Instant Pot Enchilada Soup Recipe
User Reviews
5
Instant Pot Enchilada Soup Recipe
Description
This chicken enchilada soup recipe utilizes an Instant Pot to quickly build a complex and comforting flavor profile. Starting with sautéed onions and garlic in olive oil, it layers in chili flakes, taco seasoning, cumin powder, and salt before adding chicken stock, enchilada sauce, corn kernels, diced tomato, and beans. The chicken breasts cook submerged during a 10-minute high-pressure cycle that tenderizes the meat and melds flavors.
After pressure cooking, the chicken is removed and shredded, then returned to the pot where gently reheating allows it to absorb the broth's spiced richness. The resulting soup is hearty and textured, combining mildly smoky, savory, and slightly spicy notes. The beans and corn add body, while the tomato and enchilada sauce give acidity and depth.
This soup is typically served hot with optional toppings like cheese, sour cream, or fresh herbs (not detailed here). It works well as a warming meal on its own or with tortilla chips. The recipe is suited to batch cooking, and leftovers can be refrigerated or frozen.
Storage notes recommend keeping soup in an airtight container up to four days refrigerated or two months frozen. Avoid adding any toppings before storage to maintain freshness. For alternative slow cooker methods, alternate recipes are available.
Ingredients
- 2 tablespoon olive oil
- 1 onion medium size, chopped
- 4 cloves garlic minced
- 2 teaspoon chili flakes
- 1 cup Red Enchilada Sauce
- 2 tablespoon taco seasoning
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 pieces chicken breast 0.5 pounds
- 1 cup corn kernels
- 1 tomato medium-sized, chopped
- 1 cup red beans cooked red beans or 1 cup dry black beans
- 3 cups chicken stock
Instructions
- Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
- When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
- CANCEL the SAUTE button.
- Next add the chicken stock followed by salt, chili flakes, taco seasoning, and cumin powder. Add the chicken.
- Add the corn, beans, followed by enchilada sauce, and tomato. DO NOT STIR.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
- Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from SEALING to VENTING position.
- Open the lid carefully and select the CANCEL button.
- Remove the chicken into a bowl and shred the chicken with the help of a fork.
- Select the SAUTE button
- Add in the shredded chicken, let the broth bubble up for a few minutes.
- Once done CANCEL the SAUTE button.
- Serve hot in individual bowls and top it with chopped avocado, tortilla chips, lime wedge, and a dollop of sour cream.
Notes
- Store leftover soup in airtight containers for up to 4 days in the refrigerator or 2 months in the freezer.
- Avoid adding toppings before storing to maintain freshness.
- A slow cooker version of this chicken enchilada soup is available for alternative cooking methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 6mg | 2% |
| Sodium | 1558mg | 65% |
| Potassium | 579mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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