What a comforting bowl of soup can do for a chilly evening! Instant Pot Chicken Enchilada Soup is not only hearty and satisfying, but it also carries that lovely, zesty flavor that enchiladas are famous for. Picture creamy cheese, tender chicken, and just the right amount of spice blending together into a warm hug for your taste buds. This soup captures all those delicious elements but brings them together in a friendly, efficient Instant Pot experience. Perfect for busy weeknights or cozy weekends, this is a tried-and-true dish that warms your heart and fills your belly.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Enchilada Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Enchilada Soup

I remember the first time I made this soup – it was a casual gathering with friends. As the rich aroma wafted through the air, they practically lined up at the kitchen, eager to scoop up a bowl. It became an instant favorite, and it’s safe to say, we all started savoring each spoonful more than usual! The beauty of this Instant Pot Chicken Enchilada Soup is its simple assembly without sacrificing flavor; it’s easy to whip up, budget-friendly, and sure to impress. So, let’s get cooking – I can’t wait for you to try this delightful recipe!

Why You’ll Love This Recipe

Simple & Quick: Made in one pot and ready in about 30 minutes, it’s perfect for hectic evenings.
Irresistible Flavor: A wonderful combination of spices, creamy cheese, and juicy chicken will tantalize your taste buds.
Eye-Catching Appeal: Layers of colorful ingredients topped with cheese, cilantro, and crunchy tortilla strips make it a feast for the eyes.
Flexible Serving: Ideal for cozy dinners, parties, or even as meal prep for busy weeks.
Diet-Friendly Options: You can easily adjust ingredients for gluten-free or dairy-free variations.

Ingredients You’ll Need

1 teaspoon ground cumin: Adds a warm, earthy flavor to the soup. You can substitute with ground coriander if necessary.
1 teaspoon garlic powder: Provides a delightful garlicky kick. Fresh minced garlic can work, too, but adjust to taste.
1 teaspoon chili powder: This brings heat and depth; if you prefer a milder flavor, use half the amount or a milder blend.
1 teaspoon paprika: Smoked paprika will add extra smokiness. Regular paprika is fine if that’s what you have.
¼ teaspoon kosher salt: Seasoned to enhance flavors. Feel free to adjust based on dietary needs.
1 pound boneless skinless chicken breasts: The main protein; thighs can be used for more moisture.
½ white onion, diced: Adds sweetness and depth; yellow onion is a great alternative.
2 tablespoons olive oil: For sautéing. Avocado oil is a good substitute if you prefer.
1 (4-ounce) can green chilis: Provides a touch of spice and flavor. Substituting with fresh diced jalapeños can add freshness.
1 cup red enchilada sauce: For the signature flavor; homemade or store-bought works well.
6 cups chicken broth: The base of the soup; low-sodium is preferable to control salt levels.
½ cup masa harina: This thicken the soup while providing a delicious corn flavor. Cornmeal can work as a substitute but may change the texture.
4 ounces cream cheese, softened and cubed: Makes the soup creamy and smooth; low-fat versions can also be used.
2 cups shredded cheddar cheese: A tasty, melting addition; Monterey Jack or Pepper Jack are great alternatives for added flavor.
Extra shredded cheddar cheese: For garnishing on top.
Tortilla strips: For a crunchy topping; you can also use crushed tortilla chips.
Fresh cilantro: Adds a refreshing touch; parsley could work as an alternative if cilantro isn’t your thing.
Sour cream: For serving; Greek yogurt is a great substitute for a healthier twist.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the Spice Rub: In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this spice mixture all over the 1 pound of boneless skinless chicken breasts until they’re fully coated and flavorful.
Sauté the Onions: Set your Instant Pot to Sauté mode. Add 2 tablespoons of olive oil. Once the oil is hot, add ½ diced white onion along with a pinch of salt. Sauté for about 2–3 minutes until the onions are softened and fragrant. Press Cancel when done.
Add Remaining Ingredients: Place the seasoned chicken breasts in the pot. Top them with 1 can of green chilis, 1 cup of red enchilada sauce, remaining 1 teaspoon ground cumin, remaining 1 teaspoon garlic powder, and ½ teaspoon kosher salt. Pour in 6 cups of chicken broth, but hold off on adding the masa harina for now.
Pressure Cook the Chicken: Secure the lid on your Instant Pot and set the valve to Sealing. Cook on High Pressure for 12 minutes. Once the cooking time is up, perform a Quick Release to vent the steam.
Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using a chicken shredder or two forks. Set the shredded chicken aside for later.
Thicken the Soup: Take about 2 cups of the hot broth from the pot and ladle it into a medium bowl. Whisk in ½ cup of masa harina until the mixture is completely smooth. Pour this mixture back into the pot and stir well to combine.
Simmer the Soup: Set the pot back to Sauté mode. Add the shredded chicken back to the pot and let it simmer for about 5–7 minutes, stirring frequently until the soup reaches your desired thickness. Press Cancel once it’s done.
Finish with Cheese: Allow the soup to cool slightly from a rolling boil. Incorporate 4 ounces of cubed cream cheese a few pieces at a time until it melts completely. Next, stir in 2 cups of shredded cheddar cheese until everything is combined and smooth. Taste the soup and adjust the salt if needed.
Serve: Ladle the piping hot soup into bowls and garnish with extra shredded cheddar, tortilla strips, fresh cilantro, and a dollop of sour cream as desired.

Storing & Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. When ready to enjoy, simply reheat it on the stovetop over low heat or in the microwave until it’s warmed through. If the texture becomes too thick after refrigerating or freezing, add a splash of broth while reheating to refresh it.

Chef’s Helpful Tips

Avoid overcooking the chicken: It’s best to shred it just until cooked through to keep it tender and juicy.
Use room temperature cream cheese: This helps it melt more smoothly into the soup, avoiding any clumps.
Adjust seasonings: Always taste before serving; you might want to add more salt or cheese based on your personal preference.
Make-ahead option: Pre-cook your chicken and season it ahead of time; store it in the fridge until ready to use.

If you’re looking for a meal that offers comfort, flavors, and a family-friendly approach, give this Instant Pot Chicken Enchilada Soup a try. The balance of spices, creamy cheese, and tender chicken certainly deliver all that cozy warmth in a bowl, alongside a guarantee of satisfying any cravings. I hope you find joy and delight in every spoonful as you share this dish with friends and family.

Recipe FAQs

Can I make this soup ahead of time?

Absolutely! You can prepare the soup a day in advance. Just follow the instructions, let it cool, and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving.

What can I add for extra flavor?

Feel free to experiment! Adding additional spices like oregano, or toppings such as avocado and lime wedges can elevate the flavors. For a kick, incorporate some jalapeños or a dash of hot sauce while cooking.

How can I adjust for dietary restrictions?

To make this soup gluten-free, simply use gluten-free masa harina or substitute it with cornmeal. For dairy-free options, consider using cashew cream or coconut cream instead of cream cheese and cheese.

Can I use cooked chicken instead?

Definitely! If you have leftover cooked chicken or rotisserie chicken, you can add it after sautéing the onions. Skipping the pressure cooking will cut down the cooking time significantly, making it even quicker to prepare!

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Instant Pot Chicken Enchilada Soup

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Author: Peter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: Mexican

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Description

This Instant Pot Chicken Enchilada Soup features bold flavors with chicken, spices, and a creamy finish. It’s a quick and comforting dish that’s perfect for busy nights and will please the whole family!

Ingredients

Scale

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon kosher salt
1 pound boneless skinless chicken breasts
½ white onion, diced
2 tablespoons olive oil
1 four-ounce can green chilis
1 cup red enchilada sauce
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon kosher salt
6 cups chicken broth
½ cup masa harina
4 ounces cream cheese, softened and cubed
2 cups shredded cheddar cheese
extra shredded cheddar cheese
tortilla strips
fresh cilantro
sour cream

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Instructions

Combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt in a small bowl. Rub spice mixture over chicken breasts until fully coated.
Set Instant Pot to Sauté mode. Add 2 tablespoons olive oil. Once hot, add diced onion and a pinch of salt. Sauté for 2–3 minutes until softened, then press Cancel.
Place seasoned chicken breasts in the pot. Add green chilis, red enchilada sauce, remaining ground cumin, garlic powder, kosher salt, and chicken broth. Do not add masa harina yet.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes, then perform Quick Release when the cycle finishes.
Remove chicken from the pot and shred it with forks or a shredder. Set aside.
Ladle about 2 cups of hot broth into a bowl and whisk in masa harina until smooth. Pour the mixture back into the pot and stir well.
Switch the pot to Sauté mode, adding the shredded chicken. Simmer for 5–7 minutes, stirring often, until the soup thickens to your liking. Press Cancel when done.
Allow the soup to cool slightly before stirring in cream cheese, a few pieces at a time, until melted. Add shredded cheddar cheese and mix until smooth. Taste and adjust salt as needed.
Serve soup in bowls, topped with extra shredded cheddar, tortilla strips, cilantro, and a dollop of sour cream.

Notes

For a spicier version, add more chili powder or diced jalapeños.
Store leftovers in the refrigerator for up to 3 days, and reheat gently on the stove or in the microwave.
This soup can be frozen; just make sure to leave out the cream cheese until reheating.