Easy Instant Pot Creamy Chicken Enchilada Soup
Easy Instant Pot Creamy Chicken Enchilada Soup is a soul-warming soup that has the perfect balance of creamy, spicy, and satisfying, making it a beloved favorite for cozy nights inside 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.
Servings: 6 servings
Calories: 514kcal
Equipment
- Instant Pot/Pressure Cooker
Ingredients
Soup 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
Spices:
- ½ Tsp Chili Powder
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Cumin
- ½ Tsp Red Chili Flakes (optional)
Instructions
- 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 boneless, skinless chicken breasts to the pot, along with 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: Pour in the red enchilada sauce and diced tomatoes with green chilies (Rotel), scraping 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 Cook: Secure the lid on the Instant Pot 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!
Nutrition
Calories: 514kcal | Carbohydrates: 38g | Protein: 40g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1686mg | Potassium: 1021mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1389IU | Vitamin C: 17mg | Calcium: 309mg | Iron: 3mg