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Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup

Devashish
A flavorful Mexican-inspired soup made with chicken thighs, vegetables, and enchilada-style seasonings, cooked in an Instant Pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6
Calories 393 kcal

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.

Nutrition

Calories: 393kcalCarbohydrates: 34gProtein: 26gFat: 17gSaturated Fat: 6gCholesterol: 98mgSodium: 201mgPotassium: 955mgFiber: 7gSugar: 5gVitamin A: 4760IUVitamin C: 37mgCalcium: 112mgIron: 3.7mg
Keyword pressure cooker soup, quick dinner recipes, shredded chicken soup, spicy enchilada broth
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