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Instant Pot Chicken Enchilada Soup


  • Prep Time: 5 minutes
  • Cook Time: 35 minutes (includes pressure and natural release time)
  • Total Time: 40 minutes
  • Yield: 6 to 8 servings 1x

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.

  • Category: Soups/Chili