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

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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.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 20g
Cholesterol: 80mg