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
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg