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Instant Pot Enchilada Soup.

Instant Pot Enchilada Soup

Angela Milnes
Get ready to enjoy a bowl of comfort with this Instant Pot Enchilada Soup! It's a quick and easy recipe that packs all the bold flavors of classic enchiladas into a warm, hearty soup. Perfect for busy weeknights, this dish will have your family coming back for seconds.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 18 minutes
Additional Time 0 minutes
Total Time 23 minutes
Course Lunch
Cuisine Mexcian
Servings 4 Servings
Calories 2153 kcal

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

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.

Nutrition

Calories: 2153kcalCarbohydrates: 138gProtein: 204gFat: 86gSaturated Fat: 42gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 508mgSodium: 8792mgPotassium: 3724mgFiber: 7gSugar: 47gVitamin A: 6093IUVitamin C: 9mgCalcium: 3077mgIron: 11mg
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