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Instant Pot Enchilada Soup Recipe

All your favorite flavors of chicken enchiladas are deconstructed and added to this wonderfully Mexican spiced chicken broth for a delicious Mexican chicken soup made in an Instant Pot.

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 medium size onion 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 medium-sized tomato chopped
  • 1 cup 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

  • You can store the chicken enchilada soup in an airtight container for 4 days in the refrigerator or around 2 months in the freezer. (Avoid toppings before storing)
  • For a slow cooker version of Chicken Enchilada Soup, click over to my Slow Cooker Enchilada Soup Recipe for instructions.

Nutrition Information

Calories 268kcal (13%) Carbohydrates 35g (12%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 6mg (2%) Sodium 1558mg (65%) Potassium 579mg (17%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 1101IU (22%) Vitamin C 11mg (12%) Calcium 43mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

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.