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Instant Pot Chicken Enchilada Soup: Easy Comfort Food Recipe

Instant Pot Chicken Enchilada Soup

Enjoy a warm and comforting bowl of Instant Pot Chicken Enchilada Soup, packed with flavors and perfect for any occasion.

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

  1. Add the chicken, black beans, corn, enchilada sauce, diced tomatoes, cumin, chili powder, and chicken broth into the Instant Pot.
  2. Seal the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
  3. Once cooking is complete, perform a quick release.
  4. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir well.
  5. 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

Keywords: Instant Pot, Chicken, Enchilada, Soup, Comfort Food