Instant Pot Chicken Enchilada Soup

5 from 17 votes

This Instant Pot Chicken Enchilada Soup recipe is healthy, flavorful, and delicious on a chilly day! Top with shredded cheese, sour cream, green onions, avocado, and crushed tortilla chips.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

Calories: 363kcal

Author: Lauren Allen

Cost: 19

Equipment

instant pot

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

Yield: Approximately 7-8 cups. Serving Size: About 1 1/4 cups.

*Chicken: You could use chicken breasts, but chicken thighs cook better in the instant pot because they don't dry out as easily. To use chicken breasts cook on high pressure for 8 minutes, with a 10 minute natural release.

Make Ahead Instructions: I love to chop all of my vegetables in the morning to help this soup come together even quicker. Store in the fridge.

Freezing Instructions: Pour soup in a freezer safe bag or container and store in the freezer for up to 3 months. Thaw completely overnight in the refrigerator before reheating on the stove or in the microwave.

Stovetop Chicken Enchilada Soup

Nutrition

Recipe Link