Instant Pot Enchilada Soup
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.
Servings: 8 servings
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
Calories: 294kcal | Carbohydrates: 35g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 56mg | Sodium: 805mg | Potassium: 1091mg | Fiber: 9g | Sugar: 11g | Vitamin A: 827IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg
