Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup is made with chicken breasts, corn, green chiles and diced tomatoes in a creamy red enchilada sauce. Your whole family will love this delicious and easy chicken soup recipe made in the electric pressure cooker!

If you're looking for a kicked-up version of your usual chicken soup recipe, you need to check out this über flavorful chicken enchilada soup. It has all of the flavors of chicken enchiladas in soup form!

I absolutely love making soup in the Instant Pot! You just throw everything in the electric pressure cooker, and in a few minutes, dinner is ready! I usually make a big old pot of Instant Pot chicken soup at least once a week. We have it for dinner one night, and I get to eat the leftover soup for lunch during the week. It's definitely a win win situation!

Even though I love eating soup, not everyone in the family does. So I decided to change up the usual chicken noodle soup and make some hearty chicken enchilada soup, instead. My family is crazy about Instant Pot chicken enchiladas, and chicken enchilada pasta, so they had no complaints about this soup!

I actually made this Instant Pot soup recipe a few times before I found a version that pleased our entire crew. I tried a plain version, which was kind of boring, and I tried adding a can of RoTel, which ended up being too spicy for some people. The third time, was definitely a charm!

Ingredients

You only need a few simple ingredients for this chicken enchilada soup recipe. They can usually be found in your local grocery store. You can sub taco seasoning for the spices:

• Boneless skinless chicken breasts
• Olive oil
• Onion
• Corn
• Sea salt
• Garlic powder
• Ground cumin
• Pepper
• Can diced green chiles, drained
• Can diced tomatoes no salt added
• Low sodium organic chicken broth
• Can mild red enchilada sauce
• Heavy cream

How to Make Instant Pot Chicken Enchilada Soup

First, I like to cook the corn and onions on the saute setting for a few minutes.

You could definitely throw everything in the Instant Pot and call it a day, but I think pan roasting the onions and corn really adds a ton of extra flavor.

Just be sure to deglaze the pot before adding the chicken. Otherwise, you'll get the dreaded burn notice!

Just add a little broth to the pot after browning the corn. Then, scrape up all the brown bits with a spoon.

Place the chicken breasts on top of the onions and corn. Next, add the rest of the ingredients, and you're good to go.

Cooking Time

Just pop the lid on, wait for the Instant Pot to come to pressure, and let it work its magic. The soup takes only 10 minutes to cook on high pressure, and I like to do a slow natural release for 5 minutes before opening the valve all the way and doing a quick release.

When the pin drops, just remove the chicken, shred it, and add the shredded chicken back to the soup.

You could stop here, but I add a little heavy cream to further tone down the heat from the enchilada sauce. It makes the enchilada soup rich and creamy, and perfect!

Serve this tasty Instant Pot chicken enchilada soup with shredded cheese, corn chips and a little sour cream, and you've got enchiladas in a bowl. So good! You can also add avocado slices or guacamole -- yum!

Variations

Add your favorite toppings to customize your chicken enchilada soup! We love sprinkling crushed-up tortilla chips or tortilla strips to the top of the soup for an extra crunch.

For a little more kick, add chili powder, cayenne pepper, red or green chilies, bell pepper, or Sriracha sauce.

On the other end, if spicy food really isn't your thing, a dollop of sour cream or cream cheese, shredded Mexican or cheddar cheese, and avocado will cool down your bowl of soup.

You don't need to use chicken breasts. Chicken thighs will work as well, just make sure that they're boneless. If you want to use frozen chicken, it will have the same cook time as non-frozen ones, unless the frozen breasts are super thick or stuck together.

One of my favorite things to add to enchilada soup is beans. Black beans, kidney beans, and pinto beans will pair best with this flavor profile.

To make this recipe even easier, use rotisserie chicken. Just add the chicken in after you've pressure cooked the soup.

For a thicker, more creamy chicken enchilada soup, add in some masa.

How to Store and Reheat

Store any leftover chicken enchilada soup in an airtight container in the refrigerator, where it'll keep for 4 to 5 days.

For longer storage, freeze it in a freezer safe container. This is a great recipe for meal prep during the colder months, and it's a family favorite over here!

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Recipe

Instant Pot Chicken Enchilada Soup

Published by Dee

Instant Pot Chicken Enchilada Soup is made with chicken breasts, corn, green chiles and diced tomatoes in a creamy red enchilada sauce. Your whole family will love this delicious and easy chicken soup recipe made in the electric pressure cooker!

5 from 3 votes

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 10 minutes mins

pressure time 10 minutes mins

Total Time 25 minutes mins

Course Main

Cuisine Mexican

Servings 10

Calories 108 kcal

Equipment

• 1 Instant Pot Pressure Cooker

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup corn
• 2 small boneless skinless chicken breasts
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon pepper
• 1 7-ounce can diced green chiles, drained
• 1 14-ounce can diced tomatoes no salt added undrained
• 1 32-ounce carton low sodium organic chicken broth
• 1 10-ounce can mild red enchilada sauce
• ½ cup heavy cream

Instructions

 

• Turn Instant Pot to SAUTE setting, and when display reads HOT, add the olive oil, onions and corn, and cook until slightly brown
• Hit CANCEL to turn heat off, and pour in a little chicken broth, and stir bottom of pot to deglaze and remove any brown bits
• Place chicken breasts in bottom of pot. Season with sea salt, garlic, cumin and pepper
• Add green chiles, diced tomatoes, remaining chicken broth and enchilada sauce
• Place lid on Instant Pot, turn knob to sealing position, and hit PRESSURE COOK, or manual, for 10 minutes
• After 10 minutes, allow a 5 minute natural release, then turn knob to venting for a quick release. After pin drops, open lid, and remove chicken to shred
• Return chicken to soup, stir in ½ cup heavy cream, and serve immediately

Notes

Recipe can be made in an 8-quart or 6 quart Instant Pot pressure cooker. 

Recipe cooks in 10 minutes at high pressure with 5 minutes for natural release. Time for pot to reach pressure and finish releasing pressure may vary according to your own Instant Pot.

Nutritional values are approximate.

Nutrition information is estimated. Please do your own calculation to fit special diets.

Nutrition

Calories: 108kcalCarbohydrates: 4gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 265mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

My family loves this easy Instant Pot Chicken Enchilada Soup. My picky soup-hating middle child even had a second helping! I hope you enjoy it as much as we do!

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Recipe first published in 2018 and updated in 2022.

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