Instant Pot Chicken Enchilada Soup: Easy Comfort Food Recipe
Enjoy a warm and comforting bowl of Instant Pot Chicken Enchilada Soup, packed with flavors and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) enchilada sauce
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 cup shredded cheese for topping
- 1/4 cup chopped cilantro for garnish
Instructions
- Add the chicken, black beans, corn, enchilada sauce, diced tomatoes, cumin, chili powder, and chicken broth into the Instant Pot.
- Seal the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- Once cooking is complete, perform a quick release.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir well.
- Serve hot, topped with shredded cheese and cilantro.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Customize the toppings by adding avocado or sour cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 25 grams
- Cholesterol: 60 milligrams
Keywords: Instant Pot, Chicken, Enchilada, Soup, Comfort Food