Name: Instant Pot Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: . Chicken Thighs; 4-5 skinless chicken thighs ((bone in or boneless)); salt and pepper (to taste); 2 Tablespoons olive oil (divided); . Vegetables; 1 onion (chopped); 4 cloves garlic (minced); 2 carrots (chopped); 2 ribs celery (chopped); 1 red bell pepper (chopped); . Spices; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 3/4 teaspoon paprika; . Liquid Ingredients; 6 cups low-sodium chicken broth ((1362g)); 14.5 ounce can diced tomatoes; 6 yellow corn tortillas; 1 can black beans (drained and rinsed); 4 ounce can diced green chiles; 1/2 cup heavy whipping cream ((113g)); . Topping Suggestions; green onions; sour cream; cheese; avocado; cilantro; crushed tortilla chips

Welcome to a cozy bowl of Instant Pot Chicken Enchilada Soup! This comforting dish combines tender chicken, vibrant vegetables, and a blend of spices that will warm your heart. Trust me, you’ll love how easy this is!

Tips for Success

Make sure to sear the chicken well for that extra depth of flavor. And don’t skip blending the soup if you prefer a smoother texture!

Favorite Parts

The toppings are what make this soup truly special—feel free to get creative and add your favorites!

Ingredients

Instructions

Sear Chicken:
Step 1

- Season Chicken: Season the chicken thighs: Season the chicken thighs with salt and pepper. Turn instant pot to sauté setting. Add 1 tablespoon of oil to the pan. Add the chicken thighs and sear the chicken for 1-2 minutes on both sides, just until brown. Remove to a plate.
Sauté Vegetables:
Step 2

- Sauté Veggies: Sauté Vegetables: Add a little more oil to the pan, along with onion, garlic, carrots, celery, and bell pepper and sauté for 2-3 minutes.
Add Seasonings:
Step 3

- Mix Spices: Add Seasonings: Turn instant pot off and stir in chili powder, cumin, coriander, oregano, and paprika.
Pressure Cook:
Step 4

- Cook Under Pressure: Pressure cook: Add the chicken broth and diced tomatoes and stir. Add the chicken thighs and corn tortillas (press whole corn tortillas into the soup mixture). Cook on Manual/High Pressure for 10 minutes. Allow the pressure to naturally release for 12 minutes, and then do a controlled quick release.
Shred Chicken:
Step 5

- Shred Chicken: Shred Chicken: Remove the chicken to a plate and shred the meat.
Blend Soup:
Step 6

- Optional Blend: Blend Soup (Optional): (This step is optional, but I really like it to make a smooth soup.) Ladle the soup from the instant pot into a blender, in batches, and blend until smooth.
Combine Ingredients:
Step 7

- Combine All: Combine: Return pureed soup to the instant pot, along with shredded chicken, black beans, green chiles, and cream. Season with salt and pepper, to taste, if needed.
Serve:
Step 8

- Serve Up: Serve: Ladle soup into bowls and serve with desired toppings.

Nutrition

Calories: 350, Fat: 18g, Carbs: 30g, Protein: 25g

Cooking techniques

This recipe utilizes the sautéing technique to enhance flavors, followed by pressure cooking to tenderize the chicken and meld the spices.

Variations or substitutions

You can easily swap out the chicken for cooked shredded beef or turkey. For a vegetarian version, replace chicken with beans and use vegetable broth.

Storage tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully—just thaw and reheat when you're ready to enjoy!

Notes

Feel free to adjust the spices to match your taste preferences. If you like it spicy, add some diced jalapeños!