This Instant Pot Chicken Enchilada Soup recipe is creamy, flavorful, and delicious on a chilly day! Top with shredded cheese, sour cream, green onions, avocado, and crushed tortilla chips.
The Instant Pot Did It Again: Chicken Enchilada Soup Perfection
The Instant Pot Did It Again: Chicken Enchilada Soup PerfectionThis is one of my favorite soups to make for my family. Why? Because it's loaded with hidden veggies–carrots, celery, bell pepper and onion get blended into a smooth broth– and it's packed with protein. Most importantly, everyone loves it and it's so easy to make in the instant pot.
If you love your Instant pot you can find all of my instant pot recipes here, like Instant Pot Pasta and Meatballs, Mashed Potatoes, and Instant Pot Yogurt!
How to make Instant Pot Chicken Enchilada Soup:
Sear Chicken and Sauté Vegetables: Sear chicken thighs in a little oil on the instant pot sauté setting. Saute onion, garlic, carrots, celery, and bell pepper. Add spices and stir to combine.
Cook: Add chicken broth, diced tomatoes add corn tortillas and cook on Manual/High Pressure for 10 minutes. Naturally release pressure for 12 minutes.
Blend and Combine: Remove chicken to a plate and shred. Ladle soup into blender and blend until smooth (optional). Pour puréed soup back in the instant pot with the shredded chicken. Add black beans, green chiles, and cream.
Serve with your favorite toppings like chopped green onions, sour cream, cheese, avocado, cilantro, and crushed tortilla chips.
Make Ahead and Freezing Instructions:
To Make Ahead: I love to chop all of the vegetables in the morning to help this soup come together even quicker. Just store them in an airtight container in the refrigerator.
To Freeze: Freezer soup for up to 3 months in an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
More Soup Recipes:
- Lemon Chicken Orzo Soup
- Instant Pot Tomato Basil Soup
- Lasagna Soup
- Taco Soup
- Creamy Zuppa Toscana
- Creamy Tortellini Soup
- White Chicken Chili
- Roasted Cauliflower Soup
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Recipe
Instant Pot Chicken Enchilada Soup
Equipment
Ingredients
- 4-5 skinless chicken thighs *(bone in or boneless)
- salt and pepper , to taste
- 2 Tablespoons olive oil , divided
- 1 onion , chopped
- 4 cloves garlic , minced
- 2 carrots , chopped
- 2 ribs celery , chopped
- 1 red bell pepper , chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Dried oregano
- 3/4 teaspoon paprika
- 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
Instructions
- Sear Chicken: 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: 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: Turn instant pot off and stir in chili powder, cumin, coriander, oregano, and paprika.
- 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: Remove the chicken to a plate and shred the meat.
- 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: 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: Ladle soup into bowls and serve with desired toppings.
Notes
Nutrition
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I originally shared this recipe September 2018. Updated August 2022 and March 2025.
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I might be the last person on the planet who doesn’t have an instant pot. How can I modify this for the slow cooker or stove?
We got you!! Stovetop recipe is right here
Made this soup tonight. Was excellent! Followed the recipe except did not blend the soup in the blender. Was amazed how the corn tortillas dissolved into the soup and added some extra flavor. Will definitely be making again
How many servings does your meal plan recipes make?
About 4-5 servings per meal.
After it’s cooked, what happens to the tortillas that were placed inside? Do we take those out and eat it separate? Or blend it with the soup?
The tortillas essentially become part of the soup. They break up under the pressure and help add a nice texture to the soup.
My boyfriend and I made this last night and it was amazing. I might add more spice next time as it was mild and we tend to like hotter. Otherwise wouldn’t change a thing. Putting the tortillas in the soup to cook was really cool and the flavor totally came out at the end. Great recipe, thank you so much for posting. It’s definitely going into our rotation!
This is my favorite soup of all time. The first time I tried it, I was blown away, and I’m so grateful it’s fall/winter so I can make it every week if I want to!
I love that there are so many veggies, it gives it a nice full flavor. It’s warm, and cozy comfort soup!