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Instant Pot Enchilada Soup is quick and easy to make in a pressure cooker! All of the flavors of enchiladas in a healthy and hearty soup.
Chicken Enchilada Soup
If you need a quick and flavorful dinner idea, then this recipe is for you. This soup is great for those nights when you’re looking for something a little comforting.
Tender chicken combines with corn, black beans, tomatoes, and a delicious broth for an easy meal any time.
I like to make this ahead so we can enjoy it for lunch throughout the week. I let everyone choose their own garnishes and toppings.
What goes with Chicken Enchilada Soup
My favorite side is cornbread, hands down. Occasionally, I’ll switch it up with my Jalapeno Cheddar Corn Muffins. I don’t think you can go wrong with any kind of bread, to be honest. I think a cheese quesadilla would be another great option. Chips and homemade salsa or chips and guacamole are another great choice.
Enchilada Soup FAQs
Yes! Allow the soup to cool completely before transferring it to freezer-safe containers or zip-top bags. Freeze for up to 2-3 months. Allow to thaw overnight in the fridge before reheating.
Store any leftovers in an airtight container or zip-top bag in the refrigerator for up to 3-5 days.
MICROWAVE: Place the soup in a bowl and cover with a damp paper towel. Microwave on 50% power for 3-5 minutes, or until hot. Stop the microwave ever 60 seconds to give the soup a stir.
STOVETOP: Place soup in a sauce pan and heat over medium heat, stirring occasionally until hot.
Black beans are a great bean to use for enchilada soup, but you are welcome to use anything else, including kidney beans, pinto beans, red beans, or even refried beans.
I suggest garnishes – sour cream, cheese, cilantro, tortilla chips, fresh limes, avocado, or hot sauce.
Recipe Tips
- Although the recipe calls for chicken thighs, chicken breasts can also be used.
- Change things up by using ground beef or shredded beef in place of the chicken.
- This Instant Pot Enchilada Soup is incredible with a boatload of garnishes. I’ve listed multiple, popular garnishes that are often used above. Personally, I love cheese, avocado, and sour cream on top of my enchilada soups! Just pile it on!
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Instant Pot Enchilada Soup
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Equipment
Ingredients
For the soup
- 1 pound chicken thighs, cut into bite-size pieces
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- 2 teaspoons lime or lemon juice
- 1 can corn, rinsed and drained, 15 oz.
- 1 can black beans, rinsed and drained, 15 oz.
- 1 can diced tomatoes with green chilies, undrained, 14.5 oz.
- 1 can diced tomatoes, undrained, 14.5 oz.
- 1 can tomato sauce, 15 oz.
- 2 cups low sodium chicken broth
Optional garnishes
- sour cream, cheese, cilantro, tortilla chips, fresh limes, avocado, or hot sauce
Instructions
- Layer all of your soup ingredients into the Instant Pot.
- Place the lid on the Instant Pot and lock it in place. Turn the pressure valve to seal it.
- Set mode to manual pressure and set the timer for 15 minutes. It will take a few minutes to build pressure.
- Once the cooking time has stopped, allow the instant pot to naturally release.
- Take the chicken out and shred it. Place the chicken back in soup and stir.
- To serve, ladle the soup out into bowls and garnish with optional ingredients.
Notes
- Although the recipe calls for chicken thighs, chicken breasts can also be used.
- Change things up by using ground beef or shredded beef in place of the chicken.
- This Instant Pot Enchilada Soup is incredible with a boatload of garnishes. I’ve listed multiple, popular garnishes that are often used above. Personally, I love cheese, avocado, and sour cream on top of my enchilada soups! Just pile it on!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
