Description
This delicious Instant Pot Chicken Enchilada Soup is a quick and easy meal packed with flavor. Perfect for weeknight dinners!
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 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
- Salt and pepper to taste
- 2 to 3 tablespoons finely chopped cilantro (optional but recommended!)
- 1 lime (optional but recommended!)
- Toppings as desired (optional)
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 (this is important to avoid a burn warning).
- 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; I add 1 teaspoon salt and 1/2 teaspoon pepper. Secure the lid, making sure to seal and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10–15 minutes (10 minutes for breasts, 15 for thighs) before using quick release to release the remaining pressure.
- Remove the chicken and transfer to a separate bowl. Using two forks, shred chicken, then return to the pot along with the cilantro and 2 tablespoons lime juice. Taste and adjust any seasonings (salt/pepper) to taste. Remove and discard the bay leaf.
- Serve bowls of soup with your favorite toppings. I love freshly shredded cheese, a large spoonful of sour cream, additional cilantro, chopped avocado or guac, fresh lime, and lots of tortilla strips!
- Slow Cooker Instructions: Follow steps 1–2. Sauté ingredients in slow cooker base if your slow cooker has that function; otherwise, 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. Remove the chicken and transfer to a separate bowl. Using two forks, shred chicken, then return to the pot along with the cilantro and 2 tablespoons lime juice. Taste and adjust any seasonings (salt/pepper) to taste. Remove and discard bay leaf. Follow step 4 for serving. Enjoy!
Notes
- Variations like adding other vegetables (bell peppers, corn) can add more flavor and texture.
- Adjust the level of spiciness by adding more or less chili powder.
- This soup can be kept in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 10 grams
- Protein: 27 grams
- Cholesterol: 70 mg