Description

This Instant Pot Chicken Enchilada Soup is bursting with flavors and offers an easy preparation method. With tender chicken, zesty spices, and creamy cheese, it’s a comforting meal perfect for any night. Quick to make and immensely satisfying, you’ll love this delightful soup!

Ingredients

Scale

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon kosher salt
1 pound boneless skinless chicken breasts
½ white onion, diced
2 tablespoons olive oil
1 four-ounce can green chilis
1 cup red enchilada sauce
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon kosher salt
6 cups chicken broth
½ cup masa harina
4 ounces 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

In a small bowl, mix 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this spice mixture on the chicken breasts.
Set Instant Pot to Sauté mode and add olive oil. Once hot, add the diced onion with a pinch of salt and sauté for 2-3 minutes until softened. Press Cancel.
Place the seasoned chicken in the pot. Add green chilis, red enchilada sauce, remaining spices, and chicken broth. Do not include masa harina yet.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes and perform a Quick Release when done.
Remove the chicken and shred using forks. Set the shredded chicken aside.
Ladle about 2 cups of the hot broth into a bowl and whisk in the masa harina until smooth. Transfer this mixture back into the pot and stir well.
Switch the pot back to Sauté mode. Add the shredded chicken and let it simmer for 5-7 minutes, stirring frequently until the soup thickens to your liking. Press Cancel.
Turn off the pot and let the soup cool slightly. Stir in the cream cheese in small chunks until melted, followed by the cheddar cheese until fully blended. Adjust salt if needed.
Serve in bowls topped with extra cheese, tortilla strips, cilantro, and sour cream as desired.

Notes

For customizable heat levels, adjust the amount of chili powder and add jalapeños.
To save time, you can prepare the spice mix in advance.
This soup can be stored in the refrigerator for three days and reheats well.

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 3g
Sodium: 860mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg