Instant Pot Enchilada Soup
This Instant Pot Enchilada Soup is an incredibly simple, flavorful soup that’s sure to please everyone in the family! Combining all the flavors of traditional enchiladas with chicken, bell peppers, and a rich blend of spices, this delicious soup is ready in just 30 minutes. You can serve it as-is or top it with crunchy tortilla strips and a dollop of sour cream for a complete meal.
Whether you’re looking for an easy weeknight dinner or just want to warm up with something comforting, this creamy chicken Enchilada Soup Instant Pot recipe is sure to please!
Enjoy this great Instant Pot recipe.
Why You’ll Love This Instant Pot Enchilada Soup
- Comfort in a Bowl: This soup offers the warmth and richness of traditional enchiladas.
- Instant Pot Efficiency: Prepare a hearty meal quickly and easily using your Instant Pot.
- Versatile and Customizable: Add your choice of toppings for a personalized flavor experience.
Ingredients for Instant Pot Enchilada Soup
Here are the ingredients needed for enchilada soup:
- Red Onion: Adds a hint of sweetness and crunch to the soup, providing a nice contrast to the other flavors.
- Olive Oil: Used for sautéing the onion, it adds a subtle richness to the dish.
- Knorr Caldo con Sabor de Pollo: Imparts a deep, savory flavor to the soup. Can be substituted with low sodium chicken broth.
- Water: Provides the liquid base for the soup, allowing all the flavors to meld together.
- Skinless Chicken Breasts or Thighs: The main protein in this dish, they absorb the flavors of the spices and enchilada sauce well.
- Chili Powder: Adds a spicy kick to the soup, enhancing the Mexican flavor profile.
- Ground Cumin: Lends an earthy, warm flavor that’s integral to the dish’s signature taste.
- Garlic Powder: Brings a robust, aromatic note that complements the other flavors.
- Red Enchilada Sauce: Infuses the soup with a tangy, slightly spicy flavor that’s characteristic of enchiladas.
- Melting Cheese (such as Velveeta): Gives the soup a creamy, cheesy element that makes it satisfying and comforting.
- Masa Harina: A type of corn flour that thickens the soup and gives it a slight corn flavor. Can be substituted with cornstarch.
Garnish Ingredients
- Tortilla Strips: Adds a delightful crunch to the soup, contrasting nicely with its creaminess.
- Shredded Cheese: Melts into the hot soup, adding another layer of cheesy goodness and making the dish even more comforting.
- Diced Avocado: Brings a creamy, buttery texture and a fresh taste that balances out the spicy and savory flavors.
- Fresh Pico de Gallo with Diced Tomatoes: This fresh salsa adds a burst of tangy, refreshing flavor, complementing the rich soup beautifully.
How to Make Chicken Enchilada Soup in the Instant Pot?
Here is a step-by-step guide for pressure-cooking Instant Pot Enchilada soup:
Step One: Saute Onions
Set the Instant Pot to sauté. Once hot, add the oil and diced onion. Sauté the onions for 5-8 minutes or until translucent.
Step Two: Add Chicken Broth
Add water and powdered bouillon or chicken broth and stir to mix.
Step Three: Add Chicken Breast
Add the chicken breasts, chili powder, cumin and garlic powder to the Instant Pot.
Step Four: Pressure Cook Enchilada Soup
Close the Instant Pot lid and seal the pressure valve. Cook on high pressure for 8 minutes.
Step Five: Quick Release Pressure
Quickly release the pressure on your electric pressure cooker.
Step Six: Shred Chicken
Remove the chicken breasts and shred them.
Step Seven: Add Enchilada Sauce
Set the Instant Pot to sauté. Once the soup is simmering, add the enchilada sauce, and cubed melting cheese. Stir until the cheese is melted.
Step Eight: Add Masa Harina and Chicken
Once the cheese is melted, whisk in the masa harina. The enchilada soup will continue to thicken as you stir.
Once the soup is thick, fold in the shredded chicken.
Step Nine: Garnish and Serve
Serve the soup topped with fresh pico, shredded cheese, and tortilla strips. Extra garnish could be sliced jalapeños, chopped cilantro, and a dollop of sour cream and don’t forget some tortilla chips.
Tips for Making the Best Instant Pot Enchilada Soup
- For a spicier soup, add some cayenne pepper or diced jalapeño.
- If you don’t have Knorr chicken bouillon powder, use 5 cups of chicken broth instead.
- Be sure to whisk the masa harina into the soup before adding the chicken.
- For extra cheesy soup, add a cup of shredded cheese when serving.
- If your soup is too thick, stir in a little bit of water to thin it out.
- Make sure to let the pressure release naturally before opening the lid!
Toppings for Enchilada Soup
There are plenty of delicious toppings you can add to your Instant Pot Enchilada Soup. Here are a few of our favorites:
- Tortilla strips
- Shredded cheddar cheese
- Fresh pico de gallo
- Chopped cilantro
- Sliced jalapeños
- A dollop of sour cream
- Crushed tortilla chips
- Lime juice
- Fresh chopped cilantro
- Cooked rice
What to Serve With Chicken Enchilada Soup?
This Chicken Enchilada Soup is a perfect meal all on its own. But if you’d like to add some sides, here are some of our favorite accompaniments:
Frequently Asked Questions
What Is Enchilada Soup?
Enchilada Soup is a creamy, flavorful soup made with all the flavors of traditional enchiladas. It typically includes chicken, bell peppers, tomatoes, onions and/or garlic, chili powder or cumin, and other Mexican spices.
The blend of these ingredients creates a delicious flavor that’s perfect for warming up on chilly days!
What Is Chilis Enchilada Soup?
Chilis Enchilada Soup is a creamy, flavorful soup that is served at the Chilis restaurant chain. It’s a popular soup and is loved by many far and wide. This Instant Pot Enchilada soup is a copycat Chilis Enchilada soup recipe.
Is Chicken Enchilada Soup Healthy?
Yes! This Instant Pot Enchilada Soup is a great way to enjoy the flavors of traditional enchiladas without all the fat and carbs. It’s made with lean chicken, bell peppers, and plenty of healthy spices.
Plus, it’s ready in just 30 minutes, so you can make this recipe any night of the week.
Why Make This Creamy Chicken Enchilada Soup Recipe?
There are so many good reasons to make this Enchilada Soup Instant Pot recipe. For starters, it’s incredibly easy and flavorful and tastes amazing.
You can have this Instapot Chicken Enchilada Soup ready in just 30 minutes, making it perfect for a weeknight family dinner. Plus this soup is full of nutrients and we love one-pot meals that have easy clean-up afterwards!
Do I Have to Use Knorr Chicken Broth?
No, you do not have to use Knorr chicken broth. You can substitute with 5 cups of regular store-bought or homemade chicken broth and skip the water.
Can I Use Homemade Enchilada Sauce?
Yes, you can use homemade enchilada sauce to make this Instant Pot Enchilada Soup. We recommend using red enchilada sauce for optimal flavor.
Whether you use homemade enchilada sauce or store bought enchilada sauce this chicken enchilada soup is going to be a delicious and hearty meal!
Can I Use a Different Kind of Cheese?
Yes, you can replace the melting cheese with shredded cheese if you prefer. Just add 1 cup of your favorite Mexican shredded cheese in place of the melting cheese.
You could also add 2 tablespoons of cream cheese to make this Instant Pot soup recipe even more creamy.
Can I Use Frozen Chicken Breasts?
Yes. If you are using frozen chicken breasts, increase the cooking time to 10 minutes and then do a quick release.
The same goes for frozen chicken thighs. Just be sure to use boneless skinless chicken thighs for this recipe.
You can also use rotisserie chicken in this Instant Pot enchilada soup recipe. Simply add it to the recipe when you would add the shredded chicken back to the pot.
How to Make Soup Thicker?
Wondering how to make soup thicker? You can use either masa harina or cornstarch to thicken your Instant Pot Enchilada Soup.
Mase Harina will give the soup a unique flavor, while cornstarch is better for those who prefer milder flavors.
Whisk 1/3 cup of cornstarch into 2 tablespoons of cold water before adding it into the soup.
Why Add Sour Cream to Enchilada Soup?
Adding a dollop of sour cream to Enchilada Soup is an easy way to add some additional flavor and creaminess. It also adds a nice contrast against the richness of the soup for a delightful bite!
Can I Add Beans to This Instant Pot Enchilada Soup?
Yes, if you which to add some canned beans to this recipe you can add some pinto beans, kidney beans or black beans in with the shredded chicken.
Can You Freeze Chicken Enchilada Soup?
Yes. You can freeze the soup for up to 3 months. Be sure to let the soup cool completely before transferring it to an airtight container and storing it in the freezer.
How to Thaw Enchilada Soup?
When ready to enjoy, thaw overnight in the refrigerator to keep the chicken fresh and reheat it on the stovetop or microwave.
We hope you love this Instant Pot Chicken Enchilada Soup! Make a large batch and you can freeze it for busy days or take some to work as a tasty lunch option.
Instant Pot Enchilada Soup
This Instant Pot Enchilada Soup is an incredibly simple, flavorful soup that's sure to please everyone in the family! Combining all the flavors of traditional enchiladas with chicken, bell peppers, and a rich blend of spices, this delicious soup is ready in just 30 minutes. You can serve it as-is or top it with crunchy tortilla strips and a dollop of sour cream for a complete meal.
Whether you're looking for an easy weeknight dinner or just want to warm up with something comforting, this creamy chicken Enchilada Soup Instant Pot recipe is sure to please!
Enjoy this great Instant Pot recipe.
Ingredients
- 1/2 red onion diced
- 1 tbsp olive oil
- 5 tbsp Knorr Caldo con Sabor de Pollo powdered chicken bouillon (may substitute with 5 cups of low sodium chicken broth and do not add the water to the soup)
- 5 cups water
- 1 pound skinless chicken breasts or thighs
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 tsp garlic powder
- 1 10 oz can red enchilada sauce
- 1 16 oz melting cheese (such as Velveeta) cut into cubes
- 3/4 cup masa harina may substitute with 1/3 cup cornstarch
- Garnish Ingredients
- Tortilla strips
- Shredded cheese
- Diced avocado
- Fresh pico de gallo with diced tomatoes.
Instructions
How To Make Chicken Enchilada Soup In The Instant Pot
Here is a step-by-step guide for pressure-cooking Instant Pot Enchilada soup:
Step One: Saute Onions
Set the Instant Pot to sauté. Once hot, add the oil and diced onion. Sauté the onions for 5-8 minutes or until translucent.
Step Two: Add Chicken Broth
Add water and powdered bouillon or chicken broth and stir to mix.
Step Three: Add Chicken Breast
Add the chicken breasts, chili powder, cumin and garlic powder to the Instant Pot.
Step Four: Pressure Cook Enchilada Soup
Close the Instant Pot lid and seal the pressure valve. Cook on high pressure for 8 minutes.
Step Five: Quick Release Pressure
Quickly release the pressure on your electric pressure cooker.
Step Six: Shred Chicken
Remove the chicken breasts and shred them.
Step Seven: Add Enchilada Sauce
Set the Instant Pot to sauté. Once the soup is simmering, add the enchilada sauce, and cubed melting cheese. Stir until the cheese is melted.
Step Eight: Add Masa Harina and Chicken
Once the cheese is melted, whisk in the masa harina. The enchilada soup will continue to thicken as you stir.
Once the soup is thick, fold in the shredded chicken.
Step Nine: Garnish And Serve
Serve the soup topped with fresh pico, shredded cheese, and tortilla strips. Extra garnish could be sliced jalapeños, chopped cilantro, and a dollop of sour cream and don't forget some tortilla chips.
Notes
Do I Have To Use Knorr Chicken Broth?
No, you do not have to use Knorr chicken broth. You can substitute with 5 cups of regular store-bought or homemade chicken broth and skip the water.
Can I Use Homemade Enchilada Sauce?
Yes, you can use homemade enchilada sauce to make this Instant Pot Enchilada Soup. We recommend using red enchilada sauce for optimal flavor.
Whether you use homemade enchilada sauce or store bought enchilada sauce this chicken enchilada soup is going to be a delicious and hearty meal!
Can I Use A Different Kind Of Cheese?
Yes, you can replace the melting cheese with shredded cheese if you prefer. Just add 1 cup of your favorite Mexican shredded cheese in place of the melting cheese.
You could also add 2 tablespoons of cream cheese to make this Instant Pot soup recipe even more creamy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 103mgSodium: 720mgCarbohydrates: 28gFiber: 5gSugar: 5gProtein: 35g
More Instant Pot Soup Recipes
From chicken tortilla soup to tasty panera rice soup, here are some of our best Instant Pot soup recipes.
- Instant Pot Beetroot Soup
- Instant Pot Vegetable Soup
- Instant Pot Panera Rice Soup
- Instant Pot Zuppa Toscana
- Instant Pot Tomato and Basil Soup
- Dump and Dash Taco Soup
- Instant Pot Stuffed Pepper Soup
- Instant Pot Keto Broccoli and Cheese Soup
- Instant Pot Chicken Tortilla Soup
Enjoy Instant Pot Enchilada Soup Today
Whether you’re looking for an easy weeknight dinner or a comforting meal, this Instant Pot Chicken Enchilada Soup fits the bill. Serve it up with some toppings and sides and you’re in for a delicious meal! Enjoy!
