5 from 6 votes
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.
Instant Pot Chicken Enchilada Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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.

Course: Main Course
Cuisine: American
Servings: 6
Calories: 393 kcal
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
  1. Season the chicken thighs with salt and pepper. Turn instant pot to Saute setting. Add 1 tablespoon of oil to the pan.

  2. Add the chicken thighs and sear the chicken for 1-2 minutes on both sides, just until brown. Remove to a plate.

  3. 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.

  4. Turn instant pot off. Add the chili powder, cumin, coriander, oregano, and paprika. Stir to combine.

  5. 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). 

  6. Cook on Manual/High Pressure for 10 minutes. Allow the pressure to naturally release for 12 minutes, and then do a controlled quick release.

  7. Remove the chicken to a plate and shred the meat.

  8. (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.

  9. 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.

  10. Topping suggestions: green onions, sour cream, cheese, avocado, cilantro, and crushed tortilla chips. 

Nutrition Facts
Instant Pot Chicken Enchilada Soup
Amount Per Serving
Calories 393 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 98mg 33%
Sodium 201mg 8%
Potassium 955mg 27%
Total Carbohydrates 34g 11%
Dietary Fiber 7g 28%
Sugars 5g
Protein 26g 52%
Vitamin A 95.2%
Vitamin C 44.9%
Calcium 11.2%
Iron 20.7%
* Percent Daily Values are based on a 2000 calorie diet.