Servings
Font
Back
5.0 from 51 votes

Instant Pot Chicken Enchilada Soup

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add Seasonings: Turn instant pot off and stir in chili powder, cumin, coriander, oregano, and paprika.
  4. 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.
  5. Shred Chicken: Remove the chicken to a plate and shred the meat.
  6. 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.
  7. 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.
  8. Serve: Ladle soup into bowls and serve with desired toppings.

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

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

% 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.