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Cozy Instant Pot Chicken Enchilada Soup – Easy 30-Minute Recipe

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A quick and comforting chicken enchilada soup made in the Instant Pot with smoky chipotle, tangy enchilada sauce, and tender chicken. Perfect for busy weeknights when you need a warm, satisfying meal in about 30 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 can (19 oz) red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn kernels
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 chipotle pepper in adobo, minced, plus 1 teaspoon adobo sauce
  • 1 large lime, juiced (about 2 tablespoons)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • For serving (optional): shredded cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, sliced jalapeños

Instructions

  1. Turn Instant Pot to Sauté function and heat for 2 minutes. Add olive oil and diced onion. Cook 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  2. Add cumin, chili powder, smoked paprika, and dried oregano. Stir constantly for 30 seconds to bloom spices.
  3. Stir in minced chipotle pepper and adobo sauce. Cook 30 seconds.
  4. Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pot.
  5. Add remaining chicken broth, enchilada sauce, fire-roasted diced tomatoes (with juices), drained black beans, frozen corn, and raw chicken. Stir well.
  6. Close lid, set valve to Sealing. Press Manual or Pressure Cook and set to 10 minutes on high pressure.
  7. When cooking time is up, let pressure release naturally for 10 minutes. Then carefully turn valve to Venting to release remaining pressure.
  8. Use tongs to transfer chicken to a cutting board. Shred with two forks or hands. Return shredded chicken to pot.
  9. Stir in lime juice. Taste and adjust seasoning with salt and pepper.
  10. Ladle into bowls and serve with desired toppings.

Notes

Don’t skip the natural release for tender chicken. For a thicker soup, mash some black beans before adding. Adjust heat by adding more or fewer chipotle peppers. The soup freezes well for up to 3 months.

Nutrition

Keywords: chicken enchilada soup, instant pot soup, easy soup recipe, 30 minute meal, comfort food, Mexican soup

Find it online: https://juliamadeit.com/cozy-instant-pot-chicken-enchilada-soup-easy-30-minute-recipe/