There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with bold flavors and heartiness. Instant Pot Chicken Enchilada Soup is one of those delightful dishes that warms you from the inside out. Imagine tender, shredded chicken swimming in a rich and spicy broth, dotted with creamy cheese and crispy tortilla strips. The aroma alone can turn an ordinary evening into a cozy culinary adventure.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Enchilada Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Enchilada Soup

The beauty of this dish lies not just in its flavor but also in its simplicity. With just a handful of ingredients and the magical powers of the Instant Pot, you can whip up a meal that rivals any restaurant’s offering. Perfect for weeknight dinners or gatherings with friends, this soup is sure to impress without breaking a sweat in the kitchen. Grab those ingredients, and let’s dive into making this delightful bowl of Instant Pot Chicken Enchilada Soup!

Why You’ll Love This Recipe

Simple & Quick: Dinner can be on the table in under 30 minutes thanks to the Instant Pot.
Irresistible Flavor: The combination of spices creates a rich, satisfying taste that warms the soul.
Eye-Catching Appeal: A colorful presentation with vibrant toppings makes this dish as delightful to look at as it is to eat.
Flexible Serving: Ideal for any occasion, from a cozy family dinner to a festive gathering with friends.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with minor tweaks.

Ingredients You’ll Need

1 teaspoon ground cumin: This warm spice adds depth to the flavor; try using fresh cumin for a more vibrant taste.
1 teaspoon garlic powder: Imparts a lovely savory kick; feel free to substitute with fresh minced garlic for a bolder flavor.
1 teaspoon chili powder: Adds that necessary heat; adjust to your preference or opt for a milder version if desired.
1 teaspoon paprika: For a touch of sweetness and color; smoked paprika can also give a fantastic smoky flavor.
¼ teaspoon kosher salt: Enhances the overall taste; use more or less based on your dietary needs.
1 pound boneless skinless chicken breasts: The main protein source that shreds beautifully; thighs can be used for a richer flavor.
½ white onion, diced: This provides sweetness and texture; yellow onions work well too if that’s what you have.
2 tablespoons olive oil: Used for sautéing the onions providing a rich flavor; feel free to switch to avocado oil if preferred.
1 four-ounce can green chilis: Offers a mild spice and texture; if you can’t find canned, fresh mild chilis work too.
1 cup red enchilada sauce: The base of the soup that ties all the flavors together; homemade or store-bought both work perfectly.
1 teaspoon ground cumin (remaining): Don’t forget this final touch to round out the flavors.
1 teaspoon garlic powder (remaining): This enhances flavors, giving it a great depth.
½ teaspoon kosher salt (remaining): Adjust as necessary based on personal preference.
6 cups chicken broth: The soul of the soup; for a richer taste, homemade stock is ideal, but any store-bought variety will do.
½ cup masa harina: Thickens the soup, giving it a delightful texture; regular all-purpose flour can be substituted, but will alter the flavor profile a bit.
4 ounces cream cheese, softened and cubed: Adds creaminess and richness; you can use a vegan cream cheese alternative for a dairy-free version.
2 cups shredded cheddar cheese: Best to stick with a good melting cheese; Monterey Jack is another great alternative.
extra shredded cheddar cheese: For topping, it adds a beautiful finishing touch.
tortilla strips: Adds a crunchy texture; you can buy pre-made ones or make your own by frying corn tortillas.
fresh cilantro: A dash of freshness to brighten the soup; parsley can substitute if you’re not a fan of cilantro.
sour cream: Creamy topping that balances the spiciness; Greek yogurt is a healthy substitute.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the Spice Mix: In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this spice mixture evenly over 1 pound of boneless skinless chicken breasts until well-coated, ensuring each piece absorbs those flavors.
Sauté the Onions: Set your Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Once hot, toss in the diced ½ white onion with a pinch of salt. Sauté for about 2–3 minutes, just until the onions are softened and fragrant; then press Cancel to stop the cooking.
Combine Ingredients: Place the seasoned chicken breasts in the pot together with 1 four-ounce can of green chilis, 1 cup of red enchilada sauce, the remaining 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, ½ teaspoon kosher salt, and the 6 cups of chicken broth. Make sure not to add the masa harina at this point.
Pressure Cook: Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Once completed, perform a Quick Release to let out the steam safely.
Shred the Chicken: Remove the chicken breasts from the pot and use a chicken shredder or two forks to shred them. Set the shredded chicken aside on a plate.
Create the Slurry: Ladle approximately 2 cups of the hot broth from the pot into a medium bowl. Whisk in ½ cup of masa harina until completely smooth, ensuring there are no lumps. This will help thicken our soup beautifully. Pour this slurry back into the pot and stir well to combine.
Thicken and Simmer: With the pot still in Sauté mode, add in the shredded chicken. Allow it to simmer for 5-7 minutes, stirring frequently, until the soup reaches your desired thickness. Press Cancel to turn off the cooker.
Creamy Finish: As the soup cools slightly from an active boil, stir in 4 ounces of softened cream cheese, a few cubes at a time, until it melts all the way through. Then, add in the 2 cups of shredded cheddar cheese, mixing until it’s melted and smooth. Taste and adjust seasoning as needed.
Serve and Enjoy: Now it’s time to ladle your delicious Instant Pot Chicken Enchilada Soup into bowls. Top with extra shredded cheddar, crispy tortilla strips, fresh cilantro, and a dollop of sour cream as desired.

Storing & Reheating

This soup can be stored in an airtight container at room temperature for up to 2 hours or in the refrigerator for about 3-5 days. When ready to enjoy leftovers, simply reheat in a pot on medium until warmed through, which takes about 5-8 minutes. For freezing, you can store in freezer-safe containers for up to 3 months. Keep in mind that the texture may change slightly upon thawing; refreshing it with a splash of chicken broth during reheating can help regain its original richness.

Chef’s Helpful Tips

Avoid Overcooking: Be careful not to over-sauté the onions; they should be just tender without browning too much, as you’ll continue cooking them in the pressure setting.
Use Fresh Ingredients: For the best flavor, use fresh spices and ensure your chicken is of good quality.
Adjust Thickness: If the soup seems too thin after adding the masa harina, just allow it to simmer a little longer while stirring.
Experiment with Toppings: Play around with toppings like avocado slices, jalapeños, or crumbled feta for added zest and variety.
Cook in Batches: If you’re making a larger batch, just double the ingredients and the cooking time will remain the same.

There’s a reason this Instant Pot Chicken Enchilada Soup has become a favorite for many—it’s quick, filled with flavor, and warms the heart. Each ingredient sings, creating a melody of taste that’s hard to resist. Feel free to experiment with spices or toppings to truly make it your own. This is more than a recipe; it’s an invitation to embrace the warmth of good cooking in your home. Enjoy your culinary adventure!

Recipe FAQs

Can I use frozen chicken?

Yes, you can use frozen boneless skinless chicken breasts. Just add an extra 2-3 minutes to the cooking time, and ensure it reaches the recommended internal temperature of 165°F for safety.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup a day in advance. Store it in the refrigerator, and when you’re ready to serve, reheat on the stove or in the microwave. Just remember it might thicken a bit, so add a splash of broth while reheating.

What can I use instead of masa harina?

If you don’t have masa harina, all-purpose flour can work, though it will alter the flavor slightly. Gluten-free options like cornstarch can also be used for thickening, but for the best results in flavor and texture, masa harina is recommended.

Can I freeze the soup?

Yes! This soup freezes well for up to three months. To do this, cool completely before transferring to airtight containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat as needed.

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Instant Pot Chicken Enchilada Soup

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Author: Anna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soups
Method: Instant Pot
Cuisine: Mexican

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Description

This Instant Pot Chicken Enchilada Soup showcases vibrant flavors from spices and creamy cheese, making it a warm, simple, and satisfying meal for any night.

Ingredients

Scale

1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
¼ tsp kosher salt
1 lb boneless skinless chicken breasts
½ white onion, diced
2 tbsp olive oil
1 (4 oz) can green chilis
1 cup red enchilada sauce
1 tsp ground cumin (remaining)
1 tsp garlic powder (remaining)
½ tsp kosher salt (remaining)
6 cups chicken broth
½ cup masa harina
4 oz cream cheese, softened and cubed
2 cups shredded cheddar cheese
extra shredded cheddar cheese
tortilla strips
fresh cilantro
sour cream

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Instructions

Mix 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, and ¼ tsp kosher salt in a small bowl. Rub the spice mixture over 1 lb chicken breasts.
Set Instant Pot to Sauté mode. Heat 2 tbsp olive oil, add ½ diced onion, and a pinch of salt. Sauté for 2-3 minutes until softened. Press Cancel.
Place seasoned chicken breasts into the pot. Add 1 can green chilis, 1 cup red enchilada sauce, 1 tsp ground cumin, 1 tsp garlic powder, ½ tsp kosher salt, and 6 cups chicken broth. Do not add masa harina yet.
Secure the lid and set valve to Sealing. Cook on High Pressure for 12 minutes. Perform Quick Release after cooking.
Remove chicken and shred it using a shredder or forks. Set aside.
Ladle about 2 cups of hot broth into a medium bowl. Whisk in ½ cup masa harina until smooth. Pour back into the pot and stir well.
Switch pot to Sauté mode. Add shredded chicken and simmer for 5-7 minutes, stirring often, until the soup thickens to your liking. Press Cancel.
Allow the soup to cool slightly, and then stir in 4 oz softened cream cheese until melted. Add 2 cups shredded cheddar cheese until fully melted. Adjust salt to taste.
Serve in bowls topped with extra cheddar, tortilla strips, cilantro, and sour cream.

Notes

You can use leftover cooked chicken to save time.
Adjust spices according to your heat preference—add more chili powder for extra kick.
Storing leftovers in an airtight container in the fridge for up to 3 days is ideal.