Description
Instant Pot Chicken Enchilada Soup is a quick, comforting, and flavorful Mexican-inspired soup featuring tender chicken, zesty enchilada spices, and a rich broth. Ready in under 30 minutes, this one-pot meal combines wholesome ingredients like black beans, corn, and diced tomatoes for a nourishing and satisfying dish perfect for any weeknight or meal prep.
Ingredients
Scale
Protein
- 1.5 lbs chicken breasts or thighs
Sauces and Broth
- 1 cup enchilada sauce
- 4 cups chicken broth (preferably low sodium)
Vegetables and Beans
- 1 cup black beans (canned, drained and rinsed)
- 1 cup sweet corn (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
Finishing Ingredients
- Juice of 1 lime (about 2 tbsp fresh lime juice)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Sauté Aromatics: Turn your Instant Pot to the sauté setting. Cook the diced onions and minced garlic until they are soft and fragrant, creating the flavor base for the soup.
- Add Chicken and Spices: Place the chicken breasts or thighs into the pot. Sprinkle cumin, chili powder, and oregano evenly over the chicken to infuse it with rich, authentic Mexican spices.
- Pour in Liquids and Vegetables: Add the enchilada sauce, chicken broth, diced tomatoes, black beans, and corn to the pot. Gently stir to combine ingredients without breaking up the chicken.
- Pressure Cook: Seal the Instant Pot lid. Set to high pressure and cook for 10 minutes. This allows the flavors to meld and the chicken to become tender.
- Shred Chicken and Finish: After the pressure releases, carefully remove the chicken. Shred it with two forks and then return the shredded chicken to the soup. Stir in fresh lime juice and chopped cilantro for a bright, fresh finish.
Notes
- Use bone-in chicken thighs for extra flavor, though boneless works well too.
- Do not fill the Instant Pot above the maximum fill line to avoid pressure issues.
- For thicker soup, reduce chicken broth slightly or simmer uncovered after cooking.
- Add fresh or frozen corn after pressure cooking to retain crispness and sweetness.
- Always add fresh lime juice and cilantro last to preserve their vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including sautéing and pressure cooking)
- Category: Soups
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
Keywords: Instant Pot, chicken soup, enchilada soup, Mexican soup, quick dinner, healthy soup, one-pot meal
