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top view of enchilada soup topped with avocado, sour cream, and tortilla chips placed on a blue tablecloth
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Instant Pot Chicken Enchilada Soup

Instant Pot Enchilada Soup is as easy as they come, and just as filling. This soup can be prepped up to two months in advance.
Prep Time10 minutes
Cook Time30 minutes
Additional Time10 minutes
Total Time50 minutes
Course: Instant Pot Recipes
Cuisine: American
Servings: 7 cups
Author: Lisa Childs

Equipment

Ingredients

  • 1 large chicken breast fresh or frozen (about 1 pound)
  • 1, 14.5 ounce can corn , drained
  • 1, 14.5 ounce can black beans , drained & rinsed
  • 1 can diced tomatoes
  • 1, 4 ounce can chopped green chilies
  • 14 ounces red enchilada sauce (1/2 of large 28 ounce can)
  • 1/2 onion diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin
  • 1 cup water
  • juice of one fresh lime
  • tortilla chips/strips, cheese, cilantro, avocado, and sour cream for serving

Instructions

Freezer meal instructions:

  • Label bag with additional ingredients ("1 cup water, juice from 1-2 limes, and toppings such as cheese, tortilla strips, avocado, sour cream") and cooking instructions ("Pour contents of bag and 1 cup of water into the Instant Pot. Cook for 30 minutes with a quick release. Add lime juice. Shred chicken and serve with toppings").
  • Add all ingredients except water, lime juice, and toppings to the bag, then freeze in a round bowl smaller than your Instant Pot liner or squish the bag into a round mound.
  • When ready to cook, dump ingredients into the Instant Pot and add water.
  • Cook 30 minutes, quick release, then remove chicken and chop or shred. Put back into the Instant Pot and stir with lime juice.
  • Serve with crushed tortilla strips and other toppings as desired.

Not freezer meal instructions:

  • Add everything directly to the Instant Pot except lime juice and toppings.
  • Lock the lid, turn the knob to sealing, and cook on manual high pressure for 30 minutes. Turn the knob for a quick release, then remove the lid and stir.
  • Remove the chicken and chop or shred- return to the soup. Stir in lime juice, then serve with crushed tortilla strips and other toppings as desired.

Video

Notes

  • You'll notice this recipe does not contain salt. That's because every enchilada sauce contains varying amounts of salt and different flavor. The brand of sauce you choose will greatly impact the finished dish. If after pressure cooking you feel your soup lacks flavor, add salt to taste. You can also use chicken flavored Better then Bouillon paste to greatly improve the flavor. The soup is also meant to be served with crushed tortilla chips on top, which contain a lot of salt, which is why I did not include it in the soup. Season to taste.
  • I suggest you do not skip the lime, as it adds a lot of flavor at the very end of pressure cooking.
  • Since I usually purchase a large can of enchilada sauce to make this recipe, I will use half the can for one dinner one night, and then make a freezer meal with the other half. You can also use a smaller can of enchilada sauce or use the entire large can, if you prefer.