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Instant Pot Enchilada Soup Recipe
5 from 12 votes

Instant Pot Enchilada Soup Recipe

The Instant Pot Enchilada Soup melds shredded chicken with flavorful spices, enchilada sauce, vegetables, and beans, cooked under pressure for a rich, hearty broth. Ingredients like chili flakes, taco seasoning, cumin, and red enchilada sauce build layers of warm, mildly spicy flavor. Corn, tomato, and beans add texture and nutrition, while the Instant Pot method softens ingredients quickly. The shredded chicken is returned to the pot at the end for tender, well-infused meat pieces throughout the soup.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 268 kcal
Course: Soup
Cuisine: Mexican

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

    Cup of Yum
  1. Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
  2. 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.
  3. CANCEL the SAUTE button.
  4. Next add the chicken stock followed by salt, chili flakes, taco seasoning, and cumin powder. Add the chicken.
  5. Add the corn, beans, followed by enchilada sauce, and tomato. DO NOT STIR.
  6. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
  7. Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from SEALING to VENTING position.
  8. Open the lid carefully and select the CANCEL button.
  9. Remove the chicken into a bowl and shred the chicken with the help of a fork.
  10. Select the SAUTE button
  11. Add in the shredded chicken, let the broth bubble up for a few minutes.
  12. Once done CANCEL the SAUTE button.
  13. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 268

% 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.