5 from 18 votes
Instant Pot Chicken Enchilada Soup
Instant Pot Chicken Enchilada Soup combines chicken breasts, enchilada sauces, beans, corn, diced tomatoes, peppers, and spices in one pot for a rich and creamy soup. The chicken cooks under pressure, then is shredded into a flavorful blend thickened with cream cheese and topped with shredded cheese. The soup captures the essence of enchiladas in a comforting, spoonable form, suitable for quick yet hearty meals.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
servings
Calories:
301 kcal
Course:
Soup
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 301
% 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.