Instant Pot Chicken Enchilada Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
363 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken Enchilada Soup
Description
Instant Pot Chicken Enchilada Soup is a robust, savory soup built around seasoned chicken thighs cooked in an Instant Pot. The addition of vegetables such as onion, garlic, carrot, celery, and red bell pepper provides aromatics and a delicate sweetness. Its flavor foundation comes from a mix of chili powder, cumin, coriander, oregano, and paprika, which infuse the broth alongside diced tomatoes and chicken broth. Corn tortillas are added during cooking to thicken the soup and add a subtle corn flavor.
The soup can be served chunky with shredded chicken and beans, or optionally blended until smooth for a creamier consistency. Toppings like green onions, sour cream, cheese, avocado, cilantro, and tortilla chips allow for customization at serving.
This soup works well as a warming dinner or lunch, and leftovers keep well for reheating. Using chicken thighs prevents dryness common with breasts, especially under pressure cooking. The included instructions also note that chicken breasts can be used with adjusted cooking times.
Make-ahead tips include chopping vegetables earlier for convenience, and the soup freezes well up to 3 months when stored in a freezer-safe container and thawed overnight before reheating.
Ingredients
- 4-5 chicken thighs bone in or boneless, skinless
- salt to taste
- black pepper to taste
- 2 Tablespoons olive oil , divided
- 1 onion , chopped
- 4 cloves garlic , minced
- 2 carrot chopped
- 2 ribs celery , chopped
- 1 red bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon oregano dried
- 3/4 teaspoon paprika
- 6 cups chicken broth 1362g, low-sodium
- 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)
- green onions toppings, some crushed
- sour cream
- cheese
- avocado
- cilantro
- tortilla chips
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.
Notes
- Chicken thighs are recommended for juicier results; chicken breasts can be used with shorter cooking time (8 minutes high pressure, 10 minutes natural release).
- Vegetables can be prepped ahead to speed cooking time.
- The soup freezes well for up to 3 months and should be thawed overnight before reheating.
- Serving size is about 1 1/4 cups, and the recipe yields around 7-8 cups.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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