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.

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 3g
Sodium: 900mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg