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Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup
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Instant Pot Chicken Enchilada Soup is a flavorful, hearty, and comforting Mexican-inspired soup made effortlessly in one pot. Combining tender shredded chicken, enchilada sauce, spices, and fresh ingredients, this soup is perfect for busy weeknights or anytime you want a fast, nourishing meal with minimal cleanup.

Ingredients

Scale

Protein & Main Ingredients

  • 1.5 to 2 pounds chicken breasts or thighs (whole)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels, drained (fresh, canned, or frozen)
  • 1 can (14.5 oz) diced tomatoes

Liquids & Sauces

  • 1 cup enchilada sauce
  • 3 cups chicken broth

Aromatics & Spices

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Optional Garnishes

  • Shredded cheddar or Monterey Jack cheese
  • Fresh cilantro, chopped
  • Sour cream
  • Sliced green onions

Instructions

  1. Prepare the Ingredients: Dice the onions and mince the garlic to create your aromatics. Rinse the black beans and drain the canned corn to have everything ready before cooking.
  2. Sauté Aromatics: Using the Instant Pot’s sauté function, cook onions and garlic in a little oil until soft and fragrant, waking up the flavors for your soup.
  3. Add Chicken and Seasonings: Place whole chicken breasts or thighs in the pot, then sprinkle chili powder, cumin, salt, and pepper over top for that classic enchilada taste.
  4. Pour in Liquids and Other Ingredients: Add enchilada sauce, chicken broth, drained corn, black beans, and diced tomatoes to the pot. Stir gently to combine, ensuring the chicken is partially submerged.
  5. Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes, allowing all the flavors to meld and the chicken to become tender.
  6. Shred Chicken and Finish Soup: Quick-release the pressure, remove the chicken, shred it with forks, then return it to the pot. Stir everything together and adjust the seasoning as needed.

Notes

  • Use fresh chili powder and cumin for better flavor instead of pre-mixed blends.
  • Don’t skip sautéing onions and garlic to develop a richer soup base.
  • Shred the chicken while it is warm for juicier texture.
  • If soup is too thin, simmer uncovered with the sauté function to thicken.
  • Customize toppings with fresh lime juice, diced avocado, or crumbled tortilla chips for added excitement.

Nutrition

Keywords: Instant Pot soup, Chicken enchilada soup, Mexican soup, Quick dinner, One-pot meal, Hearty chicken soup

Find it online: https://withnora.com/instant-pot-chicken-enchilada-soup/