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Chicken Enchilada Soup Instant Pot

This Chicken Enchilada Soup is a fast and easy Instant Pot recipe with chicken, beans, corn, tomatoes, and cheesy flavor. It is perfect for cold days or nights when you want comfort food without hard work.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast
  • 1 can red enchilada sauce
  • 1 can black beans drained
  • 1 can corn
  • 1 can tomatoes diced
  • 1 onion small chopped
  • 2 garlic cloves minced
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1 cup cheese shredded
  • Salt
  • Pepper
Toppings:
  • avocado
  • cilantro
  • sour cream
  • tortilla chips

Method
 

  1. Place chicken, beans, corn, tomatoes, onion, garlic, broth, and taco seasoning in the Instant Pot. It looks like a big mix but it works great.
  2. Set to High Pressure for 12 minutes. Let it do the work while you handle life stuff.
  3. Do a quick release. Take out the chicken and shred it. Add the shredded chicken back into the soup.
  4. Mix in the shredded cheese and let it melt into the soup.
  5. Top with tortilla chips, sour cream, avocado, or anything you like.

Notes

Tips

  • Add cream cheese for extra creamy texture.
  • Use mild enchilada sauce if your family likes less heat.
  • Add a splash of broth when reheating because the soup gets a bit thicker later.
  • Double the recipe to freeze for busy weeks.
  • Chop the onion earlier in the day to save time later.

Variations

  • Add bell peppers or celery for more veggies.
  • Use rotisserie chicken and add it at the end.
  • Add cooked rice or quinoa to make it even more filling.
  • Use green enchilada sauce for a whole different flavor.
  • Add jalapenos if you want more spice.