For a richer flavor, consider using bone-in, skin-on chicken thighs. Cook them in the Instant Pot first, shred the meat, and then proceed with the recipe. Adjust the spice level by choosing mild, medium, or hot enchilada sauce, and by adding a pinch of cayenne pepper. Add other toppings as desired, such as sour cream, avocado, or a dollop of Greek yogurt. If you don't have an Instant Pot, you can simmer this soup on the stovetop in a large pot for about 30-40 minutes, or until the vegetables are tender and the flavors have melded. This soup is even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Instant Pot Cheesy Chicken Enchilada Soup
-
PREP TIME10 mins
-
COOK TIME30 mins
-
TOTAL TIME50 mins
-
SERVING8 People
-
VIEWS9
Transform your weeknight dinner routine with this vibrant and comforting Instant Pot Cheesy Chicken Enchilada Soup! A symphony of flavors awaits, where tender chicken meets creamy cheese, zesty enchilada sauce, and a medley of colorful vegetables. This quick and easy recipe delivers a satisfying, crowd-pleasing meal in minutes.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate26 g
-
Cholesterol101 mg
-
Fiber6 g
-
Protein33 g
-
Saturated Fat10 g
-
Sodium1271 mg
-
Sugar3 g
-
Fat22 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Drain canned chicken, reserving 1 cup of the broth. (5 minutes)
02
Step
10 mins
In the Instant Pot, combine the drained chicken (and reserved broth), black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and chopped onion. (10 minutes)
03
Step
35 mins
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Select the 'Soup' function and set the timer for 20 minutes. Allow 10-15 minutes for the pressure to build. (35 minutes)
04
Step
50 mins
Once the cooking cycle is complete, allow the pressure to release naturally for 10-40 minutes. Carefully release any remaining pressure manually, if needed, following the manufacturer's instructions. (50 minutes)
05
Step
5 mins
Remove the lid and stir the soup well until the cream cheese is fully melted and incorporated. (5 minutes)
06
Step
5 mins
Ladle the soup into bowls and garnish generously with shredded mozzarella cheese, crushed tortilla chips, and fresh green onions. Serve immediately and enjoy! (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Zakary Runolfsdottir
Jun 30, 2025This recipe is a lifesaver on busy weeknights! My family loves it, and it's so easy to customize with different toppings.
Julian Mckenzie
Jun 28, 2025I added a can of pinto beans and some chopped bell peppers for extra veggies. It turned out great!
Nels Stokes
Jun 28, 2025I was skeptical about using canned chicken, but it actually works really well in this soup. It's so flavorful and comforting.
Jade Hermiston
Jun 23, 2025The natural pressure release is key for this recipe. It gives the flavors time to meld together and makes the soup even richer.
Chester Durgan
Jun 21, 2025I found the soup a little too thick, so I added some chicken broth to thin it out. It was perfect!