Instant Pot Chicken Enchilada Soup
There’s something incredibly comforting about a warm bowl of soup, especially when it’s a cozy dish like Instant Pot Chicken Enchilada Soup. This delightful recipe brings together tender, shredded chicken, zesty spices, and rich cheese, all in one hearty serving. The Instant Pot makes it lightning fast too, cutting down on cooking time and making cleanup a breeze. You get the satisfaction of a homemade meal without spending the entire day in the kitchen.
Table of Contents
I discovered this recipe one chilly evening when I was craving Mexican comfort food but wanted to keep it simple and quick. The aroma that fills your home while this soup cooks is nothing short of amazing! It’s the kind of recipe that becomes a family favorite, perfect for busy weeknights or when you’re hosting friends. I can’t wait for you to experience the warmth and flavor that Instant Pot Chicken Enchilada Soup delivers. Grab your ingredients, and let’s get cooking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just over 30 minutes, perfect for busy nights.
- Irresistible Flavor: A harmonious blend of spices and creamy cheese gives it an addictive taste.
- Eye-Catching Appeal: Bright colors and garnishes make this dish impressive for entertaining.
- Flexible Serving: Perfect as a cozy dinner or as a fun party dish with all the toppings.
- Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets.
Ingredients You’ll Need
- 1 teaspoon ground cumin: This adds a warm, earthy flavor that’s essential in Mexican cuisine. You can substitute it with chili powder if needed.
- 1 teaspoon garlic powder: A quick way to introduce garlic flavor. Fresh minced garlic can be used in a pinch—just adjust to taste.
- 1 teaspoon chili powder: This gives the soup its characteristic heat and depth. If you prefer less spice, reduce the amount.
- 1 teaspoon paprika: Sweet paprika provides a rich color and subtle sweetness. Smoked paprika can be a delightful twist if you’re up for it.
- ¼ teaspoon kosher salt: Essential for bringing all flavors together; feel free to adjust to taste.
- 1 pound boneless skinless chicken breasts: The star of this recipe, ideal for shredding into the soup. You can also use thighs for extra juiciness.
- ½ white onion, diced: Sautéed onions add a sweet, aromatic foundation to the soup.
- 2 tablespoons olive oil: Used for sautéing the onions. Vegetable or avocado oil can work as a substitute.
- 1 four-ounce can green chilis: Adds mild heat and complexity. If you want more spice, use jalapeños.
- 1 cup red enchilada sauce: This paves the way for bold, rich flavors. Homemade is great, but store-bought works just fine.
- 6 cups chicken broth: This is the soup’s base; use low-sodium broth for better control over saltiness.
- ½ cup masa harina: Helps thicken the soup and adds a subtle corn flavor. Cornstarch can work as a substitute but will alter the taste slightly.
- 4 ounces cream cheese, softened and cubed: Adds a creamy, luxurious texture; feel free to use a low-fat version if desired.
- 2 cups shredded cheddar cheese: For that classic cheesy goodness! Mexican blend cheese can easily replace it.
- Tortilla strips: For a crispy topping and great crunch, you can make your own or buy them pre-made.
- Fresh cilantro: Adds freshness and a pop of color—optional if you’re not a fan!
- Sour cream: Use as a creamy topping to enhance the flavors further.
How to Make Instant Pot Chicken Enchilada Soup
Prepare the Spice Mixture: In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this spice mix all over 1 pound of boneless, skinless chicken breasts until they’re evenly coated.
Sauté the Onions: Set your Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Once hot, toss in the ½ white onion, diced, along with a pinch of salt. Sauté for about 2–3 minutes, or until the onions soften. Press Cancel once done.
Combine the Ingredients: Next, add the seasoned chicken breasts to the pot. Pour in the 1 four-ounce can of green chilis, 1 cup of red enchilada sauce, remaining 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups of chicken broth. Do not add the masa harina yet.
Cook Under Pressure: Secure the Instant Pot lid and ensure the valve is set to Sealing. Cook on High Pressure for 12 minutes. When the cooking is complete, perform a Quick Release to release the steam.
Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using a chicken shredder or two forks. Set the shredded chicken aside.
Thicken the Soup: Ladle approximately 2 cups of the hot broth into a medium bowl. Whisk in ½ cup of masa harina until completely smooth. Pour this slurry back into the pot and stir well to combine.
Simmer the Soup: Set the Instant Pot back to Sauté mode and add the shredded chicken. Simmer for about 5–7 minutes, stirring frequently, until the soup reaches your desired thickness. Press Cancel once it’s perfect.
Incorporate the Creaminess: Allow the soup to cool slightly before stirring in 4 ounces of cream cheese, softened and cubed, a few pieces at a time, until fully melted. Then, mix in 2 cups of shredded cheddar cheese until it’s melted and smooth. Taste your soup and adjust the salt, if necessary.
Serve Up: Ladle the soup into bowls and top with extra shredded cheddar, tortilla strips, fresh cilantro, and a dollop of sour cream as desired.
Storing & Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When reheating, warm gently on the stove over medium heat until hot, or microwave in increments, stirring in between. Keep in mind that the texture might change slightly after freezing; adding a splash of broth while reheating can help refresh it.
Chef’s Helpful Tips
- Avoid Overcooking the Chicken: Ensure you don’t exceed the 12-minute cooking time for tender chicken. Overcooked chicken becomes dry.
- Use Room Temperature Ingredients: Bringing cream cheese and shredded cheese to room temperature helps them melt better into the soup.
- Texture Issues: If your soup is too thin, whisk in a bit more masa harina mixed with water to reach your desired thickness.
- Flavorful Enhancements: Consider adding a splash of lime juice before serving for a bright flavor boost.
- Make Ahead: Prep the spices and dice the onions the night before to save time earlier in the day.
There’s a special kind of magic when it comes to homemade soup, especially one bursting with flavor like this Instant Pot Chicken Enchilada Soup. It provides warmth and comfort while being impressively quick and easy to make. The combination of spices and creamy cheese will leave your taste buds dancing. Don’t be afraid to get creative—experiment with toppings and sides that you love. Your kitchen and your loved ones will thank you for this satisfying dish. Enjoy every spoonful!
Recipe FAQs
Can I make this soup ahead of time?
Yes! You can prepare everything up until the cooking step and store the chicken with the spices and broth in the refrigerator for up to a day. Just cook it when ready to enjoy.
What can I use instead of masa harina?
If you don’t have masa harina, cornstarch can work as a thickening substitute though it will slightly change the flavor profile of the soup.
How can I make this soup spicier?
To amp up the heat, you can add more chili powder, incorporate some diced jalapeños, or even a dash of hot sauce into the mix before serving.
Is this soup freezer-friendly?
Absolutely! This soup freezes well for up to 3 months. Just remember to allow it to cool completely before transferring it to a freezer-safe container.
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📖 Recipe Card
Instant Pot Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Instant Pot
- Cuisine: Mexican
Description
Instant Pot Chicken Enchilada Soup is a flavorful and hearty dish featuring tender chicken, rich enchilada sauce, and creamy cheese. Perfect for easy dinners and packed with delicious ingredients, it brings comforting warmth to your table.
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon kosher salt
- 1 pound boneless skinless chicken breasts
- ½ white onion, diced
- 2 tablespoons olive oil
- 1 four-ounce can green chilis
- 1 cup red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 6 cups chicken broth
- ½ cup masa harina
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded cheddar cheese
- extra shredded cheddar cheese
- tortilla strips
- fresh cilantro
- sour cream
Instructions
- Combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, chili powder, paprika, and ¼ teaspoon kosher salt in a small bowl. Rub the mixture all over the chicken breasts.
- Set the Instant Pot to Sauté mode and heat 2 tablespoons of olive oil. Add the diced onion and a pinch of salt, and sauté for 2–3 minutes until softened. Press Cancel.
- Add the seasoned chicken breasts to the pot along with the green chilis, red enchilada sauce, remaining cumin, remaining garlic powder, remaining kosher salt, and chicken broth. Do not add masa harina at this stage.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes and perform a Quick Release once finished.
- Remove the chicken, shred it using two forks, and set it aside.
- Ladle approximately 2 cups of the hot broth into a medium bowl and whisk in the masa harina until smooth. Pour the slurry back into the pot and stir well.
- Set the pot to Sauté mode again. Add the shredded chicken and simmer for 5–7 minutes, stirring frequently until the soup thickens to your liking. Press Cancel to stop cooking.
- Allow the soup to cool slightly from a boil, then stir in the cream cheese in small pieces until fully melted. Finally, add the shredded cheddar cheese and stir until smooth. Adjust seasoning with salt if needed.
- Serve the soup in bowls topped with extra shredded cheddar, tortilla strips, cilantro, and sour cream as desired.
Notes
For a spicier soup, consider adding diced jalapeños or hot sauce.
You can substitute chicken breasts with thighs for a richer flavor.
This soup can be stored in the refrigerator for up to three days or frozen for later use.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
