Get ready for a tasty bowl of Instant Pot Enchilada Soup! It's quick, easy, and full of Tex-Mex goodness. Using the Instant Pot makes it a breeze. Enjoy a simple and satisfying dinner with this delicious Chicken Enchilada Soup Recipe. Let's dig in!
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Why This Recipe Works
- Comfort in a Bowl: Chicken enchilada soup offers the warmth and richness of traditional enchilada flavor.
- Instant Pot Efficiency: You can pressure cook a hearty meal quickly and easily using your Instant Pot.
- Versatile and Customizable: You can add your choice of toppings for a personalized flavor experience.
🥘 Ingredients
Here are the ingredients needed for enchilada soup:
- Red Onion: Adds a hint of sweetness and crunch to the soup, providing a nice contrast to the other flavors.
- Olive Oil: Used for sautéing the onion, it adds a subtle richness to the dish.
- Knorr Caldo con Sabor de Pollo: Imparts a deep, savory flavor to the soup. Can be substituted with low sodium chicken broth.
- Water: Provides the liquid base for the soup, allowing all the flavors to meld together.
- Skinless Chicken Breasts or Thighs: The main protein in this dish, they absorb the flavors of the spices and enchilada sauce well.
- Chili Powder: Adds a spicy kick to the soup, enhancing the Mexican flavor profile.
- Ground Cumin: Lends an earthy, warm flavor that's integral to the dish's signature taste.
- Garlic Powder: Brings a robust, aromatic note that complements the other flavors.
- Red Enchilada Sauce: Infuses the soup with a tangy, slightly spicy flavor that's characteristic of enchiladas.
- Melting Cheese (such as Velveeta): Gives the soup a creamy, cheesy element that makes it satisfying and comforting.
- Masa Harina: A type of corn flour that thickens the soup and gives it a slight corn flavor. Can be substituted with cornstarch.
Garnish Ingredients
- Tortilla Strips: Adds a delightful crunch to the soup, contrasting nicely with its creaminess.
- Shredded Cheese: Melts into the hot soup, adding another layer of cheesy goodness and making the dish even more comforting.
- Diced Avocado: Brings a creamy, buttery texture and a fresh taste that balances out the spicy and savory flavors.
- Fresh Pico de Gallo With Diced Tomatoes: This fresh salsa adds a burst of tangy, refreshing flavor, complementing the rich soup beautifully.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Toppings for Chicken Enchilada Soup
There are plenty of delicious toppings you can add to your Instant Pot Enchilada Soup. Here are a few of our favorites:
- Cooked rice. Learn How To Cook Instant Pot Rice with this simple recipe.
- Tortilla strips
- Shredded cheddar cheese
- Fresh pico de gallo
- Chopped cilantro
- Sliced jalapeños
- A dollop of sour cream
- Crushed tortilla chips
- Fresh Lime juice
- Fresh chopped cilantro
🔪 How to Make Instant Pot Chicken Enchilada Soup
Here is a step-by-step guide for pressure cooking chicken enchilada soup:
Step One: Set the Instant Pot to sauté. Once hot, add the oil and diced onion. Sauté the onions for 5-8 minutes or until translucent. Add water and powdered bouillon or chicken broth and stir to mix.
Step Two: Add the chicken breasts, chili powder, cumin and garlic powder to the Instant Pot. Close the Instant Pot lid and seal the pressure valve. Cook on high pressure for 8 minutes.
Step Three: Quickly release the pressure on your electric pressure cooker. Remove the chicken breasts and shred them. Set the Instant Pot to sauté. Once the soup is simmering, add the enchilada sauce, and cubed melting cheese.
Step Four: Stir until the cheese is melted. Next whisk in the masa harina. The enchilada soup will continue to thicken as you stir.Serve the soup topped with fresh pico, shredded cheese, and tortilla strips.
👩🍳 Expert Tips
- For a spicier soup, add some cayenne pepper or diced jalapeño.
- Be sure to whisk the masa harina into the soup before adding the chicken.
- For extra cheesy soup, add a cup of shredded cheese when serving.
- If your chicken enchilada soup is too thick, stir in a little bit of water to thin it out.
- Make sure to let the pressure release naturally before opening the lid!
If you love this recipe be sure to check out this Instant Pot Shredded Chicken and Parmesan Breadsticks recipe.
💭 FAQs
You can use either masa harina or cornstarch to thicken your Instant Pot Enchilada Soup. Mase Harina will give the soup a unique flavor, while cornstarch is better for those who prefer milder flavors.
Whisk ⅓ cup of cornstarch into 2 tablespoons of cold water before adding it into the soup.
No, you do not have to use Knorr chicken broth. You can substitute with 5 cups of regular store-bought or homemade chicken broth and skip the water.
Yes, you can use homemade enchilada sauce to make this Instant Pot Enchilada Soup. We recommend using red enchilada sauce for optimal flavor.
Yes, you can replace the melting cheese with shredded cheese if you prefer. Just add 1 cup of your favorite Mexican shredded cheese in place of the melting cheese.
You could also add 2 tablespoons of cream cheese to make this Instant Pot soup recipe even more creamy.
Yes. If you are using frozen chicken breasts, increase the cooking time to 10 minutes and then do a quick release. The same goes for frozen chicken thighs. Just be sure to use boneless, skinless chicken thighs for this recipe.
You can also use rotisserie chicken in this Instant Pot enchilada soup recipe. Simply add it to the recipe when you add the shredded chicken to the pot.
Yes, if you which to add some canned beans to this recipe you can add some pinto beans, kidney beans or black beans at the end with the shredded chicken.
Your Instant Pot Enchilada Soup in sealed containers in the refrigerator for a fresh experience that lasts 3-4 days. Freeze it. Easily transfer the soup into freezer-safe containers or sturdy freezer bags, providing a savory option for up to 2-3 months.
🧂Serving Suggestions
This Chicken Enchilada Soup is a perfect meal all on its own. But if you’d like to add some sides, here are some of our favorite accompaniments:
- Spanish Rice: This classic side adds a hearty, flavorful complement to the rich, savory soup.
- Refried Beans: Creamy and earthy, these beans offer a smooth contrast to the soup's spiciness.
- Cornbread: Slightly sweet and crumbly, cornbread adds a comforting touch to the meal.
- Roasted Vegetables: Caramelized and smoky, roasted veggies bring color and balance to the dish.
- Fresh Fruit Salad: A refreshing, sweet contrast that cleanses the palate and lightens the meal.
🍽 Related Recipes
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Instant Pot Enchilada Soup
Ingredients
- ½ Red Onion Diced
- 1 tablespoon Olive Oil
- 5 tablespoon Knorr Caldo Con Sabor de Pollo Powdered Chicken Bouillon
- 5 Cups Water
- 1 Pound Chicken Breasts Skinless and Boneless
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 2 teaspoon Garlic Powder
- 1 Can Red Enchilada Sauce 10 oz
- 1, 16 oz Velveeta Cut into cubes
- ¾ Cup Masa Harina
Garnish Ingredients
- 2 Tortilla strips
- 1 tablespoon Cheese Shredded
- ½ Avocado Diced
- ¼ Cup Pico De Gallo
Instructions
- Set the Instant Pot to sauté. Once hot, add the oil and diced onion. Sauté the onions for 5-8 minutes or until translucent.
- Add water and powdered bouillon or chicken broth and stir to mix.
- Add the chicken breasts, chili powder, cumin and garlic powder to the Instant Pot.
- Close the Instant Pot lid and seal the pressure valve. Cook on high pressure for 8 minutes.
- Quickly release the pressure on your electric pressure cooker.
- Remove the chicken breasts and shred them.
- Set the Instant Pot to sauté. Once the soup is simmering, add the enchilada sauce, and cubed melting cheese. Stir until the cheese is melted.
- Once the cheese is melted, whisk in the masa harina. The enchilada soup will continue to thicken as you stir.
- Once the soup is thick, fold in the shredded chicken.
- Serve the soup topped with fresh pico, shredded cheese, and tortilla strips. Extra garnish could be sliced jalapeños, chopped cilantro, and a dollop of sour cream and don't forget some tortilla chips.
Notes
Nutrition
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