Instant Pot Chicken Enchilada Soup is a delightful bowl of comfort that warms the soul while tantalizing the taste buds. Picture a rich and hearty blend of tender chicken, zesty spices, and creamy cheese, all perfectly melded together to create a mouthwatering dish. This soup is not just a meal; it’s a cozy experience that brings family and friends together, especially on chilly evenings or during casual gatherings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Enchilada Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Enchilada Soup

I first stumbled upon making this Instant Pot Chicken Enchilada Soup during a particularly busy week when I craved something comforting yet quick to prepare. There’s something magical about an Instant Pot that transforms raw ingredients into a soul-satisfying dish in no time. You won’t believe how easy it is to whip up this incredible soup that tastes like hours have been spent simmering. It’s one of those recipes that feels both familiar and exciting, allowing you to savor the goodness without the time commitment. If you haven’t tried it yet, now’s the perfect time to dive in!

Why You’ll Love This Recipe

Simple & Quick: With just a total of 30 minutes from start to finish, you’ll have a delicious dinner ready in no time.
Irresistible Flavor: The combination of spices and creamy cheese creates a flavor explosion that’s utterly satisfying.
Eye-Catching Appeal: This soup not only tastes great but looks vibrant, ready to impress at your dinner table!
Flexible Serving: Perfect for game nights, a chilly evening, or meal prep for the week.
Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting with appropriate ingredients.

Ingredients You’ll Need

1 teaspoon ground cumin: This spice adds warmth and depth; consider substituting with coriander if you’re looking for a different flavor profile.
1 teaspoon garlic powder: A must for that classic taste; fresh garlic can also work well here.
1 teaspoon chili powder: Provides a nice kick; adjust based on your heat preference.
1 teaspoon paprika: For a mild sweetness and color; smoked paprika can make it a bit more complex.
¼ teaspoon kosher salt: Essential for enhancing flavors; you can use sea salt as an alternative.
1 pound boneless skinless chicken breasts: The main protein, cooked to tender perfection; thighs can be used for a richer flavor.
½ white onion, diced: This brings aromatic savoriness; yellow onions can be a suitable substitute.
2 tablespoons olive oil: Used for sautéing; avocado oil is a great alternative.
1 four-ounce can green chilis: Adds a mild heat and tang; fresh green chilis are also an option for more boldness.
1 cup red enchilada sauce: For depth and richness; homemade is great if you have it.
6 cups chicken broth: The base of your soup; vegetable broth can be used for a lighter flavor.
½ cup masa harina: This thickens the soup and adds flavor; cornmeal can be a substitute, though the texture will differ.
4 ounces cream cheese, softened and cubed: Gives a creamy texture; Greek yogurt can be used for a lighter option.
2 cups shredded cheddar cheese: Because who can resist melty cheese? Feel free to substitute with Monterey Jack for a different taste.
Extra shredded cheddar cheese: For garnish; other cheeses like queso fresco can work, too.
Tortilla strips: Nice crunch on top; you can easily make your own or use store-bought.
Fresh cilantro: A delicious finishing touch with bright herbal notes.
Sour cream: For serving, adds a cool creaminess that balances the spice.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the Spice Rub: 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 mixture all over the 1 pound boneless skinless chicken breasts until fully coated for a flavor-packed base.
Sauté the Onions: Set your Instant Pot to Sauté mode and add 2 tablespoons olive oil. Once hot, toss in ½ white onion, diced, along with a pinch of salt. Sauté for about 2–3 minutes until they soften and become fragrant, then press Cancel.
Combine Ingredients in the Pot: Add the seasoned chicken breasts right into the pot. Pour in 1 four-ounce can green chilis, 1 cup red enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth. Do not add the masa harina just yet!
Pressure Cook the Soup: Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Once done, perform a Quick Release when the cycle finishes to release the steam safely.
Shred the Chicken: Remove the chicken breasts from the pot and shred them using a chicken shredder or two forks. Set the shredded chicken aside for later.
Make the Thickening Slurry: Ladle approximately 2 cups of the hot broth into a medium bowl. Whisk in ½ cup masa harina until completely smooth. Return the slurry to the pot, stirring well to incorporate it back into the soup.
Simmer and Thicken: Switch the pot back to Sauté mode and add the shredded chicken. Simmer for 5–7 minutes, stirring frequently until the soup reaches your desired thickness. Then, press Cancel to stop the cooking.
Add Creaminess: Allow the soup to cool slightly before stirring in 4 ounces of softened and cubed cream cheese a few pieces at a time. Once melted and smooth, mix in 2 cups of shredded cheddar cheese until fully combined. Taste and adjust salt levels as necessary.
Serve and Garnish: Finally, ladle the soup into bowls. Top with extra shredded cheddar, crunchy tortilla strips, fresh cilantro, and a dollop of sour cream for added richness and flavor!

Storing & Reheating

To store your delicious Instant Pot Chicken Enchilada Soup, let it cool to room temperature before transferring to an airtight container. Keep it in the refrigerator for up to 4 days. If you want to store it long-term, you can freeze it for up to 3 months in a freezer-safe container. When ready to enjoy, simply thaw overnight in the fridge or use the microwave for quicker reheating. Heat it on the stove over medium until warm, remembering that the texture might slightly change; add a bit more broth or water to refresh its consistency.

Chef’s Helpful Tips

Ensure your chicken breasts are evenly coated with the spices for well-rounded flavor.
If the soup is too thick, stir in a bit more chicken broth until it reaches your preferred consistency.
For the creamiest soup, let the cream cheese sit out for a while before adding; it’ll help it melt quickly.
Add a squeeze of lime juice just before serving for extra brightness.
Feel free to toss in some black beans or corn for added texture and nutrition.

There’s no doubt that Instant Pot Chicken Enchilada Soup is a must-try recipe. With its effortless preparation and mouthwatering flavor, it’s a dish that you’re likely to come back to time and time again. This soup is a testament to how simple ingredients can become something spectacular with just a bit of love and care.

I encourage you to play around with the ingredients to make it your own—whether that means tweaking spices or adding your favorite toppings. Enjoy every comforting spoonful, and I can’t wait for you to share your experience!

Recipe FAQs

Can I use frozen chicken for this recipe?

Absolutely! You can use frozen boneless, skinless chicken breasts. Just add an additional 5-7 minutes to the cooking time and ensure that the chicken is fully cooked through when you shred it.

What if I don’t have an Instant Pot?

No problem! You can make this soup in a slow cooker or on the stovetop. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. For stovetop preparation, simmer all ingredients in a large pot once the chicken is cooked for about 30-40 minutes.

How do I make this soup spicier?

If you crave some heat, consider adding diced jalapeños or an extra spoonful of chili powder or cayenne pepper. Adjusting spice levels to your liking is a great way to personalize this soup!

Can I make this soup vegetarian?

Yes, you can easily adapt this recipe by substituting the chicken with either diced vegetables or canned beans. Ensure to use vegetable broth and skip the chicken entirely for a delightful meat-free version!

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Instant Pot Chicken Enchilada Soup

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Author: Peter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soups
Method: Instant Pot
Cuisine: Mexican

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Description

Savor the rich flavors of Instant Pot Chicken Enchilada Soup. This quick and easy dish combines tender chicken, zesty enchilada sauce, and creamy cheeses, perfect for cozy dinners.

Ingredients

Scale

1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
¼ tsp kosher salt
1 lb boneless skinless chicken breasts
½ white onion, diced
2 tbsp olive oil
1 (4 oz) can green chilis
1 cup red enchilada sauce
1 tsp ground cumin
1 tsp garlic powder
½ tsp kosher salt
6 cups chicken broth
½ cup masa harina
4 oz 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, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt in a small bowl. Rub the spice mixture all over the chicken breasts.
Set the Instant Pot to Sauté mode, add olive oil, and heat it up. Add diced onion with a pinch of salt and sauté for 2–3 minutes until softened. Press Cancel.
Add the seasoned chicken breasts to the pot along with green chilis, red enchilada sauce, remaining spices, and chicken broth. Do not add masa harina yet.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes and perform a Quick Release afterward.
Remove the chicken breasts and shred with forks or a chicken shredder. Set aside.
Ladle about 2 cups of hot broth into a bowl, whisk in masa harina until smooth, and then stir back into the pot.
Switch the pot back to Sauté mode and add the shredded chicken. Simmer for 5–7 minutes, stirring frequently, until the soup thickens to desired consistency. Press Cancel.
Allow the soup to cool slightly. Stir in cream cheese until melted, then mix in cheddar cheese until smooth, adjusting salt if needed.
Serve in bowls and top with extra cheddar, tortilla strips, cilantro, and sour cream as desired.

Notes

For added flavor, you can include black beans or corn in the soup.
Adjust the spices according to your heat preference; more chili powder can increase spiciness.
Leftovers can be stored in the refrigerator for up to 3 days.