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Instant pot enchilada soup in a bowl garnished with cilantro, tortilla strips, sour cream and lime wedges.
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5 from 16 votes

Instant Pot Chicken Enchilada Soup

This Instant Pot Chicken Enchilada Soup is creamy, hearty, and easy to make with chicken, beans, corn, and enchilada sauce. A cozy 30-minute dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican/Spanish
Keyword: Instant Pot, Instant Pot Chicken Enchilada Soup
Servings: 12 servings
Calories: 301kcal
Author: Erica Walker

Equipment

  • Instant Pot Pressure Cooker

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 10 ounces red enchilada sauce It is especially good with our Homemade Enchilada Sauce
  • 10 ounces green enchilada sauce
  • 16 ounces chicken broth
  • 15 ounces diced tomatoes
  • 15 ounces black beans drained
  • 15 ounces chili beans NOT drained
  • 15 ounces corn drained
  • 4 ounces diced green chiles
  • 8 ounces cream cheese
  • 3 chicken breasts
  • 2 tablespoons taco seasoning
  • 2 cups cheese shredded
  • tortilla strips or chips (optional)
  • cilantro (optional)
  • sour cream (optional)
  • limes (optional)

Instructions

  • Press the "sauté" function on the Instant Pot. Add oil, onions, and peppers. 
    Instant Pot with chopped onions and red bell pepper.
  • Saute until onions become soft and transparent.
    Spoon holding sautéed onions and red bell peppers.
  • Add enchilada sauces, chicken broth, diced tomatoes, beans, corn, and chiles to the Instant Pot and stir until well mixed. 
    Instant Pot with red peppers, onion, beans, corn, tomatoes and sauces.
  • Add cream cheese in spoonfuls into the Instant Pot.  Add chicken breasts and sprinkle taco seasoning over top.
    Instant pot with chicken and taco seasoning in enchilada sauce mixture.
  • Place lid on the Instant Pot and move tab to "sealing".  Set Instant Pot to "manual" and cook on high pressure for 10 minutes. Allow to natural release for 10 minutes before doing a quick release.
    Sealing lid on instant pot.
  • Remove lid from Instant Pot, shred chicken inside the instant pot or remove chicken, shred and return to instant pot.
    Shredded chicken in instant pot of enchilada soup.
  • Serve and top with cheese, sour cream, tortilla chips and cilantro. 
    Instant pot enchilada soup in a bowl garnished with cilantro, tortilla strips, sour cream and lime wedges.

Notes

  • Cream cheese is fine to add before pressure cooking and will melt in as you stir.
  • Do not add sour cream before cooking. Add it to individual bowls when serving.
  • Chicken thighs or rotisserie chicken can be used instead of chicken breasts.
  • Any favorite beans can work in place of black beans.
  • Frozen or fire-roasted corn can be used instead of canned corn.
  • Check the taco seasoning and enchilada sauce labels if you need this recipe to be gluten free.
  • For extra flavor, serve with shredded cheese, cilantro, tortilla strips, sour cream, avocado, salsa, or fresh lime.
  • Toppings are not included in the nutrition facts.

Nutrition

Calories: 301kcal | Carbohydrates: 30g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 971mg | Potassium: 747mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1085IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 3mg