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.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 900mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg