dipping.
The recipe allows alternatives for cooking appliances; it can be made in a traditional pressure cooker or a slow cooker, adjusting cooking times accordingly. Care is needed to prevent burn notices in the Instant Pot by following manufacturer guidance. The use of cream cheese smooths the texture and adds richness.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 red bell pepper diced
- 10 ounces enchilada sauce It is especially good with our Homemade Enchilada Sauce, red
- 10 ounces Green enchilada sauce
- 16 ounces chicken broth
- 15 ounces diced tomatoes
- 15 ounces black beans drained
- 15 ounces chili beans NOT drained
- 15 ounces corn drained
- 4 ounces diced green chiles
- 8 ounces cream cheese
- 3 chicken breast
- 2 tablespoons taco seasoning
- 2 cups cheese shredded
- tortilla chips (optional)
- cilantro (optional)
Instructions
- Press the "sauté" function on the Instant Pot. Add oil, onions, and peppers.
- Saute until onions become soft and transparent.
- Add enchilada sauces, chicken broth, diced tomatoes, beans, corn, and chiles to the Instant Pot and stir until well mixed.
- Add cream cheese in spoonfuls into the Instant Pot. Add chicken breasts and sprinkle taco seasoning over top.
- Place lid on the Instant Pot and move tab to "sealing". Set Instant Pot to "manual" and cook on high pressure for 10 minutes.
- Allow to natural release for 10 minutes before doing a quick release.
- Remove lid from Instant Pot, shred chicken, and serve.
- Top individual servings with cheese, tortilla chips and cilantro.
Notes
- You can use a regular pressure cooker or slow cooker if you don't have an Instant Pot; sauté onions and peppers separately if needed.
- Beware of the 'BURN' notice on some Instant Pot models; ensure ingredients do not stick to the bottom.
- Slow cooker method: cook chicken in enchilada sauce for about 6 hours on medium, shred chicken, then add remaining ingredients to heat through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 971mg | 40% |
| Potassium | 747mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1085IU | 22% |
| Vitamin C | 25mg | 28% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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