Delicious, simple, and comforting, this Instant Pot Chicken Enchilada Soup will become a family favorite. Plus, it can also be made on the stovetop.
It’s been a bit chilly here in Salt Lake. The high yesterday was about 45 degrees. I’ve been sporting jeans, long-sleeve shirts and sweaters and cranking up the heat in my house and car, all the while Parker is in shorts and t-shirts. Apparently I’m a complete whimp when it comes to the weather and Parker is not. This is my child who thinks 60 degrees is soooo hot! I really don’t know where he came from.
When it’s still chilly outside like it has been, warm soup is the only thing on my mind (well, besides chocolate and cookies that is).
I’ve been loving my Instant Pot and decided to try some soup in it the other night. It was quick, simple and incredibly delicious. We gobbled it right up, and it was even better the next day.Warm, comforting and full of flavor. . . .this soup is really, really good.
Garnish is with sour cream, cheese, cilantro, tortilla chips, avocado, or whatever you’d like. Or you can eat it just like it is. The flavor is so good. It has just a bit of a kick, but not too much. I used regular Ro-Tel but if you want a little less kick, go ahead and use mild.Print
I made this in my Instant Pot, but I’ve also included stovetop directions.
- 2 tablespoons butter
- 1/4 cup onion (, chopped)
- 1/2 cup red bell pepper (, chopped)
- 1 teaspoon minced garlic
- 1 (32 oz) container chicken broth
- 1 (10 oz) can green enchilada sauce
- 1 (10 oz) can red enchilada sauce
- 1 1/2 to 2 pounds (about 3 medium) boneless, skinless chicken breasts, cubed into 1-inch pieces
- 1 (15 oz) can corn, drained
- 1 (15 oz can pinto beans (, rinsed and drained)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) Ro-Tel tomatoes (mild or regular)
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 cups shredded Monterey Jack cheese ((or any cheese you’d like))
- 1 cup sour cream
- Toppings ((optional))
- Fresh cilantro
- Sour cream
- Tortilla chips
- sliced green onions (, toritilla chips)
- Instant Pot: Using the saute function, heat the butter and saute the onion, red pepper and garlic for 2-3 minutes.
- Add the chicken broth, enchilada sauces, chicken, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder.
- Secure the lid and cook on high pressure for 7 minutes.
- Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
- Add the cheese and sour cream and stir until melted. Garnish with desired toppings.
- Stovetop: In a large pot melt the butter over medium heat. Add the chicken, onion, red bell pepper and garlic. Cook mixture for 8-10 minutes, or until chicken is no longer pink.
- Add the broth, both enchilada sauces, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder. Stir until combined. Bring to a boil, then turn down the heat and simmer for 25 to 30 minutes, stirring occasionally.
- Remove from heat and add the cheese and sour cream and stir until melted.
- Garnish with desired toppings.
- Recipe Source: Slightly adapted from a Paula Deen Magazine. January 2014