A bowl full of chicken enchilada soup that was made in the instant pot, topped with diced avocado, cilantro and a scoop of sour cream.
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5 from 6 votes

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup is made with carrots, celery, bell pepper, black beans, and spices.  This easy recipe packs a ton of flavor along with healthy protein and fiber.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 393kcal
Author: Lauren Allen


  • 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 cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano leaves
  • 3/4 teaspoon paprika
  • 6 cups low-sodium chicken broth
  • 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


  • Season the chicken thighs with salt and pepper. Turn instant pot to Saute 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.
  • Add a little more oil to the pan, scraping up any browned bits. Add onion, garlic, carrots, celery, and bell pepper and saute for 2 minutes.
  • Turn instant pot off. Add the chili powder, cumin, coriander, oregano, and paprika. Stir to combine.
  • Add the chicken broth and diced tomatoes and stir. Add the chicken thighs and corn tortillas (just press the entire corn tortilla(s) 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.
  • Remove the chicken to a plate and shred the meat.
  • (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.
  • 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.
  • Topping suggestions: green onions, sour cream, cheese, avocado, cilantro, and crushed tortilla chips. 


Calories: 393kcal | Carbohydrates: 34g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 201mg | Potassium: 955mg | Fiber: 7g | Sugar: 5g | Vitamin A: 95.2% | Vitamin C: 44.9% | Calcium: 11.2% | Iron: 20.7%