Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of flavorful Instant Pot Chicken Enchilada Soup, topped with cheese and sour cream.

Instant Pot Chicken Enchilada Soup


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

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

  1. Set your Instant Pot to ‘Sauté’ and add olive oil.
  2. Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
  3. Add chopped onion to the Instant Pot and cook until softened, about 5 minutes.
  4. Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in rinsed black beans, Rotel tomatoes, diced green chilies, chicken broth, chili powder, cumin, and oregano.
  6. Return the browned chicken breasts to the Instant Pot.
  7. Secure the lid and set the valve to ‘Sealing’.
  8. Select ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes.
  9. Once the cooking cycle is complete, perform a quick release of the pressure.
  10. Remove the chicken breasts and shred them using two forks.
  11. Return the shredded chicken to the pot and stir.
  12. Season with salt and pepper to taste.
  13. 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