Okay, confession time: some nights, when I’m just completely wiped out but still craving something warm and comforting, my hero is this Instant Pot Chicken Enchilada Soup. Seriously, it’s a lifesaver! I mean, who has time to stand over a stove for hours when there’s Netflix calling? This recipe gets all those amazing, cozy enchilada flavors into a bowl faster than you can say “¡Olé!”. I first stumbled upon a similar recipe when a friend brought it over after I had my second baby, and it was the most delicious, easiest thing ever. It’s become our go-to for chilly evenings and when we just need a hug in a bowl. Trust me, this soup is about to become your weeknight warrior, too.

Why You’ll Love This Instant Pot Chicken Enchilada Soup

Seriously, this soup is a game-changer for so many reasons. Here’s why I think you’ll be making it over and over again:

Super Quick: We’re talking delicious, hearty soup in under an hour from start to finish, thanks to the magic of the Instant Pot. Perfect for when hunger strikes FAST!
Effortless Prep: Most of the work is just chopping a few things. The Instant Pot does all the heavy lifting, meaning less time slaving away and more time relaxing.
Flavor Explosion: It’s got all those amazing enchilada vibes – spicy, savory, cheesy goodness – without all the fuss of rolling individual enchiladas.
Weeknight Warrior: Busy Tuesday night? Too tired to cook on Thursday? This recipe is your answer. Minimal effort, maximum reward.
Totally Customizable: Love it extra spicy? Want to load up on toppings? You can tweak it just the way you like it. It’s super forgiving!
Hearty & Satisfying: Packed with chicken and beans, this soup will keep you full and happy. It’s a complete meal in a bowl!

Ingredients for Your Instant Pot Chicken Enchilada Soup

Gathering your ingredients is the easy part! Here’s what you’ll need to make this amazing soup:

1 tablespoon olive oil – Just for getting things started!
1 pound boneless, skinless chicken breasts – You can also use thighs if you prefer.
1 medium onion, chopped – Yellow or white onion both work great.
2 cloves garlic, minced – Fresh is best here, trust me!
1 (15 ounce) can black beans, rinsed and drained – Gives it that hearty texture.
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained – This is where a lot of the flavor comes from!
1 (4 ounce) can diced green chilies – Adds a little kick without being overwhelming.
4 cups chicken broth – Use low-sodium if you want to control the saltiness.
1 teaspoon chili powder – For that classic enchilada flavor.
1 teaspoon cumin – Adds a lovely earthy note.
1/2 teaspoon dried oregano – Don’t skip the herbs!
Salt and pepper to taste – Always important for good seasoning.
Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips – These are a must for the full experience!

Step-by-Step Guide to Making Instant Pot Chicken Enchilada Soup

Alright, let’s get this delicious soup made! It’s honestly so straightforward. Grab your Instant Pot and let’s dive in. The whole process is designed to be super easy, even on those nice nights when you just want a simple, hearty meal. You can even adapt this for a slow cooker if you’re feeling that vibe – check out this slow cooker chicken stew recipe for inspiration!

Sautéing Aromatics for Instant Pot Chicken Enchilada Soup

First things first, hit that ‘Sauté’ button on your Instant Pot and add that tablespoon of olive oil. Once it’s warm, toss in your chopped onion. Let it soften up for about 5 minutes – you want it nice and tender. Then, add your minced garlic, stirring it around for just a minute until you can smell that amazing garlicky aroma. This little step is key for building tons of flavor right from the start for your Instant Pot Chicken Enchilada Soup!

Pressure Cooking Your Instant Pot Chicken Enchilada Soup

Now for the magic! Add back your browned chicken breasts. Then, stir in the rinsed black beans, that can of Rotel (don’t drain it – the juice is flavor!), your diced green chilies, that lovely chicken broth, chili powder, cumin, and oregano. Give it a good stir to make sure everything is combined. Pop the lid on, twist it to seal, and make sure the steam release valve is set to ‘Sealing’. Now, select ‘Manual’ or ‘Pressure Cook’ on high pressure and set it for 10 minutes. Once it’s done its thing, carefully do a quick pressure release. Be mindful of the steam! If you love pressure cooking, you might also want to try this Instant Pot beef stew.

Shredding and Finishing the Soup

Once the scary steam hiss is over and it’s safe to open, carefully remove those chicken breasts. Plop them onto a cutting board and grab two forks – it’s shreddin’ time! It’s actually pretty satisfying. Once your chicken is all shredded, toss it back into the pot with all those other yummy soup ingredients. Give everything a good stir to mix it all up. Finally, taste it and add salt and pepper until it’s just perfect for you.

Tips for the Best Instant Pot Chicken Enchilada Soup

Okay, so you’ve got the basics down, but let’s talk about making this Instant Pot Chicken Enchilada Soup truly spectacular. It’s already pretty amazing, but a few little tricks can make it *chef’s kiss* perfect. For starters, don’t be afraid to play with the spice! If you like things on the hotter side, go for a can of hot Rotel instead of mild, or throw in a tiny pinch of cayenne pepper when you add your other spices. Just go slow, you can always add more heat, but you can’t take it away! Also, if you’re not a fan of chicken breast or find it can get a little dry, thighs are your best friend here. They stay super tender and add even more richness. And remember, those optional toppings aren’t just for looks – they really make the soup sing! Think of them as essential flavor boosters. If you’re looking for other easy weeknight meals, you might like these sheet pan chicken fajitas.

Serving Suggestions for Your Enchilada Soup

This soup is practically begging for some tasty additions. My absolute favorite is a dollop of cool sour cream right in the middle – it’s like a little flavor hug that cuts through the spice. Then, of course, you can’t go wrong with a generous sprinkle of shredded cheddar or Monterey Jack cheese that melts into gooey perfection. Fresh cilantro adds this lovely bright, zesty note that’s just divine. And for the ultimate crunch and fun? Pile on some broken tortilla chips! A little side salad, maybe something like this amazing Caesar salad, also makes it a totally complete and satisfying meal.

Storing and Reheating Your Instant Pot Chicken Enchilada Soup

I always find I have a little leftover Instant Pot Chicken Enchilada Soup, and thankfully, it stores beautifully! Once it’s completely cooled, just pop it into an airtight container and tuck it into the fridge. It’ll keep nicely for about 3 to 4 days. If you want to stash some away for even longer, pop it in a freezer-safe container; it should be good in there for a couple of months. When you’re ready to enjoy it again, the best way to reheat it gently is on the stovetop over medium-low heat, stirring occasionally. Or, you can nuke individual portions in the microwave until they’re nice and hot!

Frequently Asked Questions about Instant Pot Chicken Enchilada Soup

You’ve got questions, I’ve got answers! This soup is pretty flexible, so let’s clear up some common queries.

Can I make this soup vegetarian?

Oh, absolutely! To make this vegetarian, just swap out the chicken breasts for some extra beans or even some plant-based chicken substitute. You can also add some corn or diced sweet potato for extra heartiness. It’s still got all those yummy enchilada flavors, just plant-powered! For more ideas, check out this yummy vegetarian chili.

How can I make the soup spicier?

If you love a little fire in your belly, this soup can definitely handle it! The easiest way is to use a can of the *hot* Rotel instead of the original. You can also add a pinch or two of cayenne pepper right along with the chili powder and cumin. Just start with a little, taste it, and add more if you dare!

What if I don’t have an Instant Pot?

No worries at all! This soup is pretty adaptable. On the stovetop, you’d sauté everything as usual, then simmer it all covered for at least 20-30 minutes. Or, you can totally toss it all into a slow cooker on low for 4-6 hours or high for 2-3 hours. This crock pot potato soup recipe has some great slow cooker tips!

Nutritional Information for Instant Pot Chicken Enchilada Soup

Just a little heads-up, the nutritional info below is an estimate, okay? The actual numbers can bounce around depending on the exact ingredients you use and how big your bowls are. But this should give you a pretty good idea of what you’re getting with a serving!

Serving Size: About 1.5 cups
Calories: Around 350
Total Fat: About 10g
Saturated Fat: Roughly 2g
Unsaturated Fat: Around 8g
Trans Fat: 0g
Cholesterol: About 90mg
Sodium: Approximately 800mg (can vary a lot based on broth and canned goods)
Total Carbohydrates: Around 30g
Dietary Fiber: About 8g
Sugars: Around 5g
Protein: A solid 35g!

Instant Pot Chicken Enchilada Soup

Author: habibarecipes
Total Time: 40 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A quick and flavorful chicken enchilada soup made in the Instant Pot.

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 (4 ounce) can diced green chilies
4 cups chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips

Instructions

Set your Instant Pot to ‘Sauté’ and add olive oil.
Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
Add chopped onion to the Instant Pot and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in rinsed black beans, Rotel tomatoes, diced green chilies, chicken broth, chili powder, cumin, and oregano.
Return the browned chicken breasts to the Instant Pot.
Secure the lid and set the valve to ‘Sealing’.
Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes.
Once the cooking cycle is complete, perform a quick release of the pressure.
Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the pot and stir.
Season with salt and pepper to taste.
Serve hot with your favorite toppings.

Notes

For a spicier soup, use a can of hot Rotel or add a pinch of cayenne pepper.
If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker or stovetop.

Prep Time: 15 min
Cook Time: 25 min
Category: Soup
Method: Pressure Cooking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 35g
Cholesterol: 90mg

Keywords: Instant Pot, chicken soup, enchilada soup, quick soup, easy recipe, Mexican soup, weeknight dinner

Amazing Instant Pot Chicken Enchilada Soup: 1 Pot Meal