Description
This Instant Pot Chicken Enchilada Soup is packed with flavors from spices, tender chicken, and creamy cheese, making it an ideal cozy meal for any day.
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
- In a small bowl, mix 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub the mixture on the chicken breasts until coated.
- Set the Instant Pot to Sauté mode and heat 2 tablespoons of olive oil. Add ½ diced white onion with a pinch of salt, sauté for 2-3 minutes, then press Cancel.
- Add the seasoned chicken breasts, 1 can of green chilis, 1 cup red enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth. Do not add masa harina yet.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes and perform Quick Release after cooking.
- Remove the chicken and shred with a shredder or forks, then set aside.
- Ladle about 2 cups of broth into a bowl and whisk in ½ cup masa harina until smooth. Pour it back into the pot and stir well.
- Set the pot to Sauté mode, add shredded chicken, and simmer for 5-7 minutes, stirring frequently until the soup thickens to your liking. Press Cancel afterwards.
- Let the soup cool slightly, then stir in 4 ounces of cubed cream cheese until melted, followed by 2 cups shredded cheddar until smooth. Adjust salt if needed.
- Serve the soup in bowls and top with extra cheddar, tortilla strips, cilantro, and sour cream as desired.
Notes
For a spicier soup, add diced jalapenos or a pinch of cayenne pepper while cooking.
You can substitute chicken breasts with chicken thighs for a richer flavor.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 100mg