This recipe for Instant Pot Chicken Enchilada Soup is made with tender shredded chicken, red enchilada sauce, taco seasoning, cumin powder, beans, and more for the perfect pressure-cooker meal! Great for dinners at home when you want tasty Mexican flavors.
Chicken enchilada soup made in the Instant Pot, or any electric pressure cooker, is ready in about 30 minutes and an easy way to deliver a wholesome hot soup in less than an hour!
This warm Enchilada soup is so aromatic and silky smooth with tender pieces of chicken cooked to perfection, incorporating the Mexican flavors of savory enchiladas, but of course, is in soup form! It is one of our best Instant Pot Soup Recipes, as well as Mexican Recipes.
Go the extra mile and garnish this soup with tasty crispy tortilla strips or fresh lime–you will love it!
Mexican chicken enchilada soup is delicious for when the temperatures are chilly and you just need a big bowl of soup to warm up with. If you love our Instant Pot Chicken Stew Recipe and Instant Pot Chicken and Dumplings recipes, then you will love this Instant Pot Chicken Enchilada Soup Recipe!
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Why You’ll Love This Recipe
- Quick: This recipe is ideal for those nights when you need a quick and easy dinner! You can have dinner prepared within minutes with this Instant Pot soup.
- Family-Friendly: Everyone loves chicken, corn, and beans, right? This soup is filled with simple ingredients the whole fam will love! It is sure to become one of your favorite Instant Pot recipes.
- Full of Protein: Tender chicken and beans give this soup extra protein and make it super hearty for whenever you need a full meal.
- Full of Flavor: Fresh tomato, salt, spices, and more are simmered together to create an appetizing soup that will have you begging for more!
Why This Recipe Works
- You can freeze the leftovers of this soup to enjoy at a later time when you just want to reheat and enjoy some food!
- The Instant Pot allows this enchilada soup to be ready in minutes. Using the Instant Pot also means an easy clean up!
- Prepare this soup in the slow cooker if you need more time to cook it.
- Easily turn this soup into a vegetarian recipe.
What You’ll Need To Make this Recipe
Equipment
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- Instant Pot Electric Pressure Cooker – This popular Duo 7-in-1 Instant Pot is an extremely highly rated Instant Pot model and is the same model that I own.
- Small Bowl – This set of small bowls is practical for everyday use and for recipe preparation as well as for serving bowls.
- Gravy Boat – This simple white porcelain gravy boat is a highly rated popular option.
- Ladle – This stainless steel ladle is a popular brand with thousands of ratings.
Ingredient Notes for Enchilada Soup
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Oil. I like to use olive oil because it is aromatic and great to cook with. Any kind of cooking oil will work, too.
- Onions. You will need one medium-sized yellow or white onion to dice up and add into the soup.
- Garlic. Fresh garlic cloves are highly recommended and a great way to add a ton of flavor!
- Chicken Stock. Store bought or homemade chicken stock is used as a base for this soup but can be substituted with any kind of broth.
- Chicken. I used fresh chicken breasts. However, you could use frozen chicken breasts or use chicken thighs. Any of those would work.
- Corn. Fresh, frozen, or canned corn kernels are added to the soup for a hint of sweetness!
- Beans. Use some cooked red beans or dried black beans to add to the soup for additional texture.
- Tomato. One fresh tomato is used to give this soup notes of tomato that taste delicious with the other ingredients.
- Enchilada Sauce. Make your own red enchilada sauce or use store bought enchilada sauce. The enchilada sauce gives this soup so much of its flavor.
- Seasoning. A blend of salt, chili flakes, taco seasoning, and cumin powder are used to make sure this soup is filled with authentic Mexican spices!
How To Make Instant Pot Enchilada Soup
Directions
For the most detailed instructions, please scroll down to the recipe card down at the bottom of the blog post, just above the comments.
- Set the instant pot on the SAUTE function, let it heat up. Add olive oil. When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
- CANCEL the SAUTE button. Next add the chicken stock followed by salt, chili flakes, taco seasoning, and cumin powder.
- Add the chicken.
- Add the corn, beans, followed by enchilada sauce, and tomato. DO NOT STIR.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 7 minutes.
- Once the pressure-cooking cycle is over, let it do a NATURAL RELEASE for 10 minutes, and then quickly release the pressure by manually moving the valve from SEALING to VENTING position. Open the lid carefully and select the CANCEL button.
- Remove the chicken into a bowl and shred the chicken with the help of a fork.
- Select the SAUTE button
- Add in the shredded chicken, let the broth bubble up for a few minutes.
- Once done CANCEL the SAUTE button.
- Serve hot in individual bowls and top it with chopped avocado, tortilla chips, lime wedge, and a dollop of sour cream.
Enchilada Soup Toppings
- Avocado. Freshly sliced avocado is a great addition to this soup plus adds a burst of color!
- Chips or Tortilla Strips. Make this soup crispy by adding the chips or fried tortilla strips on top. You will love it!
- Lime. Fresh lime adds bright citrus to the soup and makes it so so tasty! You can also use bottled lime juice.
- Sour Cream. A dollop of sour cream gives the soup a bit of creaminess that is desirable.
Pro Recipe Tips
- Store the leftover soup in an airtight container in the refrigerator for four days.
- Freeze the soup in the freezer in a freezer-safe bag or container for two months.
- Reheat the soup on the stovetop or microwave by allowing the frozen soup to defrost in the refrigerator the night before using.
- Be sure not to overcook the chicken or it will be rubbery.
- Serve with jalapeños if you would like.
What To Serve With Instant Pot Enchilada Soup
Recipe Variations
- Make this soup vegetarian by omitting the chicken and adding extra veggies like mushrooms, squash, peppers, etc.
- Serve this soup with some rice.
- For spicy soup, add a can of green chiles.
- Use leftover rotisserie chicken instead of using raw chicken breasts.
Frequently Asked Questions (FAQs)
Yes, but you will need to adjust the cooking time to 3 minutes High Pressure and natural release.
Yes. I recommend adding about 2 more minutes to the pressure cook time. So instead of 7 minutes, pressure cook on high for 9 minutes with a natural release.
I use Natural Release because 1) It is recommended by the Instant Pot brand. Secondly, it helps make the chicken breast tender and juicy and prevents it from drying out.
For boneless Chicken thighs pressure cook for 7 minutes with a natural release.
If you store the leftover enchilada soup in an airtight container, it should last up to 4 days in the refrigerator.
Yes, you can. I recommend leaving off any toppings and adding the enchilada soup to a freezer-safe airtight container, and you can freeze it for up to 2 months.
Yes, you can and it is delicious. You can follow the instructions in my Slow Cooker Enchilada Soup Recipe.
More Recipes You’ll Love
- Instant Pot Taco Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot White Chicken Chili
- Instant Pot Chicken Noodle Soup
- Instant Pot Albondigas (Mexican Meatball Soup)
- Green Chile Chicken Enchiladas
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Recipe
Instant Pot Enchilada Soup Recipe
Ingredients
- 2 tablespoon olive oil
- 1 medium size onion chopped.
- 4 cloves garlic minced.
- 2 teaspoon chili flakes
- 1 cup red enchilada sauce
- 2 tablespoon taco seasoning
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 pieces chicken breast 0.5 pounds
- 1 cup corn kernels
- 1 medium-sized tomato chopped
- 1 cup cooked red beans or 1 cup dry black beans
- 3 cups chicken stock
Instructions
- Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
- When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
- CANCEL the SAUTE button.
- Next add the chicken stock followed by salt, chili flakes, taco seasoning, and cumin powder. Add the chicken.
- Add the corn, beans, followed by enchilada sauce, and tomato. DO NOT STIR.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
- Once the pressure-cooking cycle is over, quickly release the pressure by manually moving the valve from SEALING to VENTING position.
- Open the lid carefully and select the CANCEL button.
- Remove the chicken into a bowl and shred the chicken with the help of a fork.
- Select the SAUTE button
- Add in the shredded chicken, let the broth bubble up for a few minutes.
- Once done CANCEL the SAUTE button.
- Serve hot in individual bowls and top it with chopped avocado, tortilla chips, lime wedge, and a dollop of sour cream.
Kristen Wood says
Pinned to make for family this weekend! I just know they are going to love it! 🙂
Michele says
Hi Kristen,
Thanks for pinning. I hope you and your family like the recipe.
Michele
Julia says
The whole family loved and enjoyed our next favourite instant pot soup. Thank you for sharing your recipe! It’s a definitely keeper!
Michele says
Hi Julia,
I’m so glad your family loved it. Thank you for sharing your feedback.
Michele
Irina says
What a fantastic recipe this is! I have never seen such detailed explanations and answers to any possible question while making a recipe. I made this chicken enchilada soup for our lunch today, and it turned out perfect!!
Michele says
Hi Irena,
Thanks for the kind words. I’m glad you liked the recipe.
Michele