This hearty Instant Pot Chicken Enchilada Soup delivers authentic Mexican flavors in just 45 minutes. Packed with protein and fiber, each warming bowl brings together tender chicken, rich enchilada sauce, and perfectly balanced seasonings.
The pressure cooker method infuses every spoonful with deep, complex taste while keeping the prep work minimal. Perfect for busy weeknights, this comforting soup gives you restaurant-quality results with simple pantry ingredients.
Ingredient List
- Chicken Thighs: 4-5 pieces, skinless (bone-in or boneless), seasoned with salt and pepper
- Base Vegetables: 1 chopped onion, 4 minced garlic cloves, 2 chopped carrots, 2 chopped celery ribs, 1 chopped red bell pepper
- Spice Blend: 1½ tsp chili powder, 1 tsp each of cumin, coriander, oregano, ¾ tsp paprika
- Liquid Base: 6 cups low-sodium chicken broth, 1 can diced tomatoes (14.5 oz)
- Additional Elements: 6 yellow corn tortillas, 1 can black beans (drained), 4 oz can diced green chiles
- Finishing Touch: ½ cup heavy whipping cream, 2 tbsp olive oil (divided)
Step-by-Step Instructions
- Prep & Sear: Season chicken with salt and pepper. Sear in Instant Pot on Saute mode for 1-2 minutes per side until golden
- Veggie Base: Saute onion, garlic, carrots, celery, and bell pepper for 2 minutes in remaining oil
- Seasoning: Add all spices and stir to release aromatic flavors
- Building the Base: Pour in broth and tomatoes. Add chicken back and submerge tortillas
- Pressure Cook: Set to Manual/High for 10 minutes, natural release for 12 minutes, then quick release
- Final Touches: Shred chicken, blend soup if desired, return to pot with beans, chiles, and cream
- Serve: Garnish with green onions, sour cream, cheese, avocado, cilantro, or crushed tortilla chips as desired
Cooking Techniques
This soup uses two main cooking methods that make it extra tasty! First, searing the chicken creates a nice brown crust that adds lots of flavor.
When you scrape up those browned bits from the bottom of the pot after searing, you’re gathering up pure gold – these little pieces pack so much taste into your soup. The second trick is blending the soup (if you choose to). This creates a smooth, rich texture that makes every spoonful feel like a restaurant-quality dish.
Easy Substitutions
No need to worry if you don’t have every ingredient on hand! You can swap chicken breasts for thighs – just know they might be a bit less tender. If you’re out of heavy cream, try using half-and-half or whole milk for a lighter version.
No corn tortillas? Regular tortilla chips work great too – just add them at the end instead of cooking them in the soup. For a vegetarian twist, skip the chicken and double up on black beans, or add pinto beans for variety.
Serving Suggestions
This soup shines brightest when you dress it up with toppings! Set up a little topping bar with diced avocado, shredded cheese, sour cream, fresh cilantro, and crunchy tortilla strips. Warm up some extra corn tortillas on the side for dipping.
If you like spice, add some fresh jalapeños or a dash of hot sauce to your bowl. This soup makes a filling meal on its own, but it’s also great with a simple side salad dressed with lime vinaigrette.
Storage Tips
This soup gets even better the next day! Store it in an airtight container in your fridge for up to 4 days. The tortillas will continue to thicken the soup, so when reheating, you might want to add a splash of chicken broth to bring it back to your preferred consistency.
You can also freeze portions for up to 3 months – just leave out the cream and add it fresh when you reheat. Let the soup cool completely before freezing, and thaw overnight in the fridge when you’re ready to enjoy it again.
Instant Pot Chicken Enchilada Soup
Equipment
- Instant Pot
- Blender
Ingredients
Main Ingredients
- 4 to 5 skinless chicken thighs bone in or boneless
- 2 Tablespoons olive oil divided
- 1 onion chopped
- 4 cloves garlic minced
- 2 carrots chopped
- 2 ribs celery chopped
- 1 red bell pepper chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounce can diced tomatoes
- 6 yellow corn tortillas
- 1 can black beans drained and rinsed
- 4 ounce can diced green chiles
- 1/2 cup heavy whipping cream
Instructions
- Season the chicken thighs with salt and pepper.
- Turn instant pot to Saute setting. Add 1 tablespoon of oil to the pan.
- Add the chicken thighs and sear the chicken for 1-2 minutes on both sides, just until brown. Remove to a plate.
- Add a little more oil to the pan, scraping up any browned bits. Add onion, garlic, carrots, celery, and bell pepper and saute for 2 minutes.
- Turn instant pot off. Add the chili powder, cumin, coriander, oregano, and paprika. Stir to combine.
- Add the chicken broth and diced tomatoes and stir. Add the chicken thighs and corn tortillas (just press the entire corn tortilla(s) into the soup mixture).
- Cook on Manual/High Pressure for 10 minutes. Allow the pressure to naturally release for 12 minutes, and then do a controlled quick release.
- Remove the chicken to a plate and shred the meat.
- (This step is optional, but I really like it to make a smooth soup.) Ladle the soup from the instant pot into a blender, in batches, and blend until smooth.
- Return pureed soup to the instant pot, along with shredded chicken, black beans, green chiles, and cream. Season with salt and pepper, to taste, if needed.
- Topping suggestions: green onions, sour cream, cheese, avocado, cilantro, and crushed tortilla chips.
