Instant Pot Chicken Enchilada Soup is a delightful fusion of comforting flavors and hearty ingredients, perfect for those chilly nights or busy weekdays when you crave something satisfying yet effortless. This soup boasts a delicious blend of tender chicken, zesty spices, and creamy cheese, all cooked to perfection in the Instant Pot. The aroma that fills your kitchen while it simmers is nothing short of incredible, leaving your taste buds in eager anticipation.

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 first stumbled upon this recipe while searching for a quick yet comforting meal for my family. The combination of spices and the convenience of the Instant Pot immediately caught my eye. What I love most about this soup is its adaptability. You can easily modify it to fit your personal taste or dietary needs, making it a crowd-pleaser for any occasion. I can’t wait for you to experience the warmth and flavor of this Instant Pot Chicken Enchilada Soup!

Why You’ll Love This Recipe

Simple & Quick: Ready in under an hour, including prep and cooking time!
Irresistible Flavor: The combination of spices creates a savory blend that dances on your palate.
Eye-Catching Appeal: A colorful, inviting bowl of soup that looks and tastes like a fiesta!
Flexible Serving: Enjoy it as a main dish, or serve it as an appetizer at parties.
Diet-Friendly Options: Easily adapt it for gluten-free or dairy-free preferences!

Ingredients You’ll Need

1 teaspoon ground cumin: A warm spice that adds depth; feel free to adjust based on preference.
1 teaspoon garlic powder: Provides an aromatic base; fresh garlic can be substituted.
1 teaspoon chili powder: Essential for that classic enchilada flavor; mix it up with chipotle powder for a smoky kick.
1 teaspoon paprika: Adds a lovely color and mild flavor; smoked paprika works beautifully too.
¼ teaspoon kosher salt: Enhances all flavors; adjust based on taste.
1 pound boneless skinless chicken breasts: The star protein, ensuring the soup is hearty and filling; thighs can also be used for richer flavor.
½ white onion, diced: This gives a sweet, aromatic foundation; yellow onion is a great substitute.
2 tablespoons olive oil: Used for sautéing the onion; you may use vegetable or canola oil.
1 (4-ounce) can green chilis: Adds a subtle heat; diced jalapeños can also substitute if you want extra spice.
1 cup red enchilada sauce: Brings that classic enchilada tang; make your own or use store-bought.
1 teaspoon ground cumin (remaining): This ensures the dish has a consistent flavor throughout.
1 teaspoon garlic powder (remaining): Enhances seasoning further.
½ teaspoon kosher salt (remaining): Final seasoning for balance.
6 cups chicken broth: Use low-sodium for control over salt levels; vegetable broth for a vegetarian version works well too.
½ cup masa harina: This thickens the soup with a distinct flavor; cornstarch can be an alternative though the taste will vary.
4 ounces cream cheese, softened and cubed: Adds creaminess; for dairy-free, try a vegan cream cheese.
2 cups shredded cheddar cheese: Melts beautifully into the soup for extra flavor; Monterey Jack is also delicious.
Extra shredded cheddar cheese: For topping at serving.
Tortilla strips: Adds a delightful crunch; you can buy these or make your own easily.
Fresh cilantro: Brightens the soup; omit if you’re not a fan.
Sour cream: The perfect creamy accompaniment; consider yogurt as a healthier alternative.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the Spice Rub: In a small bowl, blend together 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this fragrant mixture all over the 1 pound of boneless skinless chicken breasts until well coated.
Sauté the Onions: Set your Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Once hot, toss in the ½ diced white onion along with a pinch of salt. Cook for about 2-3 minutes until the onion becomes tender and fragrant. Be sure to press Cancel to turn off Sauté mode once done.
Combine Ingredients: Add the seasoned chicken breasts to the pot. Then stir in the 1 can of green chilis, 1 cup of red enchilada sauce, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, and pour in the 6 cups of chicken broth. Do not add the masa harina yet.
Pressure Cook the Soup: Secure the lid of the Instant Pot and set the valve to Sealing. Cook on High Pressure for 12 minutes. Once the cooking time is complete, perform a Quick Release to release the steam.
Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks or a chicken shredder, setting it aside for later.
Thicken the Soup: Ladle about 2 cups of the hot broth into a medium bowl. Whisk in ½ cup of masa harina until smooth. Pour this slurry back into the pot, stirring well to incorporate thoroughly.
Simmer with Chicken: Set the Instant Pot to Sauté mode once again. Add the shredded chicken back to the pot and allow it to simmer for about 5-7 minutes, stirring frequently to reach your desired thickness. Press Cancel when finished.
Finish with Cream and Cheese: Allow the soup to cool slightly, then stir in 4 ounces of softened cream cheese, a few cubes at a time, until it melts completely. Next, add in 2 cups of shredded cheddar cheese, stirring until the cheese is melted and the soup is smooth. Taste and adjust the salt if needed.
Serve and Garnish: Ladle the soup into bowls and top with an extra sprinkle of shredded cheddar cheese, crunchy tortilla strips, fresh cilantro, and a dollop of sour cream as desired.

Storing & Reheating

To store any leftovers, let the soup cool before transferring it to an airtight container. It can stay at room temperature for a short period but should be refrigerated for up to 4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. When ready to enjoy again, reheat on the stovetop or in the microwave until warmed through, keeping in mind that the texture may thicken; simply add a splash of broth to refresh it!

Chef’s Helpful Tips

Avoid mushy chicken by not overcooking; timing is key during the pressure phase.
Allow your cream cheese to come to room temperature for easier incorporation into the soup.
If you prefer a spicier soup, consider adding jalapeño or red pepper flakes to the broth.
Adjust seasonings to your taste, whether it’s adding more chili powder for heat or omitting salt.
For a make-ahead meal, follow the steps up to the shredding process, and store the broth mixture in the fridge overnight to deepen the flavors.

There’s something genuinely comforting about a steaming bowl of soup, and Instant Pot Chicken Enchilada Soup captures that perfectly! Combining flavors and textures, this dish is easy to customize to fit what you have at home. The creamy cheese, spicy enchilada flavor, and tender chicken promise to warm hearts and fill stomachs.

Why not invite your friends or family over for a cozy night? Your beautiful and delicious creations will have everyone gathering around the table, eager to savor each bite. Enjoy every spoonful and don’t hesitate to make it your own!

Recipe FAQs

Can I make this soup in advance?

Absolutely! You can prepare the soup up until the step where the cheese is added. Refrigerate it for up to 4 days or freeze it for up to 3 months. When it’s time to eat, just reheat and mix in the cheese before serving.

What if I want a vegetarian version?

You can easily make this soup vegetarian by replacing the chicken with beans like black beans or pinto beans, and using vegetable broth instead of chicken broth. You could also add more veggies for extra nutrition and flavor!

How can I adjust the spice level?

To control the spiciness in your Instant Pot Chicken Enchilada Soup, you can adjust the amount of chili powder and green chilis you use. For a hotter kick, try incorporating diced jalapeños or a splash of hot sauce!

Can I substitute masa harina?

Yes! If you don’t have masa harina on hand, you can use cornstarch or all-purpose flour as a thickening agent. Just remember that the flavor will shift slightly, but you’ll still have a delicious soup!