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

Scale

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

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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