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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 comforting and flavorful Mexican-inspired soup featuring tender chicken breasts, enchilada spices, black beans, corn, and creamy cheddar cheese. Prepared quickly in the Instant Pot, this hearty soup is perfect for busy weeknights, offering rich, layered flavors with minimal cleanup. Customizable and satisfying year-round, it’s a warm meal that feels like a cozy hug in every bowl.

Ingredients

Scale

Protein

  • 2 boneless skinless chicken breasts

Liquids and Sauces

  • 4 cups chicken broth
  • 1 cup enchilada sauce

Vegetables and Beans

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Cheese and Dairy

  • 1 cup shredded cheddar cheese

Spices

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste

Garnishes

  • Fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: avocado, sour cream or Greek yogurt, extra shredded cheese

Instructions

  1. Step 1: Sauté Aromatics – Set your Instant Pot to the sauté mode. Add a splash of oil, then cook the diced onion and minced garlic until fragrant and translucent, about 3-5 minutes. This creates the flavorful base for the soup.
  2. Step 2: Add Spices and Liquids – Stir in chili powder, cumin, smoked paprika, and a pinch of salt. Toast the spices for 30 seconds to unlock their aroma. Pour in chicken broth, enchilada sauce, diced tomatoes with green chilies, corn, and black beans. Stir to combine everything well.
  3. Step 3: Cook the Chicken – Place the chicken breasts into the pot, submerging them in the broth mixture. Seal the Instant Pot lid and set to manual pressure for 12 minutes. Once done, allow the pressure to naturally release for 10 minutes to keep the chicken tender and juicy.
  4. Step 4: Shred the Chicken and Finish the Soup – Carefully open the pot, remove the chicken, and shred it with two forks. Return the shredded chicken to the pot and stir in shredded cheddar cheese for creamy richness. Adjust seasoning with salt and pepper as needed.
  5. Step 5: Garnish and Serve – Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime, and any additional toppings like avocado or sour cream for a perfect final touch.

Notes

  • Use fresh spices for the best flavor; freshly ground chili powder and cumin have more intensity than old spices.
  • Allow a natural pressure release to keep the chicken juicy and tender.
  • Adjust the cheese amount gradually to achieve your preferred creaminess.
  • This soup freezes well, so double the batch for convenient future meals.
  • To deepen flavor, sauté aromatics and toast spices before adding liquids.

Nutrition

Keywords: Instant Pot, Chicken Enchilada Soup, Mexican soup, one-pot meal, quick dinner, hearty soup, gluten free

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