Instant Pot Chicken Enchilada Soup is a cozy bowl of goodness that brings vibrant flavors right to your table in less than 30 minutes. Rich with tender shredded chicken, spicy green chilis, and luscious creamy cheese, this dish showcases the perfect balance of warm spices and hearty ingredients. It’s the kind of recipe that transforms a simple weeknight dinner into a fiesta, without the fuss of traditional cooking methods.

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 delicious soup during a cold winter evening when I craved comfort and something a little bit exciting. It was love at first spoonful! The beauty of this Instant Pot recipe is that it’s both incredibly easy and incredibly satisfying. It allows you to trade the labor-intensive recipes for one that comes together beautifully in a fraction of the time. As soon as you taste the rich, cheesy broth, you’ll want to make it a staple in your kitchen. So grab your Instant Pot, and let’s dive into this delightful Chicken Enchilada Soup!

Why You’ll Love This Recipe

Simple & Quick: Your Instant Pot does all the work, giving you a warm, comforting soup in just about 30 minutes.
Irresistible Flavor: Each spoonful bursts with rich, spicy flavors that’ll have you coming back for seconds.
Eye-Catching Appeal: With vibrant colors from the red enchilada sauce and fresh toppings, it’s a feast for the senses.
Flexible Serving: Perfect for cozy dinners, casual gatherings, or meal prepping for the week ahead.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free preferences without sacrificing flavor.

Ingredients You’ll Need

1 teaspoon ground cumin: This warm spice gives depth to your soup. Feel free to adjust if you want a bolder flavor.
1 teaspoon garlic powder: It adds essential garlic flavor. Fresh minced garlic could be substituted for a more pungent kick.
1 teaspoon chili powder: A must for that classic enchilada taste. Use more for additional heat!
1 teaspoon paprika: For a smoky essence that rounds out the spices.
¼ teaspoon kosher salt: Enhances all flavors; you can always adjust to taste.
1 pound boneless skinless chicken breasts: The star of the soup that becomes incredibly tender and easy to shred.
½ white onion, diced: Onions add sweetness and depth to your soup. Yellow or red onions work equally well.
2 tablespoons olive oil: This is used for sautéing the onions and the chicken, adding richness.
1 four-ounce can green chilis: These give a mild heat and flavor. If you’re feeling adventurous, fresh jalapeños can kick it up a notch!
1 cup red enchilada sauce: The base of the soup that provides that quintessential enchilada flavor. You can use store-bought or homemade.
1 teaspoon ground cumin (remaining amount): To be added later in the cooking process for that punchy flavor.
1 teaspoon garlic powder (remaining amount): Just like above, this helps deepen the flavor profile.
½ teaspoon kosher salt (remaining amount): Again, to enhance your flavors.
6 cups chicken broth: Choose low-sodium broth for better control of saltiness; homemade broth adds an extra layer of flavor.
½ cup masa harina: This thickens the soup and gives it that authentic Mexican texture.
4 ounces cream cheese, softened and cubed: This gives a creamy richness and helps to create a velvety consistency.
2 cups shredded cheddar cheese: Sharp or mild, it melts beautifully into the soup and adds wonderful cheesiness.
Extra shredded cheddar cheese, for serving: Because more cheese is always better!
Tortilla strips, for garnish: For a little crunch on top, they make the soup fun and visually appealing.
Fresh cilantro, for garnish: Adds a light and fresh flavor that complements the spiciness.
Sour cream, for garnish: A dollop on top adds creaminess that balances the heat perfectly.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the Spice Mix: In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this flavorful spice blend all over the 1 pound boneless skinless chicken breasts until fully coated — this step is crucial for flavor!
Sauté the Onion: Set the Instant Pot to Sauté mode and add 2 tablespoons olive oil. Once hot, toss in the diced ½ white onion with a pinch of salt. Sauté for about 2–3 minutes until softened and fragrant, then press Cancel.
Add the Chicken Breasts: Carefully add the seasoned chicken breasts to the pot. Next, stir in 1 four-ounce can green chilis, 1 cup red enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth. Resist the urge to add masa harina just yet; we’ll incorporate that in the next step.
Pressure Cook: Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Once the cycle has finished, perform a quick release to release the steam.
Shred the Chicken: Retrieve the chicken breasts with tongs and place them on a cutting board. Shred the chicken using a chicken shredder or two forks. Set aside for later.
Make the Slurry: Ladle approximately 2 cups of the hot broth into a medium bowl. Whisk in ½ cup masa harina until completely smooth. Then, pour this slurry back into the pot and stir well to incorporate it into the soup.
Simmer the Soup: Set the Instant Pot back to Sauté mode. Add the shredded chicken back into the pot and let everything simmer for about 5–7 minutes, stirring frequently until the soup reaches your desired thickness.
Add Creaminess: Allow the soup to cool slightly before stirring in 4 ounces cream cheese, softened and cubed, piece by piece until fully melted. Follow with 2 cups shredded cheddar cheese, stirring until completely melted and smooth. Taste and adjust salt if necessary.
Serve Up: Ladle the delicious soup into bowls and top with extra shredded cheddar cheese, tortilla strips, fresh cilantro, and a generous dollop of sour cream if desired. Enjoy each mouthful!

Storing & Reheating

Once the soup has cooled down, you can store it in an airtight container at room temperature for 2 hours, and then refrigerate for up to 3 days. If you’re planning to freeze it, use a freezer-safe container and it can last for up to 3 months. To reheat, simply warm it up on the stovetop over medium heat, stirring occasionally. Depending on your preference, you might want to add a little water or extra broth to restore the soup’s creamy texture.

Chef’s Helpful Tips

Ensure your chicken breasts are at room temperature before cooking them to ensure even cooking.
If the soup ends up too thick for your liking, simply stir in more chicken broth to achieve your desired consistency.
For an extra flavor boost, consider adding freshly squeezed lime juice before serving.
If you prefer more spice, feel free to add some cayenne pepper or more chili powder to the spice mix.
Consider adding black beans or corn to the soup for added texture and nutrition.

Instant Pot Chicken Enchilada Soup is not just a delightful meal but a whirlwind of flavor that’s easy to prepare and quick enough for a weeknight dinner or a cozy gathering. Don’t hesitate to play around with the spices or toppings to discover your family’s favorites. The possibilities are deliciously endless! So gather your loved ones and enjoy the warmth of this fabulous soup.

Recipe FAQs

Can I use frozen chicken in this recipe?

Absolutely! You can use frozen boneless skinless chicken breasts. Just add an extra 2-3 minutes to the pressure cooking time, but ensure the chicken is still cooked through. The Instant Pot works wonders even with frozen meats!

What can I substitute for masa harina?

If masa harina isn’t available, cornstarch or flour can be used. Mix ½ cup of cornstarch with an equal amount of water to create a slurry, just like you would with masa harina, and stir it into the soup.

How do I make it spicier?

For those who enjoy a kick, consider adding diced jalapeños or using a spicier enchilada sauce. Another approach is adding more chili powder or a dash of cayenne pepper to taste.

Can I make this soup ahead of time?

Certainly! This soup actually tastes even better the next day as the flavors meld together. Simply store it in the fridge, and when you’re ready to enjoy, reheat on the stove. Add a splash of broth to revive its creamy texture if needed.

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Instant Pot Chicken Enchilada Soup

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Author: Peter
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: Mexican

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Description

Enjoy a bowl of our Instant Pot Chicken Enchilada Soup, loaded with tender chicken, spices, and creamy cheese. Perfect for a quick weeknight dinner or cozy comfort food!

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

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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. Coat 1 pound of chicken breasts with the spice mixture.
Set Instant Pot to Sauté mode, add 2 tablespoons olive oil, and heat it. Sauté ½ diced white onion and a pinch of salt for 2–3 minutes until soft, then press Cancel.
Add the seasoned chicken breasts, 1 can green chilis, 1 cup red enchilada sauce, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth to the pot. Do not add masa harina yet.
Seal the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes, then perform Quick Release when done.
Remove the chicken, shred it, and set aside.
Ladle about 2 cups of hot broth into a medium bowl and whisk in ½ cup masa harina until smooth, then return the mixture to the pot and stir.
With the Instant Pot still on Sauté mode, add the shredded chicken and simmer for 5–7 minutes, stirring often until desired thickness is reached. Press Cancel.
Let the soup cool slightly from the boil, then add 4 ounces of cubed cream cheese until melted, followed by 2 cups of shredded cheddar cheese until smooth. Adjust salt if necessary.
Serve the soup in bowls topped with extra cheddar cheese, tortilla strips, cilantro, and sour cream as desired.

Notes

For added spice, include some jalapeños in the recipe.
This soup can be stored in the fridge for up to 3 days and freezes well for future meals.
Feel free to customize toppings based on preference, such as avocado or lime juice.