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You are here: Home / Recipes / Soups/Chili / Instant Pot Chicken Enchilada Soup {Or Stovetop}

Instant Pot Chicken Enchilada Soup {Or Stovetop}

Yum

April 5, 2017 by Jodi + 15 Comments

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. 

This is a perfect, simple, quick weeknight dinner, especially for those not-so-warm-yet spring nights.

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Instant Pot Chicken Enchilada Soup


  • Total Time: 40 minutes
  • Yield: 6 to 8 servings 1x
Print Recipe
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Description

Delicious, simple, and comforting, this Instant Pot Chicken Enchilada Soup will become a family favorite. Plus, it can also be made on the stovetop. 


Ingredients

Scale

Soup:

  • 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
  • Avocado
  • Tortilla chips
  • Olives
  • sliced green onions, tortilla chips

Instructions

Instant Pot Directions:

  1.  Using the saute function, heat the butter and saute the onion, red pepper and garlic for 2-3 minutes.
  2. Add the chicken broth, enchilada sauces, chicken, corn, pinto beans, black beans, diced tomatoes, cumin, and chili powder.
  3. Secure the lid and cook on high pressure for 7 minutes.
  4. Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure.
  5. Add the cheese and sour cream and stir until melted. Garnish with desired toppings.

Stovetop:

  1. 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.
  2. 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.
  3. Remove from heat and add the cheese and sour cream and stir until melted.
  4. Garnish with desired toppings.

Notes

I usually make this in my Instant Pot, but I’ve also included stovetop directions.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes (includes pressure and natural release time)
  • Category: Soups/Chili

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you're making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you're making.

  1. Recipe Source: Slightly adapted from a Paula Deen Magazine. January 2014

Filed Under: Slow Cooker/Instant Pot, Soups/Chili

Comments

  1. Tammy says

    April 6, 2017 at 2:50 pm

    sounds delicious, thanks!

    Reply
    • Jodi says

      April 6, 2017 at 3:04 pm

      Thanks Tammy! I hope you have a chance to make it. It’s absolutely delicious. Even my pickiest eater gobbled it right up.

      Reply
  2. Colleen Eiskant Snider says

    June 29, 2017 at 5:19 pm

    I’m ashamed to admit this, I made this soup, and ate it all myself. Over a 3 day period. It is very delicious!

    Reply
    • Jodi says

      June 30, 2017 at 12:57 pm

      Don’t be ashamed Colleen, I think that is awesome! Thanks for leaving a comment.

      Reply
  3. Rebecca says

    August 21, 2017 at 1:14 pm

    This soup was soooo good! My husband and 3-year-old loved it too! It’s definitely going into our regular rotation!

    Reply
    • Jodi says

      August 21, 2017 at 1:42 pm

      Thanks Rebecca! I am so happy to hear you loved it. Thanks for leaving a comment, I love hearing back from my readers!

      Reply
  4. Amanda Rodriguez says

    December 25, 2017 at 4:58 pm

    I’m going to attempt this recipe tonight, but I’ll be using frozen chicken & frozen corn. I hope it turns out well! It sounds amazing.

    Reply
    • Jodi says

      December 25, 2017 at 8:45 pm

      I hope you love it Amanda. I’d love to hear back from you.

      Reply
  5. Joe says

    February 24, 2018 at 7:15 pm

    I just made this tonight after buying a 6 quart Instant Pot DUO. I think the troubles I ran into were due to my lack of knowledge of operation on the instant pot (first time). I expected more steam to come out when i released but no. Weird that it doesn’t keep the time up there and just expects you to have an extra timer to gauge? I just went ahead and put it in another couple minutes just in case and let me tell you – SO GODO. Fire. Complete fire. so good. Now I have so much leftovers haha.

    Thanks Jodi, sooooo good.

    Joe from San Francisco

    Reply
    • Jodi says

      February 25, 2018 at 3:57 pm

      Thanks Joe! So happy to hear you loved it.

      Reply
  6. sarah says

    May 26, 2018 at 10:45 am

    Can you post the nutrition facts and calorie count?

    Reply
  7. Jeffrey Gifford says

    September 6, 2020 at 10:46 am

    Should we adjust our time frame using frozen chicken?

    Reply
    • Jodi says

      September 7, 2020 at 6:55 am

      Yes, add about 5 minutes of cooking time. Hope you love it.

      Reply

Trackbacks

  1. Mexican Inspired Recipes | Instant Pot Resources says:
    April 29, 2017 at 1:17 am

    […] Chicken Enchilada Soup-5 Boys Baker […]

    Reply
  2. The Ultimate Instant Pot Recipe Collection | Endlessly Inspired says:
    September 2, 2017 at 7:17 pm

    […] Pot Carbonara from The Yum Yum Factor // Chicken Enchilada Soup from 5 Boys Baker // Faux-tisserie Chicken from Cooking with Curls // Chicken Broccoli […]

    Reply

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