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To make this Instant Pot Chicken Enchilada Soup, gather these items: - 1 lb boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - ½ teaspoon smoked paprika - 1 teaspoon oregano - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) You can make your soup even better with these toppings: - Fresh cilantro, chopped - Avocado, diced - Lime wedges If you cannot find an ingredient, here are some ideas: - Use chicken thighs instead of breasts for more flavor. - Swap black beans for pinto beans if you prefer. - Use vegetable broth to make it vegetarian. - For a thicker soup, add extra cheese or use less broth. - If you want a milder taste, choose mild diced tomatoes. These options let you customize the soup to your liking! {{ingredient_image_2}} To make this soup, gather your ingredients first. You will need chicken, beans, corn, tomatoes, onion, and spices. This makes the cooking process smooth and easy. 1. Start by turning on your Instant Pot and selecting the Sauté function. 2. When the pot is hot, add a splash of water or a little oil. This keeps the onion from sticking. 3. Sauté the diced onion for about 3-4 minutes until it looks clear. Stir it often to avoid burning. 4. Add the minced garlic and cook for another 30 seconds. It should smell great! 5. Place the chicken breasts in the pot. Sprinkle them with chili powder, cumin, smoked paprika, oregano, salt, and pepper. Coat all sides well. 6. Pour in the chicken broth, then add the diced tomatoes with green chilies, black beans, and corn. Stir to mix everything well. 7. Close the lid tightly, making sure the vent is sealed. Set your Instant Pot to Manual cooking on high pressure for 10 minutes. 8. When the timer goes off, let the pot sit for about 10 minutes for a natural pressure release. Then, do a quick release to let out any remaining steam. 1. Carefully take the chicken breasts out of the pot. Use two forks to shred the chicken into bite-sized pieces. 2. Put the shredded chicken back in the pot and stir to mix it into the soup. 3. Taste the soup and adjust the seasoning if needed. If you want, add the shredded cheese now. It will melt into the soup and make it creamy. 4. Serve the soup hot. Garnish with fresh chopped cilantro, diced avocado, and lime wedges on the side. 5. For a great look, ladle the soup into nice bowls. Sprinkle with cilantro and arrange the avocado pieces nicely. To adjust the heat, add more or less chili powder. You can also mix in diced jalapeños. For less spice, use mild diced tomatoes without green chilies. Another option is to add a dollop of sour cream. This cools the heat and adds creaminess. Start with the right balance. Use salt and pepper to taste. Always taste the soup before serving. If it lacks flavor, add more spices bit by bit. Fresh herbs like cilantro can enhance the taste. They offer brightness and freshness to the soup. For chicken thighs, increase the cooking time to 12 minutes. Bone-in chicken may need up to 15 minutes. Always check that the chicken is cooked through. The internal temperature should reach 165°F. Adjust the pressure release method based on the cut. Thighs and bone-in chicken benefit from natural release for juiciness. Pro Tips Use Fresh Ingredients: Always opt for the freshest vegetables and spices to enhance the flavor of your soup. Fresh ingredients can make a significant difference in the overall taste. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or use mild diced tomatoes. You can always add more spice later if desired. Make it Creamy: For a richer texture, consider stirring in a dollop of sour cream or Greek yogurt right before serving. This adds creaminess and a tangy flavor. Store Leftovers Properly: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve the flavors and texture. {{image_4}} You can easily make this soup vegetarian or vegan. Start by swapping the chicken for one can of chickpeas or a mix of lentils. This keeps the soup hearty and full of protein. Use vegetable broth instead of chicken broth for a rich flavor. You can also add more veggies like zucchini or bell peppers to boost nutrition. If you prefer turkey or beef, feel free to switch the chicken. Use one pound of ground turkey or beef. Brown the meat in the pot before adding the veggies and seasonings. Follow the same steps to build flavor. Each protein will add its own twist to the soup, keeping it exciting. You can change the flavor by swapping a few ingredients. Try using white beans instead of black beans for a creamier texture. You can also replace diced tomatoes with fire-roasted tomatoes for a smoky taste. Add a splash of lime juice or a dash of hot sauce for some zing. Experimenting with spices, like adding chipotle powder, gives it a nice kick, too. Store any leftover soup in an airtight container. Let it cool before sealing. This helps keep it fresh. The soup stays good in the fridge for up to four days. When you want to eat it, just give it a good stir. If you want to save the soup for later, freezing is a great choice. Use freezer-safe containers or bags. Make sure to leave some space at the top, as the soup will expand when frozen. It will keep well for about three months. To enjoy it later, just thaw it in the fridge overnight. When it's time to reheat, you have a few options. You can use the microwave or stovetop. If using the stovetop, heat the soup in a pot over medium heat. Stir it often to avoid burning. If it's too thick, add a splash of chicken broth. This helps keep the flavor and texture just right. You can pair your Chicken Enchilada Soup with several tasty sides. Here are some ideas: - Cornbread: Its sweetness balances the soup's spice. - Tortilla chips: Crunchy chips add a fun texture. - Rice: A scoop of rice makes the meal heartier. - Salad: A fresh green salad adds crunch and color. - Sour cream: A dollop cools the soup's heat. These options create a great meal and make it feel special! If your soup is too thin, there are easy ways to thicken it. Try these methods: - Cornstarch slurry: Mix equal parts cornstarch and water, then stir it in. - Mashed beans: Blend some beans from the soup, then add them back in. - Extra cheese: Stir in more cheese to create a rich texture. These tips help adjust the soup to your liking! Yes, you can make Chicken Enchilada Soup in a slow cooker! Here’s how: 1. Sauté the onion and garlic in a pan first. 2. Add all ingredients to the slow cooker, including the sautéed mix. 3. Cook on low for 6-8 hours or high for 3-4 hours. 4. Shred the chicken and mix it back in before serving. This method allows for easy prep while you go about your day! This blog post walked you through making Chicken Enchilada Soup. We explored ingredients, cooking steps, and tips to enhance flavors. You learned how to adjust seasoning and switch ingredients to fit your diet. I shared storage tips to keep your soup fresh and answered common questions. Now, you have the tools to make a tasty soup that suits your taste. Enjoy cooking and sharing this easy recipe with others!

Spicy Instant Pot Chicken Enchilada Soup

A flavorful and spicy chicken enchilada soup made easily in the Instant Pot.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon oregano
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro, chopped
  • for garnish avocado, diced
  • for serving lime wedges

Instructions
 

  • Begin by activating your Instant Pot and selecting the Sauté function. This will preheat the pot for cooking.
  • Once hot, add a splash of water or a drizzle of oil to prevent sticking. Sauté the diced onion until it becomes translucent, approximately 3-4 minutes, stirring occasionally.
  • Add the minced garlic to the pot and sauté for an additional 30 seconds until it releases its aromatic fragrance—be careful not to burn the garlic!
  • Carefully nestle the chicken breasts into the pot. Season them generously with chili powder, cumin, smoked paprika, oregano, salt, and pepper—making sure to coat all sides.
  • Pour in the chicken broth and add the diced tomatoes with green chilies, black beans, and corn. Use a spoon to stir and ensure that all ingredients are well combined.
  • Close the lid securely on the Instant Pot, ensuring the vent is sealed. Set it to Manual cooking on high pressure for 10 minutes.
  • After the timer goes off, allow for a natural pressure release for about 10 minutes, then safely perform a quick release for any remaining pressure.
  • Carefully lift the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot, stirring well to integrate it into the soup.
  • Taste the soup and adjust the seasoning as needed. If desired, mix in the shredded cheese now, allowing it to melt beautifully into the hot soup for a creamy texture.
  • Serve the soup steaming hot, garnished with fresh chopped cilantro, diced avocado for creaminess, and lime wedges on the side.

Notes

For an appealing presentation, ladle the soup into vibrant bowls, sprinkle generously with cilantro, and arrange the avocado pieces artfully. Offer lime wedges for a refreshing touch on the side.
Keyword chicken, enchilada, Instant Pot, soup, spicy