April 2, 2024

Easy Instant Pot Creamy Chicken Enchilada Soup

Name: Easy Instant Pot Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 8 min
Total time: 28 min
Ingredients: 3 Tbsp Butter ((or Avocado Oil)); 1 Onion ((large, diced)); 1 Jalapeno Pepper (cleaned and diced); 1½ lbs. Boneless Skinless Chicken Breast ((about 2 breasts)); 4 Cloves Garlic (minced); 10 oz. Red Enchilada Sauce; 10 oz. Diced Tomatoes with Green Chilies (Rotel, undrained); 15 oz. Black Beans (drained and rinsed); 15 oz. Corn ((canned, drained)); 4 cups Chicken Broth; 6 oz. Cream Cheese (cubed and softened); 1 cup Mexican Blend Cheese (shredded); Tortilla Strips or Chips ((optional: garnish)); Additional Garnish: Fresh Cilantro and Dollop Sour Cream; ½ Tsp Chili Powder; ½ Tsp Garlic Powder; ½ Tsp Onion Powder; ½ Tsp Cumin; ½ Tsp Red Chili Flakes ((optional))

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Welcome to our kitchen, where we’re about to embark on a culinary journey to discover the rich and comforting flavors of Easy Instant Pot Creamy Chicken Enchilada Soup. This soul-warming soup is the perfect balance of creamy, spicy, and satisfying, making it a beloved favorite for cozy nights in or busy weeknight dinners. With the convenience of the Instant Pot, you can enjoy all the deliciousness of traditional chicken enchiladas in a fraction of the time, with minimal effort and maximum flavor. Get ready to elevate your soup game with this mouthwatering recipe that will have your taste buds dancing with delight!

INGREDIENTS YOU’LL NEED TO MAKE IT:

These ingredients create a flavorful and satisfying Creamy Chicken Enchilada Soup that’s perfect for any occasion, from cozy weeknight dinners to gatherings with friends and family.

Soup Ingredients:

Butter (3 Tbsp): Butter adds richness and flavor to the soup base, enhancing its creaminess.
Onion (1 large, diced): Diced onion adds aromatic sweetness and texture to the soup, providing a savory base for the flavors to build upon.
Jalapeno Pepper (1, cleaned and diced): Diced jalapeno adds mild heat and fresh flavor to the soup, balancing the richness of the other ingredients.
Boneless Skinless Chicken Breast (1½ lbs, about 2 breasts): Chicken breast serves as the protein base for the soup, providing a lean and tender texture once cooked and shredded.
Garlic (4 cloves, minced): Minced garlic adds an aromatic flavor to the soup, enhancing its overall complexity and depth.
Red Enchilada Sauce (10 oz): Red enchilada sauce adds a rich and tangy flavor to the soup, infusing it with a Mexican-inspired taste.
Diced Tomatoes with Green Chilies (10 oz, Rotel, undrained): This canned ingredient adds a burst of flavor and texture to the soup.
Black Beans (15 oz, drained and rinsed): Black beans contribute protein, fiber, and a hearty texture to the soup, making it more filling and nutritious.
Corn (15 oz, canned, drained): Sweet corn kernels add a pop of sweetness and texture to the soup, complementing the savory flavors of the other ingredients.
Chicken Broth (4 cups): Chicken broth serves as the liquid base for the soup.
Cream Cheese (6 oz, cubed and softened): Cream cheese adds a creamy and luscious texture to the soup.
Mexican Blend Cheese (1 cup, shredded): Shredded Mexican blend cheese adds a melty and gooey texture to the soup, as well as a savory and slightly tangy flavor.

Spices:

Chili Powder (½ tsp)
Garlic Powder (½ tsp)
Onion Powder (½ tsp)
Cumin (½ tsp)
Red Chili Flakes (optional, ½ tsp): These spices add depth of flavor and complexity to the soup, enhancing its overall taste profile with smoky, earthy, and spicy notes.

PHOTO OF ALL INGREDIENTS USED IN THE SOUP

WHY YOUR FAMILY WILL LOVE PRESSURE COOKER ENCHILADA SOUP?

In our home, the love for making creamy enchilada soup in the Instant Pot is a family affair. As the tantalizing aroma of spices fills the air, laughter and anticipation permeate every corner of the kitchen. With just a few simple steps and the push of a button, the Instant Pot works its magic, effortlessly transforming humble ingredients into a velvety symphony of flavors. Here, we explain the convenience of preparing this tasty dish. We know that with each creamy spoonful, we’re not just nourishing our bodies but creating family bonds. With the pressure cooker as our cooking companion, we can share meals that become part of our family’s traditions.

HOW TO PREPARE ENCHILADA SOUP?

Time needed: 28 minutes

Sauté Aromatics:

Set your Instant Pot to “Sauté” mode. Melt the butter in the pot, then add diced onion and jalapeño pepper. Sauté for 3-4 minutes until the onion is soft and translucent.
Add Chicken and Spices:

Add the minced garlic, chili powder, garlic powder, onion powder, cumin, and optional red chili flakes. Sauté for 2-3 minutes to toast the spices and garlic, enhancing their flavor.
Deglaze Pot:

Add the chicken breasts and pour in the red enchilada sauce and diced tomatoes with green chilies (Rotel). Be sure to scrape the bottom of the pot with a wooden spoon to loosen any browned bits (this prevents the “Burn” warning).
Add Remaining Ingredients:

Add chicken broth to the pot. Stir to combine all ingredients.
Pressure Cooking:

Secure the lid on the pressure cooker and set the valve to the sealing position. Cook on high pressure for 8 minutes.

Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. Then, carefully perform a quick release to release any remaining pressure.
Shred Chicken:

Open the Instant Pot and remove the chicken breasts using tongs. Shred the chicken using two forks, then return it to the pot.
Add Creamy Element:

Add the cubed and softened cream cheese to the pot, stirring until it melts and incorporates into the soup, creating a creamy texture. You may have to turn the “Saute” function on again to heat the soup enough to melt the cream cheese. Turn the heat off again once the cream cheese is melted.
Stir in Remaining Ingredients:

Add drained and rinsed black beans and whole-kernel corn. Stir to combine all ingredients.
Finish with Cheese:

Stir in shredded Mexican-style cheese until melted and well combined with the soup.
Serve:

Ladle the Creamy Instant Pot Chicken Enchilada Soup into bowls. Garnish with fresh cilantro, tortilla strips, pickled jalapenos, and a dollop of sour cream if desired. Serve hot and enjoy the delicious flavors!

FAQ – FREQUENTLY ASKED QUESTIONS:

How long should I cook the chicken breasts in the Instant Pot?

Since chicken breasts can vary in size, cooking times may differ. Generally, cooking boneless, skinless chicken breasts under high pressure for 8-10 minutes will ensure they are fully cooked and tender.

Can I use frozen chicken breasts for this recipe?

Yes, frozen chicken breasts can be used, but the cooking time will need to be adjusted. Increase the cooking time by a few minutes to ensure the chicken is cooked through.

Can I use a different type of cheese instead of Mexican blend cheese?

Absolutely! Feel free to use your favorite cheese or a combination of cheeses that you enjoy. Cheddar, Monterey Jack, or pepper jack cheese are popular alternatives.

Can I add dairy like cream cheese or sour cream to the pressure cooker?

Dairy products like cream cheese or sour cream can curdle under high pressure, so add them after the pressure cooking is complete. Stir them into the soup once the cooking process has finished and the pressure has been released.

What if the soup consistency is just not thick and creamy enough?

In a small bowl, mix 1-2 tablespoons of cornstarch with an equal amount of cold water until dissolved. Slowly stir the cornstarch slurry into the soup while simmering during the sauté function in the pressure cooker. Continue stirring until the soup reaches the desired thickness.

Can I make this soup ahead of time and reheat it later?

Yes, creamy chicken enchilada soup can be made ahead of time and reheated later. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until warmed through.

How can I adjust the spice level of the soup?

You can adjust the spice level by adding more or less of the jalapeño peppers and red chili flakes. If you prefer a milder soup, you can omit the jalapeño peppers. Additionally, you can reduce or omit the red chili flakes for less heat.

RECIPE SUBSTITUTIONS AND VARIATIONS:

You can create a creamy enchilada soup that suits your taste buds by experimenting with these recipe substitutions and variations:

Protein Substitutions: Instead of chicken breast, you can use shredded rotisserie chicken, ground turkey, or cooked and diced tofu for a vegetarian option.
Vegetable Additions: Experiment with adding different vegetables to the soup, such as diced bell peppers, chopped spinach, chopped kale, or pinto beans to enhance the flavor and texture.
Dairy Alternatives: If you’re lactose intolerant or following a dairy-free diet, you can substitute the cream cheese with coconut cream or cashew cream for a creamy texture without dairy.
Spice Level Adjustments: Adjust the spice level of the soup by increasing or decreasing the amount of jalapeño peppers, red chili flakes, or enchilada sauce used. You can also add hot sauce or diced green chilies for extra heat.
Toppings and Garnishes: Get creative with toppings and garnishes by adding sliced avocado, diced tomatoes, chopped cilantro, or a squeeze of lime juice for freshness. Crumbled tortilla chips, shredded cheese, or a dollop of sour cream adds extra creaminess.
Broth and Dairy Variations: Instead of chicken broth, you can use vegetable broth or beef broth for a different flavor profile. You can also use heavy cream instead of cream cheese to add creaminess to the soup.

WHAT IS BEST SERVED WITH PRESSURE-COOKED ENCHILADA SOUP?

The soup pairs well with side dishes that complement its flavors. Traditional sides include tortilla chips or strips, which add a satisfying crunch and can be used for dipping or scooping up the creamy soup. Additionally, a side of Mexican rice or cilantro lime rice provides a hearty and flavorful base that complements the soup’s rich and savory taste. For a lighter option, a crisp side salad with fresh vegetables and a zesty dressing offers a refreshing contrast to the creamy soup. Garnishes such as sliced avocado, chopped cilantro, sour cream, and shredded cheese can be served alongside to add extra layers of flavor and texture to each bowl. With these delicious additions, chicken enchilada soup becomes a complete meal that’s sure to please the whole family.

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SPOONFUL OF CREAMY CHICKEN ENCHILADA SOUP

HOW STORE AND REHEAT LEFTOVER ENCHILADA SOUP?

To store leftover enchilada soup, allow it to cool to room temperature before transferring it to an airtight container or resealable plastic bag. Label the container with the date and store it in the refrigerator for up to 3-4 days. When ready to reheat, simply transfer the desired amount of soup to a saucepan or microwave-safe bowl and heat on the stovetop over medium heat or in the microwave in 1-minute intervals until heated through, stirring occasionally. Ensure the soup reaches a safe internal temperature of 165°F (74°C) before serving, and garnish with your favorite toppings for added flavor and texture.

CAN LEFTOVER SOUP BE FROZEN FOR LATER CONSUMPTION?

Yes, leftover soup can be frozen for later consumption, but it’s important to note that creamy soups like this one can change in texture once refrozen. When reheated, the dairy components in the soup, such as cream cheese or sour cream, may separate or become grainy, resulting in a slightly different texture than when freshly made. To minimize texture changes, it’s best to store creamy soups in smaller portions and thaw them gently in the refrigerator before reheating. Despite potential texture changes, the flavor and overall quality of the soup should remain intact, providing a convenient and delicious option for future meals.

LOOKING FOR MORE instant pot SOUP RECIPES? TRY THESE!

Easy Instant Pot Cream of Chicken Mushroom Soup: Bursting with the earthy richness of mushrooms, tender chunks of chicken, and a velvety broth, this soup is a true delight for the senses. Made effortlessly in the pressure cooker, it’s a convenient and flavorful option for busy weeknights or leisurely weekends.

Best Pressure Cooker Lentils with Curry Soup: Perfect for cozy evenings or busy days, this hearty soup combines tender lentils, fragrant curry spices, and a medley of vegetables, all cooked to perfection in a pressure cooker. With its rich and satisfying taste, this flavorful dish is sure to become a favorite in your kitchen, providing a nourishing and delicious meal that the whole family will love.

Creamy Roasted Tomato Basil Soup: This velvety concoction starts with ripe tomatoes, roasted to perfection to bring out their natural sweetness and depth of flavor. Blended to a silky consistency and infused with aromatic basil, this soup is a symphony of rich, savory goodness.

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