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
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.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 1080mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg