Instant Pot Chicken Enchilada Soup is a delightful fusion of comforting flavors and textures that warms the soul. This soup features succulent shredded chicken bathed in a rich, zesty broth created from a blend of spices, creamy cheese, and flavor-packed enchilada sauce. With every spoonful, you’ll encounter enticing notes of cumin, garlic, and a hint of heat from the chili powder—perfect for those chilly nights or when you’re craving a little Tex-Mex inspiration.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Chicken Enchilada Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Chicken Enchilada Soup

My first encounter with this soup was during a family gathering where my cousin poured steaming bowls for everyone. The aroma wafted through the air, instantly creating an inviting atmosphere that pulled us all in. Now, it’s one of my go-to recipes for its simplicity and ability to please everyone at the table. Perfect for busy weeknights or weekend gatherings, this Instant Pot Chicken Enchilada Soup is sure to become a staple in your home.

Why You’ll Love This Recipe

Simple & Quick: Cooked in the Instant Pot, this soup takes just about 30 minutes from start to finish.
Irresistible Flavor: A scrumptious combination of spices and creamy cheese creates a taste that’s both hearty and uplifting.
Eye-Catching Appeal: The vibrant colors and toppings make each bowl look as inviting as it tastes.
Flexible Serving: Perfect for casual family dinners, parties, or a cozy night in—everyone will be asking for seconds!
Diet-Friendly Options: With minimal adjustments, this soup can be made gluten-free or dairy-free.

Ingredients You’ll Need

1 teaspoon ground cumin: This spice adds depth and warmth; feel free to use smoked cumin for a different flavor.
1 teaspoon garlic powder: It’s a flavor booster! Fresh garlic can also work, but remember to adjust the quantity.
1 teaspoon chili powder: Adds that signature heat; consider a mild version if you prefer less spice.
1 teaspoon paprika: For a touch of sweetness and vibrant color; smoked paprika can add an extra layer of flavor.
¼ teaspoon kosher salt: Essential for balancing flavors; adjust to taste based on dietary needs.
1 pound boneless skinless chicken breasts: The star ingredient that brings protein and heartiness to the soup.
½ white onion, diced: Adds sweetness and depth; you can also use yellow onion for a similar effect.
2 tablespoons olive oil: Helps to sauté the onions and enhance flavors.
1 four-ounce can green chilis: Adds a mild kick and character; feel free to use diced jalapeños for more heat.
1 cup red enchilada sauce: Provides a rich, tangy base; choose your favorite brand or homemade for best results.
1 teaspoon ground cumin (remaining): Reiterates spice layers; don’t skip for a well-rounded flavor.
1 teaspoon garlic powder (remaining): Enhances the overall garlic flavor in the soup.
½ teaspoon kosher salt (remaining): For seasoning the broth; taste before adding more.
6 cups chicken broth: The liquid base for your soup; low-sodium options work well.
½ cup masa harina: This thickening agent gives the soup a wonderful texture.
4 ounces cream cheese, softened and cubed: Adds creaminess and richness; make sure it’s softened for easy mixing.
2 cups shredded cheddar cheese: For that gooey, melty finish that everyone loves; you can substitute Monterey Jack if desired.
Extra shredded cheddar cheese: For topping, because you can never have too much cheese!
Tortilla strips: A crunchy garnish that adds texture; store-bought or homemade work great.
Fresh cilantro: A bright finishing touch; parsley could be a substitute if cilantro isn’t your thing.
Sour cream: Adds creaminess and tang for serving.

How to Make Instant Pot Chicken Enchilada Soup

Prepare the Spice Mix: In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub this spice mixture all over 1 pound boneless skinless chicken breasts until fully coated for maximum flavor.
Sauté the Onions: Set your Instant Pot to Sauté mode and heat 2 tablespoons olive oil. Once hot, add ½ diced white onion with a pinch of salt. Sauté for 2–3 minutes until softened, releasing that wonderful onion aroma. Press Cancel once done.
Add Ingredients to Pot: Next, add the seasoned chicken breasts to the pot. Pour in 1 four-ounce can of green chilis, 1 cup of red enchilada sauce, 1 teaspoon roasted ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups of chicken broth. Make sure not to add the masa harina at this stage.
Pressure Cook: Secure the lid on the Instant Pot; set the valve to Sealing. Cook on High Pressure for 12 minutes. Once the cycle finishes, perform a Quick Release to release the steam safely.
Shred the Chicken: Carefully remove the chicken breasts from the pot using tongs. Shred the chicken into bite-sized pieces using either a chicken shredder or two forks. Set aside.
Thicken the Soup: Ladle approximately 2 cups of the hot broth into a medium bowl. Whisk in ½ cup masa harina until completely smooth. Pour this slurry back into the pot and stir well to combine.
Simmer the Soup: Set the pot back to Sauté mode and add the shredded chicken back in. Let it simmer for 5–7 minutes, stirring frequently, until the soup reaches your desired thickness. Press Cancel once happy with the consistency.
Add Cream Cheese and Cheddar: Allow the soup to drop slightly from a vigorous boil. Stir in 4 ounces of softened and cubed cream cheese, a few pieces at a time, until fully melted and creamy. Add in 2 cups of shredded cheddar cheese, stirring until melted and smooth. Taste and adjust salt as needed.
Serve: Ladle the delicious soup into bowls and top with extra shredded cheddar, tortilla strips, fresh cilantro, and a generous dollop of sour cream for that beautiful finishing touch.

Storing & Reheating

To store your Instant Pot Chicken Enchilada Soup, let it cool completely before transferring it into an airtight container. Refrigerate for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy again, thaw overnight in the fridge and reheat on the stove over medium heat until warmed through. Keep in mind that the texture may change slightly, so stirring in a little extra chicken broth can help refresh it.

Chef’s Helpful Tips

While sautéing the onions, ensure they don’t brown too much; softer and sweeter onions will enhance the flavor.
For perfectly shredded chicken, let it cool for a few minutes before shredding. It makes handling easier and prevents burns.
If your soup is too thick, simply add more broth until you reach the desired consistency.
Experiment with your toppings! Avocado, sliced jalapeños, or lime wedges can further elevate the flavors.
Don’t hesitate to make this soup ahead of time. It tastes even better the next day after the flavors have melded together!

Every time I whip up this recipe, it reminds me how comforting a bowl of soup can be. Instant Pot Chicken Enchilada Soup isn’t just delightful in taste; it’s a celebration of flavors, textures, and heartwarming moments shared around the dinner table. Enjoy making it as much as you will relish every last bite!

Recipe FAQs

How can I make this soup spicier?

If you’re looking for more heat, consider adding diced jalapeños, additional chili powder, or even a splash of hot sauce when you’re stirring in the cream cheese. Adjust according to your taste buds!

Can I make this soup ahead of time?

Absolutely! This soup is perfect for meal prep. Make it in advance and store it in the fridge for up to four days. The flavors meld wonderfully overnight, making it even tastier when you reheat it.

Can I use frozen chicken breasts?

Yes! If you’re pressed for time, you can use frozen chicken breasts in this recipe. Just increase the pressure cooking time to about 15 minutes, followed by a quick release.

Is this soup freezable?

Yes, this soup freezes beautifully! Ensure it cools completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. Just thaw and reheat on the stove, adding a bit of broth if needed.

More Soups Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Instant Pot Chicken Enchilada Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soups
Method: Instant Pot
Cuisine: Mexican

Print Recipe

Description

This Instant Pot Chicken Enchilada Soup brings together tender chicken, zesty spices, and creamy cheddar for a delightful, homemade meal. Perfect for quick weeknight dinners and a family favorite!

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

Cook Mode Prevent your screen from going dark

Instructions

Combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt in a small bowl. Rub this spice mixture over the chicken breasts until thoroughly coated.
Set the Instant Pot to Sauté mode and heat 2 tablespoons of olive oil. Once heated, add the diced onion with a pinch of salt and sauté for 2–3 minutes until softened. Press Cancel.
Place the seasoned chicken breasts into the pot. Add the green chilis, red enchilada sauce, the remaining ground cumin, garlic powder, kosher salt, and chicken broth. Do not add masa harina yet.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes and perform Quick Release once finished.
Remove the chicken breasts and shred them using two forks. Set aside the shredded chicken.
Ladle about 2 cups of hot broth into a medium bowl and whisk in the masa harina until smooth. Pour this mixture back into the pot and stir well.
Switch the pot to Sauté mode and add the shredded chicken back in. Simmer for 5–7 minutes, stirring frequently, until the soup reaches your desired thickness. Press Cancel.
Allow the soup to cool slightly from a boil. Stir in the cream cheese a few pieces at a time until fully melted. Then add the shredded cheddar cheese until smooth. Adjust salt to taste.
Ladle into bowls and top with extra cheese, tortilla strips, cilantro, and sour cream as desired.

Notes

For a spicier flavor, add additional chili powder or diced jalapeños.
You can substitute chicken thighs if preferred for more flavor and moisture in the soup.
Store leftovers in an airtight container in the fridge for up to 3 days.