There’s something truly comforting about a warm bowl of soup, especially when it’s a bold and flavorful dish like Instant Pot Chicken Enchilada Soup. This hearty meal is a delightful combination of tender chicken, rich spices, and creamy cheese, making every spoonful feel like a warm hug. What sets this recipe apart is its ability to blend the robust flavors of traditional enchiladas into a quick and easy soup form, all thanks to the magic of the Instant Pot.

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

I first stumbled upon this recipe during a busy week when I wanted something nourishing yet straightforward. One taste, and it quickly became a staple in our household. With a preparation time that barely dips into your evening routine and a cooking time that’s remarkably fast, it’s the perfect solution for busy nights or lazy weekends when comfort food is the priority.

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delicious soup in under 30 minutes!
Irresistible Flavor: Each bite bursts with the savory and slightly spicy notes of enchilada goodness.
Eye-Catching Appeal: Top it with fresh cilantro and tortilla strips for a vibrant presentation.
Flexible Serving: Perfect for cozy family dinners, potlucks, or even a midday craving.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets with simple swaps.

Ingredients You’ll Need

1 teaspoon ground cumin: This spice offers an earthy depth. If you’re out, coriander can be a suitable substitute.
1 teaspoon garlic powder: Adds a lovely aromatic flavor. Fresh garlic is fine too; just use about 2-3 cloves.
1 teaspoon chili powder: Essential for that classic enchilada taste; adjust based on your heat preference.
1 teaspoon paprika: This adds a subtle sweetness and beautiful color.
¼ teaspoon kosher salt: Enhances all the flavors. Since we use it twice, be sure to measure accordingly!
1 pound boneless skinless chicken breasts: Tender and juicy, they’re easy to shred after cooking. Chicken thighs can be used for extra flavor.
½ white onion, diced: A basic building block of flavor; yellow or sweet onions work too.
2 tablespoons olive oil: This helps sauté the onions. Can be substituted with avocado oil for a different flavor.
1 (4-ounce) can green chilis: These introduce a mild heat and tanginess to the soup.
1 cup red enchilada sauce: Store-bought or homemade, it’s a must for that enchilada essence.
6 cups chicken broth: A flavorful base; low-sodium is ideal so you can control salt levels.
½ cup masa harina: This corn flour thickens the soup while adding a lovely corn flavor. For a gluten-free option, use cornstarch diluted in water.
4 ounces cream cheese, softened and cubed: This adds a creamy richness. Neufchâtel cheese is a lighter option.
2 cups shredded cheddar cheese: Melting cheese into the soup creates a gooey texture; feel free to mix it up with Monterey Jack or pepper jack.
Extra shredded cheddar cheese: For topping!
Tortilla strips: Crunchy, flavorful, and perfect as a topping.
Fresh cilantro: A fresh herb to brighten up the dish.
Sour cream: Adds a creamy tang on top, contrasting beautifully with the soup’s flavors.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the spices: 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 all over the 1 pound boneless skinless chicken breasts until they’re fully coated.
Sauté the onions: Set the Instant Pot to Sauté mode and add 2 tablespoons olive oil. Once hot, toss in ½ diced white onion with a pinch of salt. Sauté for about 2–3 minutes until softened, then press Cancel.
Add the chicken and liquids: Place the seasoned chicken breasts into the pot. Stir in 1 can green chilis, 1 cup red enchilada sauce, the remaining 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth. Do not add the masa harina just yet.
Pressure cook the chicken: Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. When the cooking cycle is complete, perform a Quick Release.
Shred the chicken: Carefully remove the chicken breasts and shred them using a chicken shredder or two forks. Set them aside.
Thicken the soup: Ladle approximately 2 cups of the hot broth into a medium bowl. Whisk in ½ cup masa harina until completely smooth. Pour this slurry back into the pot and stir well.
Simmer the soup: Set the Instant Pot back to Sauté mode. Add the shredded chicken to the pot and let it simmer for 5–7 minutes, stirring frequently, until the soup reaches your desired thickness. Press Cancel when done.
Incorporate the cream and cheese: Allow the soup to slightly cool. Stir in 4 ounces softened cream cheese a few pieces at a time until fully melted. Then, add in 2 cups shredded cheddar cheese until creamy and smooth. Adjust salt to taste.
Serve with toppings: Ladle the soup into bowls and top with more shredded cheddar, crispy tortilla strips, fresh cilantro, and a dollop of sour cream if desired.

Storing & Reheating

To store leftover soup, allow it to cool at room temperature for no more than two hours before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer bags or containers for up to 3 months. When ready to enjoy again, simply reheat on the stovetop over medium heat until warmed through, adding a splash of broth if it’s thicker than you like. Keep in mind, the texture may change slightly, but the flavors will remain delicious.

Chef’s Helpful Tips

Avoid mushy chicken: Ensure not to overcook the chicken. Twelve minutes is perfect for boneless, skinless breasts.
Check seasoning: A taste test before serving helps adjust flavors before ladling into bowls.
Thicker vs. thinner soup: If you prefer a thicker consistency, simmer a bit longer after adding the masa harina, or adjust the amount used.
Prep for later: You can prep the spice and onion before starting to save time during a busy evening.
Flavor play: For extra depth, consider adding a dash of lime juice before serving.

If you’ve been looking for a comforting yet vibrant dish to share with family or kick off a gathering with friends, this soup checks all the boxes. Its rich, savory flavor profiles can make any day brighter and more satisfying. Don’t hesitate to get creative with your toppings or sides, and embark on this easy cooking adventure!

Recipe FAQs

Can I use frozen chicken for this recipe?

Yes! You can use frozen chicken breasts; simply increase the cooking time to 15 minutes on high pressure. Make sure to ensure the chicken is fully cooked before shredding.

Is there a vegetarian version of this soup?

Absolutely! Substitute the chicken with canned beans like black beans or chickpeas for protein, and use vegetable broth in place of chicken broth. Add some extra veggies like corn or bell peppers for added flavor and texture.

Can I make this soup ahead of time?

Yes! This soup can be made a day or two in advance. Just store it in the fridge and reheat before serving. Remember, the flavors enhance as it sits, making it even tastier!

What can I serve with chicken enchilada soup?

This soup pairs wonderfully with cornbread, a simple garden salad, or tortilla chips. If you want something heartier, serve it with quesadillas or nachos for a fun twist!