Description
This flavorful Instant Pot Chicken Enchilada Soup is a delicious and easy meal that’s perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion (diced, 1–1/2 cups)
- 1–1/2 teaspoons minced garlic (3 cloves)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons chili powder
- 2 tablespoons tomato paste
- 1 can (14 ounces) diced tomatoes (fire-roasted or plain)
- 1 pound (16 ounces) boneless, skinless chicken thighs (or breasts)
- 1 can (10 ounces) red enchilada sauce
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) corn (undrained, fire-roasted or plain)
- 1 container (32 ounces) chicken stock (or broth)
- 1 bay leaf
- to taste salt and pepper
- 2 to 3 tablespoons finely chopped cilantro (optional but recommended)
- 1 lime (optional but recommended)
- as desired toppings (freshly shredded cheese, sour cream, additional cilantro, avocado, lime, tortilla strips)
Instructions
- Trim fat from the chicken. If using breasts, cut each one into 2–3 large pieces. Turn Instant Pot on by pressing the “sauté” button to begin warming it up.
- Once the Instant Pot is on the sauté function, add the olive oil and sauté the diced onion for 4–6 minutes or until onion starts to soften and turn golden. Add minced garlic and sauté for another 30 seconds to a minute or until fragrant. Add in the seasonings and tomato paste. Sauté for 1–2 minutes or until slightly darkened and very fragrant (but nothing should be burning!). Add diced tomatoes and continue to sauté, scraping the bottom to release any browned bits.
- Add prepared chicken to the Instant Pot along with all the other ingredients up until salt and pepper. Season to taste with salt and pepper; add 1 teaspoon salt and 1/2 teaspoon pepper if desired. Secure the lid, seal, and cook on high pressure for 7 minutes. Let the pressure naturally release for 10–15 minutes before using quick release to release the remaining pressure. Remove the chicken and transfer to a separate bowl. Using two forks, shred the chicken, then return to the pot along with the cilantro and 2 tablespoons lime juice. Taste and adjust seasonings as needed. Remove and discard the bay leaf.
- Serve bowls of soup with your favorite toppings.
- For Slow Cooker: Follow steps 1–2. Sauté in slow cooker if it has that function, or sauté in a separate pot, then add everything to the slow cooker. Cover and cook for 3–5 hours on high or 5–7 hours on low or until the chicken is cooked through, tender, and easily shreds. Follow step 4 for serving.
Notes
- Note 1: Adjust chili powder according to spice preference.
- Note 2: Cooking time may vary slightly based on the thickness of the chicken pieces.
- Note 3: Red enchilada sauce adds depth; other sauces can be used as alternatives.
- Note 4: Chicken broth produces a rich flavor.
- Note 5: Customize toppings for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot, Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg