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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2018. Updated August 2022 and March 2025.
Have made this twice and it is sooo good. Even my one year old was scarfing it down. I love that it’s not too spicy and tastes even better than other comparable soups in restaurants, and it’s healthier!
This soup is amazing and will be going into the dinner rotation. I was marginally skeptical in the beginning, but I did everything as written with the exception of adding corn tortillas. I threw tortilla chips in at the end and it was delicious. Highly recommend.
Not only is this a great Instant Pot recipe, it’s also low calorie! Yes.. I cannot wait to make this
We made this as our initial meal in our new IP. I didnt have green chiles but did have a small 7 oz can of chipotle peppers. I put half the can in and this soup was amazing…and a bit too spicy, although my husband loved the heat. I will probably do green chiles next time, because this will be a favorite. Thank you, Lauren!
Sounds like great modifications! I’m glad it turned out!
Solid recipe! Thank you
This soup was amazing! I will definitely be making this again!
Hi! What size corn tortilla??
Most are the same size–usually around 5-6 inches.
This looks delicious. Have you tried using regular milk instead of the heavy whipping cream? I am trying to lose weight and wondered if it changes the taste too much.
That would work! I would just add a cornstarch slurry at the end to help thicken the soup a little 🙂
Delicious! I was skeptical about putting in the tortillas but that was delicious! I followed the recipe and it was a hit!
This recipe is fabulous and so easy to follow, much better than any restaurant soup, will make it often. Have only recently joined your web site and love it, thank you.